Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
    24074 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
    47908 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
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  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
    37054 Views
    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Drying fast fermented sausages?
    by Agoracritus » Thu Jul 04, 2019 22:44
    19 Replies
    914 Views
    Last post by ButterbeanUser avatar
    Fri Aug 16, 2019 22:52
  • Biltong
    by Butterbean » Tue Dec 05, 2017 14:32
    5 Replies
    1349 Views
    Last post by ButterbeanUser avatar
    Mon Aug 05, 2019 13:45
  • Prosciutto
    by redzed » Sun Jul 21, 2019 18:38
    6 Replies
    596 Views
    Last post by redzedUser avatar
    Mon Jul 29, 2019 16:38
  • Fat smearing problem
    by Philipmoon » Thu Jul 11, 2019 01:38
    2 Replies
    422 Views
    Last post by StefanSUser avatar
    Fri Jul 12, 2019 16:00
  • Salami done too fast?
    by jcovey713 » Sun Jun 29, 2014 01:30
    8 Replies
    5855 Views
    Last post by Johnny_Calab
    Fri Jun 28, 2019 00:06
  • Mixing (big?) Mistake
    by Agoracritus » Tue Jun 18, 2019 23:24
    4 Replies
    322 Views
    Last post by LOUSANTELLO
    Thu Jun 20, 2019 06:45
  • FDA “hurdles”
    by Agoracritus » Mon May 20, 2019 10:48
    15 Replies
    565 Views
    Last post by BBQBob
    Wed Jun 05, 2019 12:09
  • Scratching my head
    by LOUSANTELLO » Wed May 15, 2019 11:41
    7 Replies
    409 Views
    Last post by Bob KUser avatar
    Sun May 19, 2019 12:40
  • prosciutto
    by cathouse willy » Wed Oct 17, 2018 03:13
    7 Replies
    1072 Views
    Last post by redzedUser avatar
    Wed May 01, 2019 23:09
  • Fermentation
    by LOUSANTELLO » Thu Mar 21, 2019 04:06
    10 Replies
    804 Views
    Last post by jrittvo
    Thu Mar 28, 2019 04:22
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36
    73 Replies
    16850 Views
    Last post by StefanSUser avatar
    Thu Mar 21, 2019 18:08
  • Humidity Issue with my curing chamber
    by warston » Fri Mar 08, 2019 22:16
    10 Replies
    638 Views
    Last post by jrittvo
    Sat Mar 16, 2019 14:50
  • Very Old Farmers' Bulletins call for Saltpeter, can I use it?
    by joe_indi » Sun Mar 10, 2019 05:57
    11 Replies
    795 Views
    Last post by joe_indi
    Tue Mar 12, 2019 02:42
  • It's been a while
    by LOUSANTELLO » Sun Mar 03, 2019 17:13
    17 Replies
    985 Views
    Last post by Bob KUser avatar
    Mon Mar 11, 2019 13:10
  • salt pork instead of fat back
    by Loco » Mon Feb 18, 2019 18:27
    2 Replies
    372 Views
    Last post by JohnOliveUser avatar
    Mon Mar 11, 2019 07:26
  • Storing dry cured meats
    by Sleebus » Tue Aug 01, 2017 13:51
    7 Replies
    2247 Views
    Last post by sherryamber
    Mon Feb 25, 2019 09:01
  • Dry Curing time
    by AndyPandy » Sun Jan 27, 2019 20:19
    2 Replies
    444 Views
    Last post by AndyPandy
    Mon Jan 28, 2019 11:56
  • B-LC-007 question
    by Loco » Sat Jan 26, 2019 03:16
    5 Replies
    548 Views
    Last post by redzedUser avatar
    Sun Jan 27, 2019 22:33
  • Pepperettes
    by JasonB » Mon Jan 21, 2019 21:37
    2 Replies
    474 Views
    Last post by JasonB
    Tue Jan 22, 2019 17:00
  • Orange and Fennel Salami
    by redzed » Mon Sep 28, 2015 06:57
    23 Replies
    8722 Views
    Last post by JasonB
    Mon Jan 21, 2019 21:58
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    35 Replies
    12757 Views
    Last post by SMR
    Sat Jan 05, 2019 23:20
  • Fat Back
    by Loco » Wed Dec 26, 2018 16:02
    6 Replies
    896 Views
    Last post by bobrap
    Sat Jan 05, 2019 17:01
  • Name this mold!!
