Charcuterie and aged beef

Discussion in 'Sausage' started by ac45acp, Mar 25, 2012.

  1. ac45acp

    ac45acp Smoke Blower

  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    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
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

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  4. ac45acp

    ac45acp Smoke Blower

    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.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

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

    kadoka Smoke Blower

    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.
     
     

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