Escali® Primo Digital Scale (11 lb max) Charcuterie Available in a selection of

Available in a selection of colors

Master the art of dry aging at home without expensive supplies

25 in) diameter sausage casing

then switch to probe mode to measure the internal temperature of the dry aged steak

UMAi Dry is a moisture- and oxygen-permeable membrane that bonds with the meat surface

Escali® Primo Digital Scale (11 lb max) Charcuterie Available in a selection ofFor meat crafters: A digital scale is a must. Accurately measuring 3% salt to meat weight and 0. 25% Instacure #2 is essential for flavor and safety Start weight and target end weight is key to safe, successful in making charcuterie and dry sausage Knowing how many pounds of dry aged steak you have to share after 4 to 6 weeks helps you plan the feast Twice rated as a best value by a leading independent consumer magazine; the Escali Primo Digital Scale