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
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  • Salame without Cultures
    by BriCan » Tue Jun 07, 2016 04:56
    13 Replies
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    Last post by ButterbeanUser avatar
    Wed Jun 08, 2016 22:56
  • do i need a curing chamber
    by northener » Fri Apr 22, 2016 23:28
    27 Replies
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    Last post by redzedUser avatar
    Thu Jun 02, 2016 06:41
  • Curing a Whatchamacallit
    by Butterbean » Sun May 29, 2016 23:41
    4 Replies
    2502 Views
    Last post by ButterbeanUser avatar
    Tue May 31, 2016 04:19
  • Coppa de la Vera
    by harleykids » Mon Jan 18, 2016 04:45
    59 Replies
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    Last post by redzedUser avatar
    Sun May 29, 2016 01:30
  • Mold growth
    by LOUSANTELLO » Tue May 24, 2016 14:20
    7 Replies
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    Last post by LOUSANTELLO
    Thu May 26, 2016 01:20
  • Salame di Sativa
    by redzed » Sat Jan 09, 2016 17:59
    13 Replies
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    Last post by redzedUser avatar
    Sat May 21, 2016 05:32
  • My definition of an Italian Combo
    by LOUSANTELLO » Mon May 16, 2016 23:24
    5 Replies
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    Last post by harleykids
    Wed May 18, 2016 04:52
  • Whole Muscle Fermentation
    by Navarro » Sun May 08, 2016 23:14
    4 Replies
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    Last post by Bob KUser avatar
    Mon May 09, 2016 18:02
  • Fresh Italian Sausage
    by LOUSANTELLO » Mon May 02, 2016 14:16
    2 Replies
    2056 Views
    Last post by redzedUser avatar
    Tue May 03, 2016 06:01
  • Why does my summer sausage taste like chlorine?
    by Todd » Mon Apr 25, 2016 14:04
    9 Replies
    4497 Views
    Last post by Bob KUser avatar
    Wed Apr 27, 2016 12:38
  • Salami, is it just sweating?
    by Fingers » Tue Apr 19, 2016 12:01
    3 Replies
    2471 Views
    Last post by LOUSANTELLO
    Tue Apr 19, 2016 13:32
  • Breasola questions
    by LOUSANTELLO » Wed Apr 06, 2016 19:11
    16 Replies
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    Last post by harleykids
    Thu Apr 14, 2016 22:07
  • over dose of starter culture! help.
    by Fingers » Sat Mar 05, 2016 22:53
    22 Replies
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    Last post by Fingers
    Thu Apr 14, 2016 09:35
  • all most ready for first go
    by northener » Mon Apr 11, 2016 09:19
    13 Replies
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    Last post by Bob KUser avatar
    Wed Apr 13, 2016 12:38
  • First pancetta gone wrong, I think. What to do next?
    by Fingers » Tue Apr 12, 2016 15:27
    4 Replies
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    Last post by redzedUser avatar
    Wed Apr 13, 2016 04:17
  • Whipping up a Spanish "Fuet"
    by redzed » Sun Apr 10, 2016 19:02
    6 Replies
    5941 Views
    Last post by redzedUser avatar
    Wed Apr 13, 2016 02:58
  • opti start sprint
    by northener » Fri Apr 08, 2016 10:23
    2 Replies
    1933 Views
    Last post by northener
    Fri Apr 08, 2016 22:37
  • Second salami batch, edible this time.
    by Fingers » Sun Apr 03, 2016 15:20
    3 Replies
    2287 Views
    Last post by Fingers
    Sun Apr 03, 2016 19:25
  • Mold confussion!!??
    by Fingers » Wed Mar 23, 2016 13:54
    20 Replies
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    Last post by redzedUser avatar
    Sat Apr 02, 2016 19:54
  • Fennel salami drying problem?
    by Gunny » Wed Jan 20, 2016 22:43
    12 Replies
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    Last post by Gunny
    Sat Apr 02, 2016 15:05
  • First salami experiment, what you think?
    by Fingers » Mon Mar 28, 2016 18:12
    4 Replies
    2662 Views
    Last post by harleykids
    Tue Mar 29, 2016 16:07
  • Len Poli Sopressata recipe
    by nuynai » Thu Mar 17, 2016 15:34
    17 Replies
    7057 Views
    Last post by redzedUser avatar
    Tue Mar 22, 2016 07:01
  • Dried Italian Sausage
    by LOUSANTELLO » Fri Mar 18, 2016 11:40
    1 Replies
    1809 Views
    Last post by redzedUser avatar
    Sat Mar 19, 2016 04:54
  • First Coppa hanging up to dry, but is it ok?
    by Fingers » Mon Mar 14, 2016 16:38
    5 Replies
    2771 Views
    Last post by BriCan
    Wed Mar 16, 2016 05:30
  • storing whole muscle finished and eating?
    by Fingers » Sun Mar 13, 2016 14:35
    6 Replies
    2651 Views
    Last post by harleykids
    Tue Mar 15, 2016 21:55
  • The desirable, or not so desirable white mold?
