Dry Cured Meats and Sausages

New Topic
  • Announcements
    Replies
    Views
    Last post
  • Sourcing starter cultures in Canada
    byShuswap »Fri Dec 05, 2014 05:38
    28 Replies
    59637 Views
    Last post byDevoUser avatar
    Thu May 04, 2023 20:41
  • Bio Cultures by Chr. Hansen
    byChuckwagon »Thu Apr 15, 2010 07:53
    35 Replies
    96234 Views
    Last post byDave in AZ
    Mon May 13, 2024 19:11
  • Topics
    Replies
    Views
    Last post
  • Project "P" (Pepperoni)
    byRand »Sat Jun 04, 2011 18:32
    68 Replies
    118678 Views
    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
    84211 Views
    Last post byDoc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    byChuckwagon »Wed Jun 08, 2011 08:10
    292 Replies
    285327 Views
    Last post byChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Sodium Ascorbate
    byLeesel »Sun Jul 04, 2021 10:55
    7 Replies
    26588 Views
    Last post bymichiUser avatar
    Thu Mar 06, 2025 03:48
  • The Practical Guide to Making Salami
    byjens49 »Fri Aug 30, 2024 07:23
    9 Replies
    22491 Views
    Last post byjcfloridaUser avatar
    Sat Dec 14, 2024 02:45
  • Cremona Parmigiana and Finocchiona
    bymichi »Mon Feb 19, 2024 01:45
    3 Replies
    14448 Views
    Last post byButterbeanUser avatar
    Tue Mar 05, 2024 21:56
  • Cervelat - One rendition
    byButterbean »Mon Jan 15, 2024 17:42
    1 Replies
    12542 Views
    Last post bymichiUser avatar
    Tue Jan 16, 2024 05:05
  • Lonzino & Breasola
    byDevo »Sat Jun 03, 2023 20:32
    2 Replies
    33681 Views
    Last post bykaizmoto1489User avatar
    Wed Oct 25, 2023 03:23
  • Frankfurts - never again
    bysnagman »Fri May 26, 2023 09:50
    19 Replies
    65551 Views
    Last post byjym571
    Tue Sep 19, 2023 16:42
  • Fermentation in plastic containers
    bysalami dom »Wed Jun 28, 2023 23:36
    3 Replies
    14504 Views
    Last post byjcfloridaUser avatar
    Fri Jun 30, 2023 04:00
  • Salame Calabrese with Cannabis
    byredzed »Sat Mar 13, 2021 20:51
    7 Replies
    22595 Views
    Last post byDevoUser avatar
    Sat Jun 03, 2023 20:20
  • Newbee with some questions
    byStinnerfest »Sat Feb 11, 2023 18:03
    9 Replies
    22766 Views
    Last post byIndaswamp
    Tue May 16, 2023 02:44
  • Starter Cultures - New member
    byJP85 »Thu Apr 27, 2023 22:18
    2 Replies
    9454 Views
    Last post byJP85
    Fri May 12, 2023 16:27
  • Case hardening in a dry ager - air flow control
    byItay »Mon Apr 03, 2023 10:41
    4 Replies
    10249 Views
    Last post byDevoUser avatar
    Tue Apr 04, 2023 15:58
  • Growth While Fermenting
    byMencer »Mon Mar 06, 2023 07:51
    1 Replies
    8336 Views
    Last post byIndaswamp
    Fri Mar 31, 2023 02:59
  • Spianata Romana
    byredzed »Mon Aug 10, 2015 06:22
    32 Replies
    58555 Views
    Last post byredzedUser avatar
    Thu Mar 30, 2023 04:42
  • Sopprasota Round II
    byBentley Meredith »Sun Feb 05, 2023 22:43
    11 Replies
    17927 Views
    Last post byDevoUser avatar
    Sun Mar 26, 2023 19:02
  • Pitina Salami Concerns
    byLinks »Wed Mar 01, 2023 04:29
    0 Replies
    22600 Views
    Last post byLinks
    Wed Mar 01, 2023 04:29
  • Starter culture Yes or No
    byjens49 »Sun Jan 29, 2023 13:12
    11 Replies
    19809 Views
    Last post byjens49
    Mon Feb 27, 2023 16:49
  • Venison Landjaeger
    byfatboyz »Sat Dec 04, 2021 16:33
    7 Replies
    14343 Views
    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
    8946 Views
    Last post byIndaswamp
    Thu Dec 01, 2022 05:48
  • Dried Fruits
    bySTICKSTRING »Mon Oct 17, 2022 05:32
    4 Replies
    9087 Views
    Last post bySTICKSTRING
    Sat Oct 22, 2022 02:47
  • Dextrose, Fermentation and pH drop
    byIndaswamp »Thu Sep 29, 2022 02:28
