Curing Techniques
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- Boston Butt Cured?
by Odin » Mon Jan 29, 2018 4:21 pm - 4 Replies
- 12177 Views
- Last post by Odin
Tue Jan 30, 2018 1:35 pm
- Boston Butt Cured?
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- Salami Drying Temperatures
1, 2by wheels » Mon Feb 07, 2011 2:46 pm - 22 Replies
- 53907 Views
- Last post by wheels
Sun Jan 28, 2018 3:17 pm
- Salami Drying Temperatures
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- Sour Smell with new salami
by 69valiantwin » Fri Jan 26, 2018 5:51 pm - 2 Replies
- 10049 Views
- Last post by 69valiantwin
Sat Jan 27, 2018 2:43 am
- Sour Smell with new salami
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- newbie sausage advice
by scabbz » Fri Jan 12, 2018 6:50 pm - 1 Replies
- 9623 Views
- Last post by NCPaul
Sun Jan 14, 2018 11:46 am
- newbie sausage advice
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- Duck Prosciutto
by catfishhoward » Sat Dec 16, 2017 3:35 pm - 3 Replies
- 9835 Views
- Last post by catfishhoward
Tue Dec 26, 2017 7:59 pm
- Duck Prosciutto
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- Weight loss during drying
by catfishhoward » Sun Dec 17, 2017 1:26 pm - 2 Replies
- 7431 Views
- Last post by catfishhoward
Sun Dec 17, 2017 9:57 pm
- Weight loss during drying
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- Dry curing using a plastic box question:
by MikeD » Sat Dec 16, 2017 10:33 pm - 2 Replies
- 7159 Views
- Last post by MikeD
Sun Dec 17, 2017 2:08 pm
- Dry curing using a plastic box question:
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- Problem with Air Dried Ham
by giannis » Sat Dec 02, 2017 8:25 pm - 5 Replies
- 9303 Views
- Last post by giannis
Sat Dec 09, 2017 1:49 pm
- Problem with Air Dried Ham
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- Differences In Nitrite Quantities
1, 2by johnnycurewell » Wed Jul 24, 2013 8:52 pm - 20 Replies
- 64154 Views
- Last post by wheels
Fri Oct 27, 2017 12:19 pm
- Differences In Nitrite Quantities
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- Accidentally used Prague #1 instead of #2..
by Camshaft1016 » Mon Oct 02, 2017 12:52 pm - 4 Replies
- 6422 Views
- Last post by NCPaul
Wed Oct 04, 2017 11:35 pm
- Accidentally used Prague #1 instead of #2..
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- I dropped my salami...
by Deliguy » Thu Sep 14, 2017 9:22 am - 2 Replies
- 5061 Views
- Last post by Deliguy
Fri Sep 15, 2017 8:12 am
- I dropped my salami...
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- Anyone have any ideas on this.....
by Jogeephus » Thu Apr 21, 2011 3:04 am - 12 Replies
- 12332 Views
- Last post by beardedcook
Fri Sep 08, 2017 5:01 am
- Anyone have any ideas on this.....
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- Moldy Plume
by miyagi » Sat Jun 03, 2017 6:26 am - 1 Replies
- 4012 Views
- Last post by airbrush
Tue Aug 22, 2017 12:21 pm
- Moldy Plume
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- Question on drying
by lou317 » Tue Jul 18, 2017 3:12 pm - 1 Replies
- 3839 Views
- Last post by NCPaul
Wed Jul 19, 2017 1:52 pm
- Question on drying
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- My new DIY wireless curing chamber!
by Jonathan_Hudds » Sat Jun 10, 2017 6:27 pm - 9 Replies
- 8947 Views
- Last post by Jonathan_Hudds
Mon Jul 03, 2017 8:07 pm
- My new DIY wireless curing chamber!
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- Stand Mixers for Sausage Meat
by ComradeQ » Mon Jan 14, 2013 3:30 am - 8 Replies
- 12638 Views
- Last post by damienmachill
Wed Jun 14, 2017 11:02 am
- Stand Mixers for Sausage Meat
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- Green Weight: pre-ferment vs. post-ferment?
by patagave » Wed Feb 22, 2017 9:24 pm - 2 Replies
- 4374 Views
- Last post by patagave
Thu Feb 23, 2017 5:47 pm
- Green Weight: pre-ferment vs. post-ferment?
