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 with our Banquet Bags today! It’s easy, fun and tastes amazing!
Wholesale banquet bag quantities available for foodservice customers. We offer quality Wholesale Banquet Bags
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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
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!
Excellent details for beginners and proficient operators. Contains all the essentials
well laid out and easy to read. will assist me to purchase more material (product)