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This entry was posted on January 6, 2016 at 1:28 am and is filed under a chefs kitchen, beef, charcuterie, Chef, Equipment, farm, Fermented, Lamb, My Work, Wilbur Cox Jr. with tags carnivore, creekstone Farms, dry aged, elysian fields, meat. You can follow any responses to this entry through the RSS 2.0 feed.
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January 6, 2016 at 5:07 pm
Dude! That is mean. What temperature do you run the chiller at?
January 7, 2016 at 12:43 am
Roughly 36 to 40 degrees F, and we have extra fans in the cooler to create constant air flow