    by 65valiantwin » Fri Dec 28, 2018 03:03
    6 Replies
    952 Views
    Last post by 65valiantwin
    Wed Jan 02, 2019 17:38
  • Summer saugage question
    by Loco » Fri Dec 21, 2018 00:42
    7 Replies
    1124 Views
    Last post by ButterbeanUser avatar
    Tue Jan 01, 2019 23:24
  • Blueberry Wine Bresaola
    by Butterbean » Sun Apr 22, 2018 23:24
    4 Replies
    1321 Views
    Last post by ButterbeanUser avatar
    Tue Jan 01, 2019 17:17
  • New media scaremongering about nitrates / nitrites
    by reddal » Sun Dec 30, 2018 11:35
    1 Replies
    600 Views
    Last post by StefanSUser avatar
    Sun Dec 30, 2018 19:35
  • Fermenting without starter cultures
    by LOUSANTELLO » Sat Dec 08, 2018 16:18
    23 Replies
    2189 Views
    Last post by LOUSANTELLO
    Fri Dec 28, 2018 04:42
  • Drying question
    by Loco » Wed Dec 12, 2018 02:27
    31 Replies
    2337 Views
    Last post by StefanSUser avatar
    Wed Dec 19, 2018 14:00
  • Prosciutto
    by LOUSANTELLO » Thu Dec 01, 2016 05:12
    101 Replies
    26923 Views
    Last post by AndyPandy
    Thu Dec 13, 2018 10:44
  • Sugna
    by cathouse willy » Mon Dec 10, 2018 01:00
    3 Replies
    640 Views
    Last post by cathouse willy
    Mon Dec 10, 2018 20:52
  • Making Soppressata
    by LOUSANTELLO » Sun Jul 22, 2018 18:28
    7 Replies
    1432 Views
    Last post by LOUSANTELLO
    Sat Dec 08, 2018 03:55
  • Previously Cured Fat to New Salami
    by ThomasLake » Mon Dec 03, 2018 18:00
    1 Replies
    523 Views
    Last post by Bob KUser avatar
    Mon Dec 03, 2018 19:30
  • Cure #2 in small pepperoni?????
    by 65valiantwin » Tue Nov 27, 2018 16:33
    3 Replies
    735 Views
    Last post by 65valiantwin
    Wed Nov 28, 2018 15:16
  • Humidity Issue with my curing chamber
    by warston » Thu Nov 08, 2018 19:27
    17 Replies
    3161 Views
    Last post by warston
    Fri Nov 16, 2018 07:46
  • Culatello well on its way
    by LOUSANTELLO » Tue Nov 06, 2018 11:04
    3 Replies
    669 Views
    Last post by redzedUser avatar
    Tue Nov 06, 2018 16:19
  • Marianski coppa and cure#2 ?
    by ped » Tue Oct 16, 2018 10:31
    1 Replies
    680 Views
    Last post by Bob KUser avatar
    Tue Oct 16, 2018 12:51
  • Starter Cultures
    by LOUSANTELLO » Tue Oct 09, 2018 13:40
    4 Replies
    919 Views
    Last post by StefanSUser avatar
    Sun Oct 14, 2018 16:03
  • Just got 500 pounds of fresh organic meat. What to make??
    by fatboyz » Sun Sep 30, 2018 15:29
    2 Replies
    798 Views
    Last post by airbrush
    Wed Oct 03, 2018 13:44
  • Is it a huge mistake to use Cure 1 instead of Cure 2
    by bolepa » Mon Aug 27, 2018 17:09
    8 Replies
    1433 Views
    Last post by bolepa
    Tue Aug 28, 2018 13:47
  • Soppressata
    by LOUSANTELLO » Sat Aug 18, 2018 02:12
    2 Replies
    1133 Views
    Last post by LOUSANTELLO
    Sun Aug 19, 2018 18:18
  • Help out the new guy
    by RadRob » Wed Aug 01, 2018 22:54
    9 Replies
    1723 Views
    Last post by LOUSANTELLO
    Mon Aug 13, 2018 12:51
  • Finally got around to second try at dry cured sausage
    by jcflorida » Wed Aug 01, 2018 18:56
    3 Replies
    1072 Views
    Last post by jcflorida
    Fri Aug 03, 2018 03:55
  • Vacuum packing with the with white mold covered casings
    by airbrush » Thu Jul 26, 2018 17:08
    5 Replies
    1176 Views
    Last post by redzedUser avatar
    Sun Jul 29, 2018 15:31
  • Pancetta question
    by Gray Goat » Sat Oct 04, 2014 00:05
    6 Replies
    4646 Views
    Last post by redzedUser avatar
    Thu Jul 26, 2018 16:36
  • Recipe x 14?
    by Saltedtyme30 » Mon Jul 23, 2018 20:43
    10 Replies
    1467 Views
    Last post by ButterbeanUser avatar
    Wed Jul 25, 2018 15:07
  • Salami done pics
    by Saltedtyme30 » Fri Jul 20, 2018 03:46
    2 Replies
    815 Views
    Last post by LOUSANTELLO
    Sun Jul 22, 2018 12:54
  • Salami day 12 pics
    by Saltedtyme30 » Sun Jul 08, 2018 23:43
    13 Replies
    1619 Views
    Last post by Saltedtyme30
    Tue Jul 10, 2018 20:11
  • Ideal PH for Southern European type salami
    by carlv123 » Fri Jun 22, 2018 22:07
    3 Replies
    1055 Views
    Last post by carlv123
    Tue Jul 10, 2018 02:15
  • Marianski s book
    by Saltedtyme30 » Fri Jul 06, 2018 03:33
    3 Replies
    1102 Views
    Last post by Saltedtyme30
    Fri Jul 06, 2018 15:45
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