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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  • Dry Curing time
    by AndyPandy » Sun Jan 27, 2019 20:19
    2 Replies
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    Last post by AndyPandy
    Mon Jan 28, 2019 11:56
  • B-LC-007 question
    by Loco » Sat Jan 26, 2019 03:16
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    Last post by redzedUser avatar
    Sun Jan 27, 2019 22:33
  • Pepperettes
    by JasonB » Mon Jan 21, 2019 21:37
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    Last post by JasonB
    Tue Jan 22, 2019 17:00
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    35 Replies
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    Last post by SMR
    Sat Jan 05, 2019 23:20
  • Fat Back
    by Loco » Wed Dec 26, 2018 16:02
    6 Replies
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    Last post by bobrap
    Sat Jan 05, 2019 17:01
  • Name this mold!!
    by 65valiantwin » Fri Dec 28, 2018 03:03
    6 Replies
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    Last post by 65valiantwin
    Wed Jan 02, 2019 17:38
  • Summer saugage question
    by Loco » Fri Dec 21, 2018 00:42
    7 Replies
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    Last post by ButterbeanUser avatar
    Tue Jan 01, 2019 23:24
  • Blueberry Wine Bresaola
    by Butterbean » Sun Apr 22, 2018 23:24
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    Last post by ButterbeanUser avatar
    Tue Jan 01, 2019 17:17
  • New media scaremongering about nitrates / nitrites
    by reddal » Sun Dec 30, 2018 11:35
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    Last post by StefanSUser avatar
    Sun Dec 30, 2018 19:35
  • Fermenting without starter cultures
    by LOUSANTELLO » Sat Dec 08, 2018 16:18
    23 Replies
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    Last post by LOUSANTELLO
    Fri Dec 28, 2018 04:42
  • Drying question
    by Loco » Wed Dec 12, 2018 02:27
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    Last post by StefanSUser avatar
    Wed Dec 19, 2018 14:00
  • Sugna
    by cathouse willy » Mon Dec 10, 2018 01:00
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    Mon Dec 10, 2018 20:52
  • Making Soppressata
    by LOUSANTELLO » Sun Jul 22, 2018 18:28
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    Sat Dec 08, 2018 03:55
  • Previously Cured Fat to New Salami
    by ThomasLake » Mon Dec 03, 2018 18:00
    1 Replies
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    Last post by Bob KUser avatar
    Mon Dec 03, 2018 19:30
  • Cure #2 in small pepperoni?????
    by 65valiantwin » Tue Nov 27, 2018 16:33
    3 Replies
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    Last post by 65valiantwin
    Wed Nov 28, 2018 15:16
  • Humidity Issue with my curing chamber
    by warston » Thu Nov 08, 2018 19:27
    17 Replies
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    Last post by warston
    Fri Nov 16, 2018 07:46
  • Culatello well on its way
    by LOUSANTELLO » Tue Nov 06, 2018 11:04
    3 Replies
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    Last post by redzedUser avatar
    Tue Nov 06, 2018 16:19
  • Marianski coppa and cure#2 ?
    by ped » Tue Oct 16, 2018 10:31
    1 Replies
    1105 Views
    Last post by Bob KUser avatar
    Tue Oct 16, 2018 12:51
  • Starter Cultures
    by LOUSANTELLO » Tue Oct 09, 2018 13:40
    4 Replies
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    Last post by StefanSUser avatar
    Sun Oct 14, 2018 16:03
  • Is it a huge mistake to use Cure 1 instead of Cure 2
    by bolepa » Mon Aug 27, 2018 17:09
    8 Replies
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    Last post by bolepa
    Tue Aug 28, 2018 13:47
  • Soppressata
    by LOUSANTELLO » Sat Aug 18, 2018 02:12
    2 Replies
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    Last post by LOUSANTELLO
    Sun Aug 19, 2018 18:18
  • Help out the new guy
    by RadRob » Wed Aug 01, 2018 22:54
    9 Replies
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    Last post by LOUSANTELLO
    Mon Aug 13, 2018 12:51
  • Finally got around to second try at dry cured sausage
    by jcflorida » Wed Aug 01, 2018 18:56
    3 Replies
    1541 Views
    Last post by jcfloridaUser avatar
    Fri Aug 03, 2018 03:55
  • Vacuum packing with the with white mold covered casings
    by airbrush » Thu Jul 26, 2018 17:08
    5 Replies
    1858 Views
    Last post by redzedUser avatar
    Sun Jul 29, 2018 15:31
  • Pancetta question
    by Gray Goat » Sat Oct 04, 2014 00:05
    6 Replies
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    Last post by redzedUser avatar
    Thu Jul 26, 2018 16:36
  • Recipe x 14?
