Dry Cured Meats and Sausages

New Topic
  • Announcements
    Replies
    Views
    Last post
  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    25 Replies
    25334 Views
    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
    49160 Views
    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
  • Topics
    Replies
    Views
    Last post
  • Prosciutto
    by LOUSANTELLO » Thu Dec 01, 2016 05:12
    101 Replies
    29671 Views
    Last post by AndyPandy
    Thu Dec 13, 2018 10:44
  • Sugna
    by cathouse willy » Mon Dec 10, 2018 01:00
    3 Replies
    948 Views
    Last post by cathouse willy
    Mon Dec 10, 2018 20:52
  • Making Soppressata
    by LOUSANTELLO » Sun Jul 22, 2018 18:28
    7 Replies
    1819 Views
    Last post by LOUSANTELLO
    Sat Dec 08, 2018 03:55
  • Previously Cured Fat to New Salami
    by ThomasLake » Mon Dec 03, 2018 18:00
    1 Replies
    687 Views
    Last post by Bob KUser avatar
    Mon Dec 03, 2018 19:30
  • Cure #2 in small pepperoni?????
    by 65valiantwin » Tue Nov 27, 2018 16:33
    3 Replies
    1035 Views
    Last post by 65valiantwin
    Wed Nov 28, 2018 15:16
  • Humidity Issue with my curing chamber
    by warston » Thu Nov 08, 2018 19:27
    17 Replies
    4314 Views
    Last post by warston
    Fri Nov 16, 2018 07:46
  • Culatello well on its way
    by LOUSANTELLO » Tue Nov 06, 2018 11:04
    3 Replies
    888 Views
    Last post by redzedUser avatar
    Tue Nov 06, 2018 16:19
  • Marianski coppa and cure#2 ?
    by ped » Tue Oct 16, 2018 10:31
    1 Replies
    894 Views
    Last post by Bob KUser avatar
    Tue Oct 16, 2018 12:51
  • Starter Cultures
    by LOUSANTELLO » Tue Oct 09, 2018 13:40
    4 Replies
    1213 Views
    Last post by StefanSUser avatar
    Sun Oct 14, 2018 16:03
  • Is it a huge mistake to use Cure 1 instead of Cure 2
    by bolepa » Mon Aug 27, 2018 17:09
    8 Replies
    1836 Views
    Last post by bolepa
    Tue Aug 28, 2018 13:47
  • Soppressata
    by LOUSANTELLO » Sat Aug 18, 2018 02:12
    2 Replies
    1334 Views
    Last post by LOUSANTELLO
    Sun Aug 19, 2018 18:18
  • Help out the new guy
    by RadRob » Wed Aug 01, 2018 22:54
    9 Replies
    2102 Views
    Last post by LOUSANTELLO
    Mon Aug 13, 2018 12:51
  • Finally got around to second try at dry cured sausage
    by jcflorida » Wed Aug 01, 2018 18:56
    3 Replies
    1293 Views
    Last post by jcfloridaUser avatar
    Fri Aug 03, 2018 03:55
  • Vacuum packing with the with white mold covered casings
    by airbrush » Thu Jul 26, 2018 17:08
    5 Replies
    1497 Views
    Last post by redzedUser avatar
    Sun Jul 29, 2018 15:31
  • Pancetta question
    by Gray Goat » Sat Oct 04, 2014 00:05
    6 Replies
    4932 Views
    Last post by redzedUser avatar
    Thu Jul 26, 2018 16:36
  • Recipe x 14?
    by Saltedtyme30 » Mon Jul 23, 2018 20:43
    10 Replies
    1824 Views
    Last post by ButterbeanUser avatar
    Wed Jul 25, 2018 15:07
  • Salami done pics
    by Saltedtyme30 » Fri Jul 20, 2018 03:46
    2 Replies
    995 Views
    Last post by LOUSANTELLO
    Sun Jul 22, 2018 12:54
  • Salami day 12 pics
    by Saltedtyme30 » Sun Jul 08, 2018 23:43
    13 Replies
    2090 Views
    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
    3 Replies
    1256 Views
    Last post by carlv123
    Tue Jul 10, 2018 02:15
  • Marianski s book
    by Saltedtyme30 » Fri Jul 06, 2018 03:33
    3 Replies
    1333 Views
    Last post by Saltedtyme30
    Fri Jul 06, 2018 15:45
  • Fruit flys and gnats in chamber !
    by Saltedtyme30 » Wed Jul 04, 2018 22:08
