Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
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    Last post by redzedUser avatar
    Sat Feb 28, 2015 10:17
  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
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    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
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  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
    38008 Views
    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Salami smell
    by mobostians » Wed Jan 22, 2020 02:38
    7 Replies
    86 Views
    Last post by mobostians
    Thu Jan 23, 2020 18:44
  • Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
    by gastronomas » Tue Jan 14, 2020 21:17
    2 Replies
    69 Views
    Last post by ButterbeanUser avatar
    Sat Jan 18, 2020 01:21
  • Unfavourable outside conditions for drying sausages?
    by markizschnitzel » Sun Jan 05, 2020 14:15
    13 Replies
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    Last post by StefanSUser avatar
    Tue Jan 07, 2020 16:14
  • Salame Crespone
    by redzed » Mon Mar 19, 2018 18:35
    14 Replies
    2374 Views
    Last post by DanS
    Thu Jan 02, 2020 02:47
  • Casing or No Casing - Cappacola
    by Kijek » Fri Nov 15, 2019 15:55
    9 Replies
    345 Views
    Last post by Kijek
    Tue Dec 31, 2019 14:50
  • Looking For Soppressota Recipe
    by Kijek » Mon Dec 30, 2019 21:54
    0 Replies
    80 Views
    Last post by Kijek
    Mon Dec 30, 2019 21:54
  • Can I freeze my salami mix? No Casings!!!
    by ewanspeirs » Fri Dec 20, 2019 19:33
    2 Replies
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    Last post by redzedUser avatar
    Mon Dec 23, 2019 17:48
  • First Attempt at Whole Muscle Salami - Result and Questions
    by jcflorida » Fri Dec 20, 2019 05:27
    3 Replies
    162 Views
    Last post by jcfloridaUser avatar
    Sat Dec 21, 2019 01:57
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    by cajuneric » Fri Nov 08, 2019 00:15
    7 Replies
    472 Views
    Last post by Igor Duńczyk
    Wed Dec 18, 2019 16:33
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36
    99 Replies
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    Last post by StefanSUser avatar
    Thu Dec 12, 2019 14:35
  • Cure #2 with different percent of sodium nitrate
    by Winterchrome » Mon Dec 09, 2019 04:45
    12 Replies
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    Last post by DanMcGUser avatar
    Thu Dec 12, 2019 10:22
  • Biltong
    by Butterbean » Tue Dec 05, 2017 14:32
    16 Replies
    1945 Views
    Last post by SMR
    Wed Dec 11, 2019 23:46
  • Case Hardening?? What to do.
    by adrian078 » Thu Dec 05, 2019 11:55
    3 Replies
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    Last post by reddal
    Fri Dec 06, 2019 16:06
  • Salami Milano
    by cata_rebel » Wed Nov 27, 2019 20:56
    4 Replies
    547 Views
    Last post by redzedUser avatar
    Thu Dec 05, 2019 20:18
  • Starter cultures for whole muscle curing?
    by reddal » Mon Nov 18, 2019 15:26
    2 Replies
    153 Views
    Last post by redzedUser avatar
    Tue Nov 19, 2019 06:24
  • Celery Powder Cure
    by Kijek » Tue Oct 29, 2019 14:52
    9 Replies
    524 Views
    Last post by Kijek
    Fri Nov 15, 2019 15:56
  • Help with Cure - did I muck this up?
    by adrian078 » Wed Nov 13, 2019 03:48
    4 Replies
    165 Views
    Last post by adrian078
    Wed Nov 13, 2019 21:43
  • pancetta arrotolata still "squishy" - what would you do?
    by ewanspeirs » Wed Oct 30, 2019 23:18
    3 Replies
    191 Views
    Last post by adrian078
    Wed Nov 13, 2019 03:41
  • Just got 500 pounds of fresh organic meat. What to make??
    by fatboyz » Sun Sep 30, 2018 15:29
    3 Replies
    1112 Views
    Last post by priya31
    Mon Nov 04, 2019 13:14
  • Orange and Fennel Salami
    by redzed » Mon Sep 28, 2015 06:57
    26 Replies
    9716 Views
    Last post by cathouse willy
    Sat Oct 26, 2019 17:33
  • First attempt at Spanish Chorizo/Salami Milano are too salty?
    by ewanspeirs » Thu Oct 10, 2019 17:39
    7 Replies
    387 Views
    Last post by adrian078
    Sun Oct 13, 2019 22:47
  • Can my salami be saved?
    by adrian078 » Wed Oct 09, 2019 01:10
    5 Replies
    291 Views
    Last post by adrian078
    Thu Oct 10, 2019 20:44
  • Drying fast fermented sausages?
    by Agoracritus » Thu Jul 04, 2019 22:44
    22 Replies
    2560 Views
    Last post by LOUSANTELLO
    Sat Aug 31, 2019 12:37
  • bacon
    by northener » Sun Aug 18, 2019 02:30
    2 Replies
    354 Views
    Last post by northener
    Mon Aug 19, 2019 07:28
  • Prosciutto
    by redzed » Sun Jul 21, 2019 18:38
    6 Replies
    961 Views
    Last post by redzedUser avatar
    Mon Jul 29, 2019 16:38
  • Fat smearing problem
    by Philipmoon » Thu Jul 11, 2019 01:38
    2 Replies
    612 Views
    Last post by StefanSUser avatar
    Fri Jul 12, 2019 16:00
  • Salami done too fast?
    by jcovey713 » Sun Jun 29, 2014 01:30
    8 Replies
    6281 Views
    Last post by Johnny_Calab
    Fri Jun 28, 2019 00:06
  • Mixing (big?) Mistake
    by Agoracritus » Tue Jun 18, 2019 23:24
    4 Replies
    576 Views
    Last post by LOUSANTELLO
    Thu Jun 20, 2019 06:45
  • FDA “hurdles”
    by Agoracritus » Mon May 20, 2019 10:48
    15 Replies
    1049 Views
    Last post by BBQBob
    Wed Jun 05, 2019 12:09
  • Scratching my head
    by LOUSANTELLO » Wed May 15, 2019 11:41
    7 Replies
    787 Views
    Last post by Bob KUser avatar
    Sun May 19, 2019 12:40
  • prosciutto
    by cathouse willy » Wed Oct 17, 2018 03:13
    7 Replies
    1430 Views
    Last post by redzedUser avatar
    Wed May 01, 2019 23:09
  • Fermentation
    by LOUSANTELLO » Thu Mar 21, 2019 04:06
    10 Replies
    1249 Views
    Last post by jrittvo
    Thu Mar 28, 2019 04:22
  • Humidity Issue with my curing chamber
    by warston » Fri Mar 08, 2019 22:16
    10 Replies
    1063 Views
    Last post by jrittvo
    Sat Mar 16, 2019 14:50
  • Very Old Farmers' Bulletins call for Saltpeter, can I use it?
    by joe_indi » Sun Mar 10, 2019 05:57
    11 Replies
    1258 Views
    Last post by joe_indi
    Tue Mar 12, 2019 02:42
  • It's been a while
    by LOUSANTELLO » Sun Mar 03, 2019 17:13
    17 Replies
    1588 Views
    Last post by Bob KUser avatar
    Mon Mar 11, 2019 13:10
  • salt pork instead of fat back
    by Loco » Mon Feb 18, 2019 18:27
    2 Replies
    518 Views
    Last post by JohnOliveUser avatar
    Mon Mar 11, 2019 07:26
  • Storing dry cured meats
    by Sleebus » Tue Aug 01, 2017 13:51
    7 Replies
    2532 Views
    Last post by sherryamber
    Mon Feb 25, 2019 09:01
  • Dry Curing time
    by AndyPandy » Sun Jan 27, 2019 20:19
    2 Replies
    630 Views
    Last post by AndyPandy
    Mon Jan 28, 2019 11:56
  • B-LC-007 question
    by Loco » Sat Jan 26, 2019 03:16
    5 Replies
    781 Views
    Last post by redzedUser avatar
    Sun Jan 27, 2019 22:33
  • Pepperettes
    by JasonB » Mon Jan 21, 2019 21:37
    2 Replies
    659 Views
    Last post by JasonB
    Tue Jan 22, 2019 17:00
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    35 Replies
    13901 Views
    Last post by SMR
    Sat Jan 05, 2019 23:20
  • Fat Back
    by Loco » Wed Dec 26, 2018 16:02
    6 Replies
    1189 Views
    Last post by bobrap
    Sat Jan 05, 2019 17:01
  • Name this mold!!
    by 65valiantwin » Fri Dec 28, 2018 03:03
    6 Replies
    1254 Views
    Last post by 65valiantwin
    Wed Jan 02, 2019 17:38
  • Summer saugage question
    by Loco » Fri Dec 21, 2018 00:42
    7 Replies
    1404 Views
    Last post by ButterbeanUser avatar
    Tue Jan 01, 2019 23:24
  • Blueberry Wine Bresaola
    by Butterbean » Sun Apr 22, 2018 23:24
    4 Replies
    1591 Views
    Last post by ButterbeanUser avatar
    Tue Jan 01, 2019 17:17
  • New media scaremongering about nitrates / nitrites
    by reddal » Sun Dec 30, 2018 11:35
    1 Replies
    744 Views
    Last post by StefanSUser avatar
    Sun Dec 30, 2018 19:35
  • Fermenting without starter cultures
    by LOUSANTELLO » Sat Dec 08, 2018 16:18
    23 Replies
    2989 Views
    Last post by LOUSANTELLO
    Fri Dec 28, 2018 04:42
  • Drying question
    by Loco » Wed Dec 12, 2018 02:27
    31 Replies
    3171 Views
    Last post by StefanSUser avatar
    Wed Dec 19, 2018 14:00
  • Prosciutto
    by LOUSANTELLO » Thu Dec 01, 2016 05:12
    101 Replies
    29214 Views
    Last post by AndyPandy
    Thu Dec 13, 2018 10:44
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