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🥩 Elevate your dry-aging game with collagen sheets that breathe, protect, and perfect every cut!
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.
| ASIN | B01N9MHCHA |
| Customer Reviews | 4.6 4.6 out of 5 stars (455) |
| 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 |
T**Y
These Create a Very Nice Barrier to Keep the Bad Stuff Off Your Whole Cuts of Meat.
I have been using these Collagen Sheets for about 10 years and I love them. I use them for things like my Capocollo and they work great. I like to wrap the cut of meat with collagen and then put netting over the top of them and the collagen creates a really nice barrier to keep bad stuff off the meat itself. The sheets are large and easy to use and when I have cuts of meat that do not require a full sheet, I just cut the size I need and use the smaller pieces at different times. One time I ran out of casings while I was making Soppressata with about 5 lbs of Soppressata meat left so I just wrapped it up in these collagen sheets, netted it and tied it off and it made a beautiful 5 lb Soppressata. I probably do as many as 20 - 40 Capocollo per year. Once in a while I will get a little bit of mold on one of them if my curing chamber is a little bit too full and not getting enough air circulation, but I have never even once got mold on the meat itself underneath the collagen sheet, and I have done hundreds and hundreds of whole meat cuts. I highly recommend these sheets and will continue to use them going forward.
F**K
Great product!
Perfect for dry aging in your fridge with no refrigerator oder or oxidation taste!
C**M
Great price
Love these sheets hard to find . Very easy to use
E**.
These work great!
My 2nd and 3rd photos, I used the sheet for Bresaola and Lonzino. They were cured with spices and after 2 weeks in fridge, wrapped in The Sausage Maker collagen sheet and netted. It cures/ages in my temperature/humidity controlled curing chamber for up to 6 months. They are much better than bungs. Photos 1 and 2, I used to dry-age a NY Strip in my regular refrigerator for 30 days. I netted it to make sure it holds the sheet tight to the meat. You talk about tender! I don't know how some people say they are reusable - I find that not the case. I highly recommend these sheets for both curing and aging.
P**V
Does the job
My only complaint is that all 5 sheets are folded together so to use only one, you will need to unfold all of them and then fold the unused ones back, exposing them to contamination and risk of tearing.
B**E
Great Product
Very easy to use and store at room temperature forever.
L**R
Worked well, look forward to trying with a bigger cut a little longer
Went about 6 weeks. Worked pretty well, my NY strip was a bit small to do this but it worked well. Dryed nicely. I had wrapped with string, not pictured
A**X
Very good
Very good. I totally recommend it for smokers.
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