Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    byShuswap »Fri Dec 05, 2014 05:38
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    Last post byDevoUser avatar
    Thu May 04, 2023 20:41
  • Bio Cultures by Chr. Hansen
    byChuckwagon »Thu Apr 15, 2010 07:53
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    Last post byDave in AZ
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  • Project "P" (Pepperoni)
    byRand »Sat Jun 04, 2011 18:32
    68 Replies
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    Last post byredzedUser avatar
    Wed Dec 13, 2017 04:23
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    byoneills »Sat Jun 29, 2013 11:00
    31 Replies
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    Last post byDoc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    byChuckwagon »Wed Jun 08, 2011 08:10
    292 Replies
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    Last post byChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Sodium Ascorbate
    byLeesel »Sun Jul 04, 2021 10:55
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    Last post bymichiUser avatar
    Thu Mar 06, 2025 03:48
  • The Practical Guide to Making Salami
    byjens49 »Fri Aug 30, 2024 07:23
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    Last post byjcfloridaUser avatar
    Sat Dec 14, 2024 02:45
  • Cremona Parmigiana and Finocchiona
    bymichi »Mon Feb 19, 2024 01:45
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    Last post byButterbeanUser avatar
    Tue Mar 05, 2024 21:56
  • Cervelat - One rendition
    byButterbean »Mon Jan 15, 2024 17:42
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    Last post bymichiUser avatar
    Tue Jan 16, 2024 05:05
  • Lonzino & Breasola
    byDevo »Sat Jun 03, 2023 20:32
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    Wed Oct 25, 2023 03:23
  • Frankfurts - never again
    bysnagman »Fri May 26, 2023 09:50
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    Last post byjym571
    Tue Sep 19, 2023 16:42
  • Fermentation in plastic containers
    bysalami dom »Wed Jun 28, 2023 23:36
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    Last post byjcfloridaUser avatar
    Fri Jun 30, 2023 04:00
  • Salame Calabrese with Cannabis
    byredzed »Sat Mar 13, 2021 20:51
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    Last post byDevoUser avatar
    Sat Jun 03, 2023 20:20
  • Newbee with some questions
    byStinnerfest »Sat Feb 11, 2023 18:03
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    Last post byIndaswamp
    Tue May 16, 2023 02:44
  • Starter Cultures - New member
    byJP85 »Thu Apr 27, 2023 22:18
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    Fri May 12, 2023 16:27
  • Case hardening in a dry ager - air flow control
    byItay »Mon Apr 03, 2023 10:41
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    Last post byDevoUser avatar
    Tue Apr 04, 2023 15:58
  • Growth While Fermenting
    byMencer »Mon Mar 06, 2023 07:51
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    Last post byIndaswamp
    Fri Mar 31, 2023 02:59
  • Spianata Romana
    byredzed »Mon Aug 10, 2015 06:22
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    Last post byredzedUser avatar
    Thu Mar 30, 2023 04:42
  • Sopprasota Round II
    byBentley Meredith »Sun Feb 05, 2023 22:43
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    Last post byDevoUser avatar
    Sun Mar 26, 2023 19:02
  • Pitina Salami Concerns
    byLinks »Wed Mar 01, 2023 04:29
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    Last post byLinks
    Wed Mar 01, 2023 04:29
  • Starter culture Yes or No
    byjens49 »Sun Jan 29, 2023 13:12
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    Last post byjens49
    Mon Feb 27, 2023 16:49
  • Venison Landjaeger
    byfatboyz »Sat Dec 04, 2021 16:33
    7 Replies
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    Last post byredzedUser avatar
    Mon Jan 23, 2023 08:00
  • pH drops and rises during! fermentation
    byNorbi »Fri Nov 25, 2022 20:38
    1 Replies
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    Last post byIndaswamp
    Thu Dec 01, 2022 05:48
  • Dried Fruits
    bySTICKSTRING »Mon Oct 17, 2022 05:32
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    Last post bySTICKSTRING
    Sat Oct 22, 2022 02:47
  • Dextrose, Fermentation and pH drop
    byIndaswamp »Thu Sep 29, 2022 02:28
    3 Replies
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    Last post byIndaswamp
    Tue Oct 04, 2022 02:58
  • Suffolk Black Ham
    byTorrens Title »Mon Aug 22, 2022 07:28
    4 Replies
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    Last post byTorrens Title
