Make your own Charcuterie at home with Misty Gully Charcuteri/Salumi Banquet Bags
MEDIUM = 300x600mm
The Safest and easiest way to cure your own Charcuterie (Salumi) at home.
Each pack contains 6 bags
SIZES AVAILABLE:
SMALL = 350x350mm MEDIUM = 300x600mm LARGE = 400x800mm
These are a truly unique and revolutionary product. Processing cured meats and salamis in the traditional methods has always been something that for most of us living in Australia, has been impossible due to our climate.
But now you can do it safely in your own refrigerator and take out the potential of the meat picking up germs from the environment by putting your meat or salami in a Banquet Bag. The bags form a bonds with the protein in the meat, allowing them to age without the risk of picking up unwanted germs or fungi, while still allowing the meat to ‘breathe’. Misty Gully Banquet Bags are also thin enough for smoke to permeate.
Make pancetta, salami, coppa, proscuitto and more…!
* Vacuum Sealer required *
| Weight | 0.3 kg |
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| Dimensions | 19 × 1 × 26 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
Love Them Every Thing Works and Tastes So Good East To Use Hassel Free
I have been using UMAi bags and the Banquet bags for the last 9 years and never ever have used a vacuum machine. I EQ (Equilibrium Cure) everything from Coppa, Bresaola etc etc for an extended time, if you use 2% salt plus cure no oversalting will occur and the meat flavour is more pronounced. After curing under vacuum for around 4 weeks or longer( depending on my spare time), wash the meat, apply more spice you like and place it in a vacuum bag. Roll up tight any excess bag and place the lot in some strong elastic netting. Weigh and label and WAIT!!!!!!!!! until it reaches at least 35 to 45%. The choice is yours. Any queries let me know.
To be abel to make and enjoy the copocolo I grew up with, in the heat of Australia and make it all year.
I am in in heaven. I wish I thought of it.
Currently enjoying 21 day dry aged beef porterhouse and lamb leg steaks
Cant wait to try charcuterie in 45 days pork neck 1 pepper and 1chilly
Beef neck 1 pepper 1chilly ….mmmmmmmmmmmmmm
Great idea thanks for the advice and help.
Cheers Gregg
Key to success with these banquet bags is to remember that they are NOT vacuum bags. Remember you only need to get around 70% of the meats surface area in contact with the membrane. Do some research online, there are posts of outstanding success without using a vacuum packer at all, they just push as much air out of the bag as possible by wrapping it around the meat tightly and then twisting the top of the bag and tying it up.
For me, these seem to be working well.