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
    30 Replies
    53865 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
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  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
    44186 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
    43270 Views
    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    by Chuckwagon » Wed Jun 08, 2011 08:10
    292 Replies
    133943 Views
    Last post by ChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    38 Replies
    19899 Views
    Last post by Markiz
    Thu Apr 15, 2021 22:07
  • Finding Starter cultures in Australia
    by bluc » Tue Apr 13, 2021 10:51
    1 Replies
    46 Views
    Last post by Bob KUser avatar
    Tue Apr 13, 2021 13:06
  • How Capocollo Is Made In Italy
    by redzed » Fri Apr 02, 2021 08:12
    3 Replies
    160 Views
    Last post by Lorenzoid
    Wed Apr 07, 2021 17:58
  • Sausages drying faster than others
    by wasuky » Wed Mar 31, 2021 14:37
    6 Replies
    142 Views
    Last post by wasukyUser avatar
    Fri Apr 02, 2021 18:09
  • Very low ph sobrasada after 2 days using t-spx
    by Jgreen » Wed Feb 24, 2021 03:59
    18 Replies
    783 Views
    Last post by redzedUser avatar
    Sat Mar 20, 2021 09:08
  • Salami Vicentina
    by Indaswamp » Mon Mar 08, 2021 04:09
    17 Replies
    1436 Views
    Last post by Indaswamp
    Tue Mar 16, 2021 01:54
  • Salame Calabrese with Cannabis
    by redzed » Sat Mar 13, 2021 20:51
    4 Replies
    834 Views
    Last post by magician176User avatar
    Tue Mar 16, 2021 00:19
  • Göttinger Stracke PH
    by Albertaed » Mon Mar 08, 2021 01:08
    6 Replies
    118 Views
    Last post by AlbertaedUser avatar
    Thu Mar 11, 2021 14:43
  • Sicilian Pistachio and Lemon Salami
    by Indaswamp » Mon Mar 08, 2021 23:31
    5 Replies
    103 Views
    Last post by Indaswamp
    Tue Mar 09, 2021 19:45
  • Starter Cultures and Deionised water
    by Leesel » Sat Mar 06, 2021 20:00
    2 Replies
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    Last post by Leesel
    Sat Mar 06, 2021 21:37
  • Salccicia Napolitana Dolce
    by Indaswamp » Thu Mar 04, 2021 07:29
    7 Replies
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    Last post by Indaswamp
    Fri Mar 05, 2021 03:43
  • Pancetta Update
    by Scogar » Wed Feb 24, 2021 17:49
    3 Replies
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    Last post by AlbertaedUser avatar
    Wed Mar 03, 2021 23:20
  • Sopressata
    by Albertaed » Thu Feb 25, 2021 01:37
    5 Replies
    258 Views
    Last post by redzedUser avatar
    Sun Feb 28, 2021 03:59
  • Cacciatorre Sticks
    by Albertaed » Sat Feb 27, 2021 20:21
    2 Replies
    150 Views
    Last post by AlbertaedUser avatar
    Sat Feb 27, 2021 23:32
  • Curing Process Observations & Questions
    by dae » Wed Feb 24, 2021 13:44
    4 Replies
    193 Views
    Last post by StefanSUser avatar
    Thu Feb 25, 2021 22:28
  • Saucisson d'Ardenne
    by redzed » Sun Feb 21, 2021 20:12
    18 Replies
    431 Views
    Last post by AlbertaedUser avatar
    Thu Feb 25, 2021 01:36
  • Salami Finocchiona
    by fatboyz » Mon Feb 15, 2021 01:14
    6 Replies
    250 Views
    Last post by fatboyz
    Mon Feb 22, 2021 01:31
  • German Salami
    by redzed » Sat Feb 13, 2021 22:07
    9 Replies
    333 Views
    Last post by fatboyz
    Mon Feb 22, 2021 01:26
  • Expected weight loss for fatty cuts?
