Premium Dry Curing Wraps

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$25.50

-

In stock

SKU: 11-1650 Categories: , ,

Description

The Premium Dry Curing Wraps are ideal for whole muscle curing, patchwork on other charcuterie or advanced salami making. The wraps come with easy-to-use instructions, includes 2 different sized netting, twine, and wraps specially designed for dry curing recipes. No equipment required.

For an excellent breakdown of best practices and usage ideas, check out Two Guys and a Cooler Blog Post.

Premium Dry Curing Wraps Product Details:

  • 4′ #16 Netting (to fit pork loin size)
  • 4′ #20 Netting (for coppa)
  • 25′ twine  made from 100% USA cotton
  • 3 pieces of Dry Curing Wraps
  • Sheets are user friendly

 

Additional information

Weight 0.75 lbs

5 reviews for Premium Dry Curing Wraps

  1. Lee Baldieri (verified owner)

  2. Tom Hedgepeth (verified owner)

    The dry curing wraps are great, exactly as advertised. Sausage maker service, on the other hand, left a lot to be desired. Took an entire week before shipping happened. Asked why shipping method offered in their catalog (cheaper) was unavailable online – only got no information answers. I’ve been a customer for 15 years, but I may be done.

  3. Steven Bowser (verified owner)

    I INTEND 2 CURE PROTIENS IN MY FRUIT CELLAR/ LIKE MY GRANPA DID MANY YEARS AGO

  4. Paul Opera (verified owner)

    Using these along with some YouTube instructions to making some home cured sausages. These things are exactly what you need because you can cut to size.

  5. Vernon JONES (verified owner)

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Questions and answers of the customers

    Is a drying chamber required to use the wrap for drying or can I use kitchen refrigerator. Thank you!
  1. 0 votes
    Q Is a drying chamber required to use the wrap for drying or can I use kitchen refrigerator. Thank ...... Read more answer now
    A

    These should be used in a climate controlled chamber, not a typical refrigerator.

  2. What's the size of the wraps?
  3. 0 votes
    Q What's the size of the wraps? answer now
    A

    22″ x 29″

  4. Can I use these to make Sopresetta ?
  5. 0 votes
    Q Can I use these to make Sopresetta ? answer now
    A

    I don't recommend them. Soppressata is a sausage. These are intended for use with whole muscle.

  6. Is it best to buy the Dry Curing wraps for Charcuterie than to use the Dry Age Steak wraps ??? I do both and have bought both from your company; but is the difference evident in the finished products ? Pork, Lamb, etc. vs Beef ! Many Thanks
  7. 0 votes
    Q Is it best to buy the Dry Curing wraps for Charcuterie than to use the Dry Age Steak wraps ??? I ...... Read more answer now
    A

    The wraps are very different and should not be used interchangeably.

  8. can this be used to dry-cure beef?
  9. 0 votes
    Q can this be used to dry-cure beef? answer now
    A

    These wraps can be used for dry cured beef such as Bresaola or other whole muscle cures. 

  10. What’s the difference between ageing and curing sheets
  11. 0 votes
    Q What’s the difference between ageing and curing sheets answer now
    A

    The 2 types of ageing sheets we carry are made and engineered differently for 2 different purposes.

    That info is proprietary.

  12. What are the wraps made of? Are they make from bovine products?
  13. 0 votes
    Q What are the wraps made of? Are they make from bovine products? answer now
    A

    Steven,

    They are plant based, not from bovine.