Air dried cured Meat Techniques
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- White and grey mould on bresaola
by Shalloy46 » Sun Sep 13, 2015 10:54 am
- 6 Replies
- 5974 Views
- Last post by DanMcG
Tue Sep 15, 2015 7:25 am
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- First time salami making hiccups
by Hammerheads » Thu Sep 03, 2015 10:15 pm
- 3 Replies
- 4309 Views
- Last post by Hammerheads
Thu Sep 03, 2015 11:56 pm
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- Limewashed Hams
by Swing Swang » Mon Aug 31, 2015 7:13 pm
- 1 Replies
- 2725 Views
- Last post by RodinBangkok
Mon Aug 31, 2015 11:39 pm
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- Cure before or after grinding
by Weoochaun » Thu Jul 09, 2015 6:18 am
- 15 Replies
- 13038 Views
- Last post by BriCan
Sun Aug 23, 2015 11:12 pm
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- Cold smoker from old recycled beehive
by Swing Swang » Sat Aug 15, 2015 10:08 am
- 7 Replies
- 7539 Views
- Last post by BriCan
Sun Aug 23, 2015 11:00 pm
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- Vac seal or not?
by Shalloy46 » Wed Jul 15, 2015 10:09 am
- 16 Replies
- 14005 Views
- Last post by Shalloy46
Tue Jul 28, 2015 7:49 am
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- Meat quality question - pH very high
by Weoochaun » Fri Jul 17, 2015 4:12 am
- 4 Replies
- 5362 Views
- Last post by Weoochaun
Sat Jul 18, 2015 2:19 am
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- Curing muscle with sodium nitrite and sodium nitrate.
by Weoochaun » Sun Jul 05, 2015 4:36 am
- 5 Replies
- 5457 Views
- Last post by Weoochaun
Mon Jul 06, 2015 12:36 am
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- Can trichinella live in back fat?
by Weoochaun » Sun Jul 05, 2015 7:47 am
- 4 Replies
- 5118 Views
- Last post by Weoochaun
Mon Jul 06, 2015 12:25 am
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- Bacon curing kit questions
by kil2k » Wed May 13, 2015 9:07 pm
- 24 Replies
- 18067 Views
- Last post by GUS
Tue Jun 02, 2015 1:19 pm
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- Recommendations Needed to Correct Salami Problem(s)
by JerBear » Fri May 22, 2015 9:38 pm
- 2 Replies
- 3896 Views
- Last post by BriCan
Sat May 23, 2015 8:01 am
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- Bresaola Take 2
by anedand » Tue Mar 10, 2015 5:29 am
- 7 Replies
- 7104 Views
- Last post by anedand
Tue May 19, 2015 3:48 am
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- Ph strips
by senorkevin » Fri Apr 24, 2015 4:19 am
- 9 Replies
- 10517 Views
- Last post by senorkevin
Mon Apr 27, 2015 4:07 pm
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- Schinken
by BriCan » Sun Jan 29, 2012 7:52 am
- 4 Replies
- 8703 Views
- Last post by johngaltsmotor
Thu Apr 02, 2015 4:13 pm
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- Curing area
by herjac » Fri Dec 19, 2014 5:14 pm
- 4 Replies
- 5331 Views
- Last post by herjac
Tue Mar 31, 2015 12:27 pm
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- Bacon
by labman » Wed Mar 25, 2015 11:16 pm
- 2 Replies
- 3861 Views
- Last post by labman
Thu Mar 26, 2015 1:51 pm
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- Dry Cured Ham ...... Irish Ham
by BriCan » Sun Apr 15, 2012 9:41 pm
- 48 Replies
- 41189 Views
- Last post by BriCan
Sun Mar 01, 2015 8:12 pm
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- started a little early this yr but a few pics
by fandtm666 » Thu Feb 19, 2015 5:32 am
- 3 Replies
- 4461 Views
- Last post by ped
Thu Feb 19, 2015 12:06 pm
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- How long do you cure your Bresaola??
by tommix » Fri Feb 13, 2015 2:03 pm
- 3 Replies
- 4285 Views
- Last post by wheels
Sat Feb 14, 2015 12:37 am
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- FDA Processors calcs.Is method one viable for home curers.
by captain wassname » Mon Nov 09, 2009 12:38 am
- 118 Replies
- 105315 Views
- Last post by wheels
Fri Feb 06, 2015 4:11 pm
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- Salami drying room
by sausagedevil » Tue Dec 30, 2014 12:41 pm
- 1 Replies
- 3584 Views
- Last post by wheels
Mon Jan 05, 2015 12:17 am
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- Newbie Question - First Bresaola - slow to mold
by anedand » Tue Nov 18, 2014 6:59 am
- 10 Replies
- 9032 Views
- Last post by wheels
Wed Dec 31, 2014 7:36 pm
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- Large Quantities of Bacon
by ericrice » Wed Dec 10, 2014 2:12 pm
- 8 Replies
- 7051 Views
- Last post by BriCan
Sat Dec 13, 2014 11:55 pm
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- curing with flavours
by senorkevin » Wed Sep 10, 2014 1:49 pm
- 32 Replies
- 39218 Views
- Last post by NCPaul
Thu Nov 27, 2014 12:31 pm
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- bresaola curing question
by mike m » Tue Nov 04, 2014 5:03 am
- 8 Replies
- 6642 Views
- Last post by mike m
Sat Nov 08, 2014 5:10 am
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- Too much Cure#2?
by gbguy71 » Thu Sep 25, 2014 10:37 pm
- 3 Replies
- 5094 Views
- Last post by DiggingDogFarm
Thu Nov 06, 2014 1:17 am
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- Question About Chamber Air Circulation
by IkeO » Tue Oct 28, 2014 3:31 pm
- 4 Replies
- 4539 Views
- Last post by DiggingDogFarm
Tue Oct 28, 2014 8:37 pm
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- Beginners curing chamber(/fridge)
by Magaly » Fri Oct 10, 2014 11:37 am
- 2 Replies
- 3677 Views
- Last post by Magaly
Sat Oct 11, 2014 4:52 pm
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- A suitable off the peg Thermostat/Hygrostat controller?
by Swing Swang » Tue Sep 23, 2014 11:05 am
- 2 Replies
- 3914 Views
- Last post by Swing Swang
Tue Sep 23, 2014 2:05 pm
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- Building a walk-in curing room from scratch
by Salumeria » Fri Aug 22, 2014 9:18 am
- 3 Replies
- 4253 Views
- Last post by quietwatersfarm
Fri Aug 22, 2014 9:25 pm
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- Cure #2 substitute
by senorkevin » Thu Jul 10, 2014 1:15 am
- 3 Replies
- 4557 Views
- Last post by senorkevin
Sat Jul 12, 2014 1:22 pm
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- Duck Salame
by BriCan » Sun May 25, 2014 9:49 pm
- 13 Replies
- 10055 Views
- Last post by BriCan
Wed Jul 09, 2014 5:28 am
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- finnished fermentation - curing room
by fandtm666 » Sun Jun 08, 2014 5:44 am
- 5 Replies
- 6424 Views
- Last post by fandtm666
Wed Jun 18, 2014 5:58 am
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- Finding nitrite ppm
by senorkevin » Thu May 29, 2014 3:17 pm
- 14 Replies
- 9481 Views
- Last post by wheels
Fri May 30, 2014 2:48 pm
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- Saltpetre question?
by ped » Mon May 26, 2014 4:24 pm
- 8 Replies
- 6396 Views
- Last post by divani
Thu May 29, 2014 11:55 am
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- My first Bresaola ... high humidity ... and ammonia aroma
by Merkinz » Wed May 14, 2014 9:33 pm
- 5 Replies
- 5157 Views
- Last post by BriCan
Sun May 25, 2014 9:17 pm
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- Bad Mould on Coppa
by Jackfrost80 » Sat May 24, 2014 3:37 am
- 1 Replies
- 2878 Views
- Last post by NCPaul
Sat May 24, 2014 10:37 am
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- Yogurt as culture? how long.
by casualties_army40 » Tue Jul 02, 2013 9:16 am
- 15 Replies
- 13106 Views
- Last post by rgauthier20420
Thu May 08, 2014 2:28 pm
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- old English cures
by yotmon » Fri Apr 25, 2014 8:36 pm
- 3 Replies
- 3813 Views
- Last post by Tasso
Wed Apr 30, 2014 4:06 am
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- Adding Humidity to Fermentation Chamber
by JerBear » Mon Apr 28, 2014 4:34 am
- 3 Replies
- 3626 Views
- Last post by Wunderdave
Mon Apr 28, 2014 5:50 pm
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- Step by Step Instructions for Curing Chamber?
by Meat » Fri Apr 18, 2014 8:12 pm
- 5 Replies
- 5030 Views
- Last post by Meat
Mon Apr 21, 2014 12:16 pm
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- dry curing pork leg - too salty
by johntranstel » Mon Apr 14, 2014 5:46 pm
- 4 Replies
- 6058 Views
- Last post by johngaltsmotor
Wed Apr 16, 2014 3:05 pm
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- All Purpose Cure Question
by marcovanbasten » Tue Apr 08, 2014 11:18 am
- 13 Replies
- 8042 Views
- Last post by marcovanbasten
Wed Apr 09, 2014 1:57 pm
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- ham
by largewhite » Tue Apr 08, 2014 2:18 pm
- 0 Replies
- 2969 Views
- Last post by largewhite
Tue Apr 08, 2014 2:18 pm
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- The Quest for Real Bacon
by BriCan » Sun Jan 22, 2012 11:42 am
- 64 Replies
- 62253 Views
- Last post by Ruralidle
Mon Apr 07, 2014 6:05 pm
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- is it in compliance recipe ?
by warston » Mon Nov 12, 2012 6:37 pm
- 19 Replies
- 20640 Views
- Last post by jsf.ricardo
Wed Mar 26, 2014 12:34 am
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- Humidity Questions
by AbeFroman » Sat Mar 08, 2014 6:32 pm
- 2 Replies
- 3821 Views
- Last post by DiggingDogFarm
Thu Mar 13, 2014 11:02 pm
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- Question about Lomo
by Dingo » Sun Mar 09, 2014 6:50 pm
- 5 Replies
- 4552 Views
- Last post by Dingo
Tue Mar 11, 2014 2:28 pm
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- cure chamber ?
by mudflap620v » Fri Mar 07, 2014 4:04 am
- 11 Replies
- 7056 Views
- Last post by johngaltsmotor
Mon Mar 10, 2014 4:41 pm
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- help - failed salami - what do next time?
by Salilah » Sun Dec 08, 2013 4:26 pm
- 12 Replies
- 9004 Views
- Last post by Dryamilehi
Sat Mar 01, 2014 12:56 am
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