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Curing Techniques

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

8 Replies

12748 Views

Last post by wheels
Thu Aug 23, 2012 7:02 pm
Green spots around my white mold on salami/chorizo - Photos!
1, 2, 3, 4, 5by rowang » Wed Dec 07, 2011 8:45 am

61 Replies

16344 Views

Last post by ttx450
Wed Jun 20, 2018 12:32 am
First time salami making photo
by Headbutchersouthwest » Sun Apr 15, 2018 2:53 pm

0 Replies

268 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

167 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

421 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

11443 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

662 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

569 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

227 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

517 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

2249 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

286 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

16315 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

244 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

215 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

331 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

254 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

247 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

421 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

19838 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

569 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

544 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

2477 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

396 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

312 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

898 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

3803 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

560 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

656 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

1176 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

1187 Views

Last post by efeist
Thu Nov 03, 2016 8:31 pm
Sodium ascorbate/erythorbate in bacon cure
by HKDave » Fri Oct 07, 2016 2:18 am

4 Replies

840 Views

Last post by wheels
Sun Oct 09, 2016 2:28 pm
My first 'commercial' bacon
1, 2, 3by exeterfoodie » Thu Jul 28, 2016 5:59 pm

34 Replies

4157 Views

Last post by bacon.uk
Sun Oct 02, 2016 5:29 pm
Coppa Weight Loss
by Jackfrost80 » Mon Jan 27, 2014 4:29 am

7 Replies

2183 Views

Last post by dave147
Sat Oct 01, 2016 11:02 am
Which curing salt to buy?
by Clairssausages » Sun Jul 03, 2016 7:00 am

7 Replies

2285 Views

Last post by Clairssausages
Wed Sep 21, 2016 10:18 pm
Extractor fan for curing chamber?
by Steven_B » Mon Jul 04, 2016 10:08 am

9 Replies

1609 Views

Last post by Steven_B
Mon Aug 22, 2016 9:41 am
Help! Salami looking alittle hollow in the middle
by Batts87 » Fri Jul 15, 2016 10:37 am

2 Replies

840 Views

Last post by johngaltsmotor
Thu Jul 21, 2016 5:09 pm
Making cure powder
by btkramer » Fri May 20, 2016 6:23 pm

13 Replies

3275 Views

Last post by wheels
Fri May 27, 2016 11:35 pm
drying and salt
by Jokat » Fri May 13, 2016 12:05 pm

5 Replies

1342 Views

Last post by BriCan
Sat May 14, 2016 10:51 pm
Nitrite only Salami question?
1, 2by ped » Thu Apr 28, 2016 9:14 am

16 Replies

2841 Views

Last post by wheels
Sun May 01, 2016 10:51 pm
Bresaola: the finished product
by Steven_B » Thu Apr 21, 2016 11:05 am

6 Replies

1373 Views

Last post by wheels
Sat Apr 23, 2016 11:19 pm
Curing previously frozen pork belly?
1, 2, 3by johngaltsmotor » Wed Mar 16, 2016 4:23 pm

41 Replies

6994 Views

Last post by johngaltsmotor
Mon Apr 18, 2016 1:10 pm
Bresaola: target weight loss?
by Steven_B » Mon Apr 18, 2016 9:26 am

3 Replies

1190 Views

Last post by wheels
Mon Apr 18, 2016 12:58 pm
Coppa - Hang again?
by db418 » Tue Apr 12, 2016 10:23 am

3 Replies

1073 Views

Last post by wheels
Tue Apr 12, 2016 2:29 pm
Guanciale
by db418 » Mon Apr 04, 2016 3:47 pm

2 Replies

1079 Views

Last post by wheels
Tue Apr 05, 2016 4:12 pm
Prague Powder - South African Supplier
by JohnT » Tue Aug 20, 2013 8:51 am

5 Replies

4145 Views

Last post by JohnT
Tue Apr 05, 2016 3:12 pm
Humidity and temperature
by Jokat » Wed Mar 23, 2016 1:20 pm

6 Replies

1572 Views

Last post by wheels
Wed Mar 23, 2016 8:10 pm
Butchery / Meat Prep for Spalla
by db418 » Mon Mar 21, 2016 9:37 pm

2 Replies

1143 Views

Last post by db418
Tue Mar 22, 2016 9:58 pm
Dry cure bacon not salty enough?
by Tealy1980 » Thu Mar 03, 2016 8:35 pm

7 Replies

1799 Views

Last post by wheels
Fri Mar 04, 2016 2:39 pm
Starting weight and finish weight
by ryankelley » Mon Feb 22, 2016 8:44 pm

14 Replies

2544 Views

Last post by kil2k
Wed Mar 02, 2016 9:43 pm

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