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. 

4 minutes ago, Justin said:

Bresola marinade recipe?

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.

1 hour ago, sotv said:

Welcome to the forum and the discount. 2 weeks time for ordering , will be ideal for me as wife going in for a knee replacement today and will give some time to get back to normality after the op before trying to make some homemade pancetta for the first time.

A few of quick questions, for when I am ready,

Which bag size do you recommend forr a 1kg piece of pork belly .

I have this Luvele vacuum sealer. Reading your PDF I will need the vacuum sealing strips, is that correct?

I see you do cures as well. Was going to get some No2 Prague Powder, do you sell it or a ready made curing mix for Pancetta?

Any other things similar to Pancetta you recommend trying with your bags.

Thanks

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