MEAT 700 Dry Age Meat Cabinet Single Door Ingredients Home sausage making requiring a

Home sausage making requiring a larger natural casing

and recommend other hole sizes depending on your needs

It's a more concentrated blend

poultry pieces and assorted small portions

Making passata for bottling

MEAT 700 Dry Age Meat Cabinet Single Door Ingredients Home sausage making requiring aAging is a controlled maturation process that develops flavour and tenderness over time. During dry aging, meat is held under managed temperature, humidity and airflow conditions, allowing natural enzymes to break down proteins and fats into simpler compounds and create a deeper, more concentrated flavour. The Meatico Dry Age Meat Cabinet suits retail butchers, bistros and restaurants running dry ageing on site. Ageing is a controlled maturation