Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
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    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
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    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
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  • Humidity & Case harding
    by Kijek » Sun Jan 14, 2018 02:51
    21 Replies
    3258 Views
    Last post by redzedUser avatar
    Fri Jan 26, 2018 05:35
  • Cure Calculator
    by Kijek » Thu Jan 25, 2018 17:37
    4 Replies
    1128 Views
    Last post by Kijek
    Thu Jan 25, 2018 18:31
  • Salame di Cervo
    by redzed » Tue Feb 11, 2014 04:38
    34 Replies
    23345 Views
    Last post by STICKSTRING
    Sun Jan 21, 2018 00:23
  • Is this mold ok?
    by reddal » Sun Mar 26, 2017 11:07
    15 Replies
    4373 Views
    Last post by Kijek
    Tue Jan 16, 2018 03:19
  • Pancetta skin on or off?
    by fatboyz » Thu Apr 20, 2017 14:06
    8 Replies
    2582 Views
    Last post by redzedUser avatar
    Mon Jan 15, 2018 18:12
  • Wild Duck Dried Sausage
    by STICKSTRING » Sun Jan 14, 2018 05:06
    7 Replies
    1394 Views
    Last post by Kijek
    Sun Jan 14, 2018 20:02
  • Cultures
    by Laftpig » Wed Jan 10, 2018 17:50
    20 Replies
    3027 Views
    Last post by Laftpig
    Sat Jan 13, 2018 21:54
  • Mold 600 Bactoferm (Previously M-EK-4)
    by Chuckwagon » Fri Aug 16, 2013 09:44
    5 Replies
    17942 Views
    Last post by Kijek
    Tue Jan 09, 2018 03:52
  • Quick tender???
    by Kijek » Mon Jan 08, 2018 01:44
    2 Replies
    990 Views
    Last post by Kijek
    Mon Jan 08, 2018 13:33
  • Some basic Curing review
    by Kijek » Sat Jan 06, 2018 02:09
    16 Replies
    2958 Views
    Last post by Kijek
    Sun Jan 07, 2018 19:41
  • My First Lonzino
    by Laftpig » Wed Jan 03, 2018 18:45
    5 Replies
    1175 Views
    Last post by Bob KUser avatar
    Thu Jan 04, 2018 01:38
  • Curing Landjager
    by ScottC » Sat Dec 30, 2017 23:19
    8 Replies
    1712 Views
    Last post by ScottC
    Mon Jan 01, 2018 06:40
  • Devo's Country Ham
    by Devo » Wed Jan 14, 2015 21:45
    53 Replies
    32644 Views
    Last post by StefanSUser avatar
    Sat Dec 30, 2017 14:01
  • Prosciutto
    by LOUSANTELLO » Tue Jul 19, 2016 04:53
    3 Replies
    2667 Views
    Last post by Bob KUser avatar
    Fri Dec 29, 2017 23:27
  • Premixing lots of cure in advance - any issues?
    by reddal » Mon Dec 18, 2017 21:08
    3 Replies
    978 Views
    Last post by LOEBER74
    Tue Dec 19, 2017 18:16
  • My Country Ham/Prosciutto is done!
    by fatboyz » Sun Dec 10, 2017 23:54
    11 Replies
    2247 Views
    Last post by fatboyz
    Thu Dec 14, 2017 01:27
  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
    35862 Views
    Last post by redzedUser avatar
    Wed Dec 13, 2017 04:23
  • Cure #2 Confusion
    by jcflorida » Fri Dec 08, 2017 21:12
    4 Replies
    1240 Views
    Last post by Bob KUser avatar
    Sun Dec 10, 2017 15:48
  • storing lonzino
    by cathouse willy » Mon Dec 04, 2017 04:52
    2 Replies
    952 Views
    Last post by cathouse willy
    Mon Dec 04, 2017 21:38
  • fresh chilli
    by northener » Thu Nov 30, 2017 08:45
    1 Replies
    770 Views
    Last post by ButterbeanUser avatar
    Thu Nov 30, 2017 23:04
  • Culatello
    by story28 » Sun Oct 30, 2011 23:48
    40 Replies
    24566 Views
    Last post by Bob KUser avatar
    Wed Nov 29, 2017 18:42
  • Hog bladder
    by tobertuzzi » Fri Nov 10, 2017 03:54
    8 Replies
    2283 Views
    Last post by Bob KUser avatar
    Sun Nov 12, 2017 14:55
  • sodium metabisulfite
    by northener » Fri Oct 20, 2017 09:11
    4 Replies
    1479 Views
    Last post by northener
    Wed Oct 25, 2017 09:44
  • Beef Bresaola may not have cured
    by soccerguy83 » Mon Oct 16, 2017 14:12
    8 Replies
    2141 Views
    Last post by redzedUser avatar
    Sat Oct 21, 2017 01:01
  • Does this recipe look ok to you ?
    by bcuda » Wed Oct 04, 2017 22:16
    5 Replies
    1588 Views
    Last post by bcuda
    Sun Oct 08, 2017 17:25
  • Nitrates, nitrosamines and cancer
    by Butterbean » Wed Jul 26, 2017 01:30
    3 Replies
    1868 Views
    Last post by bcuda
    Fri Oct 06, 2017 01:58
  • Testing for levels of Nitrates / Nitrites after slow curing.
    by reddal » Tue Jun 13, 2017 13:30
    7 Replies
    3147 Views
    Last post by Bob KUser avatar
    Wed Sep 27, 2017 11:57
  • Rosette de Lyon
    by redzed » Mon Aug 21, 2017 05:10
    3 Replies
    2073 Views
    Last post by StefanSUser avatar
    Mon Aug 21, 2017 15:32
  • Starting first Lonzino tonight
    by Sleebus » Tue Apr 25, 2017 13:19
    34 Replies
    9712 Views
    Last post by Sleebus
    Sun Aug 20, 2017 23:09
  • Celiac / Crones jerky.
    by LOEBER74 » Thu Aug 17, 2017 23:05
    3 Replies
    1541 Views
    Last post by LOEBER74
    Fri Aug 18, 2017 14:59
  • Black Truffle Sea Salt Coppa
    by harleykids » Mon Aug 14, 2017 00:21
    6 Replies
    1860 Views
    Last post by Bob KUser avatar
    Mon Aug 14, 2017 17:53
  • Orange Lonzino
    by redzed » Mon Jun 03, 2013 04:53
    27 Replies
    19491 Views
    Last post by redzedUser avatar
    Fri Aug 11, 2017 00:04
  • Question on Cure %'s%
    by harleykids » Wed Aug 09, 2017 21:51
    5 Replies
    1879 Views
    Last post by harleykids
    Thu Aug 10, 2017 17:45
  • Jesus de Lyon
    by redzed » Thu Aug 10, 2017 17:08
    2 Replies
    1886 Views
    Last post by harleykids
    Thu Aug 10, 2017 17:39
  • Using Potassium Sorbate.
    by Divey » Mon Jun 19, 2017 02:02
    18 Replies
    5926 Views
    Last post by harleykids
    Thu Aug 10, 2017 03:35
  • cacciatore advice
    by Bumper » Fri Jun 02, 2017 07:57
    14 Replies
    4963 Views
    Last post by Bumper
    Mon Jul 17, 2017 10:25
  • truffle salami
    by Bumper » Sun Jul 02, 2017 10:19
    11 Replies
    3518 Views
    Last post by BriCan
    Wed Jul 05, 2017 10:18
  • What type of Paprika for Peperoni
    by bcuda » Tue Jun 20, 2017 01:45
    6 Replies
    2508 Views
    Last post by redzedUser avatar
    Fri Jun 23, 2017 21:05
  • Aging salami in a vacuum pack bag?
    by Fishhead » Fri Jun 16, 2017 22:24
    8 Replies
    3614 Views
    Last post by ButterbeanUser avatar
    Wed Jun 21, 2017 20:42
  • Types of salt
    by reddal » Sat Jun 17, 2017 10:53
    7 Replies
    2365 Views
    Last post by ButterbeanUser avatar
    Sun Jun 18, 2017 13:04
  • Dextrose and corn syrup solids on whole muscle meats?
    by harleykids » Thu Jun 15, 2017 15:33
    6 Replies
    2318 Views
    Last post by redzedUser avatar
    Fri Jun 16, 2017 16:42
  • Drying time
    by jens49 » Wed Jun 07, 2017 17:31
    4 Replies
    2378 Views
    Last post by jens49
    Mon Jun 12, 2017 08:37
  • The last product in my "world of bacon" project.
    by fatboyz » Sun Jun 11, 2017 18:49
    3 Replies
    1579 Views
    Last post by fatboyz
    Mon Jun 12, 2017 02:15
  • Chorizo - ph too low at 4.6?
    by reddal » Wed May 10, 2017 16:04
    11 Replies
    3665 Views
    Last post by redzedUser avatar
    Sat May 13, 2017 17:48
  • Wow - look at the price of this Chorizo!
    by reddal » Fri May 12, 2017 22:24
    1 Replies
    1230 Views
    Last post by redzedUser avatar
    Sat May 13, 2017 04:46
  • 300 lbs of free range boar. What to do with it?
    by fatboyz » Fri Apr 28, 2017 04:11
    3 Replies
    1502 Views
    Last post by redzedUser avatar
    Tue May 02, 2017 15:08
  • "Funk" Smell?
    by fatboyz » Sat Apr 29, 2017 00:38
    3 Replies
    1485 Views
    Last post by redzedUser avatar
    Tue May 02, 2017 15:04
  • Sopressata drying
    by MidWestBud » Sun Mar 19, 2017 03:42
    28 Replies
    6771 Views
    Last post by MidWestBud
    Sat Apr 29, 2017 14:45
  • Question about Nitrate levels in whole muscle cures
    by Sleebus » Wed Mar 15, 2017 13:41
    5 Replies
    2066 Views
    Last post by Sleebus
    Wed Apr 26, 2017 15:30
  • ayrshire bacon
    by ajwillsnet » Tue Jan 03, 2012 19:28
    24 Replies
    18818 Views
    Last post by farmboy236
    Sun Apr 23, 2017 13:02
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