Dry Cured Meats and Sausages

New Topic
  • Announcements
    Replies
    Views
    Last post
  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
    27814 Views
    Last post by redzedUser avatar
    Sat Feb 28, 2015 10:17
  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
    30 Replies
    51786 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
    Replies
    Views
    Last post
  • hairy mold
    by alhunter63 » Tue Feb 25, 2014 19:36
    10 Replies
    15649 Views
    Last post by alhunter63
    Tue Mar 11, 2014 16:28
  • T-SPX fermentation temp - briefly too high
    by mdtenor22 » Mon Mar 10, 2014 15:49
    1 Replies
    11481 Views
    Last post by Bob KUser avatar
    Mon Mar 10, 2014 16:23
  • Oily Cacciatore
    by NicolasR » Sat Feb 22, 2014 04:01
    11 Replies
    9146 Views
    Last post by NicolasR
    Thu Mar 06, 2014 03:46
  • [USA] Two Types Of "Quick" Pepperoni
    by Chuckwagon » Sat Aug 20, 2011 06:30
    30 Replies
    27609 Views
    Last post by redzedUser avatar
    Sun Feb 23, 2014 08:51
  • Importance of air circulation?
    by ericrice » Wed Feb 19, 2014 14:38
    6 Replies
    6065 Views
    Last post by Igor Duńczyk
    Fri Feb 21, 2014 21:25
  • Bactoferm FL-C for dry type salami
    by NicolasR » Mon Feb 17, 2014 22:54
    17 Replies
    10929 Views
    Last post by NicolasR
    Fri Feb 21, 2014 18:34
  • Problems With Salami Calabresi
    by alhunter63 » Sat Feb 15, 2014 21:40
    5 Replies
    3843 Views
    Last post by Igor Duńczyk
    Mon Feb 17, 2014 08:43
  • Sausage fermented but has dark spots
    by checkerfred » Thu Feb 13, 2014 00:13
    16 Replies
    10728 Views
    Last post by checkerfred
    Fri Feb 14, 2014 00:00
  • Try Your Hand At Making Fermented Sausages
    by Chuckwagon » Thu Jan 27, 2011 10:23
    20 Replies
    19868 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 07, 2014 06:15
  • Semi Dry Pepperoni
    by Gunny » Wed Feb 05, 2014 22:16
    8 Replies
    5783 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 07, 2014 06:12
  • Slow Weight Loss
    by ericrice » Thu Jan 30, 2014 23:41
    4 Replies
    3377 Views
    Last post by ericrice
    Thu Feb 06, 2014 19:07
  • Storage of fermented sausage
    by Gunny » Tue Jan 28, 2014 19:18
    15 Replies
    9242 Views
    Last post by Gunny
    Tue Feb 04, 2014 14:11
  • potassium sorbate
    by jamadlavy » Wed Jan 22, 2014 04:50
    8 Replies
    5039 Views
    Last post by jamadlavy
    Wed Jan 29, 2014 05:02
  • I think I screwed up
    by wilburwb » Sat Dec 28, 2013 13:51
    42 Replies
    22745 Views
    Last post by Igor Duńczyk
    Tue Jan 28, 2014 17:58
  • Air Circulation Needed?
    by ericrice » Fri Jan 17, 2014 17:58
    13 Replies
    9473 Views
    Last post by el DuckoUser avatar
    Wed Jan 22, 2014 04:44
  • Bologna with Bactoferm
    by Rick » Sun Dec 15, 2013 14:07
    25 Replies
    16037 Views
    Last post by Cabonaia
    Sun Jan 19, 2014 17:08
  • Sopressata
    by Cabonaia » Fri Jan 17, 2014 23:39
    5 Replies
    4256 Views
    Last post by ChuckwagonUser avatar
    Sun Jan 19, 2014 04:37
  • Casings separated from meat - Spanich Chorizo
    by Luigipilot » Fri Jan 03, 2014 19:12
    9 Replies
    8815 Views
    Last post by Igor Duńczyk
    Sun Jan 05, 2014 03:38
  • Dry-curing & Fermentation
    by charcutebrew » Wed Jun 01, 2011 20:10
    26 Replies
    21321 Views
    Last post by redzedUser avatar
    Sun Dec 29, 2013 18:07
  • [CAN] Dry cure Landjager
    by Devo » Sun Mar 10, 2013 16:16
    37 Replies
    25720 Views
    Last post by Kaiser Soze
    Mon Dec 23, 2013 21:25
  • Len Poli Recipe Salami Sticks
    by Devo » Fri Oct 04, 2013 22:47
    23 Replies
    20611 Views
    Last post by Kaiser Soze
    Mon Dec 23, 2013 21:09
  • Polish Salami
    by redzed » Tue Nov 05, 2013 07:09
    17 Replies
    19735 Views
    Last post by alhunter63
    Fri Dec 13, 2013 19:37
  • saucisson sec question
    by tobertuzzi » Fri Dec 06, 2013 20:10
    2 Replies
    2605 Views
    Last post by tobertuzzi
    Fri Dec 06, 2013 22:26
  • Looking forward to Christmas or may be just after.
    by markjass » Tue Oct 29, 2013 04:03
    10 Replies
    10636 Views
    Last post by Igor Duńczyk
    Wed Nov 20, 2013 02:04
  • Salami con Finferli
    by redzed » Thu Sep 26, 2013 21:01
