Do you use these sheets wet or dry?

i would be careful about fully wetting these sheets... the collagen material gets very soft and jelly like as it gets wetter. i would recommend eyeballing the general size of a piece you will need to fully wrap your whole muscle and pre-cut it. Place the moist (not dripping wet piece of muscle on the sheet and wrap it like a present. The surface moisture you will find causes excellent adhesion of the wrap material to the muscle surface keeping enough structural integrity to the wrap to allow you to encase it in the netting or twine without tearing the wrap itself, if you made it too wet you almost definitely will tear the collagen wrap. good luck!

Can they be used for dry aging large beef cuts in a regular home refrigerator?

Your refrigerator will dry them too fast without some sort of humidifier. What you are looking for is the Umai dry aging bags.

If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?

I live in southeast NC where it is very humid, and we don't have that problem. Try adding some humidity? Wet sponge or wet rag in the chamber?

Does it include the netting?

No, and the netting is needed to assure good bonding. Make sure you get netting that will easily fit over your meat to avoid tearing the sheets, which are fragile...but can be repaired with a patch. The sheets did a fine Bone-in ribeye and a few biltong chunks so far...good product... The sheets age the meat faster than the UMAI bags

The Sausage Maker Dry Aging Collagen Sheets For Dry Aging

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Description

🥩 Elevate your dry-aging game with breathable collagen perfection!

DURABLE YET THIN - Strong collagen wraps that cling tightly without tearing.
TRADITION MEETS INNOVATION - Ideal for authentic Capicola and dry-cured ham creations.
BULK PACK FOR SERIOUS MAKERS - Five sheets per pack to keep your curing game consistent.
PRECISION SIZED FOR PRO RESULTS - Generous 22" x 29" sheets perfect for whole-muscle cuts.
BREATHABLE DESIGN FOR FLAVOR DEPTH - Tiny perforations ensure optimal airflow and smoke penetration.

The Sausage Maker Dry Aging Collagen Sheets are 22" x 29" thin yet durable wraps designed for dry curing whole-muscle meats. Featuring micro-perforations for optimal breathability and smoke infusion, these sheets are traditionally used for Capicola and ham, sold in packs of five to support consistent, professional-grade meat aging.

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T**Y

24.01.2026

F**K

12.10.2025

E**.

22.11.2020

C**M

21.11.2025

P**V

14.04.2023

B**E

21.03.2025

L**R

5.03.2022

D**M

5.02.2024

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€ 57.25

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Desertcart purchases this item on your behalf and handles shipping, customs, and support to Cyprus.

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ASIN	B01N9MHCHA
Customer Reviews	4.6 4.6 out of 5 stars (458)
Is Discontinued By Manufacturer	No
Manufacturer	The Sausage Maker
Package Dimensions	6.06 x 3.9 x 0.75 inches; 2.89 ounces
UPC	015913023138
Units	5.00 Count

The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs)

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