Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
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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
    30 Replies
    53166 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
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  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
    42752 Views
    Last post by redzedUser avatar
    Wed Dec 13, 2017 04:23
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
    42608 Views
    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    by Chuckwagon » Wed Jun 08, 2011 08:10
    292 Replies
    131279 Views
    Last post by ChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Cacciatore
    by Albertaed » Wed Jan 20, 2021 18:33
    0 Replies
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    Last post by AlbertaedUser avatar
    Wed Jan 20, 2021 18:33
  • Snack Stick recipe.
    by muxmun » Sat Jan 16, 2021 00:57
    13 Replies
    182 Views
    Last post by muxmun
    Wed Jan 20, 2021 18:08
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36
    121 Replies
    36658 Views
    Last post by EAnna
    Wed Jan 20, 2021 09:51
  • Wind Dried Sausage from Western China(and Hello!)
    by woklikeaman » Sat Jan 16, 2021 04:30
    3 Replies
    86 Views
    Last post by woklikeaman
    Wed Jan 20, 2021 01:36
  • Advice on patience please!
    by maloflora » Mon Jan 18, 2021 19:55
    2 Replies
    44 Views
    Last post by maloflora
    Tue Jan 19, 2021 18:01
  • Genoa Salami
    by Albertaed » Wed Jan 13, 2021 17:36
    6 Replies
    126 Views
    Last post by AlbertaedUser avatar
    Sat Jan 16, 2021 17:23
  • Curing Powder#2 Subsitute for slow ferment
    by Fatdog » Thu Jan 14, 2021 15:56
    3 Replies
    61 Views
    Last post by redzedUser avatar
    Fri Jan 15, 2021 09:34
  • Soppressata is Missing That Nice "Cheesy" Taste and Smell
    by johnnybgoode333 » Wed Jan 06, 2021 08:26
    6 Replies
    221 Views
    Last post by redzedUser avatar
    Fri Jan 15, 2021 08:04
  • Fermenting without starter cultures
    by LOUSANTELLO » Sat Dec 08, 2018 16:18
    30 Replies
    6263 Views
    Last post by Indaswamp
    Thu Jan 14, 2021 04:48
  • Ok...educate me on adding nuts, citrus zest, etc,,,
    by Indaswamp » Sat Jan 09, 2021 07:42
    14 Replies
    179 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:14
  • F-RM-52 Culture by Chr Hansen
    by Indaswamp » Sat Jan 09, 2021 20:28
    4 Replies
    115 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:13
  • test
    by Albertaed » Fri Jan 08, 2021 18:47
    2 Replies
    80 Views
    Last post by AlbertaedUser avatar
    Sat Jan 09, 2021 00:24
  • First Coppa
    by rgreenberg2000 » Sat Nov 28, 2020 22:40
    23 Replies
    1119 Views
    Last post by AlbertaedUser avatar
    Fri Jan 08, 2021 18:57
  • Spanish Chorizo
    by Albertaed » Tue Jan 05, 2021 23:21
    2 Replies
    102 Views
    Last post by AlbertaedUser avatar
    Fri Jan 08, 2021 17:51
  • Hungarian Salami
    by Albertaed » Sun Dec 27, 2020 17:28
    10 Replies
    266 Views
    Last post by AlbertaedUser avatar
    Fri Jan 08, 2021 17:43
  • Chorizo soft & tacky @ 33%
    by rgreenberg2000 » Wed Dec 23, 2020 21:52
    7 Replies
    170 Views
    Last post by rgreenberg2000User avatar
    Wed Jan 06, 2021 18:46
  • Pepperoni
    by Albertaed » Tue Jan 05, 2021 23:46
    0 Replies
    68 Views
    Last post by AlbertaedUser avatar
    Tue Jan 05, 2021 23:46
  • first attempt at summer sausage
    by Crunchie58 » Sun Jan 03, 2021 06:20
    6 Replies
    179 Views
    Last post by Crunchie58
    Tue Jan 05, 2021 19:02
  • Help diagnose what went wrong?
    by rgreenberg2000 » Thu Dec 31, 2020 22:22
    14 Replies
    260 Views
    Last post by rgreenberg2000User avatar
    Mon Jan 04, 2021 05:52
  • Where do you like buying sausage making supplies in Canada?
