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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  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
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  • Finally got around to second try at dry cured sausage
    by jcflorida » Wed Aug 01, 2018 18:56
    3 Replies
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    Fri Aug 03, 2018 03:55
  • Vacuum packing with the with white mold covered casings
    by airbrush » Thu Jul 26, 2018 17:08
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    Last post by redzedUser avatar
    Sun Jul 29, 2018 15:31
  • Pancetta question
    by Gray Goat » Sat Oct 04, 2014 00:05
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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
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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
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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
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    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
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    Tue Jul 10, 2018 02:15
  • Marianski s book
    by Saltedtyme30 » Fri Jul 06, 2018 03:33
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    Fri Jul 06, 2018 15:45
  • Fruit flys and gnats in chamber !
    by Saltedtyme30 » Wed Jul 04, 2018 22:08
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    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
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    Last post by Saltedtyme30
    Sun Jul 01, 2018 21:25
  • Salami going in the trash
    by Saltedtyme30 » Sun Jul 01, 2018 05:26
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    Last post by Saltedtyme30
    Sun Jul 01, 2018 17:51
  • Drying Rate for Whole Muscles
    by jrittvo » Thu Jun 28, 2018 16:37
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    Last post by ButterbeanUser avatar
    Fri Jun 29, 2018 01:11
  • Olympia provisions
    by Saltedtyme30 » Thu Jun 28, 2018 18:44
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    Thu Jun 28, 2018 21:06
  • Back from 4 years ! New salami making questions
    by Philip86 » Mon Jun 18, 2018 23:18
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    Last post by Kijek
    Tue Jun 26, 2018 08:32
  • Trichinosis?
    by oil99 » Wed Jun 06, 2018 19:29
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    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
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    Last post by lucky13
    Tue Jun 05, 2018 14:23
  • Saucisson Sec for Everyone
    by redzed » Mon Nov 06, 2017 00:46
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    Last post by redzedUser avatar
    Sat Jun 02, 2018 04:08
  • Black mold
    by eightysixCJ » Sun May 13, 2018 21:33
    18 Replies
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    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
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    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
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    Last post by StefanSUser avatar
    Sat May 05, 2018 13:20
  • Peperone
    by cathouse willy » Mon Mar 12, 2018 06:14
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    Last post by cajuneric
    Sat Apr 21, 2018 02:51
  • Bacon wrapped Filet!!
    by cajuneric » Fri Mar 02, 2018 15:26
    22 Replies
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    Last post by Bob KUser avatar
    Thu Apr 19, 2018 17:28
  • Back Fat
    by Kijek » Tue Mar 27, 2018 18:08
    7 Replies
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    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
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    Last post by StefanSUser avatar
    Sat Mar 24, 2018 16:35
  • Dry cured ham
    by curryman86 » Mon Mar 19, 2018 12:32
    7 Replies
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    Last post by Kijek
    Wed Mar 21, 2018 20:05
  • Salame Crespone
    by redzed » Mon Mar 19, 2018 18:35
    9 Replies
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    Last post by StefanSUser avatar
    Wed Mar 21, 2018 13:32
  • My first batch and everything looks good!! I Think!
    by cajuneric » Thu Mar 01, 2018 23:02
    57 Replies
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    Last post by cajuneric
    Mon Mar 19, 2018 14:10
  • Soppressata
    by LOUSANTELLO » Thu Dec 14, 2017 14:30
    47 Replies
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    Last post by redzedUser avatar
    Mon Mar 12, 2018 15:50
  • My Cappicole
    by Kijek » Fri Feb 16, 2018 16:35
    8 Replies
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    Last post by Bob KUser avatar
    Thu Mar 08, 2018 15:36
  • Polish Sausage-Cold Smoked
    by Herb » Wed Mar 07, 2018 18:17
    3 Replies
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    Last post by ButterbeanUser avatar
    Wed Mar 07, 2018 23:41
  • Can I use Starter Culture
    by Kijek » Sun Mar 04, 2018 21:51
    6 Replies
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    Last post by Kijek
    Mon Mar 05, 2018 18:58
  • A couple of questions - Ph + Hog Rings
    by LOUSANTELLO » Mon Jan 22, 2018 13:46
    12 Replies
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    Last post by reddal
    Mon Mar 05, 2018 17:06
  • Vacuum packing
    by LOUSANTELLO » Sun Mar 04, 2018 14:20
    2 Replies
    832 Views
    Last post by LOUSANTELLO
    Sun Mar 04, 2018 14:34
  • Pack them in during fermentation (then lots of space later)?
