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
    28845 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
    52636 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
    Replies
    Views
    Last post
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
    42120 Views
    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Salsiccia di Calabria
    by redzed » Sun Nov 22, 2020 06:10
    5 Replies
    80 Views
    Last post by redzedUser avatar
    Tue Nov 24, 2020 18:23
  • country ham
    by bluc » Tue Oct 27, 2020 05:19
    6 Replies
    220 Views
    Last post by bluc
    Tue Nov 24, 2020 12:19
  • lamb prosciutto
    by bluc » Fri Aug 07, 2020 06:52
    16 Replies
    1118 Views
    Last post by redzedUser avatar
    Tue Nov 24, 2020 08:19
  • 190mm Genoa Salami Starts drying today
    by cajuneric » Sun Nov 15, 2020 16:45
    6 Replies
    108 Views
    Last post by cajuneric
    Sat Nov 21, 2020 14:13
  • Drying Question
    by Loco » Thu Nov 05, 2020 14:39
    2 Replies
    127 Views
    Last post by Loco
    Thu Nov 05, 2020 21:47
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    36 Replies
    17741 Views
    Last post by redzedUser avatar
    Sun Nov 01, 2020 19:38
  • Salami pH testing
    by magician176 » Sat Oct 31, 2020 23:32
    1 Replies
    94 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
    1059 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
    203 Views
    Last post by bluc
    Sun Oct 18, 2020 21:33
  • Making Salami in Thailand
    by Doc Barrington » Tue Oct 28, 2014 04:20
    27 Replies
    23430 Views
    Last post by redzedUser avatar
    Sat Oct 03, 2020 15:44
  • Salame Strolghino
    by redzed » Sat Sep 19, 2020 07:12
    7 Replies
    785 Views
    Last post by redzedUser avatar
    Wed Sep 23, 2020 17:22
  • Pancetta skin on or off?
    by fatboyz » Thu Apr 20, 2017 14:06
    11 Replies
    3840 Views
    Last post by bluc
    Mon Sep 14, 2020 02:02
  • Storing dry cured meats
    by Sleebus » Tue Aug 01, 2017 13:51
    10 Replies
    3996 Views
    Last post by IskraTS11
    Mon Aug 31, 2020 19:19
  • Devo's Country Ham
    by Devo » Wed Jan 14, 2015 21:45
    55 Replies
    38191 Views
    Last post by IskraTS11
    Mon Aug 31, 2020 18:56
  • Salame Bergamasco
    by Indaswamp » Fri Aug 14, 2020 13:29
    2 Replies
    303 Views
    Last post by Indaswamp
    Mon Aug 17, 2020 01:24
  • Prosciutto di Nanoose
    by redzed » Sun Jul 21, 2019 18:38
    7 Replies
    2539 Views
    Last post by bluc
    Wed Aug 12, 2020 00:41
  • prosciutto
    by cathouse willy » Wed Oct 17, 2018 03:13
    9 Replies
    2944 Views
    Last post by redzedUser avatar
    Tue Aug 11, 2020 23:48
  • Prosciutto
    by LOUSANTELLO » Thu Dec 01, 2016 05:12
    102 Replies
    38028 Views
    Last post by bluc
    Tue Aug 11, 2020 14:02
  • Coppa Mold - Does this look ok?
    by Tenorbrew » Wed Jul 08, 2020 14:30
    2 Replies
    511 Views
    Last post by Tenorbrew
    Fri Jul 17, 2020 15:20
  • Cured Pork sausages texture please help, Thankyou
    by jasonthebass » Wed Jun 03, 2020 04:22
    3 Replies
    1292 Views
    Last post by so_not_rad
    Sat Jul 04, 2020 05:56
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    by cajuneric » Fri Nov 08, 2019 00:15
    18 Replies
    5601 Views
    Last post by LonsterUser avatar
    Mon Jun 08, 2020 01:56
  • Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
    by gastronomas » Tue Jan 14, 2020 21:17
    5 Replies
    1608 Views
    Last post by ButterbeanUser avatar
    Tue May 19, 2020 19:17
  • Good green mold
    by IFB » Wed Apr 08, 2020 16:04
    2 Replies
    1323 Views
    Last post by redzedUser avatar
    Sun May 17, 2020 18:51
  • Chorizo, Fuet & Salchichon
    by WillNZ » Wed Apr 29, 2020 09:23
    2 Replies
    1020 Views
    Last post by reddal
    Sat May 16, 2020 08:06
  • Mold Question
    by Loco » Mon Apr 27, 2020 13:12
    6 Replies
    1161 Views
    Last post by Loco
    Tue Apr 28, 2020 17:22
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36
    108 Replies
    34808 Views
    Last post by SMR
    Fri Apr 24, 2020 18:09
  • All Beef American Pepperoni
    by so_not_rad » Mon Mar 30, 2020 06:27
    7 Replies
    1430 Views
    Last post by Bob KUser avatar
    Thu Apr 02, 2020 14:31
  • Firmness and weight loss - Salami Finocchiona
    by salami dom » Sun Jan 26, 2020 01:44
    7 Replies
    2457 Views
    Last post by salami dom
    Fri Jan 31, 2020 21:50
  • Salami smell
    by mobostians » Wed Jan 22, 2020 02:38
    7 Replies
    1769 Views
    Last post by mobostians
    Thu Jan 23, 2020 18:44
  • Unfavourable outside conditions for drying sausages?
