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  • Hanna HI981036 Meat pH Tester
    by redzed » Mon Nov 18, 2019 06:21 » in Technology basis
    3 Replies
    59 Views
    Last post by redzedUser avatar
    Wed Nov 20, 2019 02:47
  • Starter cultures for whole muscle curing?
    by reddal » Mon Nov 18, 2019 15:26 » in Dry Cured Meats and Sausages
    2 Replies
    36 Views
    Last post by redzedUser avatar
    Tue Nov 19, 2019 06:24
  • Casing or No Casing - Cappacola
    by Kijek » Fri Nov 15, 2019 15:55 » in Dry Cured Meats and Sausages
    6 Replies
    88 Views
    Last post by Kijek
    Mon Nov 18, 2019 19:02
  • Using Cultures in Curing Whole Muscle Cuts
    by Bob K » Sun Oct 27, 2013 14:26 » in Microbiology of meat and products
    26 Replies
    22611 Views
    Last post by reddal
    Mon Nov 18, 2019 19:01
  • Celery Powder Cure
    by Kijek » Tue Oct 29, 2019 14:52 » in Dry Cured Meats and Sausages
    9 Replies
    279 Views
    Last post by Kijek
    Fri Nov 15, 2019 15:56
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36 » in Dry Cured Meats and Sausages
    81 Replies
    18485 Views
    Last post by StefanSUser avatar
    Fri Nov 15, 2019 13:06
  • Mold 600 chamber inoculation
    by Kijek » Wed Nov 13, 2019 19:05 » in Curing chambers and Related Equipment
    2 Replies
    45 Views
    Last post by Kijek
    Thu Nov 14, 2019 20:40
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    by cajuneric » Fri Nov 08, 2019 00:15 » in Dry Cured Meats and Sausages
    6 Replies
    202 Views
    Last post by cajuneric
    Thu Nov 14, 2019 01:38
  • Help with Cure - did I muck this up?
    by adrian078 » Wed Nov 13, 2019 03:48 » in Dry Cured Meats and Sausages
    4 Replies
    76 Views
    Last post by adrian078
    Wed Nov 13, 2019 21:43
  • Venison Sausages
    by redzed » Tue Dec 22, 2015 04:27 » in Venison and Other Game
    13 Replies
    7510 Views
    Last post by redzedUser avatar
    Wed Nov 13, 2019 21:40