    by Saltedtyme30 » Mon Jul 23, 2018 20:43
    10 Replies
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    Last post by ButterbeanUser avatar
    Wed Jul 25, 2018 15:07
  • Salami done pics
    by Saltedtyme30 » Fri Jul 20, 2018 03:46
    2 Replies
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    Last post by LOUSANTELLO
    Sun Jul 22, 2018 12:54
  • Salami day 12 pics
    by Saltedtyme30 » Sun Jul 08, 2018 23:43
    13 Replies
    2690 Views
    Last post by Saltedtyme30
    Tue Jul 10, 2018 20:11
  • Ideal PH for Southern European type salami
    by carlv123 » Fri Jun 22, 2018 22:07
    3 Replies
    1503 Views
    Last post by carlv123
    Tue Jul 10, 2018 02:15
  • Marianski s book
    by Saltedtyme30 » Fri Jul 06, 2018 03:33
    3 Replies
    1630 Views
    Last post by Saltedtyme30
    Fri Jul 06, 2018 15:45
  • Fruit flys and gnats in chamber !
    by Saltedtyme30 » Wed Jul 04, 2018 22:08
    1 Replies
    1007 Views
    Last post by reddal
    Thu Jul 05, 2018 10:10
  • Starting ph of 6.2 has me worried
    by Saltedtyme30 » Sun Jul 01, 2018 03:36
    13 Replies
    2393 Views
    Last post by Saltedtyme30
    Sun Jul 01, 2018 21:25
  • Salami going in the trash
    by Saltedtyme30 » Sun Jul 01, 2018 05:26
    6 Replies
    1661 Views
    Last post by Saltedtyme30
    Sun Jul 01, 2018 17:51
  • Drying Rate for Whole Muscles
    by jrittvo » Thu Jun 28, 2018 16:37
    6 Replies
    1774 Views
    Last post by ButterbeanUser avatar
    Fri Jun 29, 2018 01:11
  • Olympia provisions
    by Saltedtyme30 » Thu Jun 28, 2018 18:44
    2 Replies
    1098 Views
    Last post by Saltedtyme30
    Thu Jun 28, 2018 21:06
  • Back from 4 years ! New salami making questions
    by Philip86 » Mon Jun 18, 2018 23:18
    5 Replies
    1939 Views
    Last post by Kijek
    Tue Jun 26, 2018 08:32
  • Trichinosis?
    by oil99 » Wed Jun 06, 2018 19:29
    4 Replies
    1640 Views
    Last post by ButterbeanUser avatar
    Fri Jun 08, 2018 19:33
  • Cure #1 used instead of Cure #2. Is it safe to eat?
    by lucky13 » Sat May 19, 2018 07:03
    5 Replies
    1928 Views
    Last post by lucky13
    Tue Jun 05, 2018 14:23
  • Saucisson Sec for Everyone
    by redzed » Mon Nov 06, 2017 00:46
    25 Replies
    11008 Views
    Last post by redzedUser avatar
    Sat Jun 02, 2018 04:08
  • Black mold
    by eightysixCJ » Sun May 13, 2018 21:33
    18 Replies
    4658 Views
    Last post by Kijek
    Tue May 22, 2018 14:50
  • What is the Craziest Salami flavor you've ever made?
    by cajuneric » Fri Mar 16, 2018 17:05
    53 Replies
    10712 Views
    Last post by cajuneric
    Sat May 12, 2018 23:34
  • Using frozen pork for dry cured sausages?
    by reddal » Thu May 03, 2018 13:04
    5 Replies
    2181 Views
    Last post by StefanSUser avatar
    Sat May 05, 2018 13:20
  • Peperone
    by cathouse willy » Mon Mar 12, 2018 06:14
    25 Replies
    6336 Views
    Last post by cajuneric
    Sat Apr 21, 2018 02:51
  • Bacon wrapped Filet!!
    by cajuneric » Fri Mar 02, 2018 15:26
    22 Replies
    5352 Views
    Last post by Bob KUser avatar
    Thu Apr 19, 2018 17:28
  • Back Fat
    by Kijek » Tue Mar 27, 2018 18:08
    7 Replies
    2255 Views
    Last post by Kijek
    Wed Mar 28, 2018 19:38
  • Finocchio very slow to firm up
    by ThomasLake » Sat Mar 24, 2018 10:04
    3 Replies
    1325 Views
    Last post by StefanSUser avatar
    Sat Mar 24, 2018 16:35
  • Dry cured ham
    by curryman86 » Mon Mar 19, 2018 12:32
    7 Replies
    1866 Views
    Last post by Kijek
    Wed Mar 21, 2018 20:05
  • My first batch and everything looks good!! I Think!
    by cajuneric » Thu Mar 01, 2018 23:02
    57 Replies
    9630 Views
    Last post by cajuneric
    Mon Mar 19, 2018 14:10
  • Soppressata
    by LOUSANTELLO » Thu Dec 14, 2017 14:30
    47 Replies
    10376 Views
    Last post by redzedUser avatar
    Mon Mar 12, 2018 15:50
  • My Cappicole
    by Kijek » Fri Feb 16, 2018 16:35
    8 Replies
    2618 Views
    Last post by Bob KUser avatar
    Thu Mar 08, 2018 15:36
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