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  • pH drops and rises during! fermentation
    by Norbi » Fri Nov 25, 2022 20:38 » in Dry Cured Meats and Sausages
    1 Replies
    53 Views
    Last post by Indaswamp
    Thu Dec 01, 2022 05:48
  • Looking forward to learning from Folks!
    by Bentley Meredith » Thu Oct 13, 2022 17:52 » in For beginners
    36 Replies
    606 Views
    Last post by Bentley MeredithUser avatar
    Thu Dec 01, 2022 01:55
  • Anybody experiment with low salt sausages?
    by LinkMeAllOver » Sun Oct 16, 2022 18:51 » in Sausages
    5 Replies
    241 Views
    Last post by LinkMeAllOver
    Mon Nov 28, 2022 20:03
  • New to brining/curing questions
    by JDeadwood » Sat Nov 19, 2022 15:46 » in For beginners
    4 Replies
    108 Views
    Last post by JDeadwood
    Sun Nov 27, 2022 13:24
  • cure needs sugar?
    by sambal badjak » Sun Nov 20, 2022 19:44 » in For beginners
    3 Replies
    100 Views
    Last post by sambal badjak
    Fri Nov 25, 2022 16:44
  • Swedish Ham
    by TheMeatUpYYC » Wed Nov 23, 2022 15:48 » in Smoked pork products
    3 Replies
    87 Views
    Last post by redzedUser avatar
    Fri Nov 25, 2022 04:23