Caso dry aged 63

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philipc

Newbie
Original poster
Oct 27, 2015
12
13
Uk
Hi
Interested to know if anyone has any experience/views on the dry ager. I’m predominantly thinking of charcuterie.

I’ve really struggled to find any reviews online.

Any help would be appreciated

 
You probably will not find what your asking in here unless someone actually has one or used one like what your link shows.

Good Luck
 
You probably will not find what your asking in here unless someone actually has one or used one like what your link shows.

Good Luck

Yeah, I was thinking the same but thought it was worth a try. Just a bit strange how I can’t find anything really on it! Thanks
 
Looks like a nice unit and has a commensurate price tag attached to it. A lot of folks here have built their own curing chambers that work great and probably cost a LOT less than the one you're looking at. I'm sure the tutorials on building them can be found here using the search feature if you're inclined to make a DIY project.

Robert
 
Thanks, that was/maybe still my original plan, the OCD in me likes it to all be neat. Anyone built one from a similar sized wine fridge? Any good ideas on keeping it looking neat :) ?
 
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