Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
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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
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  • Types of salt
    by reddal » Sat Jun 17, 2017 10:53
    7 Replies
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    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
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    Last post by redzedUser avatar
    Fri Jun 16, 2017 16:42
  • Drying time
    by jens49 » Wed Jun 07, 2017 17:31
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    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
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    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
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    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
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    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
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    Last post by redzedUser avatar
    Tue May 02, 2017 15:08
  • "Funk" Smell?
    by fatboyz » Sat Apr 29, 2017 00:38
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    Last post by redzedUser avatar
    Tue May 02, 2017 15:04
  • Sopressata drying
    by MidWestBud » Sun Mar 19, 2017 03:42
    28 Replies
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    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
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    Last post by Sleebus
    Wed Apr 26, 2017 15:30
  • ayrshire bacon
    by ajwillsnet » Tue Jan 03, 2012 19:28
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    Last post by farmboy236
    Sun Apr 23, 2017 13:02
  • What is this cut called?
    by farmboy236 » Thu Apr 13, 2017 22:22
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    Last post by farmboy236
    Fri Apr 14, 2017 13:23
  • Info on LHP DRY US culture
    by tinbutcher » Wed Mar 29, 2017 11:01
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    Last post by redzedUser avatar
    Wed Mar 29, 2017 18:52
  • difficulty removing casing after drying
    by fatboyz » Sun Mar 26, 2017 15:21
    2 Replies
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    Last post by fatboyz
    Sun Mar 26, 2017 16:19
  • Anyway I can source B-LC-007 starter culture in the UK?
    by reddal » Mon Feb 20, 2017 18:46
    8 Replies
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    Last post by Bob KUser avatar
    Sun Mar 26, 2017 13:41
  • Dry Cured Pork Tenderloin
    by Sleebus » Mon Mar 20, 2017 16:46
    3 Replies
    1540 Views
    Last post by Sleebus
    Thu Mar 23, 2017 12:47
  • Pink salt #2 at what point is it dangerous
    by Cibo » Wed Mar 08, 2017 03:18
    9 Replies
    2892 Views
    Last post by Sleebus
    Wed Mar 15, 2017 14:49
  • Starter culture advise needed
    by tinbutcher » Fri Mar 10, 2017 12:28
    2 Replies
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    Last post by tinbutcher
    Fri Mar 10, 2017 17:37
  • Problems with my dry cured snack sticks
    by tinbutcher » Sun Mar 05, 2017 06:58
    6 Replies
    2494 Views
    Last post by ButterbeanUser avatar
    Sun Mar 05, 2017 20:00
  • Coppa, how long to dry?
    by fatboyz » Sun Feb 26, 2017 18:36
    3 Replies
    1581 Views
    Last post by LOUSANTELLO
    Tue Feb 28, 2017 04:28
  • When do they start to firm up?
    by fatboyz » Thu Feb 23, 2017 03:00
    10 Replies
    2945 Views
    Last post by fatboyz
    Sat Feb 25, 2017 11:04
  • Will fibrous casings keep mold off?
    by harleykids » Mon Feb 20, 2017 18:15
    11 Replies
    3347 Views
    Last post by redzedUser avatar
    Thu Feb 23, 2017 08:31
  • Ammonia smell in the chamber
    by fatboyz » Sat Feb 18, 2017 03:06
    5 Replies
    1892 Views
    Last post by Bob KUser avatar
    Sat Feb 18, 2017 17:35
  • Dirty Socks
    by STICKSTRING » Fri Feb 17, 2017 07:10
    5 Replies
    1864 Views
    Last post by LOUSANTELLO
    Sat Feb 18, 2017 04:53
  • What's everyone got going?? it's quiet here.
    by fatboyz » Sat Feb 11, 2017 17:33
    21 Replies
    5481 Views
    Last post by Fusion5567
    Fri Feb 17, 2017 17:52
  • Salami - large diameter vs small diameter
    by Fishhead » Thu Feb 16, 2017 04:42
    1 Replies
    1156 Views
    Last post by Bob KUser avatar
    Thu Feb 16, 2017 13:23
  • Country hams, Nitrate or not?
    by fatboyz » Fri Feb 03, 2017 15:52
    1 Replies
    1015 Views
    Last post by ButterbeanUser avatar
    Fri Feb 03, 2017 16:44
  • Coppa, in or out?
