Jump to content

Pabs69

Member
 View Profile  See their activity

  • Posts

    1

  • Joined

  • Last visited

 Content Type 

Everything posted by Pabs69

  1. Pabs69
    Currently testing dry age bags for charcuterie. The short story is they dont work for charcuterie, Ive had breasola, a ham and duck in my dry age bags 8 weeks now after dry curing . Non of the meats have lost their 30% moisture. Think I'll stick to my hot and cold smoking (Paul @ Buxton Smokehouse ltd.
×
×
  • Create New...