Vac seal or not?

Air dried cured Meat Techniques

Re: Vac seal or not?

Postby wheels » Sat Jul 18, 2015 11:30 pm

I'm not saying that it's ideal: just the lesser of the evils.

It may be that this one will have to be consigned to the bases of soups and stews. Really annoying when your expectations are so high, but we've all been there: you may kiss a lot of frogs before you find a princess. :(

It's worth the effort in the long run though.

Fingers crossed it'll be superb. :D :D

Phil
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Re: Vac seal or not?

Postby Shalloy46 » Tue Jul 28, 2015 7:49 am

I didn't coat this with secondary spices as it smelt quite strong of spices as it was. I rinsed them off and soaked it in red wine for a bit. Then pat dry and rolled it up too hang. But a day later I noticed that I had a few small air gaps in the middle so as not to risk it I unrolled it and have hung it flat.

Will see how it goes I suppose.
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