Andreas Gotteberg

Andreas Gotteberg

Andreas Gotteberg
More ideas from Andreas
How to make saucisson sec, a classic French dry-cured sausage, from "The New Charcuterie Cookbook" by Jamie Bissonnette.

Saucisson Sec, from The New Charcuterie Cookbook by Jamie Bissonnette - wonder if you could sub xylitol for th fructose or just leave it out?

Dry Aged Beef at home, I so want to try this now!

Learn how to inexpensively dry age steaks at home with UMAi Drybag, using bags and a vacuum sealer. We thoroughly tested the dry age steak kit.