Curing Techniques
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- FDA PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
by Oddley » Thu Jul 27, 2006 11:03 pm - 8 Replies
- 14997 Views
- Last post by wheels
Thu Aug 23, 2012 7:02 pm
- FDA PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
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- Casing getting loose during hang drying
by KingEyeball » Thu Jan 17, 2019 9:08 pm - 1 Replies
- 76 Views
- Last post by Chickenthief
Sat Jan 19, 2019 7:00 pm
- Casing getting loose during hang drying
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- Curing salt
1, 2by Graham Austin » Mon Oct 29, 2018 12:27 am - 23 Replies
- 1856 Views
- Last post by NCPaul
Sat Dec 15, 2018 11:16 am
- Curing salt
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- Do Cures effect or impart a flavor?
by MarkD51 » Mon Dec 10, 2018 9:22 pm - 2 Replies
- 225 Views
- Last post by vinner
Tue Dec 11, 2018 6:30 pm
- Do Cures effect or impart a flavor?
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- Cooked coppa
by Dryamilehi » Mon Dec 10, 2018 5:08 am - 4 Replies
- 219 Views
- Last post by DanMcG
Tue Dec 11, 2018 10:43 am
- Cooked coppa
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- mould on sausage
by Drentse Koster » Thu Nov 29, 2018 11:30 am - 2 Replies
- 259 Views
- Last post by wheels
Thu Nov 29, 2018 4:45 pm
- mould on sausage
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- Cure #2 in small pepperoni?????
by 69valiantwin » Tue Nov 27, 2018 3:37 pm - 2 Replies
- 260 Views
- Last post by 69valiantwin
Wed Nov 28, 2018 2:18 pm
- Cure #2 in small pepperoni?????
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- First Trial Ham
by cardassian » Mon Nov 26, 2018 5:20 am - 2 Replies
- 233 Views
- Last post by cardassian
Tue Nov 27, 2018 4:31 am
- First Trial Ham
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- Humidity Issue in Curing Chamber
by warston » Thu Nov 08, 2018 4:48 pm - 7 Replies
- 485 Views
- Last post by warston
Fri Nov 16, 2018 12:29 am
- Humidity Issue in Curing Chamber
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- Trying my newly built curing chamber - Temperature*Humidity
by warston » Wed Sep 26, 2018 11:02 pm - 2 Replies
- 495 Views
- Last post by warston
Thu Nov 08, 2018 4:14 pm
- Trying my newly built curing chamber - Temperature*Humidity
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- Avoiding fat smear in dried sausage
by Drentse Koster » Mon Nov 05, 2018 1:32 pm - 4 Replies
- 421 Views
- Last post by Drentse Koster
Wed Nov 07, 2018 10:27 am
- Avoiding fat smear in dried sausage
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- How important is the right acidity/pH?
by Drentse Koster » Mon Oct 29, 2018 8:59 am - 6 Replies
- 516 Views
- Last post by wheels
Tue Nov 06, 2018 5:29 pm
- How important is the right acidity/pH?
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- Ligurian Coppa cure ingredients
by Ces » Fri Oct 05, 2018 5:23 am - 2 Replies
- 578 Views
- Last post by Snags
Sun Oct 07, 2018 2:09 am
- Ligurian Coppa cure ingredients
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- White mold on sausage
by Kmhammond » Sun Aug 26, 2018 8:06 pm - 1 Replies
- 648 Views
- Last post by wheels
Sun Aug 26, 2018 11:34 pm
- White mold on sausage
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- New to this. Converting a Quirks display cooler.
by Rooster » Mon Jul 16, 2018 7:16 am - 2 Replies
- 870 Views
- Last post by Rooster
Fri Aug 24, 2018 3:28 am
- New to this. Converting a Quirks display cooler.
