Curing Techniques
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- Temporarily lowering temp during dry curing process
by tommix » Tue Jul 09, 2013 5:44 pm - 8 Replies
- 6253 Views
- Last post by tommix
Thu Jul 11, 2013 4:30 pm
- Temporarily lowering temp during dry curing process
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- Ferment sausage in a bowl?
by bkshafer » Fri Jul 05, 2013 7:31 pm - 3 Replies
- 3285 Views
- Last post by wheels
Wed Jul 10, 2013 1:50 pm
- Ferment sausage in a bowl?
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- Pancetta di Irish
by BriCan » Mon May 27, 2013 4:50 pm - 13 Replies
- 8067 Views
- Last post by Ruralidle
Wed Jul 10, 2013 9:33 am
- Pancetta di Irish
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- Collagen curing sheets
by crustyo44 » Thu Jun 20, 2013 10:58 am - 0 Replies
- 3414 Views
- Last post by crustyo44
Thu Jun 20, 2013 10:58 am
- Collagen curing sheets
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- Potassium vs Sodium Nitrate
by ped » Sun Jun 16, 2013 10:34 am - 3 Replies
- 5749 Views
- Last post by ped
Sun Jun 16, 2013 12:19 pm
- Potassium vs Sodium Nitrate
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- Fat quantity in Salamis
by ped » Fri Jun 14, 2013 4:41 pm - 3 Replies
- 3751 Views
- Last post by BriCan
Fri Jun 14, 2013 7:23 pm
- Fat quantity in Salamis
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- Just some Pics
by ped » Thu Jun 13, 2013 8:25 am - 3 Replies
- 3684 Views
- Last post by NCPaul
Thu Jun 13, 2013 10:50 am
- Just some Pics
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- Curing Chamber with a Fridge
1, 2by damienhogan » Wed Apr 24, 2013 6:55 pm - 15 Replies
- 11957 Views
- Last post by craigster59
Wed May 29, 2013 6:44 pm
- Curing Chamber with a Fridge
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- Vacuum Pack Curing
by damienhogan » Fri May 10, 2013 9:57 am - 2 Replies
- 3538 Views
- Last post by damienhogan
Fri May 10, 2013 1:25 pm
- Vacuum Pack Curing
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- Curing/furmenting/drying chamber on the cheap
by BriCan » Fri May 10, 2013 9:32 am - 1 Replies
- 3869 Views
- Last post by wheels
Fri May 10, 2013 1:10 pm
- Curing/furmenting/drying chamber on the cheap
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- Required Aitch Bone removal ?
by ScottFornaciari » Mon May 06, 2013 8:08 pm - 0 Replies
- 3020 Views
- Last post by ScottFornaciari
Mon May 06, 2013 8:08 pm
- Required Aitch Bone removal ?
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- maple cure
1, 2by revid » Mon Apr 29, 2013 11:46 am - 15 Replies
- 40708 Views
- Last post by Banjoe
Sat May 04, 2013 12:11 am
- maple cure
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- Potential Heater for curing chamber
by damienhogan » Fri Apr 19, 2013 1:57 pm - 8 Replies
- 8212 Views
- Last post by bwalt822
Fri May 03, 2013 6:29 pm
- Potential Heater for curing chamber
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- Curing Methods - Guidance Needed
by Sausage_Man » Tue Apr 30, 2013 3:28 pm - 1 Replies
- 2768 Views
- Last post by NCPaul
Wed May 01, 2013 8:19 pm
- Curing Methods - Guidance Needed
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- Smoked Bacon without a Smoker
by alanywiseman » Wed Apr 17, 2013 2:07 pm - 12 Replies
- 9193 Views
- Last post by captain wassname
Fri Apr 26, 2013 4:19 pm
- Smoked Bacon without a Smoker
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- Brown Cure Packets
by Emmett » Thu Apr 18, 2013 3:38 pm - 4 Replies
- 19394 Views
- Last post by NCPaul
Sat Apr 20, 2013 12:23 am
- Brown Cure Packets
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- Coppa Storage
by ericrice » Tue Apr 16, 2013 1:19 pm - 1 Replies
- 2695 Views
- Last post by Wunderdave
Tue Apr 16, 2013 3:11 pm
- Coppa Storage
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- liquorish powder
by Greyham » Sun Apr 14, 2013 3:39 pm - 3 Replies
- 3725 Views
- Last post by captain wassname
Mon Apr 15, 2013 11:21 am
- liquorish powder
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- Different projects with different Temps & Humidities
by ped » Sat Apr 13, 2013 1:07 pm - 0 Replies
- 2759 Views
- Last post by ped
Sat Apr 13, 2013 1:07 pm
- Different projects with different Temps & Humidities
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- Case Hardening with Collagen Casing?!
