Active topics

  • Topics
    Replies
    Views
    Last post
  • Cure #2 with different percent of sodium nitrate
    by Winterchrome » Mon Dec 09, 2019 04:45 » in Dry Cured Meats and Sausages
    13 Replies
    2178 Views
    Last post by Jeff M
    Tue Apr 20, 2021 07:26
  • Why add cure/spice mixture in stages?
    by Lorenzoid » Mon Apr 19, 2021 16:52 » in Dry Cured Meats and Sausages
    2 Replies
    52 Views
    Last post by Indaswamp
    Tue Apr 20, 2021 05:47
  • My favorite version of pastrami
    by jcflorida » Sun Apr 18, 2021 21:56 » in BBQ
    7 Replies
    69 Views
    Last post by ScogarUser avatar
    Tue Apr 20, 2021 00:41
  • Smoking lengths with Cure?
    by BocZek » Wed Apr 14, 2021 04:52 » in For beginners
    7 Replies
    157 Views
    Last post by BocZek
    Sun Apr 18, 2021 01:11
  • How NOT to make hotdogs
    by Scogar » Tue Apr 06, 2021 02:49 » in Sausages
    15 Replies
    178 Views
    Last post by AlbertaedUser avatar
    Sat Apr 17, 2021 13:16
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39 » in Dry Cured Meats and Sausages
    39 Replies
    19946 Views
    Last post by SMR
    Fri Apr 16, 2021 16:39
  • 100% beef fresh sausage?
    by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Sausages
    9 Replies
    171 Views
    Last post by ScogarUser avatar
    Fri Apr 16, 2021 12:25
  • Adding zingy brightness without acid for fresh sausages
    by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Sausages
    8 Replies
    179 Views
    Last post by LinkMeAllOver
    Wed Apr 14, 2021 15:57
  • Wrong texture everytime I try fresh/smoked sausages
    by wasuky » Tue Apr 13, 2021 04:59 » in For beginners
    7 Replies
    134 Views
    Last post by StefanSUser avatar
    Wed Apr 14, 2021 00:46