www.sausagemaking.org

The web's favourite resource for sausage makers everywhere!

Curing Techniques

Forum rules

Post a new topic

910 topics • Page 1 of 19 • 1, 2, 3, 4, 5 ... 19

Topics

Replies

Views

Last post

FDA PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
by Oddley » Thu Jul 27, 2006 11:03 pm

8 Replies

16048 Views

Last post by wheels
Thu Aug 23, 2012 7:02 pm
Jalapeno back bacon help?
by ahm Fae glasgow » Wed Apr 10, 2019 7:12 pm

6 Replies

467 Views

Last post by ahm Fae glasgow
Tue May 07, 2019 12:14 pm
Old Fat Guy curing method
by ahm Fae glasgow » Thu Apr 04, 2019 11:26 pm

3 Replies

266 Views

Last post by ahm Fae glasgow
Sat Apr 06, 2019 2:18 pm
Curing traditions in Greece
by vagreys » Wed Feb 27, 2019 6:55 pm

1 Replies

451 Views

Last post by NCPaul
Thu Feb 28, 2019 11:21 am
Green spots around my white mold on salami/chorizo - Photos!
1, 2, 3, 4, 5by rowang » Wed Dec 07, 2011 8:45 am

66 Replies

26324 Views

Last post by ttx450
Wed Feb 20, 2019 10:28 pm
Dry Aged Steaks
1, 2by ericrice » Mon Dec 02, 2013 6:27 pm

25 Replies

16025 Views

Last post by wheels
Sat Feb 02, 2019 7:02 pm
Humidity Issue in Curing Chamber
by warston » Thu Nov 08, 2018 4:48 pm

8 Replies

998 Views

Last post by AKASTUDY
Tue Jan 29, 2019 1:00 am
Casing getting loose during hang drying
by KingEyeball » Thu Jan 17, 2019 9:08 pm

1 Replies

444 Views

Last post by Chickenthief
Sat Jan 19, 2019 7:00 pm
Curing salt
1, 2by Graham Austin » Mon Oct 29, 2018 12:27 am

23 Replies

2804 Views

Last post by NCPaul
Sat Dec 15, 2018 11:16 am
Do Cures effect or impart a flavor?
by MarkD51 » Mon Dec 10, 2018 9:22 pm

2 Replies

576 Views

Last post by vinner
Tue Dec 11, 2018 6:30 pm
Cooked coppa
by Dryamilehi » Mon Dec 10, 2018 5:08 am

4 Replies

569 Views

Last post by DanMcG
Tue Dec 11, 2018 10:43 am
mould on sausage
by Drentse Koster » Thu Nov 29, 2018 11:30 am

2 Replies

619 Views

Last post by wheels
Thu Nov 29, 2018 4:45 pm
Cure #2 in small pepperoni?????
by 69valiantwin » Tue Nov 27, 2018 3:37 pm

2 Replies

598 Views

Last post by 69valiantwin
Wed Nov 28, 2018 2:18 pm
First Trial Ham
by cardassian » Mon Nov 26, 2018 5:20 am

2 Replies

542 Views

Last post by cardassian
Tue Nov 27, 2018 4:31 am
Trying my newly built curing chamber - Temperature*Humidity
by warston » Wed Sep 26, 2018 11:02 pm

2 Replies

873 Views

Last post by warston
Thu Nov 08, 2018 4:14 pm
Avoiding fat smear in dried sausage
by Drentse Koster » Mon Nov 05, 2018 1:32 pm

4 Replies

777 Views

Last post by Drentse Koster
Wed Nov 07, 2018 10:27 am
How important is the right acidity/pH?
by Drentse Koster » Mon Oct 29, 2018 8:59 am

6 Replies

892 Views

Last post by wheels
Tue Nov 06, 2018 5:29 pm
Ligurian Coppa cure ingredients
by Ces » Fri Oct 05, 2018 5:23 am

2 Replies

929 Views

Last post by Snags
Sun Oct 07, 2018 2:09 am
White mold on sausage
by Kmhammond » Sun Aug 26, 2018 8:06 pm

1 Replies

1004 Views

Last post by wheels
Sun Aug 26, 2018 11:34 pm
New to this. Converting a Quirks display cooler.
by Rooster » Mon Jul 16, 2018 7:16 am

2 Replies

1240 Views

Last post by Rooster
Fri Aug 24, 2018 3:28 am
Into the box - Chilli biltong
by NiceChili » Thu Jul 19, 2018 2:43 pm

1 Replies

990 Views

Last post by badjak
Fri Jul 20, 2018 9:29 am
First time salami making photo
by Headbutchersouthwest » Sun Apr 15, 2018 2:53 pm

0 Replies

1251 Views

Last post by Headbutchersouthwest
Sun Apr 15, 2018 2:53 pm
Big Doubt about Cure procedure
by juliolarab » Fri Apr 13, 2018 9:50 am

1 Replies

1052 Views

Last post by wheels
Fri Apr 13, 2018 11:32 pm
Can previously frozen pork be cured?
by Snert » Mon Mar 26, 2018 10:03 am

7 Replies

1454 Views

Last post by wheels
Sat Mar 31, 2018 4:09 pm
Whole Pork Leg - What to Make?
1, 2, 3by ComradeQ » Fri Jan 02, 2015 1:31 am

