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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38 » in Dry Cured Meats and Sausages
    26 Replies
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    Last post by Devo
    Sat Sep 24, 2022 14:15
  • Direct acidification with Lactic Acid in cooked salami: texture vs ferment
    by Dave in AZ » Tue Sep 20, 2022 00:22 » in Technology basis
    4 Replies
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    Last post by Dave in AZ
    Fri Sep 23, 2022 21:33
  • Suffolk Black Ham
    by Torrens Title » Mon Aug 22, 2022 07:28 » in Dry Cured Meats and Sausages
    3 Replies
    193 Views
    Last post by Dave in AZ
    Tue Sep 20, 2022 02:43
  • Beginner results in pictures
    by Freelance » Mon Mar 28, 2022 20:59 » in Dry Cured Meats and Sausages
    7 Replies
    551 Views
    Last post by Indaswamp
    Sun Sep 18, 2022 15:59