    by Fingers » Wed Mar 09, 2016 18:59
    16 Replies
    5934 Views
    Last post by harleykids
    Sat Mar 12, 2016 17:28
  • Proscuitto Curing Problems
    by suiosalt » Tue Mar 08, 2016 18:45
    6 Replies
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    Last post by ButterbeanUser avatar
    Fri Mar 11, 2016 22:11
  • Made a batch of dry cured pepperoni...thanks Bob K recipe!
    by harleykids » Mon Feb 01, 2016 01:25
    35 Replies
    12643 Views
    Last post by Bob KUser avatar
    Thu Mar 10, 2016 13:33
  • Is muslin OK to tight wrap single muscles?
    by Fingers » Wed Mar 09, 2016 17:18
    2 Replies
    1645 Views
    Last post by Fingers
    Wed Mar 09, 2016 18:48
  • Two new coppas and two new bresoalas into the drying chamber
    by harleykids » Wed Mar 09, 2016 05:17
    3 Replies
    1946 Views
    Last post by harleykids
    Wed Mar 09, 2016 16:23
  • Bresoala done! Sliced last night....
    by harleykids » Tue Mar 01, 2016 18:35
    8 Replies
    3401 Views
    Last post by Kaiser
    Tue Mar 08, 2016 20:47
  • Removal of mold
    by LOUSANTELLO » Thu Mar 03, 2016 01:42
    11 Replies
    6665 Views
    Last post by harleykids
    Sun Mar 06, 2016 00:31
  • Salami, do I need to use a chamber?! with pics
    by Fingers » Tue Mar 01, 2016 10:11
    16 Replies
    7401 Views
    Last post by Fingers
    Wed Mar 02, 2016 18:32
  • 007 Culture
    by LOUSANTELLO » Sun Feb 28, 2016 13:19
    5 Replies
    2484 Views
    Last post by LOUSANTELLO
    Sun Feb 28, 2016 19:31
  • Dried spices
    by LOUSANTELLO » Sat Feb 27, 2016 15:38
    3 Replies
    1686 Views
    Last post by Bob KUser avatar
    Sat Feb 27, 2016 16:53
  • Making a batch of Salumi Genoa
    by harleykids » Tue Feb 23, 2016 04:00
    22 Replies
    6819 Views
    Last post by Bob KUser avatar
    Fri Feb 26, 2016 22:17
  • Coppa
    by Tom » Wed Dec 16, 2015 21:16
    15 Replies
    7492 Views
    Last post by ericrice
    Thu Feb 25, 2016 16:36
  • Made two new Coppas today.
    by harleykids » Wed Feb 24, 2016 00:54
    10 Replies
    3253 Views
    Last post by harleykids
    Wed Feb 24, 2016 23:43
  • Made two new Bresoala today
    by harleykids » Wed Feb 24, 2016 01:01
    3 Replies
    1701 Views
    Last post by redzedUser avatar
    Wed Feb 24, 2016 08:01
  • Mold Inhibitor for Dried Salumi
    by harleykids » Mon Feb 22, 2016 20:59
    2 Replies
    1574 Views
    Last post by redzedUser avatar
    Mon Feb 22, 2016 21:55
  • Italian sausage questions
    by LOUSANTELLO » Mon Jan 04, 2016 14:05
    131 Replies
    38271 Views
    Last post by harleykids
    Mon Feb 22, 2016 20:56
  • Is it ruined?
    by robduca » Sat Feb 20, 2016 07:40
    5 Replies
    2478 Views
    Last post by Bob KUser avatar
    Sat Feb 20, 2016 18:11
  • The influence of spices in fermentation
    by redzed » Thu Feb 18, 2016 00:14
    4 Replies
    2073 Views
    Last post by ButterbeanUser avatar
    Sat Feb 20, 2016 01:05
  • Suggest a test run recipe
    by robduca » Tue Feb 16, 2016 04:18
    2 Replies
    1517 Views
    Last post by harleykids
    Wed Feb 17, 2016 01:25
  • Question on adding wine as an ingredient in salumi...
    by harleykids » Mon Feb 15, 2016 18:04
    7 Replies
    2859 Views
    Last post by harleykids
    Wed Feb 17, 2016 01:20
  • Len Poli's dry cured coppa recipe
    by nuynai » Thu Feb 11, 2016 15:53
    4 Replies
    2532 Views
    Last post by nuynai
    Sun Feb 14, 2016 13:32
  • Sausisson d'Alsace
    by redzed » Fri Feb 12, 2016 22:13
    3 Replies
    2309 Views
    Last post by redzedUser avatar
    Sun Feb 14, 2016 06:14
  • Maple Bacon
    by BriCan » Tue Feb 09, 2016 09:32
    8 Replies
    4277 Views
    Last post by ShuswapUser avatar
    Sat Feb 13, 2016 05:29
  • Chorizo disaster...ughhh!!!
    by harleykids » Wed Jan 27, 2016 04:58
    13 Replies
    6081 Views
    Last post by harleykids
    Mon Feb 01, 2016 03:06
  • Uh oh (casing problems)
    by Saltedtyme30 » Tue Jan 26, 2016 07:33
    15 Replies
    6042 Views
    Last post by Bob KUser avatar
    Fri Jan 29, 2016 22:13
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