    Wed Sep 28, 2022 06:04
  • Beginner results in pictures
    byFreelance »Mon Mar 28, 2022 20:59
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    Last post byIndaswamp
    Sun Sep 18, 2022 15:59
  • Darker - Similar Seasonings
    bySTICKSTRING »Sat Sep 10, 2022 19:37
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    Last post bySTICKSTRING
    Sat Sep 10, 2022 19:37
  • Fast fermentation with T-SPX
    byfullysideways »Mon Sep 05, 2022 19:21
    11 Replies
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    Last post byIndaswamp
    Sat Sep 10, 2022 02:20
  • Air speed for drying
    byFishhead »Sat Jan 07, 2017 01:53
    20 Replies
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    Last post byIndaswamp
    Thu Sep 08, 2022 19:21
  • Too high temperature during fermentation
    byNorbi »Wed Jul 27, 2022 09:54
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    Last post byBob KUser avatar
    Tue Aug 23, 2022 15:38
  • Salami Polskie - Polish Salami
    byredzed »Wed May 04, 2022 07:15
    9 Replies
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    Last post byfordtruckbeast
    Sat Aug 06, 2022 11:51
  • Smoked Salami pH question
    byfullysideways »Tue Jun 28, 2022 00:00
    14 Replies
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    Last post byfullysideways
    Tue Jul 12, 2022 23:12
  • Chamber questions
    bySaltedtyme30 »Sat Jul 02, 2022 20:56
    2 Replies
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    Last post byStefanSUser avatar
    Fri Jul 08, 2022 02:17
  • Orange and Fennel Salami
    byredzed »Mon Sep 28, 2015 06:57
    31 Replies
    69247 Views
    Last post byredzedUser avatar
    Thu May 12, 2022 14:52
  • Fermentation hot spots
    byNorbi »Sun Mar 20, 2022 00:45
    7 Replies
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    Last post byNorbi
    Wed May 04, 2022 13:20
  • Too low pH after stuffing before fermentation
    byNorbi »Sat Feb 26, 2022 09:41
    17 Replies
    30377 Views
    Last post byNorbi
    Wed May 04, 2022 13:14
  • Cure #2 with different percent of sodium nitrate
    byWinterchrome »Mon Dec 09, 2019 04:45
    16 Replies
    33047 Views
    Last post byfordtruckbeast
    Sat Apr 30, 2022 18:24
  • Pre curing meat
    byLeesel »Thu Apr 21, 2022 10:03
    4 Replies
    20994 Views
    Last post byBob KUser avatar
    Mon Apr 25, 2022 12:37
  • Rosette de Lyon
    byredzed »Mon Aug 21, 2017 05:10
    10 Replies
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    Last post byredzedUser avatar
    Wed Apr 20, 2022 04:38
  • Schornsteinfeger Salami – Chimney Sweep Salami
    byredzed »Thu Jan 20, 2022 04:02
    7 Replies
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    Last post byfordtruckbeast
    Sun Apr 17, 2022 20:41
  • Filetto baciato
    byEAnna »Sat Jul 17, 2021 21:40
    12 Replies
    26348 Views
    Last post byEAnnaUser avatar
    Mon Mar 21, 2022 12:41
  • Freezing cold smoked products
    bycmunson3 »Fri Mar 04, 2022 06:20
    1 Replies
    13804 Views
    Last post byredzedUser avatar
    Fri Mar 04, 2022 07:05
  • Failed Ferment
    bybiggame »Thu Feb 10, 2022 04:55
    2 Replies
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    Last post bybiggame
    Mon Feb 14, 2022 04:24
  • Returning an opened Salami to Curing chamber
    byIanW »Thu Feb 03, 2022 12:51
    3 Replies
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    Last post byredzedUser avatar
    Sat Feb 05, 2022 18:53
  • Venison Genoa is ready
    byfatboyz »Sat Jan 29, 2022 16:47
    4 Replies
    15690 Views
    Last post byfatboyz
    Tue Feb 01, 2022 02:56
  • Process for Saucisson au Camembert
    bybiggame »Mon Nov 22, 2021 07:52
    5 Replies
    17850 Views
    Last post bybiggame
    Fri Dec 17, 2021 07:43
  • The new chamber is full and working great.
    byfatboyz »Thu Dec 09, 2021 15:50
    7 Replies
    18083 Views
    Last post byfatboyz
    Mon Dec 13, 2021 20:28
  • Another mold question
    byants337 »Mon Nov 15, 2021 13:06
    2 Replies
    14684 Views
    Last post byStefanSUser avatar
    Mon Nov 15, 2021 20:22
  • Store lonzino properly
    bygeorgecorbett »Mon Oct 25, 2021 03:36
    1 Replies
    14102 Views
    Last post byredzedUser avatar
    Sat Oct 30, 2021 15:43
  • Adding a Pepper coating to Saucision Sec
    byLinks »Sun Oct 10, 2021 17:46
    5 Replies
    19255 Views
    Last post byredzedUser avatar
    Fri Oct 15, 2021 15:39
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    bycajuneric »Fri Nov 08, 2019 00:15
    22 Replies
    47049 Views
    Last post byIndaswamp
    Thu Sep 30, 2021 01:55
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