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  • New to brining/curing questions
    by JDeadwood » Sat Nov 19, 2022 15:46 » in For beginners
    3 Replies
    56 Views
    Last post by redzedUser avatar
    Fri Nov 25, 2022 20:56
  • pH drops and rises during! fermentation
    by Norbi » Fri Nov 25, 2022 20:38 » in Dry Cured Meats and Sausages
    0 Replies
    15 Views
    Last post by Norbi
    Fri Nov 25, 2022 20:38
  • cure needs sugar?
    by sambal badjak » Sun Nov 20, 2022 19:44 » in For beginners
    3 Replies
    67 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
    49 Views
    Last post by redzedUser avatar
    Fri Nov 25, 2022 04:23
  • Saucisson sec
    by Gintaras » Thu Nov 03, 2022 21:45 » in Sausages
    1 Replies
    69 Views
    Last post by redzedUser avatar
    Thu Nov 24, 2022 02:12
  • Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
    by jcflorida » Mon Oct 24, 2022 18:57 » in Sausages
    3 Replies
    190 Views
    Last post by redzedUser avatar
    Thu Nov 24, 2022 02:08
  • Beef salami: need a substitute for beef short rib.
    by wkw » Mon May 25, 2020 15:51 » in Sausages
    3 Replies
    1448 Views
    Last post by Itay
    Tue Nov 22, 2022 17:09
  • Looking forward to learning from Folks!
    by Bentley Meredith » Thu Oct 13, 2022 17:52 » in For beginners
    35 Replies
    539 Views
    Last post by Bentley MeredithUser avatar
    Sun Nov 20, 2022 17:15