Air dried cured Meat Techniques
-
- Curing duck?
by Heather » Sat Nov 19, 2005 6:46 pm
- 5 Replies
- 5193 Views
- Last post by jpj
Mon Jan 30, 2006 12:22 am
-
- Maggots - Parma Ham
by unclejoes96 » Thu Dec 15, 2005 6:15 pm
- 9 Replies
- 7461 Views
- Last post by akesingland
Sun Jan 29, 2006 9:02 pm
-
- Treacle ...
by hmmm sausages » Wed Jan 25, 2006 10:21 pm
- 2 Replies
- 2820 Views
- Last post by hmmm sausages
Sat Jan 28, 2006 10:19 pm
-
- Venison salami advice
by karabash » Mon Jan 16, 2006 10:07 am
- 13 Replies
- 15029 Views
- Last post by Wohoki
Sat Jan 28, 2006 9:13 am
-
- Using starter culture
by aris » Sun Nov 27, 2005 10:15 am
- 37 Replies
- 25445 Views
- Last post by NXGHOST
Fri Jan 27, 2006 12:17 pm
-
- A Busy Weekend!!
by Fallow Buck » Tue Jan 24, 2006 4:05 pm
- 0 Replies
- 2458 Views
- Last post by Fallow Buck
Tue Jan 24, 2006 4:05 pm
-
- curing duration - rescue remidies?
by aeddon » Thu Jan 19, 2006 2:51 pm
- 1 Replies
- 2489 Views
- Last post by aeddon
Sat Jan 21, 2006 11:35 pm
-
- Venison Salami
by Fallow Buck » Wed Jan 11, 2006 3:29 pm
- 3 Replies
- 3642 Views
- Last post by Fallow Buck
Wed Jan 18, 2006 11:32 am
-
- Incubating
by NXGHOST » Mon Jan 16, 2006 9:54 pm
- 1 Replies
- 2594 Views
- Last post by aris
Tue Jan 17, 2006 6:22 am
-
- Rugulations & Labelling
by Chez Barenton » Mon Jan 16, 2006 11:09 am
- 1 Replies
- 2651 Views
- Last post by sausagemaker
Mon Jan 16, 2006 5:12 pm
-
- Traditional dry cure bacon
by chase » Thu Jan 05, 2006 6:50 pm
- 5 Replies
- 5073 Views
- Last post by Paul Kribs
Sat Jan 07, 2006 9:23 am
-
- Biltong
by Erikht » Thu Dec 29, 2005 9:44 pm
- 2 Replies
- 3540 Views
- Last post by Erikht
Tue Jan 03, 2006 9:22 pm
-
- Finished salami
by aris » Mon Jan 02, 2006 11:56 am
- 13 Replies
- 9595 Views
- Last post by Heather
Tue Jan 03, 2006 5:47 pm
-
- Sourcing Prague#1 & Prague#2 in Australia
by Spirit13 » Tue Dec 20, 2005 5:31 am
- 1 Replies
- 2817 Views
- Last post by Franco
Tue Dec 20, 2005 8:05 am
-
- Too cold?
by aris » Fri Nov 18, 2005 3:12 pm
- 31 Replies
- 21537 Views
- Last post by J.P.
Thu Dec 01, 2005 4:45 pm
-
- Salami -- help a new person out!
by cjkemp » Tue Nov 29, 2005 7:06 pm
- 2 Replies
- 3377 Views
- Last post by Hobbitfeet
Tue Nov 29, 2005 9:10 pm
-
- Vinegar Washes
by J.P. » Mon Nov 28, 2005 9:39 am
- 3 Replies
- 3984 Views
- Last post by Paul Kribs
Mon Nov 28, 2005 8:21 pm
-
- Drying Cured Products
by deb » Thu Nov 10, 2005 12:09 pm
- 19 Replies
- 15435 Views
- Last post by Hobbitfeet
Sun Nov 27, 2005 11:25 am
-
- Do I have to smoke or cook?
