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 collagen sheets that breathe, protect, and perfect every cut!

BREATHABLE PERFORATIONS - Micro-perforated design ensures optimal airflow and smoke penetration for that perfect dry-aged flavor.
PROTECTIVE COLLAGEN SHIELD - Creates a natural barrier that guards meat from contaminants while preserving moisture and texture.
PRECISION SIZED FOR VERSATILITY - Generous 22" x 29" sheets easily cut to fit any whole-muscle cut or charcuterie project.
PACK OF 5 FOR CONSISTENT RESULTS - Multiple sheets per pack let you experiment and perfect your dry-aging process without compromise.
TRADITIONAL CRAFTSMANSHIP MEETS MODERN CONVENIENCE - Trusted by pros for Capicola, Soppressata, and dry-cured hams—elevate your home aging game.

These 22" x 29" collagen sheets provide a durable, breathable wrap for dry aging and curing whole-muscle meats. Featuring tiny perforations for optimal airflow and smoke infusion, they protect meat from contaminants while enhancing flavor and texture. Ideal for traditional charcuterie like Capicola and Soppressata, each pack includes 5 versatile sheets trusted by professionals and home enthusiasts alike.

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24.01.2026

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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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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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