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
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    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
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  • Pork for dry cured sausages - how fresh is fresh?
    by reddal » Sat Feb 17, 2018 13:19
    5 Replies
    1224 Views
    Last post by Kijek
    Mon Feb 19, 2018 02:50
  • Dried Italian Sausage
    by LOUSANTELLO » Tue Jun 28, 2016 00:15
    53 Replies
    17584 Views
    Last post by Kijek
    Sun Feb 18, 2018 15:46
  • Pancetta Alla canard?
    by cajuneric » Tue Feb 13, 2018 04:57
    1 Replies
    756 Views
    Last post by redzedUser avatar
    Wed Feb 14, 2018 15:12
  • Coppa cuts have cuts?
    by cajuneric » Sun Feb 11, 2018 22:14
    5 Replies
    1317 Views
    Last post by Bob KUser avatar
    Mon Feb 12, 2018 19:59
  • Sodium Nitrite or Nitrate for duck prosciutto
    by cajuneric » Mon Feb 12, 2018 01:31
    2 Replies
    793 Views
    Last post by cajuneric
    Mon Feb 12, 2018 14:21
  • Name that Mold!! Good or Bad?
    by 65valiantwin » Sun Feb 11, 2018 17:05
    3 Replies
    1006 Views
    Last post by Bob KUser avatar
    Sun Feb 11, 2018 17:47
  • Quick help
    by LOUSANTELLO » Sat Feb 10, 2018 18:23
    5 Replies
    990 Views
    Last post by Kijek
    Sun Feb 11, 2018 01:50
  • Time to Clean Shop
    by Kijek » Wed Jan 31, 2018 01:21
    5 Replies
    1333 Views
    Last post by Kijek
    Wed Jan 31, 2018 17:59
  • Flavor / Spice Development
    by STICKSTRING » Mon Jan 29, 2018 20:34
    2 Replies
    936 Views
    Last post by STICKSTRING
    Mon Jan 29, 2018 22:39
  • New Salami Sour smell
    by 65valiantwin » Fri Jan 26, 2018 20:56
    15 Replies
    3129 Views
    Last post by nuynai
    Mon Jan 29, 2018 19:47
  • Bacon Recipe?
    by Kijek » Tue Jan 23, 2018 15:07
    10 Replies
    2328 Views
    Last post by harleykids
    Sun Jan 28, 2018 18:29
  • Humidity & Case harding
    by Kijek » Sun Jan 14, 2018 02:51
    21 Replies
    3507 Views
    Last post by redzedUser avatar
    Fri Jan 26, 2018 05:35
  • Cure Calculator
    by Kijek » Thu Jan 25, 2018 17:37
    4 Replies
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    Last post by Kijek
    Thu Jan 25, 2018 18:31
  • Salame di Cervo
    by redzed » Tue Feb 11, 2014 04:38
    34 Replies
    23738 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
    4817 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
    2703 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
    1495 Views
    Last post by Kijek
    Sun Jan 14, 2018 20:02
  • Cultures
    by Laftpig » Wed Jan 10, 2018 17:50
    20 Replies
    3296 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
    18346 Views
    Last post by Kijek
    Tue Jan 09, 2018 03:52
  • Quick tender???
    by Kijek » Mon Jan 08, 2018 01:44
    2 Replies
    1049 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
    3205 Views
    Last post by Kijek
    Sun Jan 07, 2018 19:41
  • My First Lonzino
    by Laftpig » Wed Jan 03, 2018 18:45
    5 Replies
    1267 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
    1848 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
    33238 Views
    Last post by StefanSUser avatar
    Sat Dec 30, 2017 14:01
  • Prosciutto
    by LOUSANTELLO » Tue Jul 19, 2016 04:53
    3 Replies
    2732 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
    1042 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
    2397 Views
    Last post by fatboyz
    Thu Dec 14, 2017 01:27
  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
    36492 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
    1318 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
    1016 Views
    Last post by cathouse willy
    Mon Dec 04, 2017 21:38
  • fresh chilli
    by northener » Thu Nov 30, 2017 08:45
    1 Replies
    814 Views
    Last post by ButterbeanUser avatar
    Thu Nov 30, 2017 23:04
  • Culatello
    by story28 » Sun Oct 30, 2011 23:48
    40 Replies
    24970 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
    2430 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
    1560 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
    2303 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
    1685 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
    1951 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
    3248 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
    2178 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
    10109 Views
    Last post by Sleebus
    Sun Aug 20, 2017 23:09
  • Celiac / Crones jerky.
    by LOEBER74 » Thu Aug 17, 2017 23:05
    3 Replies
    1612 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
    1942 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
    19949 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
    1966 Views
    Last post by harleykids
    Thu Aug 10, 2017 17:45
  • Jesus de Lyon
    by redzed » Thu Aug 10, 2017 17:08
    2 Replies
    2008 Views
    Last post by harleykids
    Thu Aug 10, 2017 17:39
  • Using Potassium Sorbate.
    by Divey » Mon Jun 19, 2017 02:02
    18 Replies
    6203 Views
    Last post by harleykids
    Thu Aug 10, 2017 03:35
  • cacciatore advice
    by Bumper » Fri Jun 02, 2017 07:57
    14 Replies
    5162 Views
    Last post by Bumper
    Mon Jul 17, 2017 10:25
  • truffle salami
    by Bumper » Sun Jul 02, 2017 10:19
    11 Replies
    3765 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
    2607 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
    3793 Views
    Last post by ButterbeanUser avatar
    Wed Jun 21, 2017 20:42
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