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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

16442 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

1019 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

448 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

610 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

27727 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

16575 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

1216 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

586 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

3269 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

744 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

747 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

785 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

761 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

686 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

1038 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

947 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

1068 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

1088 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

1164 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

1415 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

1139 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

1407 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

1199 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

1640 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

18185 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

2702 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

2567 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

1271 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

1564 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

3691 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

1467 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

22913 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

1411 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

1197 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

1442 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

1340 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

1313 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

1725 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

26295 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

1850 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

1658 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

4071 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

1393 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

1336 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

2366 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

5854 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

1691 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

1898 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

2441 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

2311 Views

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

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