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- Deer Sausage- Hard and Sunken In?
by funkyone » Sat Jan 28, 2017 3:07 am - 3 Replies
- 5164 Views
- Last post by wheels
Fri Feb 03, 2017 12:47 pm
- Deer Sausage- Hard and Sunken In?
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- Salting/Curing Pork/Beef for long term *room temp* storage?
by efeist » Thu Nov 03, 2016 8:58 pm - 4 Replies
- 5954 Views
- Last post by efeist
Tue Nov 08, 2016 9:47 pm
- Salting/Curing Pork/Beef for long term *room temp* storage?
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- UMAi Dry Bags work
by ryankelley » Wed May 11, 2016 12:10 pm - 1 Replies
- 4585 Views
- Last post by efeist
Thu Nov 03, 2016 8:31 pm
- UMAi Dry Bags work
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- Sodium ascorbate/erythorbate in bacon cure
by HKDave » Fri Oct 07, 2016 2:18 am - 4 Replies
- 5233 Views
- Last post by wheels
Sun Oct 09, 2016 2:28 pm
- Sodium ascorbate/erythorbate in bacon cure
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- My first 'commercial' bacon
1, 2, 3by exeterfoodie » Thu Jul 28, 2016 5:59 pm - 34 Replies
- 25101 Views
- Last post by bacon.uk
Sun Oct 02, 2016 5:29 pm
- My first 'commercial' bacon
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- Coppa Weight Loss
by Jackfrost80 » Mon Jan 27, 2014 4:29 am - 7 Replies
- 8105 Views
- Last post by dave147
Sat Oct 01, 2016 11:02 am
- Coppa Weight Loss
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- Which curing salt to buy?
by Clairssausages » Sun Jul 03, 2016 7:00 am - 7 Replies
- 7588 Views
- Last post by Clairssausages
Wed Sep 21, 2016 10:18 pm
- Which curing salt to buy?
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- Extractor fan for curing chamber?
by Steven_B » Mon Jul 04, 2016 10:08 am - 9 Replies
- 8751 Views
- Last post by Steven_B
Mon Aug 22, 2016 9:41 am
- Extractor fan for curing chamber?
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- Help! Salami looking alittle hollow in the middle
by Batts87 » Fri Jul 15, 2016 10:37 am - 2 Replies
- 3918 Views
- Last post by johngaltsmotor
Thu Jul 21, 2016 5:09 pm
- Help! Salami looking alittle hollow in the middle
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- Making cure powder
by btkramer » Fri May 20, 2016 6:23 pm - 13 Replies
- 10611 Views
- Last post by wheels
Fri May 27, 2016 11:35 pm
- Making cure powder
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- drying and salt
by Jokat » Fri May 13, 2016 12:05 pm - 5 Replies
- 6049 Views
- Last post by BriCan
Sat May 14, 2016 10:51 pm
- drying and salt
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- Nitrite only Salami question?
1, 2by ped » Thu Apr 28, 2016 9:14 am - 16 Replies
- 13992 Views
- Last post by wheels
Sun May 01, 2016 10:51 pm
- Nitrite only Salami question?
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- Bresaola: the finished product
by Steven_B » Thu Apr 21, 2016 11:05 am - 6 Replies
- 6103 Views
- Last post by wheels
Sat Apr 23, 2016 11:19 pm
- Bresaola: the finished product
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- Curing previously frozen pork belly?
1, 2, 3by johngaltsmotor » Wed Mar 16, 2016 4:23 pm - 41 Replies
- 30470 Views
- Last post by johngaltsmotor
Mon Apr 18, 2016 1:10 pm
- Curing previously frozen pork belly?
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- Bresaola: target weight loss?
by Steven_B » Mon Apr 18, 2016 9:26 am - 3 Replies
- 4711 Views
- Last post by wheels
Mon Apr 18, 2016 12:58 pm
- Bresaola: target weight loss?
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- Coppa - Hang again?
by db418 » Tue Apr 12, 2016 10:23 am - 3 Replies
- 4282 Views
- Last post by wheels
Tue Apr 12, 2016 2:29 pm
- Coppa - Hang again?
