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Looks perfect |
March 19, 2019 |
| Reviewer:
Pizza Pizza from NJ United States
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I watched the videos and can't wait to try these bags in a normal refrigerator. I have experience drying salumi in beef bung casings, and using a modified fridge to work as a temperature and humidity controlled chamber. But if these bags allow me to use a normal fridge set for 40 F, this will be the way to go. I plan on making a culatelo and fiocco, bresaola, and then soprassata.
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