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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  • 007 Culture
    by LOUSANTELLO » Sun Feb 28, 2016 13:19
    5 Replies
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    Last post by LOUSANTELLO
    Sun Feb 28, 2016 19:31
  • Dried spices
    by LOUSANTELLO » Sat Feb 27, 2016 15:38
    3 Replies
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    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
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    Last post by Bob KUser avatar
    Fri Feb 26, 2016 22:17
  • Coppa
    by Tom » Wed Dec 16, 2015 21:16
    15 Replies
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    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
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    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
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    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
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    Last post by redzedUser avatar
    Mon Feb 22, 2016 21:55
  • Italian sausage questions
    by LOUSANTELLO » Mon Jan 04, 2016 14:05
    131 Replies
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    Last post by harleykids
    Mon Feb 22, 2016 20:56
  • Is it ruined?
    by robduca » Sat Feb 20, 2016 07:40
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    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
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    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
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    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
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    Wed Feb 17, 2016 01:20
  • Len Poli's dry cured coppa recipe
    by nuynai » Thu Feb 11, 2016 15:53
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    Sun Feb 14, 2016 13:32
  • Sausisson d'Alsace
    by redzed » Fri Feb 12, 2016 22:13
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    Last post by redzedUser avatar
    Sun Feb 14, 2016 06:14
  • Maple Bacon
    by BriCan » Tue Feb 09, 2016 09:32
    8 Replies
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    Last post by ShuswapUser avatar
    Sat Feb 13, 2016 05:29
  • Chorizo disaster...ughhh!!!
    by harleykids » Wed Jan 27, 2016 04:58
    13 Replies
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    Last post by harleykids
    Mon Feb 01, 2016 03:06
  • Uh oh (casing problems)
    by Saltedtyme30 » Tue Jan 26, 2016 07:33
    15 Replies
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    Last post by Bob KUser avatar
    Fri Jan 29, 2016 22:13
  • Ph meters
    by Saltedtyme30 » Thu Jan 21, 2016 21:35
    7 Replies
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    Last post by harleykids
    Fri Jan 29, 2016 03:03
  • Saucisson sec de cheval (I'm so hungry I could eat a horse!)
    by redzed » Wed Jul 01, 2015 08:49
    6 Replies
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    Last post by redzedUser avatar
    Mon Jan 25, 2016 22:48
  • Orange-fennel
    by Saltedtyme30 » Wed Jan 20, 2016 19:41
    11 Replies
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    Last post by Saltedtyme30
    Thu Jan 21, 2016 05:05
  • Salami problems
    by Saltedtyme30 » Fri Nov 27, 2015 04:06
    31 Replies
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    Last post by Saltedtyme30
    Mon Jan 18, 2016 03:45
  • PUSKA - Traditional Bulgarian Christmas Sausage
    by resistbody » Sat Nov 28, 2015 22:40
    7 Replies
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    Last post by resistbodyUser avatar
    Thu Jan 14, 2016 21:46
  • Question on finishing of salumi after WL achieved...
    by harleykids » Tue Jan 12, 2016 17:56
    3 Replies
    2573 Views
    Last post by harleykids
    Wed Jan 13, 2016 02:25
  • Venison dry sausage
    by landofrice » Mon Jan 04, 2016 10:46
    9 Replies
    6142 Views
    Last post by redzedUser avatar
    Wed Jan 06, 2016 01:29
  • AW, water activity
    by Tom » Wed Dec 30, 2015 17:03
    15 Replies
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    Last post by ButterbeanUser avatar
    Mon Jan 04, 2016 05:44
  • Bulgarian Lukanka
    by redzed » Sat Dec 13, 2014 00:06
    8 Replies
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    Last post by ButterbeanUser avatar
    Wed Dec 30, 2015 00:53
  • Salumi netting
    by LOUSANTELLO » Tue Dec 22, 2015 15:15
    1 Replies
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    Last post by Bob KUser avatar
    Tue Dec 22, 2015 16:55
  • Thanks guys ! Mold here
    by Saltedtyme30 » Sun Dec 20, 2015 23:39
    3 Replies
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    Last post by Saltedtyme30
    Mon Dec 21, 2015 19:19
  • Pancetta project.
    by Tom » Tue Dec 08, 2015 19:43
    4 Replies
    2639 Views
    Last post by Tom
    Wed Dec 09, 2015 13:56
  • Slime/ Grease on Coppa
    by Justin1982 » Tue Nov 03, 2015 01:42
    2 Replies
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    Last post by Justin1982
    Tue Nov 03, 2015 19:07
  • My first attempt at pepperoni
    by Justin1982 » Mon Oct 12, 2015 21:10
    9 Replies
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    Last post by Bob KUser avatar
    Wed Oct 14, 2015 17:06
  • Case Hardening Fix?
    by Justin1982 » Mon Oct 05, 2015 04:55
    4 Replies
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    Last post by Bob KUser avatar
    Wed Oct 07, 2015 13:14
  • first timer: will bactoferm 600 overrun the other moulds?
    by Pasey25 » Sun Jul 05, 2015 04:13
    11 Replies
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    Last post by Pasey25
    Thu Sep 24, 2015 21:22
  • Optimistic
    by Aaron » Tue Aug 25, 2015 14:16
    1 Replies
    2038 Views
    Last post by redzedUser avatar
    Tue Aug 25, 2015 17:41
  • Mold on Coppa
    by MasterAce » Thu Jul 02, 2015 16:45
    11 Replies
    9530 Views
    Last post by Navarro
    Tue Aug 25, 2015 03:56
  • Salami microbes
    by redzed » Tue Aug 04, 2015 18:07
    0 Replies
    4414 Views
    Last post by redzedUser avatar
    Tue Aug 04, 2015 18:07
  • Kindziuk (Skilandis)
    by redzed » Sun Jul 12, 2015 08:31
    2 Replies
    4151 Views
    Last post by redzedUser avatar
    Wed Jul 15, 2015 06:23
  • Cacciatore recipe question
    by Africantanman » Tue Jun 30, 2015 23:54
    4 Replies
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    Last post by redzedUser avatar
    Wed Jul 01, 2015 16:36
  • Keeping the curing chamber going
    by redzed » Fri Jun 26, 2015 06:28
    1 Replies
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    Last post by BubbaUser avatar
    Fri Jun 26, 2015 10:06
  • Bacon in Brasil
    by spud » Wed May 06, 2015 18:01
    4 Replies
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    Last post by Cabonaia
    Sat May 30, 2015 16:35
  • Salt amount
    by STICKSTRING » Sat Apr 11, 2015 01:14
    12 Replies
    8037 Views
    Last post by IFB
    Fri May 15, 2015 17:19
  • Sweet and Spicy snack stix
    by rgauthier20420 » Wed Apr 29, 2015 16:25
    2 Replies
    2770 Views
    Last post by rgauthier20420
    Wed Apr 29, 2015 17:44
  • I didn't use Dextrose with Bactoferm F-RM-52
    by cmerdon » Mon Apr 20, 2015 16:05
    2 Replies
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    Last post by redzedUser avatar
    Tue Apr 21, 2015 15:49
  • Mennonite/ lebanon type sausage
    by toolhawk1 » Sat Apr 18, 2015 01:00
    6 Replies
    4877 Views
    Last post by toolhawk1
    Sun Apr 19, 2015 19:18
  • Spicy " Hard" Salami
    by Bob K » Tue Sep 30, 2014 14:40
    29 Replies
    20579 Views
    Last post by Bob KUser avatar
    Fri Apr 17, 2015 18:03
  • [USA]Salamini Italiani Alla Cacciatore
    by Chuckwagon » Wed Jun 06, 2012 15:18
    26 Replies
    30578 Views
    Last post by redzedUser avatar
    Wed Feb 25, 2015 22:28
  • spanish chorizo - what choice of wood for cold smoke
    by wkw » Fri Feb 20, 2015 19:19
    9 Replies
    6423 Views
    Last post by ShuswapUser avatar
    Sun Feb 22, 2015 01:46
  • Traditional Sopressata
    by DougS » Thu Jan 29, 2015 01:36
    4 Replies
    5414 Views
    Last post by DougS
    Fri Jan 30, 2015 00:08
  • Adding Wine To Salami
    by Devo » Sun Jan 25, 2015 00:44
    9 Replies
    7259 Views
    Last post by BriCan
    Wed Jan 28, 2015 02:38
  • Dry Cure Container and brine
    by beconizer » Sat Jan 24, 2015 22:28
    2 Replies
    3117 Views
    Last post by beconizer
    Sat Jan 24, 2015 23:27
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