The Sausage Maker DrySteak Wraps dry-aging bagsDry-aging bags~$22

The Sausage Maker

The Sausage Maker DrySteak Wraps

~$7.33 per bag

Instead of a bag, these are plant-based breathable sheets wrapped around the cut and held on with elastic netting, so no vacuum sealer or immersion step is involved. Each pack has three 23.5 in square wraps, each sized for a 14-16 lb sirloin or ribeye roast. The Sausage Maker puts the aging time at about four weeks in a home fridge.

Approx. price

~$22

maker's list price, not a live price

Bags per pack

3

Price per bag

~$7.33

pack price ÷ bags

Largest cut

16 lb

what the maker sizes the bag for

Vacuum sealer

not needed

Best for: A cook without a vacuum sealer who wants to age a sirloin or ribeye roast in the kitchen fridge

Using the bags

Sealing:
No vacuum sealer needed, per The Sausage Maker.
The Sausage Maker says:
Maker: flat wraps, not sealed bags: '3 DrySteak Wraps – approx. 23.5″ x 23.5″ sheets', 'Elastic netting (to keep the wraps snug on the cut)'; 'Will dry age approximately a 14-16 lb. sirloin roast'; 'takes about 4 weeks'; used in 'home refrigerators, without the need for extra equipment'.

Bags go in an ordinary refrigerator, so the fridge sets the temperature. Bags against a cabinet

Specifications

Approx. price
~$22 (3-wrap pack, $21.99 on sausagemaker.com)
Type
Dry-aging bags
Bags per pack
3
Price per bag
~$7.33 per bag
Largest cut
16 lb
Vacuum sealer
No vacuum sealer needed
Ages
beef

Features, per The Sausage Maker

  • 3 wraps, about 23.5 x 23.5 in
  • Elastic netting holds the wrap to the meat
  • Each wrap ages about a 14-16 lb roast
  • No vacuum sealer needed
  • Plant-based breathable film
  • About 4 weeks in a home refrigerator

Where the specs put it ahead

  • No vacuum sealer or water-immersion step
  • Square sheet adapts to odd-shaped roasts
  • Netting included to keep contact tight
  • Lower per-piece cost than UMAi's retail bags

What it gives up

  • Wrap-and-net contact depends on how well it is applied
  • Single size only
  • No guidance on fridge type beyond a home refrigerator

The two lists above are drawn from the maker’s own pages and prices, not from owner reports. Where owner discussion has been read it appears in its own section below, so the two are never mistaken for each other.

What owners say

From what 15 owners described in owner discussions between November 2019 and March 2026. Counts owners of the DrySteak wrap-and-netting kit only; The Sausage Maker's separate collagen sheets and other brands' bags are excluded.

A 23.5 in sheet, a tube of netting and a rack in any fridge is the whole method, and that simplicity is what owners like. No vacuum sealer is involved, the netting keeps a roast round instead of flattening it, and one owner who tasted a 45-day wrapped cut against a friend's cabinet-aged beef found the flavor the same.

Handling is the catch. The film tears if it gets too wet or is worked too much, which one owner learned on a brisket, and it bonds to the meat so completely that it comes off with the trim. Dips and folds in the cut can leave air pockets where the wrap never makes contact.

Owners run them on prime strips, rib roasts and briskets for 38 to 60 days, in basement, beer, wine and family fridges. Owners who have tried UMAi bags as well split both ways: two prefer the wraps, while one owner who struggled with a sirloin roast planned to switch to bags.

What owners like

  • No vacuum sealer and no fight with a bag: owners wrap the cut, pull the netting over and put it on a rack. One owner who has used both found the wraps easier after struggling to seal a full export rib in a UMAi bag, and another calls them far less work
  • The netting holds the roast's shape while it ages, which owners prefer to a bag that lets a boneless ribeye slump flat
  • Runs in whatever fridge you have: owners have used a regular fridge with no fan or water, a family fridge, a basement fridge at 35-37°F and one zone of a wine fridge
  • One owner tasted a 45-day wrapped cut against a friend's cabinet-aged beef and found the same flavor profile
  • Long ages work: one owner uses the wraps on expensive cuts as a matter of course and has run prime strips to 45 and 60 days
  • The smell stays mild: one owner's 42-day rib roast had a very faint nutty, cheesy smell, and another noticed no beef smell from a tenderloin in the first days
  • Each sheet is large: one owner says a 23.5 in wrap takes a loin of 16-18 lb and up to about 20 in long

Common complaints

  • The film is fragile. Owners warn it turns brittle if handled too much and tears easily when wet, and one tore several holes in a brisket wrap just pulling the netting on
  • It will not peel off at the end: the wrap fuses into the pellicle and has to be cut away with it, and one owner found it melting into the fat and gave up on rendering the trim
  • Dips in the meat leave air pockets: one owner's strip loin had spots where the wrap never touched within days, and another found a pocket that let a few steaks oxidize
  • The netting is what keeps the wrap snug, and one owner's kit came with a single net for several sheets, leaving cheesecloth as a stand-in
  • Lean cuts can disappoint: one owner's sirloin roast came out gamy and still tough after about 30 days, and that owner planned to move to bags
  • One owner finds the mesh tends to attract bad molds and says to watch it closely

Questions owners ask about the The Sausage Maker DrySteak Wraps

Do I need a vacuum sealer for DrySteak wraps?

No. Owners wrap the cut, pull the netting over it and set it on a rack. One owner skips the instruction to wet the meat first, finding the meat's own moisture enough to make the film stick.

Can I use my regular fridge?

Owners do. One uses the wraps in a regular fridge with no fan or water, another aged a brisket 38 days in the family fridge, and one ran a 45-day rib roast in a beer fridge holding about 39°F and 40-55% humidity.

Are the wraps better than UMAi bags?

Owners disagree. Two who have used both prefer the wraps for being easier to seal and for keeping the roast's shape; one owner who had a good result in UMAi bags had air pockets with the wraps within days, and another planned to switch to bags.

Does the wrap peel off when the aging is done?

No. It becomes part of the pellicle and is trimmed off with it. One owner found it too brittle to remove and took a thin layer off with it; another saw it melt into the fat and decided not to render those scraps.

Can I wrap individual steaks?

One owner who wrapped single grocery-store ribeyes and aged them about three and a half weeks ended up throwing them out and planned to start again with a whole roast.

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