charcuterie
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Caso Dry Ager 63
Hi I’m looking at purchasing a dry ager, predominantly for Charcuterie. I had toyed with the idea of converting a fridge/wine cooler but have seen reasonably(ish) priced dry ager from Caso and the external dimensions are a really good fit for me. However, I’ve really struggled to find any...- philipc
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- caso charcuterie dry age
- Replies: 5
- Forum: Drying/Dehydrating
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What size room: Fermenting vs. Curing
Hi everyone, I want to thank y'all for your insights. After many months of research, asking a lot of questions, I have just a couple that I can't determine. If we're processing about 8 hogs a week, what size room do I need for fermenting and ultimately, what size room do I need to cure the...- ShinerPrairie
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- charcuterie curing room designing fermentation chamber layout room sizes salumi
- Replies: 9
- Forum: For New Members
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How to Set Up a Butcher Shop Meat Processing
We raise Large Black hogs and American-Kobe beef, and want to start a charcuterie business here on our farm in Shiner, Texas. I cannot find any information on equipment needed, room sizes (for cold storage, fermentation and curing rooms, brining room, etc...) We are looking at processing up to...- ShinerPrairie
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- butcher shop charcuterie meat processing
- Replies: 13
- Forum: For New Members
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My Pepperoni dried way too fast
Hi, Community! I am new to this forum and this is actually my first post. I hope I am posting it in the correct place. I just tried making my first batch of pepperoni and I believe something went wrong in the process. So I would really appreciate some advice from more experienced people. For...
