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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Sold byAmazon ThailandDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Description

🥩 Elevate Your Dry-Aging Game — Wrap, Cure, and Impress!

VALUE PACKED 5 PIECE SET - Multiple sheets per pack let you experiment and perfect your curing process without constant reordering.
DURABLE PROTECTIVE WRAP - Tough collagen sheets create a reliable shield against contaminants, preserving meat quality during long dry-aging.
BREATHABLE BARRIER TECHNOLOGY - Micro-perforations ensure optimal airflow, preventing spoilage while enhancing smoke penetration and flavor.
PRECISION SIZED FOR VERSATILITY - Generous 22" x 29" sheets easily cut to fit any whole-muscle cut or cold cut project.
TRADITIONAL CRAFTSMANSHIP MEETS MODERN CONVENIENCE - Perfect for authentic Capicola, Soppressata, and dry-cured hams with professional-grade results.

The Sausage Maker Dry Aging Collagen Sheets are premium, perforated collagen wraps sized at 22" x 29" designed for dry curing whole-muscle cuts like Capicola and ham. Their breathable, durable construction protects meat from contaminants while allowing smoke and air to enhance flavor and texture. Sold in convenient 5-piece packs, these sheets are trusted by pros for consistent, high-quality dry aging.

Specifications

ASIN	B01N9MHCHA
Best Sellers Rank	#90,012 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #34 in Sausage Stuffers
Customer Reviews	4.6 4.6 out of 5 stars (467)
Manufacturer	The Sausage Maker
Package Dimensions	6.06 x 3.9 x 0.75 inches; 2.89 ounces
UPC	015913023138
Units	5 Count

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