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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  • Pork fat substitute
    by Kunde » Sun Sep 04, 2016 07:39
    2 Replies
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    Last post by Bob KUser avatar
    Sun Sep 04, 2016 13:33
  • Venison Salami - With a French Accent
    by redzed » Sun Aug 07, 2016 15:24
    1 Replies
    1733 Views
    Last post by Bob KUser avatar
    Mon Aug 08, 2016 16:18
  • sugar and dextrose
    by northener » Tue Aug 02, 2016 09:20
    1 Replies
    1671 Views
    Last post by Bob KUser avatar
    Tue Aug 02, 2016 12:10
  • Hungarian Cold Smoked sausage & Bydgoska
    by BlueMonkey » Sat Jul 16, 2016 12:21
    5 Replies
    3086 Views
    Last post by Bob KUser avatar
    Wed Jul 27, 2016 22:07
  • Kielbasa Lososiowa (Salmon Sausage)
    by BlueMonkey » Mon Jul 04, 2016 13:04
    4 Replies
    2474 Views
    Last post by BlueMonkey
    Wed Jul 06, 2016 02:03
  • Adding Culture
    by nuynai » Tue Jun 28, 2016 14:19
    10 Replies
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    Last post by nuynai
    Wed Jun 29, 2016 13:32
  • Guava wood
    by xúc xích » Fri May 27, 2016 13:18
    7 Replies
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    Last post by xúc xích
    Mon Jun 20, 2016 08:46
  • Small Copa dried in temps up to 23 deg C experiment
    by Fingers » Fri Jun 17, 2016 14:52
    5 Replies
    2725 Views
    Last post by Fingers
    Sat Jun 18, 2016 19:22
  • Casing whole whole meats
    by stonerdd » Tue Jun 14, 2016 12:07
    1 Replies
    1740 Views
    Last post by redzedUser avatar
    Wed Jun 15, 2016 00:55
  • funk taste
    by LOUSANTELLO » Sat May 28, 2016 01:16
    24 Replies
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    Last post by harleykids
    Mon Jun 13, 2016 14:33
  • Sopprassata ! with Venison or Beef
    by Bob K » Tue Dec 29, 2015 18:40
    6 Replies
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    Last post by ButterbeanUser avatar
    Fri Jun 10, 2016 19:38
  • 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
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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
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    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
    23902 Views
    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
    4099 Views
    Last post by harleykids
    Wed May 18, 2016 04:52
  • Whole Muscle Fermentation
    by Navarro » Sun May 08, 2016 23:14
    4 Replies
    3487 Views
    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
    2099 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
    4629 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
    2562 Views
    Last post by LOUSANTELLO
    Tue Apr 19, 2016 13:32
  • Breasola questions
    by LOUSANTELLO » Wed Apr 06, 2016 19:11
    16 Replies
    6054 Views
    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
    7711 Views
    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
    4474 Views
    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
    2761 Views
    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
    6193 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
    1966 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
    2344 Views
    Last post by Fingers
    Sun Apr 03, 2016 19:25
  • Mold confussion!!??
    by Fingers » Wed Mar 23, 2016 13:54
    20 Replies
    14468 Views
    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
    5574 Views
    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
    2745 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
    7371 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
    1848 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
    2850 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
    2753 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
    6131 Views
    Last post by harleykids
    Sat Mar 12, 2016 17:28
  • Proscuitto Curing Problems
    by suiosalt » Tue Mar 08, 2016 18:45
    6 Replies
    2601 Views
    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
    12966 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
    1712 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
    1988 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
    3492 Views
    Last post by Kaiser
    Tue Mar 08, 2016 20:47
  • Removal of mold
    by LOUSANTELLO » Thu Mar 03, 2016 01:42
    11 Replies
    7254 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
    7581 Views
    Last post by Fingers
    Wed Mar 02, 2016 18:32
  • 007 Culture
    by LOUSANTELLO » Sun Feb 28, 2016 13:19
    5 Replies
    2564 Views
    Last post by LOUSANTELLO
    Sun Feb 28, 2016 19:31
  • Dried spices
    by LOUSANTELLO » Sat Feb 27, 2016 15:38
    3 Replies
    1739 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
    7073 Views
    Last post by Bob KUser avatar
    Fri Feb 26, 2016 22:17
  • Coppa
    by Tom » Wed Dec 16, 2015 21:16
    15 Replies
    7684 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
    3361 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
    1760 Views
    Last post by redzedUser avatar
    Wed Feb 24, 2016 08:01
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