Question 1

Do you use these sheets wet or dry?

Accepted Answer

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!

Question 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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?

Question 4

Does it include the netting?

Accepted Answer

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

ASIN	B01N9MHCHA
Best Sellers Rank	#86,653 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #35 in Sausage Stuffers
Customer Reviews	4.6 4.6 out of 5 stars (468)
Manufacturer	The Sausage Maker
Package Dimensions	6.06 x 3.9 x 0.75 inches; 2.89 ounces
UPC	015913023138
Units	5 Count

The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 24" (5 pcs)

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