34 Replies

17491 Views

Last post by AKASTUDY
Tue Mar 20, 2018 7:50 pm
How Much Cure Should I Use
by AKASTUDY » Sun Mar 04, 2018 1:01 pm

10 Replies

2485 Views

Last post by crustyo44
Tue Mar 20, 2018 6:48 pm
Wine cooler tweaking
by Danruss88 » Sun Mar 04, 2018 8:01 am

13 Replies

2317 Views

Last post by Odin
Tue Mar 06, 2018 2:43 pm
I think something went wrong
by Calabrese83 » Thu Feb 22, 2018 11:01 pm

2 Replies

1118 Views

Last post by wheels
Mon Feb 26, 2018 8:45 pm
Can i hang my UMAi sausages in the basement?
by Porkies » Wed Mar 22, 2017 5:41 pm

2 Replies

1400 Views

Last post by Calabrese83
Thu Feb 22, 2018 10:27 pm
Building My Curing Chamber - Videos
by IkeO » Sun Nov 30, 2014 1:02 pm

4 Replies

3510 Views

Last post by cajuneric
Sat Feb 03, 2018 1:49 pm
Boston Butt Cured?
by Odin » Mon Jan 29, 2018 4:21 pm

4 Replies

1297 Views

Last post by Odin
Tue Jan 30, 2018 1:35 pm
Salami Drying Temperatures
1, 2by wheels » Mon Feb 07, 2011 2:46 pm

22 Replies

22268 Views

Last post by wheels
Sun Jan 28, 2018 3:17 pm
Sour Smell with new salami
by 69valiantwin » Fri Jan 26, 2018 5:51 pm

2 Replies

1256 Views

Last post by 69valiantwin
Sat Jan 27, 2018 2:43 am
newbie sausage advice
by scabbz » Fri Jan 12, 2018 6:50 pm

1 Replies

1045 Views

Last post by NCPaul
Sun Jan 14, 2018 11:46 am
Duck Prosciutto
by catfishhoward » Sat Dec 16, 2017 3:35 pm

3 Replies

1275 Views

Last post by catfishhoward
Tue Dec 26, 2017 7:59 pm
Weight loss during drying
by catfishhoward » Sun Dec 17, 2017 1:26 pm

2 Replies

1187 Views

Last post by catfishhoward
Sun Dec 17, 2017 9:57 pm
Dry curing using a plastic box question:
by MikeD » Sat Dec 16, 2017 10:33 pm

2 Replies

1164 Views

Last post by MikeD
Sun Dec 17, 2017 2:08 pm
Problem with Air Dried Ham
by giannis » Sat Dec 02, 2017 8:25 pm

5 Replies

1554 Views

Last post by giannis
Sat Dec 09, 2017 1:49 pm
Differences In Nitrite Quantities
1, 2by johnnycurewell » Wed Jul 24, 2013 8:52 pm

20 Replies

25702 Views

Last post by wheels
Fri Oct 27, 2017 12:19 pm
Accidentally used Prague #1 instead of #2..
by Camshaft1016 » Mon Oct 02, 2017 12:52 pm

4 Replies

1676 Views

Last post by NCPaul
Wed Oct 04, 2017 11:35 pm
I dropped my salami...
by Deliguy » Thu Sep 14, 2017 9:22 am

2 Replies

1494 Views

Last post by Deliguy
Fri Sep 15, 2017 8:12 am
Anyone have any ideas on this.....
by Jogeephus » Thu Apr 21, 2011 3:04 am

12 Replies

3857 Views

Last post by beardedcook
Fri Sep 08, 2017 5:01 am
Moldy Plume
by miyagi » Sat Jun 03, 2017 6:26 am

1 Replies

1236 Views

Last post by airbrush
Tue Aug 22, 2017 12:21 pm
Question on drying
by lou317 » Tue Jul 18, 2017 3:12 pm

1 Replies

1185 Views

Last post by NCPaul
Wed Jul 19, 2017 1:52 pm
My new DIY wireless curing chamber!
by Jonathan_Hudds » Sat Jun 10, 2017 6:27 pm

9 Replies

2157 Views

Last post by Jonathan_Hudds
Mon Jul 03, 2017 8:07 pm
Stand Mixers for Sausage Meat
by ComradeQ » Mon Jan 14, 2013 3:30 am

8 Replies

5628 Views

Last post by damienmachill
Wed Jun 14, 2017 11:02 am
Green Weight: pre-ferment vs. post-ferment?
by patagave » Wed Feb 22, 2017 9:24 pm

2 Replies

1528 Views

Last post by patagave
Thu Feb 23, 2017 5:47 pm
Deer Sausage- Hard and Sunken In?
by funkyone » Sat Jan 28, 2017 3:07 am

3 Replies

1733 Views

Last post by wheels
Fri Feb 03, 2017 12:47 pm
Salting/Curing Pork/Beef for long term *room temp* storage?
by efeist » Thu Nov 03, 2016 8:58 pm

4 Replies

2271 Views

Last post by efeist
Tue Nov 08, 2016 9:47 pm
UMAi Dry Bags work
by ryankelley » Wed May 11, 2016 12:10 pm

1 Replies

2144 Views

Last post by efeist
Thu Nov 03, 2016 8:31 pm

Post a new topic

910 topics • Page 1 of 19 • 1, 2, 3, 4, 5 ... 19

Return to Board index

Jump to:

Who is online

Users browsing this forum: No registered users and 3 guests

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