    by reddal » Wed Jun 14, 2017 15:26
    7 Replies
    2386 Views
    Last post by reddal
    Sat Mar 03, 2018 13:49
  • This should hold me for a while
    by LOUSANTELLO » Mon Feb 12, 2018 12:48
    6 Replies
    1587 Views
    Last post by Bob KUser avatar
    Sat Mar 03, 2018 13:23
  • Sausage Ready
    by Kijek » Wed Jan 24, 2018 21:15
    7 Replies
    1507 Views
    Last post by Kijek
    Fri Mar 02, 2018 01:32
  • Storing dry sausage and sopressata
    by sbortoloni » Tue Feb 27, 2018 21:27
    5 Replies
    969 Views
    Last post by Kijek
    Wed Feb 28, 2018 20:35
  • Portuguese Chouriço
    by redzed » Tue Feb 13, 2018 03:21
    17 Replies
    3377 Views
    Last post by Edna
    Sun Feb 25, 2018 17:31
  • Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
    by StefanS » Thu Oct 27, 2016 19:21
    56 Replies
    13066 Views
    Last post by Bob KUser avatar
    Sat Feb 24, 2018 18:35
  • Best before dates on cultures
    by Devo » Wed Feb 21, 2018 20:27
    6 Replies
    1084 Views
    Last post by sambal badjak
    Sat Feb 24, 2018 06:12
  • Pork for dry cured sausages - how fresh is fresh?
    by reddal » Sat Feb 17, 2018 13:19
    5 Replies
    1138 Views
    Last post by Kijek
    Mon Feb 19, 2018 02:50
  • Dried Italian Sausage
    by LOUSANTELLO » Tue Jun 28, 2016 00:15
    53 Replies
    17085 Views
    Last post by Kijek
    Sun Feb 18, 2018 15:46
  • Pancetta Alla canard?
    by cajuneric » Tue Feb 13, 2018 04:57
    1 Replies
    708 Views
    Last post by redzedUser avatar
    Wed Feb 14, 2018 15:12
  • Coppa cuts have cuts?
    by cajuneric » Sun Feb 11, 2018 22:14
    5 Replies
    1221 Views
    Last post by Bob KUser avatar
    Mon Feb 12, 2018 19:59
  • Sodium Nitrite or Nitrate for duck prosciutto
    by cajuneric » Mon Feb 12, 2018 01:31
    2 Replies
    730 Views
    Last post by cajuneric
    Mon Feb 12, 2018 14:21
  • Name that Mold!! Good or Bad?
    by 65valiantwin » Sun Feb 11, 2018 17:05
    3 Replies
    850 Views
    Last post by Bob KUser avatar
    Sun Feb 11, 2018 17:47
  • Quick help
    by LOUSANTELLO » Sat Feb 10, 2018 18:23
    5 Replies
    907 Views
    Last post by Kijek
    Sun Feb 11, 2018 01:50
  • Time to Clean Shop
    by Kijek » Wed Jan 31, 2018 01:21
    5 Replies
    1253 Views
    Last post by Kijek
    Wed Jan 31, 2018 17:59
  • Flavor / Spice Development
    by STICKSTRING » Mon Jan 29, 2018 20:34
    2 Replies
    858 Views
    Last post by STICKSTRING
    Mon Jan 29, 2018 22:39
  • New Salami Sour smell
    by 65valiantwin » Fri Jan 26, 2018 20:56
    15 Replies
    2791 Views
    Last post by nuynai
    Mon Jan 29, 2018 19:47
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