by Red99 » Tue Nov 22, 2005 4:06 am
- 3 Replies
- 3742 Views
- Last post by Paul Kribs
Thu Nov 24, 2005 7:38 am
-
- help please with dry cure
by piglet » Wed Nov 09, 2005 6:22 pm
- 4 Replies
- 4443 Views
- Last post by piglet
Thu Nov 10, 2005 8:54 pm
-
- Salami in oil
by Franco » Sun Jul 17, 2005 9:02 pm
- 5 Replies
- 11881 Views
- Last post by Spuddy
Tue Oct 11, 2005 9:07 pm
-
- Organic ratio
by Carl » Tue Oct 11, 2005 5:14 pm
- 2 Replies
- 3277 Views
- Last post by Carl
Tue Oct 11, 2005 6:47 pm
-
- Line voltage thermostat
by unclejoes96 » Thu Sep 22, 2005 1:51 pm
- 4 Replies
- 5197 Views
- Last post by gnol
Mon Oct 10, 2005 10:46 am
-
- Venison Proscuitto Lucca
by Paul Kribs » Fri Sep 09, 2005 7:13 am
- 25 Replies
- 17253 Views
- Last post by Paul Kribs
Tue Sep 20, 2005 3:50 pm
-
- Saltpetre
by Auldhairyface » Fri Sep 09, 2005 11:06 am
- 2 Replies
- 3576 Views
- Last post by Auldhairyface
Fri Sep 09, 2005 1:37 pm
-
- Nice ham curing site
by aris » Sat Aug 20, 2005 6:48 pm
- 0 Replies
- 2655 Views
- Last post by aris
Sat Aug 20, 2005 6:48 pm
-
- Brine for Hams
by deb » Mon Nov 08, 2004 3:28 pm
- 30 Replies
- 26325 Views
- Last post by Oddley
Mon Aug 15, 2005 11:14 am
-
- Shelf Life
by Carl » Sat Jul 30, 2005 2:53 pm
- 12 Replies
- 9199 Views
- Last post by Carl
Sun Aug 14, 2005 8:31 am
-
- Digital Scales Review
by ryanpropst » Fri Jul 15, 2005 12:18 am
- 0 Replies
- 2873 Views
- Last post by ryanpropst
Fri Jul 15, 2005 12:18 am
-
- Informative paper on curing
by jjr-6 » Sun Jun 05, 2005 11:14 pm
- 13 Replies
- 10561 Views
- Last post by Oddley
Thu Jul 14, 2005 10:21 am
-
- Tough Pastrami
by Epicurohn » Mon May 30, 2005 5:15 pm
- 9 Replies
- 7342 Views
- Last post by Oddley
Thu Jul 07, 2005 10:55 pm
-
- salami selection
by Franco » Tue Jun 14, 2005 7:43 pm
- 13 Replies
- 13029 Views
- Last post by TobyB
Wed Jun 29, 2005 3:20 pm
-
- Drying Bacon
by phillmypintpot » Tue Jun 28, 2005 11:53 am
- 3 Replies
- 3788 Views
- Last post by phillmypintpot
Tue Jun 28, 2005 2:53 pm
-
- dried Chorizo Questions
by Oddley » Tue Jun 14, 2005 12:32 pm
- 20 Replies
- 14181 Views
- Last post by Paul Kribs
Wed Jun 15, 2005 10:01 am
-
- Tuscan salami, step by step
by Franco » Mon Apr 04, 2005 7:46 pm
- 13 Replies
- 17454 Views
- Last post by Franco
Tue Jun 14, 2005 7:41 pm
-
- Use of a vacuum packer when making salami
by Kaleb » Tue Jun 14, 2005 12:29 am
- 5 Replies
- 4267 Views
- Last post by Oddley
Tue Jun 14, 2005 5:54 pm
-
- sea salt + cure 1 in a brine?
by jjr-6 » Sat Jun 04, 2005 9:35 am
- 17 Replies
- 11131 Views
- Last post by Oddley
Sat Jun 04, 2005 6:30 pm
-
- Pastrami Question
by deb » Mon Feb 21, 2005 8:00 pm
- 20 Replies
- 11937 Views
- Last post by Paul Kribs
Fri Jun 03, 2005 8:02 am
-
- curing a gammon ham
by tongs » Wed Jun 01, 2005 11:04 pm
- 4 Replies
- 4273 Views
- Last post by tongs
Fri Jun 03, 2005 3:28 am
-
- bresola problem
by Peter Ramone » Wed Apr 06, 2005 3:41 pm
- 3 Replies
- 3350 Views
- Last post by Spuddy
Wed Apr 06, 2005 8:42 pm
-
- Bacon curing (again)
by howesm » Tue Mar 29, 2005 11:34 pm
- 37 Replies
- 19456 Views
- Last post by howesm
Mon Apr 04, 2005 8:47 pm
-
- More Info on Nitrates and salami
by Oddley » Mon Apr 04, 2005 5:47 pm
- 1 Replies
- 2404 Views
- Last post by Spuddy
Mon Apr 04, 2005 6:06 pm
-
- How Dry is a Dry Cure?
by Liz » Tue Mar 29, 2005 8:43 am
- 4 Replies
- 3579 Views
- Last post by Liz
Thu Mar 31, 2005 12:25 pm
-
- Cure 2 Question
by Jonty » Mon Mar 14, 2005 1:36 pm
- 2 Replies
- 3094 Views
- Last post by Jonty
Tue Mar 15, 2005 7:50 pm
-
- Bacon Cure replacing cure #1/#2/TQ?
by aris » Wed Mar 09, 2005 10:02 am
- 25 Replies
- 13580 Views
- Last post by aris
Mon Mar 14, 2005 3:40 pm
-
- Gravmeat
by Erikht » Thu Feb 03, 2005 1:44 pm
- 35 Replies
- 21393 Views
- Last post by TobyB
Thu Mar 10, 2005 12:20 pm
-
- serrano ham
by stuarto » Tue Mar 08, 2005 1:15 pm
- 0 Replies
- 2783 Views
- Last post by stuarto
Tue Mar 08, 2005 1:15 pm
-
- Bacon curing
by TobyB » Mon Feb 28, 2005 2:33 pm
- 8 Replies
- 5525 Views
- Last post by Erikht
Tue Mar 01, 2005 5:23 pm
-
- Bacon Storage
by deb » Mon Feb 28, 2005 12:33 pm
- 3 Replies
- 3299 Views
- Last post by aris
Mon Feb 28, 2005 3:44 pm
-
- Bacon Cure
by deb » Wed Feb 23, 2005 2:25 pm
- 7 Replies
- 5360 Views
- Last post by TobyB
Thu Feb 24, 2005 9:09 am
Return to Board index
Who is online
Users browsing this forum: No registered users and 35 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