    by markizschnitzel » Sun Jan 05, 2020 14:15
    13 Replies
    1812 Views
    Last post by StefanSUser avatar
    Tue Jan 07, 2020 16:14
  • Salame Crespone
    by redzed » Mon Mar 19, 2018 18:35
    14 Replies
    4315 Views
    Last post by DanS
    Thu Jan 02, 2020 02:47
  • Casing or No Casing - Cappacola
    by Kijek » Fri Nov 15, 2019 15:55
    9 Replies
    1846 Views
    Last post by Kijek
    Tue Dec 31, 2019 14:50
  • Looking For Soppressota Recipe
    by Kijek » Mon Dec 30, 2019 21:54
    0 Replies
    1853 Views
    Last post by Kijek
    Mon Dec 30, 2019 21:54
  • Can I freeze my salami mix? No Casings!!!
    by ewanspeirs » Fri Dec 20, 2019 19:33
    2 Replies
    759 Views
    Last post by redzedUser avatar
    Mon Dec 23, 2019 17:48
  • First Attempt at Whole Muscle Salami - Result and Questions
    by jcflorida » Fri Dec 20, 2019 05:27
    3 Replies
    911 Views
    Last post by jcfloridaUser avatar
    Sat Dec 21, 2019 01:57
  • Cure #2 with different percent of sodium nitrate
    by Winterchrome » Mon Dec 09, 2019 04:45
    12 Replies
    1777 Views
    Last post by DanMcGUser avatar
    Thu Dec 12, 2019 10:22
  • Biltong
    by Butterbean » Tue Dec 05, 2017 14:32
    16 Replies
    4007 Views
    Last post by SMR
    Wed Dec 11, 2019 23:46
  • Case Hardening?? What to do.
    by adrian078 » Thu Dec 05, 2019 11:55
    3 Replies
    958 Views
    Last post by reddal
    Fri Dec 06, 2019 16:06
  • Salami Milano
    by cata_rebel » Wed Nov 27, 2019 20:56
    4 Replies
    1261 Views
    Last post by redzedUser avatar
    Thu Dec 05, 2019 20:18
  • Starter cultures for whole muscle curing?
    by reddal » Mon Nov 18, 2019 15:26
    2 Replies
    915 Views
    Last post by redzedUser avatar
    Tue Nov 19, 2019 06:24
  • Celery Powder Cure
    by Kijek » Tue Oct 29, 2019 14:52
    9 Replies
    1854 Views
    Last post by Kijek
    Fri Nov 15, 2019 15:56
  • Help with Cure - did I muck this up?
    by adrian078 » Wed Nov 13, 2019 03:48
    4 Replies
    810 Views
    Last post by adrian078
    Wed Nov 13, 2019 21:43
  • pancetta arrotolata still "squishy" - what would you do?
    by ewanspeirs » Wed Oct 30, 2019 23:18
    3 Replies
    830 Views
    Last post by adrian078
    Wed Nov 13, 2019 03:41
  • Just got 500 pounds of fresh organic meat. What to make??
    by fatboyz » Sun Sep 30, 2018 15:29
    3 Replies
    1896 Views
    Last post by priya31
    Mon Nov 04, 2019 13:14
  • Orange and Fennel Salami
    by redzed » Mon Sep 28, 2015 06:57
    26 Replies
    12820 Views
    Last post by cathouse willy
    Sat Oct 26, 2019 17:33
  • First attempt at Spanish Chorizo/Salami Milano are too salty?
    by ewanspeirs » Thu Oct 10, 2019 17:39
    7 Replies
    1299 Views
    Last post by adrian078
    Sun Oct 13, 2019 22:47
  • Can my salami be saved?
    by adrian078 » Wed Oct 09, 2019 01:10
    5 Replies
    1087 Views
    Last post by adrian078
    Thu Oct 10, 2019 20:44
  • Drying fast fermented sausages?
    by Agoracritus » Thu Jul 04, 2019 22:44
    22 Replies
    5071 Views
    Last post by LOUSANTELLO
    Sat Aug 31, 2019 12:37
  • bacon
    by northener » Sun Aug 18, 2019 02:30
    2 Replies
    888 Views
    Last post by northener
    Mon Aug 19, 2019 07:28
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