Misty Gully Banquet Bags Salami / Charcuterie Instructions

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Instructions for use in home made Salami, complete with diagrams, info, tips and troubleshooting. Making your own Artisan quality Small Goods including Salami & Charcuterie at home has never been easier!

Try ageing your own steak at home today! It's easy, fun and tastes amazing!

Product Reviews

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  • instrctions

    Posted by gary potter on 26th Aug 2018

    5

    well laid out and easy to read. will assist me to purchase more material (product)

  • Charcuterie instructions

    Posted by Ron Della Vedova on 26th Jul 2018

    5

    Excellent details for beginners and proficient operators. Contains all the essentials

  • Nice

    Posted by DJ on 16th May 2018

    4

    After a few previous attempts at dry ageing (racks on-top of beds of salt) with varying success I was keen to give these bags a try. As im only one week into the process I cannot tell you the end result but what I can say is the bag has attached itself nicely to the meat and I can feel the outside of the fillet beginning to harden so all good so far.

    Only issue I encountered was due to the thinness of the bags my Sunbeam channel vac sealer had a hard time "accepting" the bag and wouldn't trigger the vacuum. I have since read though a useful tip is to slice a strip of the thicker sunbeam bags which have a rough inner surface and place into the Banquet bag instead of using the white felt piece as this will make the edge of the bag more robust which is needed for channel type vacs.

    Great service also from the smokedandcured team making for a very smooth online experience...thanks!

See All 3 Customer’s Reviews