Hi /u/pozzowon if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
pozzowon on
Recipe in the picture captions
huelealluvia on
Nice! How do you like your Zwilling vaccum sealer? My sister is giving one to me as a late birthday present. Does it keep things pretty air tight? Are the bags easy to wash?
alc7328 on
Everything looks really good!
What’s the end of letting whole cuts “ferment” 24h (or so) at 20c?
I know about fermenting sausages for the culture to start growing and raise the ph and all, but I don’t get the idea about whole cuts.
Thanks!
4 Comments
Hi /u/pozzowon if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Recipe in the picture captions
Nice! How do you like your Zwilling vaccum sealer? My sister is giving one to me as a late birthday present. Does it keep things pretty air tight? Are the bags easy to wash?
Everything looks really good!
What’s the end of letting whole cuts “ferment” 24h (or so) at 20c?
I know about fermenting sausages for the culture to start growing and raise the ph and all, but I don’t get the idea about whole cuts.
Thanks!