    3 Replies
    10109 Views
    Last post byIndaswamp
    Tue Oct 04, 2022 02:58
  • Suffolk Black Ham
    byTorrens Title »Mon Aug 22, 2022 07:28
    4 Replies
    12190 Views
    Last post byTorrens Title
    Wed Sep 28, 2022 06:04
  • Beginner results in pictures
    byFreelance »Mon Mar 28, 2022 20:59
    7 Replies
    12995 Views
    Last post byIndaswamp
    Sun Sep 18, 2022 15:59
  • Darker - Similar Seasonings
    bySTICKSTRING »Sat Sep 10, 2022 19:37
    0 Replies
    22902 Views
    Last post bySTICKSTRING
    Sat Sep 10, 2022 19:37
  • Fast fermentation with T-SPX
    byfullysideways »Mon Sep 05, 2022 19:21
    11 Replies
    21296 Views
    Last post byIndaswamp
    Sat Sep 10, 2022 02:20
  • Air speed for drying
    byFishhead »Sat Jan 07, 2017 01:53
    20 Replies
    26384 Views
    Last post byIndaswamp
    Thu Sep 08, 2022 19:21
  • Too high temperature during fermentation
    byNorbi »Wed Jul 27, 2022 09:54
    7 Replies
    14558 Views
    Last post byBob KUser avatar
    Tue Aug 23, 2022 15:38
  • Salami Polskie - Polish Salami
    byredzed »Wed May 04, 2022 07:15
    9 Replies
    17458 Views
    Last post byfordtruckbeast
    Sat Aug 06, 2022 11:51
  • Smoked Salami pH question
    byfullysideways »Tue Jun 28, 2022 00:00
    14 Replies
    20673 Views
    Last post byfullysideways
    Tue Jul 12, 2022 23:12
  • Chamber questions
    bySaltedtyme30 »Sat Jul 02, 2022 20:56
    2 Replies
    11478 Views
    Last post byStefanSUser avatar
    Fri Jul 08, 2022 02:17
  • Orange and Fennel Salami
    byredzed »Mon Sep 28, 2015 06:57
    31 Replies
    51335 Views
    Last post byredzedUser avatar
    Thu May 12, 2022 14:52
  • Fermentation hot spots
    byNorbi »Sun Mar 20, 2022 00:45
    7 Replies
    11052 Views
    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
    18652 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
    21510 Views
    Last post byfordtruckbeast
    Sat Apr 30, 2022 18:24
  • Pre curing meat
    byLeesel »Thu Apr 21, 2022 10:03
    4 Replies
    13338 Views
    Last post byBob KUser avatar
    Mon Apr 25, 2022 12:37
  • Rosette de Lyon
    byredzed »Mon Aug 21, 2017 05:10
    10 Replies
    16149 Views
    Last post byredzedUser avatar
    Wed Apr 20, 2022 04:38
  • Schornsteinfeger Salami – Chimney Sweep Salami
    byredzed »Thu Jan 20, 2022 04:02
    7 Replies
    11865 Views
    Last post byfordtruckbeast
    Sun Apr 17, 2022 20:41
  • Filetto baciato
    byEAnna »Sat Jul 17, 2021 21:40
    12 Replies
    17599 Views
    Last post byEAnnaUser avatar
    Mon Mar 21, 2022 12:41
  • Freezing cold smoked products
    bycmunson3 »Fri Mar 04, 2022 06:20
    1 Replies
    7479 Views
    Last post byredzedUser avatar
    Fri Mar 04, 2022 07:05
  • Failed Ferment
    bybiggame »Thu Feb 10, 2022 04:55
    2 Replies
    7948 Views
    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
    8483 Views
    Last post byredzedUser avatar
    Sat Feb 05, 2022 18:53
  • Venison Genoa is ready
    byfatboyz »Sat Jan 29, 2022 16:47
    4 Replies
    9108 Views
    Last post byfatboyz
    Tue Feb 01, 2022 02:56
  • Process for Saucisson au Camembert
    bybiggame »Mon Nov 22, 2021 07:52
    5 Replies
    10782 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
    10556 Views
    Last post byfatboyz
    Mon Dec 13, 2021 20:28
  • Another mold question
    byants337 »Mon Nov 15, 2021 13:06
    2 Replies
    8364 Views
    Last post byStefanSUser avatar
    Mon Nov 15, 2021 20:22
  • Store lonzino properly
    bygeorgecorbett »Mon Oct 25, 2021 03:36
    1 Replies
    7934 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
    11935 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
    33288 Views
    Last post byIndaswamp
    Thu Sep 30, 2021 01:55
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