    by bcboy » Fri Jan 01, 2021 22:31
    7 Replies
    141 Views
    Last post by Crunchie58
    Mon Jan 04, 2021 00:20
  • Hungarian paprika Landjaeger type fermented sausage recipe needed
    by fatboyz » Fri Dec 25, 2020 18:50
    18 Replies
    319 Views
    Last post by fatboyz
    Fri Jan 01, 2021 23:22
  • Starter cultures
    by Albertaed » Wed Dec 30, 2020 19:01
    4 Replies
    115 Views
    Last post by redzedUser avatar
    Thu Dec 31, 2020 07:23
  • Saucisson Sec for Everyone
    by redzed » Mon Nov 06, 2017 00:46
    26 Replies
    13633 Views
    Last post by ChefJonathan
    Thu Dec 31, 2020 06:28
  • Chorizo Tasting - B/B+
    by rgreenberg2000 » Tue Dec 29, 2020 02:13
    6 Replies
    146 Views
    Last post by ButterbeanUser avatar
    Wed Dec 30, 2020 20:43
  • Project A2
    by Albertaed » Tue Dec 22, 2020 06:37
    2 Replies
    135 Views
    Last post by Bob KUser avatar
    Fri Dec 25, 2020 02:26
  • Jesus de Lyon
    by redzed » Thu Aug 10, 2017 17:08
    7 Replies
    3357 Views
    Last post by redzedUser avatar
    Thu Dec 24, 2020 14:47
  • Another Beginner :D
    by FrederickMüller » Sat Dec 19, 2020 09:17
    9 Replies
    201 Views
    Last post by FrederickMüller
    Sun Dec 20, 2020 22:11
  • Would it be possible to utilize chicken breast in making salami?
    by Markiz » Sat Dec 19, 2020 19:22
    1 Replies
    67 Views
    Last post by redzedUser avatar
    Sun Dec 20, 2020 09:03
  • First batch of Salami
    by Albertaed » Sun Dec 20, 2020 00:20
    5 Replies
    144 Views
    Last post by AlbertaedUser avatar
    Sun Dec 20, 2020 07:27
  • Drying in basement no chamber
    by Albertaed » Sat Dec 19, 2020 17:38
    1 Replies
    69 Views
    Last post by redzedUser avatar
    Sat Dec 19, 2020 23:24
  • Lomo Embuchado in the cure
    by rgreenberg2000 » Fri Dec 04, 2020 22:48
    7 Replies
    238 Views
    Last post by AlbertaedUser avatar
    Sat Dec 19, 2020 21:46
  • Help out the new guy
    by RadRob » Wed Aug 01, 2018 22:54
    13 Replies
    3373 Views
    Last post by AlbertaedUser avatar
    Fri Dec 18, 2020 15:56
  • lamb prosciutto
    by bluc » Fri Aug 07, 2020 06:52
    18 Replies
    1693 Views
    Last post by bluc
    Fri Dec 18, 2020 06:39
  • Spicy Coppa (again)
    by redzed » Tue Dec 15, 2020 10:01
    6 Replies
    246 Views
    Last post by redzedUser avatar
    Thu Dec 17, 2020 06:21
  • Dry aging greenhorn questions
    by cheztodd » Tue Dec 08, 2020 23:55
    7 Replies
    237 Views
    Last post by cheztodd
    Thu Dec 17, 2020 06:18
  • country ham
    by bluc » Tue Oct 27, 2020 05:19
    14 Replies
    671 Views
    Last post by DevoUser avatar
    Tue Dec 15, 2020 20:40
  • Salsiccia di Calabria
    by redzed » Sun Nov 22, 2020 06:10
    5 Replies
    430 Views
    Last post by redzedUser avatar
    Tue Nov 24, 2020 18:23
  • 190mm Genoa Salami Starts drying today
    by cajuneric » Sun Nov 15, 2020 16:45
    6 Replies
    250 Views
    Last post by cajuneric
    Sat Nov 21, 2020 14:13
  • Drying Question
    by Loco » Thu Nov 05, 2020 14:39
    2 Replies
    216 Views
    Last post by Loco
    Thu Nov 05, 2020 21:47
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    36 Replies
    18403 Views
    Last post by redzedUser avatar
    Sun Nov 01, 2020 19:38
  • Salami pH testing
    by magician176 » Sat Oct 31, 2020 23:32
    1 Replies
    169 Views
    Last post by redzedUser avatar
    Sun Nov 01, 2020 00:25
  • Types of culture
    by jjnurk » Tue Sep 15, 2020 19:33
    8 Replies
    1226 Views
    Last post by redzedUser avatar
    Thu Oct 22, 2020 05:53
  • Two batches of saucisson, made at same time, but so different.
    by so_not_rad » Wed Oct 14, 2020 06:32
    3 Replies
    272 Views
    Last post by bluc
    Sun Oct 18, 2020 21:33
  • Making Salami in Thailand
    by Doc Barrington » Tue Oct 28, 2014 04:20
    27 Replies
    23876 Views
    Last post by redzedUser avatar
    Sat Oct 03, 2020 15:44
  • Salame Strolghino
    by redzed » Sat Sep 19, 2020 07:12
    7 Replies
    970 Views
    Last post by redzedUser avatar
    Wed Sep 23, 2020 17:22
  • Pancetta skin on or off?
    by fatboyz » Thu Apr 20, 2017 14:06
    11 Replies
    4057 Views
    Last post by bluc
    Mon Sep 14, 2020 02:02
  • Storing dry cured meats
    by Sleebus » Tue Aug 01, 2017 13:51
    10 Replies
    4197 Views
    Last post by IskraTS11
    Mon Aug 31, 2020 19:19
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