I love dry aged steaks. I recently used this drybag that I got from drybagsteak.com to dry age steaks at home. I bought a full boneless ribeye at Costco and used my vacuum sealer to vacuum pack it into a drybag. I aged it in my fridge for 21 days. The result was pretty amazing. Even though the ribeye was vacuum packed it dried just like dry aged meat and formed a crust that I trimmed off. The steaks were fantastic buttery, flavorful and tender. I suppose you can use this bag for other things like making dry cured meats at home. Did anyone else try these bags? Does anyone have any good recepies for home made proscuitto?