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charcuterie
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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...
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...
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...
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...