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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
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
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.
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.