markie_q Posted November 25, 2018 Share Posted November 25, 2018 Where do you buy Cure #1 from? Quote Link to comment Share on other sites More sharing options...
Wade Posted November 25, 2018 Share Posted November 25, 2018 Sorry, I did say that I would send you some to get you started but the arrival of my first grandson distracted me somewhat and I forgot. I will pop some in the post for you tomorrow. For future reference, the two places that I would recommend buying it from are: Weschenfelder Surfy's Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 25, 2018 Author Share Posted November 25, 2018 Don't worry Wade, I knew you'd be very very busy! Is Waschenfelder the place you get the back boards and vac bags from too? Quote Link to comment Share on other sites More sharing options...
Wade Posted November 25, 2018 Share Posted November 25, 2018 The vac bags I usually get from The Vacuum Pouch Company. They do a good range of standard and embossed pouches at good prices. Backing board I tend to shop around for and Butchers Sundries are quite good Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 25, 2018 Author Share Posted November 25, 2018 I've been using 20 X 30 cm bags so far, just because that's what I've had. What size bags and boards do you use? Quote Link to comment Share on other sites More sharing options...
Wade Posted November 25, 2018 Share Posted November 25, 2018 I use a chamber vac pack machine which use the non-textured bags, so I will have a larger choice than people using side suck machines. The ones I use are the 25 cm x 20 cm gold backed pouches With the 20 cm x 16 cm food boards I find this a good size for most things I sell, including salmon, bacon and sliced meats I cannot find any gold backed bags that can be used with side suck vacuum machines however the clear ones will be just as effective. 20 cm x 25 cm is not a standard size for the pouches however 20 cm x 30 cm would work just as well and you could cut them down if you felt so inclined. You could even use 20 cm or 25 cm rolls and cut to size. Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 25, 2018 Author Share Posted November 25, 2018 They do look great. We do a bit of sous vide so the clear ones are versatile for us. Because if the amount you need to get into the machine, the 30 X 20 will probably be best still with those 20 X 16 boards. Love the look of that bresaola looks great. Not heard of it before. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 25, 2018 Share Posted November 25, 2018 Here is a recent thread where you can see these Bresaola being made. http://www.woodsmokeforum.uk/topic/679-dry-age-bags/?page=2&tab=comments#comment-4020 That thread was actually a trial to investigate the potential for using dry age bags in dry curing pork and beef. In the end they did not work well when used in the fridge however they did appear to be good when used at room temperature. I have almost completed another trial using the dry age bags only drying at room temperature. I will post it up complete when it has finished. Quote Link to comment Share on other sites More sharing options...
markie_q Posted November 25, 2018 Author Share Posted November 25, 2018 Ordered from weschenfelder. Get ready for my annoying questions about how to use your cure calculator by the end of the week 😁 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 26, 2018 Share Posted November 26, 2018 One of the good things about buying from Weschenfelder is that they will provide you with a laboratory analysis certificate for the cure if you request it. 1 Quote Link to comment Share on other sites More sharing options...
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