--- product_id: 45512359 title: "The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22\" x 29\" (5 pcs)" brand: "the sausage maker" price: "€ 53.89" currency: EUR in_stock: true reviews_count: 8 category: "The Sausage Maker" url: https://www.desertcart.gr/products/45512359-the-sausage-maker-dry-aging-collagen-sheets-for-dry-aging store_origin: GR region: Greece --- # 22" x 29" large sheets Tiny perforations for breathability Durable collagen barrier The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs) **Brand:** the sausage maker **Price:** € 53.89 **Availability:** ✅ In Stock ## Summary > 🥩 Elevate your dry-aging game with collagen sheets that breathe, protect, and perfect every cut! ## Quick Answers - **What is this?** The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs) by the sausage maker - **How much does it cost?** € 53.89 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/45512359-the-sausage-maker-dry-aging-collagen-sheets-for-dry-aging) ## Best For - the sausage maker enthusiasts ## Why This Product - Trusted the sausage maker brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **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. ## Overview 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. ## Description Thin yet durable Collagen Sheets are used to wrap whole-muscle cuts for aging or dry curing. Traditionally used for making Capicola and drying ham. Adheres to meat and allows for breath-ability while drying and smoke penetration for adding smokey flavor. Sheets contain tiny perforations for permeability. Contains: 5 Pieces - 22" x 29" Review: 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. Review: Great product! - Perfect for dry aging in your fridge with no refrigerator oder or oxidation taste! ## Features - These thin, yet durable Collagen Sheets are used to wrap whole-muscle cuts for aging or dry curing - Traditionally used for making Capicola and drying ham - Adheres to meat and allows for breath-ability while drying and smoke penetration for adding smokey flavor - Sheets contain tiny perforations for permeability - Contains 5 Pieces - 22" x 29" ## Technical Specifications | Specification | Value | |---------------|-------| | 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 | ## Images ![The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs) - Image 1](https://m.media-amazon.com/images/I/51BzQg+mKJL.jpg) ![The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs) - Image 2](https://m.media-amazon.com/images/I/31T8UWLxwUL.jpg) ![The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs) - Image 3](https://m.media-amazon.com/images/I/31II+1puoXL.jpg) ## Questions & Answers **Q: Do you use these sheets wet or dry?** A: 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! **Q: Can they be used for dry aging large beef cuts in a regular home refrigerator?** A: Your refrigerator will dry them too fast without some sort of humidifier. What you are looking for is the Umai dry aging bags. **Q: If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?** A: 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? **Q: Does it include the netting?** A: 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 ## Customer Reviews ### ⭐⭐⭐⭐⭐ These Create a Very Nice Barrier to Keep the Bad Stuff Off Your Whole Cuts of Meat. *by T***Y on January 24, 2026* 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. ### ⭐⭐⭐⭐⭐ Great product! *by F***K on October 12, 2025* Perfect for dry aging in your fridge with no refrigerator oder or oxidation taste! ### ⭐⭐⭐⭐⭐ These work great! *by E***. on November 22, 2020* 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. ## Frequently Bought Together - The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 29" (5 pcs) - The Sausage Maker® 50ft Meat Netting Roll Size 16, Elastic Butchers Twine Cooking String Food Net For Small Roasts, Large Pork Loin, USA Made, BPA Free Stretchable Poly-Cotton Mesh, 4.5" Dia --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.gr/products/45512359-the-sausage-maker-dry-aging-collagen-sheets-for-dry-aging](https://www.desertcart.gr/products/45512359-the-sausage-maker-dry-aging-collagen-sheets-for-dry-aging) --- *Product available on Desertcart Greece* *Store origin: GR* *Last updated: 2026-04-25*