Escali® Primo Digital Scale (11 lb max) Charcuterie then switch to probe mode

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

and young greens—taking a holistic approach to cooking with all parts of the plant

25 in) diameter sausage casing

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

Escali® Primo Digital Scale (11 lb max) Charcuterie then switch to probe modeFor 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