Charcuterie and aged beef

[ac45acp]

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

 

[boykjo]

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

 

[africanmeat]

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

 

[ac45acp]

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.

 

[BGKYSmoker]

Easy and cheaper way of aging beef.

http://www.drybagsteak.com/

 

[alelover]

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

 

[kadoka]

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.