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- Into the box - Chilli biltong
by NiceChili » Thu Jul 19, 2018 2:43 pm - 1 Replies
- 650 Views
- Last post by badjak
Fri Jul 20, 2018 9:29 am
- Into the box - Chilli biltong
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- First time salami making photo
by Headbutchersouthwest » Sun Apr 15, 2018 2:53 pm - 0 Replies
- 897 Views
- Last post by Headbutchersouthwest
Sun Apr 15, 2018 2:53 pm
- First time salami making photo
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- Big Doubt about Cure procedure
by juliolarab » Fri Apr 13, 2018 9:50 am - 1 Replies
- 726 Views
- Last post by wheels
Fri Apr 13, 2018 11:32 pm
- Big Doubt about Cure procedure
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- Can previously frozen pork be cured?
by Snert » Mon Mar 26, 2018 10:03 am - 7 Replies
- 1074 Views
- Last post by wheels
Sat Mar 31, 2018 4:09 pm
- Can previously frozen pork be cured?
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- How Much Cure Should I Use
by AKASTUDY » Sun Mar 04, 2018 1:01 pm - 10 Replies
- 1910 Views
- Last post by crustyo44
Tue Mar 20, 2018 6:48 pm
- How Much Cure Should I Use
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- Wine cooler tweaking
by Danruss88 » Sun Mar 04, 2018 8:01 am - 13 Replies
- 1771 Views
- Last post by Odin
Tue Mar 06, 2018 2:43 pm
- Wine cooler tweaking
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- I think something went wrong
by Calabrese83 » Thu Feb 22, 2018 11:01 pm - 2 Replies
- 774 Views
- Last post by wheels
Mon Feb 26, 2018 8:45 pm
- I think something went wrong
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- Can i hang my UMAi sausages in the basement?
by Porkies » Wed Mar 22, 2017 5:41 pm - 2 Replies
- 1061 Views
- Last post by Calabrese83
Thu Feb 22, 2018 10:27 pm
- Can i hang my UMAi sausages in the basement?
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- Building My Curing Chamber - Videos
by IkeO » Sun Nov 30, 2014 1:02 pm - 4 Replies
- 3068 Views
- Last post by cajuneric
Sat Feb 03, 2018 1:49 pm
- Building My Curing Chamber - Videos
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- Boston Butt Cured?
by Odin » Mon Jan 29, 2018 4:21 pm - 4 Replies
- 914 Views
- Last post by Odin
Tue Jan 30, 2018 1:35 pm
- Boston Butt Cured?
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- Salami Drying Temperatures
1, 2by wheels » Mon Feb 07, 2011 2:46 pm - 22 Replies
- 20571 Views
- Last post by wheels
Sun Jan 28, 2018 3:17 pm
- Salami Drying Temperatures
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- Sour Smell with new salami
by 69valiantwin » Fri Jan 26, 2018 5:51 pm - 2 Replies
- 899 Views
- Last post by 69valiantwin
Sat Jan 27, 2018 2:43 am
- Sour Smell with new salami
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- newbie sausage advice
by scabbz » Fri Jan 12, 2018 6:50 pm - 1 Replies
- 736 Views
- Last post by NCPaul
Sun Jan 14, 2018 11:46 am
- newbie sausage advice
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- Duck Prosciutto
by catfishhoward » Sat Dec 16, 2017 3:35 pm - 3 Replies
- 910 Views
- Last post by catfishhoward
Tue Dec 26, 2017 7:59 pm
- Duck Prosciutto
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- Weight loss during drying
by catfishhoward » Sun Dec 17, 2017 1:26 pm - 2 Replies
- 837 Views
- Last post by catfishhoward
Sun Dec 17, 2017 9:57 pm
- Weight loss during drying
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- Dry curing using a plastic box question:
by MikeD » Sat Dec 16, 2017 10:33 pm - 2 Replies
- 819 Views
- Last post by MikeD
Sun Dec 17, 2017 2:08 pm
- Dry curing using a plastic box question:
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- Problem with Air Dried Ham
by giannis » Sat Dec 02, 2017 8:25 pm - 5 Replies
- 1170 Views
- Last post by giannis
Sat Dec 09, 2017 1:49 pm
- Problem with Air Dried Ham
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- Differences In Nitrite Quantities
1, 2by johnnycurewell » Wed Jul 24, 2013 8:52 pm - 20 Replies
- 24192 Views
- Last post by wheels
Fri Oct 27, 2017 12:19 pm
- Differences In Nitrite Quantities
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- Accidentally used Prague #1 instead of #2..
by Camshaft1016 » Mon Oct 02, 2017 12:52 pm - 4 Replies
- 1295 Views
- Last post by NCPaul
Wed Oct 04, 2017 11:35 pm
- Accidentally used Prague #1 instead of #2..
