Dry Cured Meats and Sausages

New Topic
  • Announcements
    Replies
    Views
    Last post
  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
    29812 Views
    Last post by redzedUser avatar
    Sat Feb 28, 2015 10:17
  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
    30 Replies
    53249 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
    Replies
    Views
    Last post
  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
    42890 Views
    Last post by redzedUser avatar
    Wed Dec 13, 2017 04:23
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
    42679 Views
    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    by Chuckwagon » Wed Jun 08, 2011 08:10
    292 Replies
    131675 Views
    Last post by ChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Curing times?
    by Jimtillo » Wed Jan 27, 2021 23:59
    2 Replies
    17 Views
    Last post by redzedUser avatar
    Thu Jan 28, 2021 04:50
  • Genoa Salami
    by Albertaed » Wed Jan 13, 2021 17:36
    8 Replies
    235 Views
    Last post by fatboyz
    Thu Jan 28, 2021 01:45
  • copa humidity & temperature questions
    by frankie007 » Wed Jan 27, 2021 17:04
    4 Replies
    39 Views
    Last post by frankie007User avatar
    Wed Jan 27, 2021 19:29
  • Ph Question
    by Loco » Sun Jan 24, 2021 20:05
    6 Replies
    101 Views
    Last post by Indaswamp
    Wed Jan 27, 2021 01:23
  • Coating my finished Saucisson
    by so_not_rad » Fri Jan 22, 2021 08:05
    3 Replies
    382 Views
    Last post by so_not_rad
    Tue Jan 26, 2021 06:45
  • Lomo Embuchado in the cure
    by rgreenberg2000 » Fri Dec 04, 2020 22:48
    8 Replies
    277 Views
    Last post by rgreenberg2000User avatar
    Mon Jan 25, 2021 23:36
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    37 Replies
    19298 Views
    Last post by AlbertaedUser avatar
    Sat Jan 23, 2021 02:56
  • First Coppa
    by rgreenberg2000 » Sat Nov 28, 2020 22:40
    25 Replies
    1686 Views
    Last post by ButterbeanUser avatar
    Sat Jan 23, 2021 00:24
  • Cacciatore
    by Albertaed » Wed Jan 20, 2021 18:33
    6 Replies
    433 Views
    Last post by AlbertaedUser avatar
    Fri Jan 22, 2021 22:48
  • Snack Stick recipe.
    by muxmun » Sat Jan 16, 2021 00:57
    13 Replies
    584 Views
    Last post by muxmun
    Wed Jan 20, 2021 18:08
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36
    121 Replies
    38150 Views
    Last post by EAnna
    Wed Jan 20, 2021 09:51
  • Wind Dried Sausage from Western China(and Hello!)
    by woklikeaman » Sat Jan 16, 2021 04:30
    3 Replies
    341 Views
    Last post by woklikeaman
    Wed Jan 20, 2021 01:36
  • Advice on patience please!
    by maloflora » Mon Jan 18, 2021 19:55
    2 Replies
    228 Views
    Last post by maloflora
    Tue Jan 19, 2021 18:01
  • Curing Powder#2 Subsitute for slow ferment
    by Fatdog » Thu Jan 14, 2021 15:56
    3 Replies
    81 Views
    Last post by redzedUser avatar
    Fri Jan 15, 2021 09:34
  • Soppressata is Missing That Nice "Cheesy" Taste and Smell
    by johnnybgoode333 » Wed Jan 06, 2021 08:26
    6 Replies
    247 Views
    Last post by redzedUser avatar
    Fri Jan 15, 2021 08:04
  • Fermenting without starter cultures
    by LOUSANTELLO » Sat Dec 08, 2018 16:18
    30 Replies
    6389 Views
    Last post by Indaswamp
    Thu Jan 14, 2021 04:48
  • Ok...educate me on adding nuts, citrus zest, etc,,,
    by Indaswamp » Sat Jan 09, 2021 07:42
    14 Replies
    215 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:14
  • F-RM-52 Culture by Chr Hansen
    by Indaswamp » Sat Jan 09, 2021 20:28
    4 Replies
    135 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:13
  • test
    by Albertaed » Fri Jan 08, 2021 18:47
    2 Replies
    99 Views
    Last post by AlbertaedUser avatar
    Sat Jan 09, 2021 00:24
  • Spanish Chorizo
    by Albertaed » Tue Jan 05, 2021 23:21
    2 Replies
    119 Views
    Last post by AlbertaedUser avatar
    Fri Jan 08, 2021 17:51
  • Hungarian Salami
    by Albertaed » Sun Dec 27, 2020 17:28
    10 Replies
    290 Views
    Last post by AlbertaedUser avatar
    Fri Jan 08, 2021 17:43
  • Chorizo soft & tacky @ 33%
    by rgreenberg2000 » Wed Dec 23, 2020 21:52
    7 Replies
    182 Views
    Last post by rgreenberg2000User avatar
    Wed Jan 06, 2021 18:46
  • Pepperoni
    by Albertaed » Tue Jan 05, 2021 23:46
    0 Replies
    226 Views
    Last post by AlbertaedUser avatar
    Tue Jan 05, 2021 23:46
  • first attempt at summer sausage
    by Crunchie58 » Sun Jan 03, 2021 06:20
    6 Replies
    194 Views
    Last post by Crunchie58
    Tue Jan 05, 2021 19:02
  • Help diagnose what went wrong?
    by rgreenberg2000 » Thu Dec 31, 2020 22:22
    14 Replies
    288 Views
    Last post by rgreenberg2000User avatar
    Mon Jan 04, 2021 05:52
  • Where do you like buying sausage making supplies in Canada?
    by bcboy » Fri Jan 01, 2021 22:31
    7 Replies
    153 Views
    Last post by Crunchie58
    Mon Jan 04, 2021 00:20
  • Hungarian paprika Landjaeger type fermented sausage recipe needed
    by fatboyz » Fri Dec 25, 2020 18:50
    18 Replies
    337 Views
    Last post by fatboyz
    Fri Jan 01, 2021 23:22
  • Starter cultures
    by Albertaed » Wed Dec 30, 2020 19:01
    4 Replies
    123 Views
    Last post by redzedUser avatar
    Thu Dec 31, 2020 07:23
  • Saucisson Sec for Everyone
    by redzed » Mon Nov 06, 2017 00:46
    26 Replies
    13758 Views
    Last post by ChefJonathan
    Thu Dec 31, 2020 06:28
  • Chorizo Tasting - B/B+
    by rgreenberg2000 » Tue Dec 29, 2020 02:13
    6 Replies
    164 Views
    Last post by ButterbeanUser avatar
    Wed Dec 30, 2020 20:43
  • Project A2
    by Albertaed » Tue Dec 22, 2020 06:37
    2 Replies
    139 Views
    Last post by Bob KUser avatar
    Fri Dec 25, 2020 02:26
  • Jesus de Lyon
    by redzed » Thu Aug 10, 2017 17:08
    7 Replies
    3385 Views
    Last post by redzedUser avatar
    Thu Dec 24, 2020 14:47
  • Another Beginner :D
    by FrederickMüller » Sat Dec 19, 2020 09:17
    9 Replies
    210 Views
    Last post by FrederickMüller
    Sun Dec 20, 2020 22:11
  • Would it be possible to utilize chicken breast in making salami?
    by Markiz » Sat Dec 19, 2020 19:22
    1 Replies
    74 Views
    Last post by redzedUser avatar
    Sun Dec 20, 2020 09:03
  • First batch of Salami
    by Albertaed » Sun Dec 20, 2020 00:20
    5 Replies
    152 Views
    Last post by AlbertaedUser avatar
    Sun Dec 20, 2020 07:27
  • Drying in basement no chamber
    by Albertaed » Sat Dec 19, 2020 17:38
    1 Replies
    79 Views
    Last post by redzedUser avatar
    Sat Dec 19, 2020 23:24
  • Help out the new guy
    by RadRob » Wed Aug 01, 2018 22:54
    13 Replies
    3390 Views
    Last post by AlbertaedUser avatar
    Fri Dec 18, 2020 15:56
  • lamb prosciutto
    by bluc » Fri Aug 07, 2020 06:52
    18 Replies
    1726 Views
    Last post by bluc
    Fri Dec 18, 2020 06:39
  • Spicy Coppa (again)
    by redzed » Tue Dec 15, 2020 10:01
    6 Replies
    251 Views
    Last post by redzedUser avatar
    Thu Dec 17, 2020 06:21
  • Dry aging greenhorn questions
    by cheztodd » Tue Dec 08, 2020 23:55
    7 Replies
    244 Views
    Last post by cheztodd
    Thu Dec 17, 2020 06:18
  • country ham
    by bluc » Tue Oct 27, 2020 05:19
    14 Replies
    693 Views
    Last post by DevoUser avatar
    Tue Dec 15, 2020 20:40
  • Salsiccia di Calabria
    by redzed » Sun Nov 22, 2020 06:10
    5 Replies
    455 Views
    Last post by redzedUser avatar
    Tue Nov 24, 2020 18:23
  • 190mm Genoa Salami Starts drying today
    by cajuneric » Sun Nov 15, 2020 16:45
    6 Replies
    271 Views
    Last post by cajuneric
    Sat Nov 21, 2020 14:13
  • Drying Question
    by Loco » Thu Nov 05, 2020 14:39
    2 Replies
    228 Views
    Last post by Loco
    Thu Nov 05, 2020 21:47
  • Salami pH testing
    by magician176 » Sat Oct 31, 2020 23:32
    1 Replies
    181 Views
    Last post by redzedUser avatar
    Sun Nov 01, 2020 00:25
  • Types of culture
    by jjnurk » Tue Sep 15, 2020 19:33
    8 Replies
    1255 Views
    Last post by redzedUser avatar
    Thu Oct 22, 2020 05:53
  • Two batches of saucisson, made at same time, but so different.
    by so_not_rad » Wed Oct 14, 2020 06:32
    3 Replies
    281 Views
    Last post by bluc
    Sun Oct 18, 2020 21:33
New Topic

Forum permissions

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum