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Charcuterie, Dry curing wraps... 2 Guys and a Cooler...

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Thanks for sharing Dave, that's interesting!

Ryan
 
Good info Dave... I've been using these collagen sheets for quite some time... last batch I got from australia, company named "my slice of life"... good stuff, especially if you make capa...
Only one thing they didnt mentioned... gotta go easy on drying and relative humidity has to be above 75% for first week of drying... no forced air or too cold environment... otherwise, collagen sheets will dry to fast and separate from meat making air pockets for mold happy place...
 
Good info. I really like these guys. Ive been following the celebrate sausage series.
 
I stumbled on the video of using Aging Wraps to make Coppa, a couple of weeks ago. Exciting stuff as I don't have a Curing Cabinet...JJ
 
Great info Dave. Cheaper and more versatile than other popular products out there. Although they all work great.
 
Eric is a member here. @Cajuneric is a wealth of info!

2 years a member and only 11 posts. I hope Eric can become more active, but i understand if not. Those guys are really banging out the great info and recipe videos...JJ
 
I've been subscribed to their YouTube channel for quite a while.
 
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