MarcWillm

Hi Everyone, Sorry i have been keeping up with all the posts, thank you for all the recommendations and as always i am here at your disposal. :)

Hi Wade, Excellent update! I did not realise that muslin would do such a great job, i imagine the trick with the vinegar really helps too. Smoking Monkey, you are correct the Dry Age Bags are only Semi Permeable but they also act as a good barrier against bacteria and off or odd smells. I am just in the middle of moving but once i am settled i will be Dry Ageing some Venison as some of the cuts can be quite tough.

Thank you for sharing Wade this looks excellent!

Hello everyone, Just to confirm i am off work for a couple of weeks so please bear with me as it may take me a few days to catch up. For those that have asked me questions and i haven't answered please email me marc@wealdpackaging.co.uk and i will come back to you ASAP. M

Wonderful, please can you email me @ marc@wealdpackaging.co.uk

Good Morning, Please find below the list of herbs and spices: Ground Juniper Berries Majoram Sage Black Pepper Five Spice Brown/Dememera Sugar Thyme Rosemary Thank you.

Hi Justin: The beef was marinaded overnight in Merlot and then dry cured, using cure #2 and a selection of herbs and spices for three weeks. It was then rinsed and vacuum packed into one of your dry ageing bags and refrigerated until it lost 38% of its original weight, which took 32 days. It was then vacuum packed into a conventional vac bag for 3 months to equalize flavour and moisture. Then sliced and enjoyed!! The cut of beef was Salmon cut, an often unheard of cut of beef from the Silverside. Comprising of a single muscle and so bone and gristle free, taken from the back area which has plenty of flavour, usually about 1.5 kilos in weight.

Hello, Thank you for the warm welcome. I would recommend trying 250x400mm, i would be very happy to send you Samples of 3 sizes if you are able to email me your address: marc@wealdpackaging.co.uk As Wade has discussed yes you will need the Vacuum Aid Strips too. Wade would also be the best person to supply you the Prague Powder if that is ok Wade? I would say try and make Breasola (Dried Beef/Salmon Cut) i have a really good recipe for the marinade if you wish for it? I hope that answers your questions for now?

Hi All, My pleasure, i will try my best to offer my own advice and opinions as i have 15 years experience in the Meat Industry. Please feel free to contact me directly at any time on 07423 458238 and also marc@wealdpackaging.co.uk I am actually away for 2 weeks after this week but i will be contactable and the guys at HQ will also be monitoring my emails and enquiries. My pleasure