by damienhogan » Wed Apr 03, 2013 8:51 am - 3 Replies
- 4171 Views
- Last post by bwalt822
Fri Apr 12, 2013 1:58 pm
- Case Hardening with Collagen Casing?!
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- Minimum weight loss for safety?
by Dibbs » Mon Apr 08, 2013 12:58 pm - 4 Replies
- 4639 Views
- Last post by Dibbs
Tue Apr 09, 2013 10:21 pm
- Minimum weight loss for safety?
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- Soppressata - First Time
by Dwaster » Mon Mar 11, 2013 6:02 am - 3 Replies
- 4177 Views
- Last post by quietwatersfarm
Thu Apr 04, 2013 11:40 am
- Soppressata - First Time
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- Rehanging Salami
by jpp7717 » Mon Mar 11, 2013 1:28 pm - 4 Replies
- 5923 Views
- Last post by bwalt822
Wed Apr 03, 2013 10:13 pm
- Rehanging Salami
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- What are the issues with curing chorizo at lower temps?
by Sojourn » Wed Mar 20, 2013 8:33 am - 9 Replies
- 7482 Views
- Last post by quietwatersfarm
Wed Mar 27, 2013 7:17 pm
- What are the issues with curing chorizo at lower temps?
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- Distilled Water in UK
by damienhogan » Wed Jan 23, 2013 1:35 pm - 13 Replies
- 11103 Views
- Last post by Masterosouffle
Thu Mar 21, 2013 6:28 pm
- Distilled Water in UK
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- Chorizo: What Went Wrong?
by ComradeQ » Thu Mar 14, 2013 9:57 pm - 7 Replies
- 6808 Views
- Last post by larry
Wed Mar 20, 2013 7:34 pm
- Chorizo: What Went Wrong?
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- How do I tell the difference between Cure #1 and Cure #2?
by bearthly » Wed Mar 20, 2013 3:32 am - 2 Replies
- 3318 Views
- Last post by captain wassname
Wed Mar 20, 2013 3:44 pm
- How do I tell the difference between Cure #1 and Cure #2?
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- Pancetta type cure on pork chops?
by larry » Fri Mar 01, 2013 5:36 pm - 5 Replies
- 4231 Views
- Last post by larry
Tue Mar 19, 2013 3:54 pm
- Pancetta type cure on pork chops?
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- Salami with Truffle Oil Recipe Wanted
by ericrice » Mon Dec 31, 2012 2:15 pm - 6 Replies
- 9126 Views
- Last post by ericrice
Fri Mar 15, 2013 1:00 pm
- Salami with Truffle Oil Recipe Wanted
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- FLC as a surface mold?
by johngaltsmotor » Tue Mar 12, 2013 8:27 pm - 2 Replies
- 2572 Views
- Last post by johngaltsmotor
Wed Mar 13, 2013 11:55 am
- FLC as a surface mold?
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- Colorozo salt and Cures # 1 & 2
1, 2by crustyo44 » Fri Mar 08, 2013 7:13 pm - 22 Replies
- 17764 Views
- Last post by captain wassname
Sun Mar 10, 2013 10:06 pm
- Colorozo salt and Cures # 1 & 2
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- F-LC Culture (best of everything)?
by ericrice » Wed Feb 20, 2013 1:16 pm - 2 Replies
- 2716 Views
- Last post by Dquin
Tue Mar 05, 2013 10:04 pm
- F-LC Culture (best of everything)?
