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
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    Last post by Bob KUser avatar
    Fri Apr 29, 2016 15:54
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  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
    45414 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
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    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    by Chuckwagon » Wed Jun 08, 2011 08:10
    292 Replies
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    Last post by ChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Making Salami in Thailand
    by Doc Barrington » Tue Oct 28, 2014 04:20
    30 Replies
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    Last post by fongnam1016
    Tue May 18, 2021 15:02
  • Umai bags
    by Albertaed » Sat May 15, 2021 22:51
    5 Replies
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    Last post by redzedUser avatar
    Mon May 17, 2021 16:40
  • collagen casings vs. collagen sheets?
    by Lorenzoid » Tue May 11, 2021 16:51
    6 Replies
    116 Views
    Last post by redzedUser avatar
    Mon May 17, 2021 16:06
  • Hungarian salami
    by Albertaed » Wed Apr 28, 2021 22:30
    11 Replies
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    Last post by redzedUser avatar
    Mon May 17, 2021 16:00
  • Could different acidity level slow down the drying speed?
    by wasuky » Wed May 12, 2021 16:24
    2 Replies
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    Last post by Indaswamp
    Thu May 13, 2021 05:40
  • Sausages drying faster than others
    by wasuky » Wed Mar 31, 2021 14:37
    9 Replies
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    Last post by Indaswamp
    Wed May 12, 2021 16:06
  • Put a coppa in the fridge for curing
    by kaizmoto1489 » Mon May 10, 2021 04:17
    2 Replies
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    Last post by Lorenzoid
    Mon May 10, 2021 21:43
  • Göttinger Stracke
    by Albertaed » Thu May 06, 2021 14:06
    2 Replies
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    Last post by AlbertaedUser avatar
    Fri May 07, 2021 05:27
  • Beef Heart Salami?
    by Mmmm Meat » Wed Apr 28, 2021 06:43
    2 Replies
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    Last post by Mmmm MeatUser avatar
    Tue May 04, 2021 21:41
  • Curing Guanciale with sweetbreads attached?
    by so_not_rad » Sat May 01, 2021 07:56
    3 Replies
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    Last post by ScogarUser avatar
    Mon May 03, 2021 14:30
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39
    42 Replies
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    Last post by bluc
    Fri Apr 30, 2021 08:03
  • Cacciatorre Sticks
    by Albertaed » Sat Feb 27, 2021 20:21
    7 Replies
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    Last post by Mmmm MeatUser avatar
    Mon Apr 26, 2021 06:54
  • Starting fermentation whilst salami is drying
    by Leesel » Sat Apr 24, 2021 08:08
    5 Replies
    213 Views
    Last post by Leesel
    Sat Apr 24, 2021 17:24
  • Why add cure/spice mixture in stages?
    by Lorenzoid » Mon Apr 19, 2021 16:52
    4 Replies
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    Last post by Mmmm MeatUser avatar
    Fri Apr 23, 2021 16:50
  • Cure #2 with different percent of sodium nitrate
    by Winterchrome » Mon Dec 09, 2019 04:45
    14 Replies
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    Last post by redzedUser avatar
    Tue Apr 20, 2021 16:57
  • Finding Starter cultures in Australia
    by bluc » Tue Apr 13, 2021 10:51
    1 Replies
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    Last post by Bob KUser avatar
    Tue Apr 13, 2021 13:06
  • How Capocollo Is Made In Italy
    by redzed » Fri Apr 02, 2021 08:12
    3 Replies
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    Last post by Lorenzoid
    Wed Apr 07, 2021 17:58
  • Very low ph sobrasada after 2 days using t-spx
    by Jgreen » Wed Feb 24, 2021 03:59
    18 Replies
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    Last post by redzedUser avatar
    Sat Mar 20, 2021 09:08
  • Salami Vicentina
    by Indaswamp » Mon Mar 08, 2021 04:09
    17 Replies
    1760 Views
    Last post by Indaswamp
    Tue Mar 16, 2021 01:54
  • Salame Calabrese with Cannabis
    by redzed » Sat Mar 13, 2021 20:51
    4 Replies
    972 Views
    Last post by magician176User avatar
    Tue Mar 16, 2021 00:19
  • Göttinger Stracke PH
    by Albertaed » Mon Mar 08, 2021 01:08
    6 Replies
    279 Views
    Last post by AlbertaedUser avatar
    Thu Mar 11, 2021 14:43
  • Sicilian Pistachio and Lemon Salami
    by Indaswamp » Mon Mar 08, 2021 23:31
    5 Replies
    226 Views
    Last post by Indaswamp
    Tue Mar 09, 2021 19:45
  • Starter Cultures and Deionised water
    by Leesel » Sat Mar 06, 2021 20:00
    2 Replies
    176 Views
    Last post by Leesel
    Sat Mar 06, 2021 21:37
  • Salccicia Napolitana Dolce
    by Indaswamp » Thu Mar 04, 2021 07:29
    7 Replies
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    Last post by Indaswamp
    Fri Mar 05, 2021 03:43
  • Pancetta Update
    by Scogar » Wed Feb 24, 2021 17:49
    3 Replies
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    Last post by AlbertaedUser avatar
    Wed Mar 03, 2021 23:20
  • Sopressata
    by Albertaed » Thu Feb 25, 2021 01:37
    5 Replies
    387 Views
    Last post by redzedUser avatar
    Sun Feb 28, 2021 03:59
  • Curing Process Observations & Questions
    by dae » Wed Feb 24, 2021 13:44
    4 Replies
    340 Views
    Last post by StefanSUser avatar
    Thu Feb 25, 2021 22:28
  • Saucisson d'Ardenne
    by redzed » Sun Feb 21, 2021 20:12
    18 Replies
    701 Views
    Last post by AlbertaedUser avatar
    Thu Feb 25, 2021 01:36
  • Salami Finocchiona
    by fatboyz » Mon Feb 15, 2021 01:14
    6 Replies
    402 Views
    Last post by fatboyz
    Mon Feb 22, 2021 01:31
  • German Salami
    by redzed » Sat Feb 13, 2021 22:07
    9 Replies
    506 Views
    Last post by fatboyz
    Mon Feb 22, 2021 01:26
  • Expected weight loss for fatty cuts?