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- Prague Powder - South African Supplier
by JohnT » Tue Aug 20, 2013 8:51 am - 5 Replies
- 11670 Views
- Last post by JohnT
Tue Apr 05, 2016 3:12 pm
- Prague Powder - South African Supplier
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- Humidity and temperature
by Jokat » Wed Mar 23, 2016 1:20 pm - 6 Replies
- 5645 Views
- Last post by wheels
Wed Mar 23, 2016 8:10 pm
- Humidity and temperature
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- Butchery / Meat Prep for Spalla
by db418 » Mon Mar 21, 2016 9:37 pm - 2 Replies
- 3567 Views
- Last post by db418
Tue Mar 22, 2016 9:58 pm
- Butchery / Meat Prep for Spalla
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- Dry cure bacon not salty enough?
by Tealy1980 » Thu Mar 03, 2016 8:35 pm - 7 Replies
- 6297 Views
- Last post by wheels
Fri Mar 04, 2016 2:39 pm
- Dry cure bacon not salty enough?
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- Starting weight and finish weight
by ryankelley » Mon Feb 22, 2016 8:44 pm - 14 Replies
- 8669 Views
- Last post by kil2k
Wed Mar 02, 2016 9:43 pm
- Starting weight and finish weight
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- Dry cure bacon timing
1, 2, 3, 4by senorkevin » Thu Apr 16, 2015 2:54 pm - 45 Replies
- 39685 Views
- Last post by BriCan
Wed Feb 24, 2016 4:13 pm
- Dry cure bacon timing
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- Curing Bacon....in the Curing Chamber?
by IkeO » Thu Nov 13, 2014 5:07 pm - 2 Replies
- 4947 Views
- Last post by BriCan
Fri Feb 12, 2016 7:30 am
- Curing Bacon....in the Curing Chamber?
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- Shelf life for vacuum-packed cured meats..?
1, 2by Steven_B » Thu Feb 04, 2016 2:42 pm - 15 Replies
- 12252 Views
- Last post by BriCan
Tue Feb 09, 2016 5:53 am
- Shelf life for vacuum-packed cured meats..?
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- Trying to get into the hobby
by ryankelley » Tue Jan 05, 2016 7:37 pm - 4 Replies
- 6214 Views
- Last post by NCPaul
Wed Jan 06, 2016 11:21 pm
- Trying to get into the hobby
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- A new sausage fermenting concept
by ryankelley » Wed Jan 06, 2016 1:55 pm - 2 Replies
- 3579 Views
- Last post by ryankelley
Wed Jan 06, 2016 5:20 pm
- A new sausage fermenting concept
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- Traditional Italian Salami questions
by Nfurfaro » Sat Nov 07, 2015 8:11 pm - 4 Replies
- 7131 Views
- Last post by BriCan
Sat Nov 21, 2015 9:15 am
- Traditional Italian Salami questions
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- Curing Formulas - Bacon, Bresaola & Coppa
by tazplas » Mon Feb 04, 2013 11:46 am - 2 Replies
- 5111 Views
- Last post by herjac
Tue Nov 03, 2015 3:57 pm
- Curing Formulas - Bacon, Bresaola & Coppa
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- Coppa Curing Advice
by ericrice » Mon Nov 02, 2015 7:17 pm - 2 Replies
- 3413 Views
- Last post by ericrice
Mon Nov 02, 2015 9:44 pm
- Coppa Curing Advice
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- Case hardening or ready??
by Hammerheads » Sun Sep 27, 2015 4:49 am - 9 Replies
- 7868 Views
- Last post by Wunderdave
Fri Oct 30, 2015 2:45 pm
- Case hardening or ready??
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- Coppa Netting
by NCPaul » Tue Oct 20, 2015 2:04 pm - 3 Replies
- 5151 Views
- Last post by kimgary
Sat Oct 24, 2015 7:12 pm
- Coppa Netting
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- Well, crap.
by kil2k » Thu Oct 01, 2015 9:25 am - 3 Replies
- 5648 Views
- Last post by wheels
Thu Oct 01, 2015 6:35 pm
- Well, crap.
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