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- I dropped my salami...
by Deliguy » Thu Sep 14, 2017 9:22 am - 2 Replies
- 1138 Views
- Last post by Deliguy
Fri Sep 15, 2017 8:12 am
- I dropped my salami...
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- Anyone have any ideas on this.....
by Jogeephus » Thu Apr 21, 2011 3:04 am - 12 Replies
- 3364 Views
- Last post by beardedcook
Fri Sep 08, 2017 5:01 am
- Anyone have any ideas on this.....
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- Moldy Plume
by miyagi » Sat Jun 03, 2017 6:26 am - 1 Replies
- 918 Views
- Last post by airbrush
Tue Aug 22, 2017 12:21 pm
- Moldy Plume
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- Question on drying
by lou317 » Tue Jul 18, 2017 3:12 pm - 1 Replies
- 856 Views
- Last post by NCPaul
Wed Jul 19, 2017 1:52 pm
- Question on drying
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- My new DIY wireless curing chamber!
by Jonathan_Hudds » Sat Jun 10, 2017 6:27 pm - 9 Replies
- 1675 Views
- Last post by Jonathan_Hudds
Mon Jul 03, 2017 8:07 pm
- My new DIY wireless curing chamber!
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- Stand Mixers for Sausage Meat
by ComradeQ » Mon Jan 14, 2013 3:30 am - 8 Replies
- 5073 Views
- Last post by damienmachill
Wed Jun 14, 2017 11:02 am
- Stand Mixers for Sausage Meat
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- Green Weight: pre-ferment vs. post-ferment?
by patagave » Wed Feb 22, 2017 9:24 pm - 2 Replies
- 1173 Views
- Last post by patagave
Thu Feb 23, 2017 5:47 pm
- Green Weight: pre-ferment vs. post-ferment?
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- Deer Sausage- Hard and Sunken In?
by funkyone » Sat Jan 28, 2017 3:07 am - 3 Replies
- 1343 Views
- Last post by wheels
Fri Feb 03, 2017 12:47 pm
- Deer Sausage- Hard and Sunken In?
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- Salting/Curing Pork/Beef for long term *room temp* storage?
by efeist » Thu Nov 03, 2016 8:58 pm - 4 Replies
- 1885 Views
- Last post by efeist
Tue Nov 08, 2016 9:47 pm
- Salting/Curing Pork/Beef for long term *room temp* storage?
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- UMAi Dry Bags work
by ryankelley » Wed May 11, 2016 12:10 pm - 1 Replies
- 1794 Views
- Last post by efeist
Thu Nov 03, 2016 8:31 pm
- UMAi Dry Bags work
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- Sodium ascorbate/erythorbate in bacon cure
by HKDave » Fri Oct 07, 2016 2:18 am - 4 Replies
- 1538 Views
- Last post by wheels
Sun Oct 09, 2016 2:28 pm
- Sodium ascorbate/erythorbate in bacon cure
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- My first 'commercial' bacon
1, 2, 3by exeterfoodie » Thu Jul 28, 2016 5:59 pm - 34 Replies
- 6170 Views
- Last post by bacon.uk
Sun Oct 02, 2016 5:29 pm
- My first 'commercial' bacon
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- Coppa Weight Loss
by Jackfrost80 » Mon Jan 27, 2014 4:29 am - 7 Replies
- 2823 Views
- Last post by dave147
Sat Oct 01, 2016 11:02 am
- Coppa Weight Loss
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- Which curing salt to buy?
by Clairssausages » Sun Jul 03, 2016 7:00 am - 7 Replies
- 3264 Views
- Last post by Clairssausages
Wed Sep 21, 2016 10:18 pm
- Which curing salt to buy?
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