    by rgreenberg2000 » Sun Feb 21, 2021 19:01
    2 Replies
    213 Views
    Last post by rgreenberg2000User avatar
    Sun Feb 21, 2021 20:11
  • First Coppa
    by rgreenberg2000 » Sat Nov 28, 2020 22:40
    41 Replies
    3015 Views
    Last post by Lorenzoid
    Sun Feb 07, 2021 23:28
  • Advice on patience please!
    by maloflora » Mon Jan 18, 2021 19:55
    3 Replies
    458 Views
    Last post by maloflora
    Sat Feb 06, 2021 14:45
  • Types of culture
    by jjnurk » Tue Sep 15, 2020 19:33
    10 Replies
    1697 Views
    Last post by redzedUser avatar
    Wed Feb 03, 2021 17:51
  • First time Kabanos! Need Some Advice
    by so_not_rad » Thu Jan 28, 2021 06:16
    5 Replies
    426 Views
    Last post by Indaswamp
    Wed Feb 03, 2021 15:50
  • Curing Powder#2 Subsitute for slow ferment
    by Fatdog » Thu Jan 14, 2021 15:56
    4 Replies
    352 Views
    Last post by FatdogUser avatar
    Wed Feb 03, 2021 15:07
  • Drying in basement no chamber
    by Albertaed » Sat Dec 19, 2020 17:38
    15 Replies
    686 Views
    Last post by Indaswamp
    Wed Feb 03, 2021 12:19
  • Surface cultures
    by Albertaed » Tue Feb 02, 2021 03:27
    2 Replies
    224 Views
    Last post by AlbertaedUser avatar
    Tue Feb 02, 2021 15:16
  • Spanish Salchicon fermentaion pH too high. Need advice
    by ronbo » Sat Jan 30, 2021 20:13
    7 Replies
    418 Views
    Last post by ronbo
    Tue Feb 02, 2021 02:03
  • Genoa Salami
    by Albertaed » Wed Jan 13, 2021 17:36
    10 Replies
    680 Views
    Last post by AlbertaedUser avatar
    Sat Jan 30, 2021 18:26
  • Curing times?
    by Jimtillo » Wed Jan 27, 2021 23:59
    2 Replies
    236 Views
    Last post by redzedUser avatar
    Thu Jan 28, 2021 04:50
  • copa humidity & temperature questions
    by frankie007 » Wed Jan 27, 2021 17:04
    4 Replies
    276 Views
    Last post by frankie007User avatar
    Wed Jan 27, 2021 19:29
  • Ph Question
    by Loco » Sun Jan 24, 2021 20:05
    6 Replies
    428 Views
    Last post by Indaswamp
    Wed Jan 27, 2021 01:23
  • Coating my finished Saucisson
    by so_not_rad » Fri Jan 22, 2021 08:05
    3 Replies
    637 Views
    Last post by so_not_radUser avatar
    Tue Jan 26, 2021 06:45
  • Lomo Embuchado in the cure
    by rgreenberg2000 » Fri Dec 04, 2020 22:48
    8 Replies
    552 Views
    Last post by rgreenberg2000User avatar
    Mon Jan 25, 2021 23:36
  • Cacciatore
    by Albertaed » Wed Jan 20, 2021 18:33
    6 Replies
    716 Views
    Last post by AlbertaedUser avatar
    Fri Jan 22, 2021 22:48
  • Snack Stick recipe.
    by muxmun » Sat Jan 16, 2021 00:57
    13 Replies
    1000 Views
    Last post by muxmun
    Wed Jan 20, 2021 18:08
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