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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    Sat Feb 28, 2015 10:17
  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
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  • Len Poli Recipe Salami Sticks
    by Devo » Fri Oct 04, 2013 22:47
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    Last post by Kaiser Soze
    Mon Dec 23, 2013 21:09
  • Polish Salami
    by redzed » Tue Nov 05, 2013 07:09
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    Last post by alhunter63
    Fri Dec 13, 2013 19:37
  • saucisson sec question
    by tobertuzzi » Fri Dec 06, 2013 20:10
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    Fri Dec 06, 2013 22:26
  • Looking forward to Christmas or may be just after.
    by markjass » Tue Oct 29, 2013 04:03
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    Last post by Igor Duńczyk
    Wed Nov 20, 2013 02:04
  • Salami con Finferli
    by redzed » Thu Sep 26, 2013 21:01
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    Last post by crustyo44
    Sun Nov 10, 2013 00:28
  • No Name Salamini
    by redzed » Sat Oct 26, 2013 03:09
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    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
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    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
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    Thu Oct 17, 2013 09:47
  • Boerenmetworst
    by markjass » Sun Oct 13, 2013 14:34
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  • Starting making my first batch of fermented sausages
    by markjass » Wed Aug 21, 2013 13:07
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    Last post by el DuckoUser avatar
    Sat Oct 12, 2013 15:07
  • listeria in salami
    by andrejwout » Thu Sep 05, 2013 16:31
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    Last post by Igor Duńczyk
    Mon Sep 30, 2013 00:40
  • Marianski Pepperoni
    by John128 » Wed Sep 18, 2013 13:56
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    Sun Sep 29, 2013 02:05
  • Mondostart?
    by redzed » Wed Sep 26, 2012 23:16
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    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
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    Last post by ChuckwagonUser avatar
    Fri Sep 13, 2013 13:21
  • Storing Cacciatore
    by Aces High » Tue Sep 03, 2013 04:34
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    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
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    Last post by ChuckwagonUser avatar
    Sat Jul 13, 2013 07:15
  • First Coppa
    by atcNick » Mon Feb 18, 2013 03:46
    33 Replies
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    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
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    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
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    Last post by TSMODIE
    Thu Apr 25, 2013 22:07
  • Starting Salumi
    by wclough » Mon Mar 25, 2013 23:45
    10 Replies
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    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
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    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
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    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
    9253 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
    14298 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
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    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
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    Last post by ChuckwagonUser avatar
    Fri Jan 04, 2013 09:57
  • Salami Nocciola (mandorle)
    by Devo » Wed Oct 31, 2012 00:50
    15 Replies
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    Last post by redzedUser avatar
    Thu Jan 03, 2013 04:13
  • The Bresaola Experiment
    by Devo » Sun May 27, 2012 21:29
    5 Replies
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    Last post by crustyo44
    Thu Dec 13, 2012 19:30
  • Fermented sausage spoilage
    by bkamp » Mon Oct 29, 2012 04:04
    24 Replies
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    Last post by BaconologistUser avatar
    Fri Nov 16, 2012 01:07
  • Lonzino
    by Cabonaia » Wed Jul 18, 2012 05:39
    19 Replies
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    Last post by TSMODIE
    Tue Nov 06, 2012 17:20
  • Drying times
    by atcNick » Wed Oct 03, 2012 16:26
    14 Replies
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    Last post by BaconologistUser avatar
    Sat Nov 03, 2012 04:24
  • Conditioning fermented sausage
    by atcNick » Sat Oct 06, 2012 14:12
    18 Replies
    12798 Views
    Last post by TSMODIE
    Wed Oct 17, 2012 21:06
  • fermented sausage recipe question
    by atcNick » Fri Sep 28, 2012 00:41
    3 Replies
    2864 Views
    Last post by BaconologistUser avatar
    Fri Sep 28, 2012 02:16
  • What's a good fermented salami to start with?
    by atcNick » Thu Sep 20, 2012 21:53
    2 Replies
    2597 Views
    Last post by uwanna61
    Fri Sep 21, 2012 02:03
  • pH rise during fermentation
    by Jja » Mon Jul 30, 2012 19:09
    23 Replies
    12226 Views
    Last post by Jja
    Sun Sep 16, 2012 02:46
  • Saying Good Bye to My Salami Milano
    by Devo » Fri Aug 31, 2012 16:58
    6 Replies
    5566 Views
    Last post by Cabonaia
    Sat Sep 01, 2012 16:29
  • help with fermentad salami
    by kristje » Fri Jul 27, 2012 02:06
    2 Replies
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    Last post by jbk101User avatar
    Fri Jul 27, 2012 10:41
  • white mold?
    by atcNick » Wed Jul 18, 2012 04:09
    2 Replies
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    Last post by atcNickUser avatar
    Wed Jul 18, 2012 17:31
  • A little plate of Charcuterie at work
    by Devo » Wed Jul 11, 2012 17:05
    8 Replies
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    Last post by BaconologistUser avatar
    Tue Jul 17, 2012 16:26
  • Project "A"
    by Chuckwagon » Wed Jun 08, 2011 08:10
    292 Replies
    108574 Views
    Last post by ChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Troubleshooting Dry-Cured Fermented Sausage
    by Chuckwagon » Thu Jul 29, 2010 03:23
    7 Replies
    34685 Views
    Last post by Keymaster
    Mon Jan 02, 2012 02:04
  • Authentic Italian Soppressata methods
    by story28 » Tue Aug 30, 2011 23:26
    7 Replies
    5006 Views
    Last post by ssorllih
    Thu Sep 01, 2011 02:53
  • Some good salami, some still mushy
    by charcutebrew » Wed Jun 01, 2011 20:00
    9 Replies
    12262 Views
    Last post by ChuckwagonUser avatar
    Sun Jul 10, 2011 09:29
  • Pork backfat??
    by Blackriver » Tue Jun 14, 2011 02:52
    2 Replies
    2510 Views
    Last post by ChuckwagonUser avatar
    Tue Jun 14, 2011 07:13
  • More sausagemaking questions
    by Chuckwagon » Wed Apr 20, 2011 09:05
    15 Replies
    8561 Views
    Last post by story28
    Fri May 27, 2011 04:52
  • Soaking after curing.
    by story28 » Mon May 09, 2011 17:20
    4 Replies
    3823 Views
    Last post by ChuckwagonUser avatar
    Fri May 13, 2011 06:54
  • Dry-Curing Questions
    by Chuckwagon » Wed Apr 13, 2011 10:53
    0 Replies
    5834 Views
    Last post by ChuckwagonUser avatar
    Wed Apr 13, 2011 10:53
  • Air Pockets Inside Dry-Cured Salami
    by Chuckwagon » Wed Apr 06, 2011 21:48
    0 Replies
    8000 Views
    Last post by ChuckwagonUser avatar
    Wed Apr 06, 2011 21:48
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