    7 Replies
    7519 Views
    Last post by crustyo44
    Sun Nov 10, 2013 00:28
  • No Name Salamini
    by redzed » Sat Oct 26, 2013 03:09
    3 Replies
    3849 Views
    Last post by ChuckwagonUser avatar
    Sat Oct 26, 2013 06:10
  • Has anyone made any Salami Crespone?
    by markjass » Tue Oct 15, 2013 22:47
    12 Replies
    19233 Views
    Last post by Igor Duńczyk
    Fri Oct 25, 2013 10:04
  • [USA] "Wounded Witch" Trick-or-Treat Pepperoni Sti
    by Chuckwagon » Wed Oct 16, 2013 12:45
    2 Replies
    7559 Views
    Last post by ChuckwagonUser avatar
    Thu Oct 17, 2013 09:47
  • Boerenmetworst
    by markjass » Sun Oct 13, 2013 14:34
    0 Replies
    6470 Views
    Last post by markjass
    Sun Oct 13, 2013 14:34
  • Starting making my first batch of fermented sausages
    by markjass » Wed Aug 21, 2013 13:07
    48 Replies
    29317 Views
    Last post by el DuckoUser avatar
    Sat Oct 12, 2013 15:07
  • listeria in salami
    by andrejwout » Thu Sep 05, 2013 16:31
    23 Replies
    20082 Views
    Last post by Igor Duńczyk
    Mon Sep 30, 2013 00:40
  • Marianski Pepperoni
    by John128 » Wed Sep 18, 2013 13:56
    13 Replies
    11763 Views
    Last post by John128
    Sun Sep 29, 2013 02:05
  • Mondostart?
    by redzed » Wed Sep 26, 2012 23:16
    13 Replies
    17136 Views
    Last post by Igor Duńczyk
    Mon Sep 16, 2013 11:44
  • What is Aw (water available)?
    by sambal badjak » Fri Sep 13, 2013 11:56
    1 Replies
    3444 Views
    Last post by ChuckwagonUser avatar
    Fri Sep 13, 2013 13:21
  • Storing Cacciatore
    by Aces High » Tue Sep 03, 2013 04:34
    6 Replies
    5233 Views
    Last post by tazplasUser avatar
    Tue Sep 03, 2013 11:08
  • Make Yourself Some Great Sopressata!
    by Chuckwagon » Mon Jun 27, 2011 04:19
    16 Replies
    24997 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 13, 2013 07:15
  • First Coppa
    by atcNick » Mon Feb 18, 2013 03:46
    33 Replies
    21565 Views
    Last post by atcNickUser avatar
    Mon May 20, 2013 05:22
  • Finally... My First Dry Cure Project
    by Walleye1 » Sat Mar 30, 2013 19:08
    33 Replies
    24520 Views
    Last post by BaconologistUser avatar
    Sun May 19, 2013 17:46
  • Dry Cured Salami, Bresaola Long Storage
    by james barlow » Sun Apr 21, 2013 21:25
    1 Replies
    3776 Views
    Last post by TSMODIE
    Thu Apr 25, 2013 22:07
  • Starting Salumi
    by wclough » Mon Mar 25, 2013 23:45
    10 Replies
    11897 Views
    Last post by BaconologistUser avatar
    Thu Mar 28, 2013 04:34
  • First Salametti Cacciatore
    by sausage-john » Sat Jan 12, 2013 01:37
    35 Replies
    27472 Views
    Last post by sausage-john
    Sat Feb 23, 2013 12:19
  • First Proscuitto hope you can help?
    by ped » Wed Feb 06, 2013 12:44
    12 Replies
    7473 Views
    Last post by ped
    Fri Feb 15, 2013 19:46
  • Coppa, Lonzino, and Bresaola are finally finihed
    by TSMODIE » Sat Feb 09, 2013 18:10
    15 Replies
    10383 Views
    Last post by el DuckoUser avatar
    Mon Feb 11, 2013 22:12
  • First semi-dry - any general advice?
    by kielbasanjo » Sat Jan 05, 2013 16:22
    15 Replies
    15143 Views
    Last post by ChuckwagonUser avatar
    Thu Feb 07, 2013 22:26
  • First time making fermented sausage
    by atcNick » Tue Oct 09, 2012 21:57
    104 Replies
    60438 Views
    Last post by ChuckwagonUser avatar
    Sat Jan 12, 2013 03:32
  • Day 1 of Salami di Allesandra and Pepperoni
    by TSMODIE » Fri Oct 12, 2012 16:39
    59 Replies
    37539 Views
    Last post by ChuckwagonUser avatar
    Fri Jan 04, 2013 09:57
  • Salami Nocciola (mandorle)
    by Devo » Wed Oct 31, 2012 00:50
    15 Replies
    12011 Views
    Last post by redzedUser avatar
    Thu Jan 03, 2013 04:13
  • The Bresaola Experiment
    by Devo » Sun May 27, 2012 21:29
    5 Replies
    7363 Views
    Last post by crustyo44
    Thu Dec 13, 2012 19:30
  • Fermented sausage spoilage
    by bkamp » Mon Oct 29, 2012 04:04
    24 Replies
    26648 Views
    Last post by BaconologistUser avatar
    Fri Nov 16, 2012 01:07
  • Lonzino
    by Cabonaia » Wed Jul 18, 2012 05:39
    19 Replies
    25135 Views
    Last post by TSMODIE
    Tue Nov 06, 2012 17:20
New Topic

Forum permissions

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum