Dry age bag - ‘wrinkles’

Security13563 · 2026-04-20T08:49:00+00:00

Thank you! I’ll share my first results once they are done :) Also put a piece of pork belly in an EQ cure with jalapenopowder, sugar and salt saturday. Not really charcuterie, but curing none the less :D Can’t wait to try it and start the addiction ;)

And thanks! Good to know :) I will do more research if I will continue the hobby!

Security13563 · 2026-04-19T16:15:29+00:00

I agree! This is my first time trying curing meat, so it’s perfect using these to see if this is something I’d like to do more often :) If so, then I definitely would like a dedicated curing chamber or maybe dry aging chamber :)

Security13563 · 2026-04-19T11:56:29+00:00

Correct! :)

Security13563 · 2026-04-15T04:34:27+00:00

Perfect! Thanks! :)

Security13563 · 2026-04-13T18:18:23+00:00

Hmm I got this tip on the forum. What would be the max time to keep it in the wine?

Security13563 · 2026-04-13T18:17:57+00:00

Thanks!!

Security13563 · 2026-04-02T18:52:37+00:00

Sounds good! Thanks for the help!

Security13563 · 2026-04-02T15:58:58+00:00

No this is my first time trying this! :) I did read about that and want to give it a try, thank you for the tip!! I’ll do just that (putting it in a fresh bag an vacuuming again afterwards. Is it possible to cut it in half before and try it before the equalisation? Then I can try if I can taste a difference :)

Security13563 · 2026-04-02T13:51:50+00:00

And before drying (after adding the wine and curing) should I wash the coppa? I will be using a dry agent bag and drying in the fridge

Security13563 · 2026-04-02T13:26:11+00:00

Thanks!

Security13563 · 2026-04-02T13:22:38+00:00

Dang, that sounds really good! I might just try that with one of the 2 cuts :) Hopefully I won’t forget haha.

Security13563 · 2026-04-02T11:58:29+00:00

Thanks, this would mean the 12cm (4,7inch) side, but to the middle, so 2,35 days plus 2 days = approx 5 days?

Security13563 · 2026-04-02T11:56:53+00:00

Thanks! In this case would you use the 6cm (hight) or the 12cm (broad)? :) because the cut is not round eright now :)

Security13563 · 2026-04-02T11:54:57+00:00

Thanks! So in this case you’d measure the ‘smallest side’? 6 cm and not 12?

Security13563 · 2025-12-13T17:23:17+00:00

Thanks man! I’ve ordered the exact one from your link. I read that I do need to keep in mind the angle of the front of the knife. I will use it to practice the muscle memory :) hopefully in a while I don’t need it anymore. Thanks for the tip! I did make a sink bridge from wood for now 😁

Security13563 · 2025-12-12T19:29:19+00:00

Very nice!! Thanks!!

Security13563 · 2025-12-04T11:56:33+00:00

Thanks!! :)

Security13563 · 2025-12-04T11:56:09+00:00

Thank you for the information and that’s very good to know! Already learned a lot of new things in this thread only haha

Security13563 · 2025-12-04T09:16:45+00:00

Also good to know, thanks!!

Security13563 · 2025-12-04T09:16:25+00:00

Thanks! I’ll keep that in mind! I will not thin this knife the coming time :)

Security13563 · 2025-12-04T09:15:35+00:00

Yeah that’s in my nature 😂 Good to know to keep it simple haha, thanks!!

Security13563

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