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Charcuterie and aged beef

post #1 of 7
Thread Starter 

i have a little extra $$ and a good fridge. this looks doable. i might play around. http://curedmeats.blogspot.com/search/label/Equipment

post #2 of 7

Hey, AC. Whats doable, the curing chamber or the charcuterie and aged beef.... jumping right into cured sausages will be challenging. think about getting a grinder and stuffer first and start out  slow making fresh sausages then cured sausages and the dry curing..... Just a thought

 

Joe

post #3 of 7


 

Quote:
Originally Posted by boykjo View Post

Hey, AC. Whats doable, the curing chamber or the charcuterie and aged beef.... jumping right into cured sausages will be challenging. think about getting a grinder and stuffer first and start out  slow making fresh sausages then cured sausages and the dry curing..... Just a thought

 

Joe


yeahthat.gif

 

post #4 of 7
Thread Starter 

as far as doable i mean money and ability. being partially disabled it takes me a long time to do what i used to be able to do in a couple hours.i know ya'll are right about starting out with sausages and such but i could take me 6 months to build the fridge. anyway, thanks for the replies.

post #5 of 7

Easy and cheaper way of aging beef.

 

http://www.drybagsteak.com/

post #6 of 7

I would get the using of the grinder and stuffing down pretty good before I ventured to the next step.

post #7 of 7



 

Quote:
Originally Posted by nepas View Post

Easy and cheaper way of aging beef.

 

http://www.drybagsteak.com/


Rick, have you used these bags and would you recommend them? I have that exact Foodsaver Sealer shown in the video. Would like to try them if they work.
 

 

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