    1 Replies
    842 Views
    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
    13 Replies
    1861 Views
    Last post by Saltedtyme30
    Sun Jul 01, 2018 21:25
  • Salami going in the trash
    by Saltedtyme30 » Sun Jul 01, 2018 05:26
    6 Replies
    1393 Views
    Last post by Saltedtyme30
    Sun Jul 01, 2018 17:51
  • Drying Rate for Whole Muscles
    by jrittvo » Thu Jun 28, 2018 16:37
    6 Replies
    1400 Views
    Last post by ButterbeanUser avatar
    Fri Jun 29, 2018 01:11
  • Olympia provisions
    by Saltedtyme30 » Thu Jun 28, 2018 18:44
    2 Replies
    903 Views
    Last post by Saltedtyme30
    Thu Jun 28, 2018 21:06
  • Back from 4 years ! New salami making questions
    by Philip86 » Mon Jun 18, 2018 23:18
    5 Replies
    1571 Views
    Last post by Kijek
    Tue Jun 26, 2018 08:32
  • Trichinosis?
    by oil99 » Wed Jun 06, 2018 19:29
    4 Replies
    1326 Views
    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
    5 Replies
    1636 Views
    Last post by lucky13
    Tue Jun 05, 2018 14:23
  • Saucisson Sec for Everyone
    by redzed » Mon Nov 06, 2017 00:46
    25 Replies
    9068 Views
    Last post by redzedUser avatar
    Sat Jun 02, 2018 04:08
  • Black mold
    by eightysixCJ » Sun May 13, 2018 21:33
    18 Replies
    3709 Views
    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
    8692 Views
    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
    1745 Views
    Last post by StefanSUser avatar
    Sat May 05, 2018 13:20
  • Peperone
    by cathouse willy » Mon Mar 12, 2018 06:14
    25 Replies
    5280 Views
    Last post by cajuneric
    Sat Apr 21, 2018 02:51
  • Bacon wrapped Filet!!
    by cajuneric » Fri Mar 02, 2018 15:26
    22 Replies
    4448 Views
    Last post by Bob KUser avatar
    Thu Apr 19, 2018 17:28
  • Back Fat
    by Kijek » Tue Mar 27, 2018 18:08
    7 Replies
    1779 Views
    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
    1063 Views
    Last post by StefanSUser avatar
    Sat Mar 24, 2018 16:35
  • Dry cured ham
    by curryman86 » Mon Mar 19, 2018 12:32
    7 Replies
    1470 Views
    Last post by Kijek
    Wed Mar 21, 2018 20:05
  • My first batch and everything looks good!! I Think!
    by cajuneric » Thu Mar 01, 2018 23:02
    57 Replies
    7735 Views
    Last post by cajuneric
    Mon Mar 19, 2018 14:10
  • Soppressata
    by LOUSANTELLO » Thu Dec 14, 2017 14:30
    47 Replies
    8767 Views
    Last post by redzedUser avatar
    Mon Mar 12, 2018 15:50
  • My Cappicole
    by Kijek » Fri Feb 16, 2018 16:35
    8 Replies
    2201 Views
    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
    1114 Views
    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
    1293 Views
    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
    2685 Views
    Last post by reddal
    Mon Mar 05, 2018 17:06
  • Vacuum packing
    by LOUSANTELLO » Sun Mar 04, 2018 14:20
    2 Replies
    917 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
    2559 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
    1730 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
    1649 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
    1096 Views
    Last post by Kijek
    Wed Feb 28, 2018 20:35
  • Portuguese Chouriço
    by redzed » Tue Feb 13, 2018 03:21
    17 Replies
    3662 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
    14112 Views
    Last post by Bob KUser avatar
    Sat Feb 24, 2018 18:35
New Topic

Forum permissions

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum