|Banner advertisements by bbqads.com|
In Reply to: Re: Bresaola posted by Ray Basso on October 21, 2014 at 10:58:07:
WOW that's amazing ! Thanks so much for that info Ray, still learning new things every day.
When I age my sausage and whole muscle cuts I vac pac (in regular vac bags) and age in the fridge. It does make a significant difference
The BBQ Forum Home Page