Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
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    Last post by DevoUser avatar
    Thu May 04, 2023 20:41
  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
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  • Sopressata curing SOUR smell
    by NicolasR » Sat Dec 14, 2013 16:04
    14 Replies
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    Last post by ursula
    Sun Jul 06, 2014 08:27
  • Members Recipe Index
    by Chuckwagon » Fri Jun 20, 2014 08:09
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    Last post by ChuckwagonUser avatar
    Fri Jun 20, 2014 08:09
  • Visited a farmers market in Bregenz Austria
    by uwanna61 » Wed Jun 11, 2014 23:11
    10 Replies
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    Last post by uwanna61
    Wed Jun 18, 2014 23:05
  • Nitrate patties?
    by ursula » Tue Jun 17, 2014 12:20
    4 Replies
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    Last post by ButterbeanUser avatar
    Wed Jun 18, 2014 00:50
  • [DEN] Danish Fermented Sausage
    by ursula » Mon Jun 02, 2014 07:09
    15 Replies
    16981 Views
    Last post by Igor Duńczyk
    Mon Jun 16, 2014 14:33
  • Spicy Duck Salami
    by redzed » Thu Apr 10, 2014 03:52
    10 Replies
    8500 Views
    Last post by rgauthier20420
    Wed May 14, 2014 14:48
  • Nitrate/Nitrite content varies from country to country
    by Chuckwagon » Wed Apr 14, 2010 02:07
    9 Replies
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    Last post by Jimmy Beef
    Tue Apr 29, 2014 02:21
  • Breasola di Cervo
    by redzed » Sun Apr 27, 2014 17:59
    2 Replies
    4080 Views
    Last post by ChuckwagonUser avatar
    Mon Apr 28, 2014 03:48
  • Accidently fermented salami for 160 hours instead of 72!
    by bethanymc » Tue Apr 15, 2014 22:13
    5 Replies
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    Last post by ChuckwagonUser avatar
    Thu Apr 17, 2014 10:55
  • Cheesy flavor!!
    by ped » Sun Apr 13, 2014 09:50
    6 Replies
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    Last post by ChuckwagonUser avatar
    Tue Apr 15, 2014 07:03
  • cure2 FAO Chuckwagon
    by northwall » Wed Apr 02, 2014 14:15
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    Last post by northwall
    Mon Apr 07, 2014 04:14
  • I'm curious about my drying time...
    by wilburwb » Sat Apr 05, 2014 00:11
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    Last post by wilburwb
    Sun Apr 06, 2014 01:42
  • Any hope for my busted chub?
    by wilburwb » Fri Mar 28, 2014 21:56
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    Last post by wilburwb
    Sun Mar 30, 2014 21:05
  • Salami fermenting but no ph drop ! TSP-X
    by NicolasR » Sun Feb 09, 2014 21:41
    30 Replies
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    Last post by ChuckwagonUser avatar
    Sat Mar 29, 2014 15:35
  • Soft sopressata
    by NicolasR » Fri Mar 14, 2014 01:16
    6 Replies
    6950 Views
    Last post by ChuckwagonUser avatar
    Wed Mar 26, 2014 02:55
  • Water to Starter culture ratios
    by ped » Sun Mar 16, 2014 11:18
    4 Replies
    4328 Views
    Last post by Bob KUser avatar
    Mon Mar 17, 2014 17:11
  • hairy mold
    by alhunter63 » Tue Feb 25, 2014 19:36
    10 Replies
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    Last post by alhunter63
    Tue Mar 11, 2014 16:28
  • T-SPX fermentation temp - briefly too high
    by mdtenor22 » Mon Mar 10, 2014 15:49
    1 Replies
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    Last post by Bob KUser avatar
    Mon Mar 10, 2014 16:23
  • Oily Cacciatore
    by NicolasR » Sat Feb 22, 2014 04:01
    11 Replies
    11520 Views
    Last post by NicolasR
    Thu Mar 06, 2014 03:46
  • [USA] Two Types Of "Quick" Pepperoni
    by Chuckwagon » Sat Aug 20, 2011 06:30
    30 Replies
    32904 Views
    Last post by redzedUser avatar
    Sun Feb 23, 2014 08:51
  • Importance of air circulation?
    by ericrice » Wed Feb 19, 2014 14:38
    6 Replies
    7742 Views
    Last post by Igor Duńczyk
    Fri Feb 21, 2014 21:25
  • Bactoferm FL-C for dry type salami
    by NicolasR » Mon Feb 17, 2014 22:54
    17 Replies
    13342 Views
    Last post by NicolasR
    Fri Feb 21, 2014 18:34
  • Problems With Salami Calabresi
    by alhunter63 » Sat Feb 15, 2014 21:40
    5 Replies
    4950 Views
    Last post by Igor Duńczyk
    Mon Feb 17, 2014 08:43
  • Sausage fermented but has dark spots
    by checkerfred » Thu Feb 13, 2014 00:13
    16 Replies
    14145 Views
    Last post by checkerfred
    Fri Feb 14, 2014 00:00
  • Try Your Hand At Making Fermented Sausages
    by Chuckwagon » Thu Jan 27, 2011 10:23
    20 Replies
    24232 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 07, 2014 06:15
  • Semi Dry Pepperoni
    by Gunny » Wed Feb 05, 2014 22:16
    8 Replies
    7104 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 07, 2014 06:12
  • Slow Weight Loss
    by ericrice » Thu Jan 30, 2014 23:41
    4 Replies
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    Last post by ericrice
    Thu Feb 06, 2014 19:07
  • Storage of fermented sausage
    by Gunny » Tue Jan 28, 2014 19:18
    15 Replies
    11446 Views
    Last post by Gunny
    Tue Feb 04, 2014 14:11
  • potassium sorbate
    by jamadlavy » Wed Jan 22, 2014 04:50
    8 Replies
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    Last post by jamadlavy
    Wed Jan 29, 2014 05:02
  • I think I screwed up
    by wilburwb » Sat Dec 28, 2013 13:51
    42 Replies
    27942 Views
    Last post by Igor Duńczyk
    Tue Jan 28, 2014 17:58
  • Air Circulation Needed?