    by rgreenberg2000 » Sun Feb 21, 2021 19:01
    2 Replies
    101 Views
    Last post by rgreenberg2000User avatar
    Sun Feb 21, 2021 20:11
  • First Coppa
    by rgreenberg2000 » Sat Nov 28, 2020 22:40
    41 Replies
    2510 Views
    Last post by Lorenzoid
    Sun Feb 07, 2021 23:28
  • Advice on patience please!
    by maloflora » Mon Jan 18, 2021 19:55
    3 Replies
    377 Views
    Last post by maloflora
    Sat Feb 06, 2021 14:45
  • Types of culture
    by jjnurk » Tue Sep 15, 2020 19:33
    10 Replies
    1538 Views
    Last post by redzedUser avatar
    Wed Feb 03, 2021 17:51
  • First time Kabanos! Need Some Advice
    by so_not_rad » Thu Jan 28, 2021 06:16
    5 Replies
    290 Views
    Last post by Indaswamp
    Wed Feb 03, 2021 15:50
  • Curing Powder#2 Subsitute for slow ferment
    by Fatdog » Thu Jan 14, 2021 15:56
    4 Replies
    261 Views
    Last post by FatdogUser avatar
    Wed Feb 03, 2021 15:07
  • Drying in basement no chamber
    by Albertaed » Sat Dec 19, 2020 17:38
    15 Replies
    435 Views
    Last post by Indaswamp
    Wed Feb 03, 2021 12:19
  • Surface cultures
    by Albertaed » Tue Feb 02, 2021 03:27
    2 Replies
    141 Views
    Last post by AlbertaedUser avatar
    Tue Feb 02, 2021 15:16
  • Spanish Salchicon fermentaion pH too high. Need advice
    by ronbo » Sat Jan 30, 2021 20:13
    7 Replies
    272 Views
    Last post by ronbo
    Tue Feb 02, 2021 02:03
  • Genoa Salami
    by Albertaed » Wed Jan 13, 2021 17:36
    10 Replies
    518 Views
    Last post by AlbertaedUser avatar
    Sat Jan 30, 2021 18:26
  • Curing times?
    by Jimtillo » Wed Jan 27, 2021 23:59
    2 Replies
    148 Views
    Last post by redzedUser avatar
    Thu Jan 28, 2021 04:50
  • copa humidity & temperature questions
    by frankie007 » Wed Jan 27, 2021 17:04
    4 Replies
    168 Views
    Last post by frankie007User avatar
    Wed Jan 27, 2021 19:29
  • Ph Question
    by Loco » Sun Jan 24, 2021 20:05
    6 Replies
    307 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
    525 Views
    Last post by so_not_radUser avatar
    Tue Jan 26, 2021 06:45
  • Lomo Embuchado in the cure
    by rgreenberg2000 » Fri Dec 04, 2020 22:48
    8 Replies
    415 Views
    Last post by rgreenberg2000User avatar
    Mon Jan 25, 2021 23:36
  • Cacciatore
    by Albertaed » Wed Jan 20, 2021 18:33
    6 Replies
    606 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
    854 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
    39553 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
    474 Views
    Last post by woklikeaman
    Wed Jan 20, 2021 01:36
  • Soppressata is Missing That Nice "Cheesy" Taste and Smell
    by johnnybgoode333 » Wed Jan 06, 2021 08:26
    6 Replies
    448 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
    7107 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
    530 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
    311 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:13
  • test
    by Albertaed » Fri Jan 08, 2021 18:47
    2 Replies
    240 Views
    Last post by AlbertaedUser avatar
    Sat Jan 09, 2021 00:24
  • Spanish Chorizo
    by Albertaed » Tue Jan 05, 2021 23:21
    2 Replies
    250 Views
    Last post by AlbertaedUser avatar
    Fri Jan 08, 2021 17:51
  • Hungarian Salami
    by Albertaed » Sun Dec 27, 2020 17:28
    10 Replies
    505 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
    319 Views
    Last post by rgreenberg2000User avatar
    Wed Jan 06, 2021 18:46
  • Pepperoni
    by Albertaed » Tue Jan 05, 2021 23:46
    0 Replies
    718 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
    347 Views
    Last post by Crunchie58
    Tue Jan 05, 2021 19:02
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