    by fatboyz » Wed Feb 01, 2017 20:22
    6 Replies
    2201 Views
    Last post by fatboyz
    Thu Feb 02, 2017 15:20
  • Air speed for drying
    by Fishhead » Sat Jan 07, 2017 01:53
    17 Replies
    5368 Views
    Last post by LOUSANTELLO
    Wed Feb 01, 2017 00:49
  • Soppressa
    by LOUSANTELLO » Wed May 11, 2016 22:48
    44 Replies
    16837 Views
    Last post by fatboyz
    Tue Jan 31, 2017 03:05
  • Whats the maximum allowable %fat in slow dry cured salami?
    by ronbo » Thu Jan 26, 2017 21:23
    3 Replies
    2204 Views
    Last post by ButterbeanUser avatar
    Fri Jan 27, 2017 01:42
  • Salami newbie question: Did I use too much TSPX.
    by ronbo » Thu Jan 26, 2017 04:10
    7 Replies
    2584 Views
    Last post by ronbo
    Thu Jan 26, 2017 19:50
  • Cased and uncased meats in the chamber together?
    by fatboyz » Sat Jan 21, 2017 04:55
    2 Replies
    1420 Views
    Last post by fatboyz
    Sat Jan 21, 2017 12:26
  • Spaniata Romana
    by redzed » Mon Aug 10, 2015 06:22
    25 Replies
    18495 Views
    Last post by ButterbeanUser avatar
    Fri Jan 20, 2017 01:25
  • Frozen Pork Butt for Sopressata
    by iceboxer449 » Wed Jan 18, 2017 21:21
    3 Replies
    1858 Views
    Last post by StefanSUser avatar
    Fri Jan 20, 2017 01:18
  • Coppa recipe needed
    by fatboyz » Wed Jan 11, 2017 15:37
    4 Replies
    1985 Views
    Last post by Sleebus
    Thu Jan 19, 2017 20:01
  • Beginner might have a PH problem
    by muxmun » Sat Dec 31, 2016 17:37
    30 Replies
    7733 Views
    Last post by ButterbeanUser avatar
    Mon Jan 02, 2017 05:09
  • Why the drying time difference?
    by Fishhead » Tue Dec 20, 2016 17:56
    3 Replies
    1824 Views
    Last post by Fishhead
    Tue Dec 20, 2016 21:46
  • New guy Salami Recipe questions
    by muxmun » Fri Oct 02, 2015 16:45
    14 Replies
    8066 Views
    Last post by redzedUser avatar
    Sun Dec 18, 2016 17:57
  • Coppa and Soppressa photos
    by LOUSANTELLO » Sun Dec 11, 2016 20:01
    4 Replies
    2655 Views
    Last post by alhunter63
    Thu Dec 15, 2016 06:20
  • Nice link
    by LOUSANTELLO » Thu Dec 08, 2016 14:02
    1 Replies
    2144 Views
    Last post by redzedUser avatar
    Thu Dec 08, 2016 20:42
  • Yet another salami wanted please
    by BlueMonkey » Tue Nov 22, 2016 08:44
    4 Replies
    3873 Views
    Last post by LOUSANTELLO
    Thu Nov 24, 2016 04:33
  • Genoa
    by Bob K » Sun Oct 19, 2014 18:16
    12 Replies
    9033 Views
    Last post by Bob KUser avatar
    Tue Nov 22, 2016 23:33
  • Cold smoked and dry cured pork loin
    by redzed » Sat Apr 02, 2016 19:33
    17 Replies
    7902 Views
    Last post by BubbaUser avatar
    Sun Nov 06, 2016 18:02
  • Storing Prosciutto
    by nuynai » Fri Oct 21, 2016 15:11
    1 Replies
    1498 Views
    Last post by BriCan
    Sat Oct 22, 2016 04:28
  • Mould Question
    by robduca » Tue Oct 18, 2016 12:56
    4 Replies
    2199 Views
    Last post by ButterbeanUser avatar
    Tue Oct 18, 2016 23:48
  • First Attempt at salami. Advice welcome
    by robduca » Wed Sep 21, 2016 04:06
    21 Replies
    6800 Views
    Last post by Bob KUser avatar
    Mon Oct 03, 2016 12:52
  • lamb casings
    by ajwillsnet » Wed Sep 21, 2016 20:09
    1 Replies
    1405 Views
    Last post by redzedUser avatar
    Thu Sep 22, 2016 07:21
  • Fresh batch of Salametti and pepper Salami
    by fatboyz » Thu Sep 01, 2016 04:54
    14 Replies
    5205 Views
    Last post by ButterbeanUser avatar
    Tue Sep 20, 2016 02:31
  • sopressa not dried
    by northener » Mon Aug 15, 2016 07:56
    13 Replies
    5114 Views
    Last post by Bob KUser avatar
    Tue Sep 13, 2016 20:30
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