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- Curing environments
by The Idiot » Wed Feb 20, 2013 9:43 am - 11 Replies
- 6948 Views
- Last post by The Idiot
Mon Mar 04, 2013 6:20 pm
- Curing environments
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- Just Call Me Lazy
by ericrice » Tue Feb 12, 2013 3:58 pm - 14 Replies
- 7798 Views
- Last post by ericrice
Mon Mar 04, 2013 12:55 pm
- Just Call Me Lazy
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- Removing Surface Mould on Finished Sausages
by ComradeQ » Thu Feb 21, 2013 5:04 am - 4 Replies
- 3553 Views
- Last post by larry
Fri Mar 01, 2013 5:42 pm
- Removing Surface Mould on Finished Sausages
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- Pepperoni dried fast.
by Phone Guy » Thu Feb 28, 2013 5:13 pm - 4 Replies
- 4160 Views
- Last post by Phone Guy
Fri Mar 01, 2013 12:12 am
- Pepperoni dried fast.
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- Coppa lost 35 % but still feels SOFT
by Dquin » Tue Feb 19, 2013 11:16 pm - 2 Replies
- 2692 Views
- Last post by DanMcG
Wed Feb 20, 2013 12:00 pm
- Coppa lost 35 % but still feels SOFT
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- Safety of case hardened Salami
by ericrice » Sun Feb 03, 2013 4:51 pm - 4 Replies
- 3800 Views
- Last post by wheels
Sun Feb 17, 2013 12:50 am
- Safety of case hardened Salami
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- Cure #2 still good?
by MikeF » Sat Feb 16, 2013 6:04 pm - 2 Replies
- 2705 Views
- Last post by MikeF
Sat Feb 16, 2013 6:58 pm
- Cure #2 still good?
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- Hollow summer sausge - dry cured sausage
by haeffnkr » Wed Feb 13, 2013 6:56 pm - 13 Replies
- 16625 Views
- Last post by haeffnkr
Fri Feb 15, 2013 7:00 pm
- Hollow summer sausge - dry cured sausage
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- First Salami
by Dquin » Wed Jan 23, 2013 11:06 pm - 12 Replies
- 7140 Views
- Last post by BriCan
Thu Feb 14, 2013 10:00 am
- First Salami
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- Mold harvesting question
by ThisGuy » Tue Feb 12, 2013 4:09 am - 0 Replies
- 2724 Views
- Last post by ThisGuy
Tue Feb 12, 2013 4:09 am
- Mold harvesting question
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- Danisco Starter Culture Question
by ComradeQ » Sat Feb 02, 2013 5:43 am - 11 Replies
- 10490 Views
- Last post by ComradeQ
Fri Feb 08, 2013 7:07 am
- Danisco Starter Culture Question
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- First Proscuitto, help needed
by ped » Sat Feb 02, 2013 10:32 am - 8 Replies
- 5489 Views
- Last post by BriCan
Thu Feb 07, 2013 4:55 pm
- First Proscuitto, help needed
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- Coppa
by littlejoenc » Mon Feb 04, 2013 5:37 am - 2 Replies
- 2637 Views
- Last post by littlejoenc
Mon Feb 04, 2013 7:40 pm
- Coppa
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- Weight Loss Spreadsheet
by tazplas » Fri Feb 01, 2013 12:41 pm - 0 Replies
- 2767 Views
- Last post by tazplas
Fri Feb 01, 2013 12:41 pm
- Weight Loss Spreadsheet
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- Bay salt
by Greyham » Mon Jan 28, 2013 2:07 pm - 11 Replies
- 6611 Views
- Last post by captain wassname
Tue Jan 29, 2013 4:41 pm
- Bay salt
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