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July 7, 2019 at 4:05 pm
#12486
Keymaster
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The bark on charcuterie can be softened by vacuum sealing for a few days after reaching target weight, to allow the moisture to equalize throughout the finished product. You definitely don’t want to waste that lovely charcuterie edge.
Also, critical: meat slicer. Hand cut charcuterie is often too chewy and too salty.
Hope this helps.
Thea