    by ericrice » Fri Jan 17, 2014 17:58
    13 Replies
    12005 Views
    Last post by el DuckoUser avatar
    Wed Jan 22, 2014 04:44
  • Bologna with Bactoferm
    by Rick » Sun Dec 15, 2013 14:07
    25 Replies
    19066 Views
    Last post by Cabonaia
    Sun Jan 19, 2014 17:08
  • Sopressata
    by Cabonaia » Fri Jan 17, 2014 23:39
    5 Replies
    4949 Views
    Last post by ChuckwagonUser avatar
    Sun Jan 19, 2014 04:37
  • Casings separated from meat - Spanich Chorizo
    by Luigipilot » Fri Jan 03, 2014 19:12
    9 Replies
    10828 Views
    Last post by Igor Duńczyk
    Sun Jan 05, 2014 03:38
  • Dry-curing & Fermentation
    by charcutebrew » Wed Jun 01, 2011 20:10
    26 Replies
    25182 Views
    Last post by redzedUser avatar
    Sun Dec 29, 2013 18:07
  • [CAN] Dry cure Landjager
    by Devo » Sun Mar 10, 2013 16:16
    37 Replies
    31096 Views
    Last post by Kaiser Soze
    Mon Dec 23, 2013 21:25
  • Len Poli Recipe Salami Sticks
    by Devo » Fri Oct 04, 2013 22:47
    23 Replies
    23913 Views
    Last post by Kaiser Soze
    Mon Dec 23, 2013 21:09
  • Polish Salami
    by redzed » Tue Nov 05, 2013 07:09
    17 Replies
    21919 Views
    Last post by alhunter63
    Fri Dec 13, 2013 19:37
  • saucisson sec question
    by tobertuzzi » Fri Dec 06, 2013 20:10
    2 Replies
    3007 Views
    Last post by tobertuzzi
    Fri Dec 06, 2013 22:26
  • Looking forward to Christmas or may be just after.
    by markjass » Tue Oct 29, 2013 04:03
    10 Replies
    11690 Views
    Last post by Igor Duńczyk
    Wed Nov 20, 2013 02:04
  • Salami con Finferli
    by redzed » Thu Sep 26, 2013 21:01
    7 Replies
    8878 Views
    Last post by crustyo44
    Sun Nov 10, 2013 00:28
  • No Name Salamini
    by redzed » Sat Oct 26, 2013 03:09
    3 Replies
    4789 Views
    Last post by ChuckwagonUser avatar
    Sat Oct 26, 2013 06:10
  • Has anyone made any Salami Crespone?
    by markjass » Tue Oct 15, 2013 22:47
    12 Replies
    21612 Views
    Last post by Igor Duńczyk
    Fri Oct 25, 2013 10:04
  • [USA] "Wounded Witch" Trick-or-Treat Pepperoni Sti
    by Chuckwagon » Wed Oct 16, 2013 12:45
    2 Replies
    8400 Views
    Last post by ChuckwagonUser avatar
    Thu Oct 17, 2013 09:47
  • Boerenmetworst
    by markjass » Sun Oct 13, 2013 14:34
    0 Replies
    7332 Views
    Last post by markjass
    Sun Oct 13, 2013 14:34
  • Starting making my first batch of fermented sausages
    by markjass » Wed Aug 21, 2013 13:07
    48 Replies
    34441 Views
    Last post by el DuckoUser avatar
    Sat Oct 12, 2013 15:07
  • listeria in salami
    by andrejwout » Thu Sep 05, 2013 16:31
    23 Replies
    23821 Views
    Last post by Igor Duńczyk
    Mon Sep 30, 2013 00:40
  • Marianski Pepperoni
    by John128 » Wed Sep 18, 2013 13:56
    13 Replies
    14019 Views
    Last post by John128
    Sun Sep 29, 2013 02:05
  • Mondostart?
    by redzed » Wed Sep 26, 2012 23:16
    13 Replies
    20932 Views
    Last post by Igor Duńczyk
    Mon Sep 16, 2013 11:44
  • What is Aw (water available)?
    by sambal badjak » Fri Sep 13, 2013 11:56
    1 Replies
    3841 Views
    Last post by ChuckwagonUser avatar
    Fri Sep 13, 2013 13:21
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