The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › I’m ready Jim ! › I’m ready Jim !
CharlesHi,
I must admit I didn’t know how big this would be but I started looking at what was available on the web in Canada on that Black Friday and ended up having a good price on that one (140$ CAN delivery included) so I bought it 😉
I won’t make 11 pounds batches but anyway…
Trebor you are right, the tubes are very long and I was wondering how not to lose all that meat !!
As for my meat and fat, I read a bit before trying my 1st chorizo and i guess COLD is the word that comes out more often so I did “almost” freeze my meat, grinded it and put it back in freezer by the time I was mixing my spices, took all precautions… and finally “mashed it” in my KitchenAid Stuffer !! 🙁
It won’t happen again 😉
Have a good day everyone ! Tonignt I’m starting a coppa and some pancetta 😉