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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

23620 Views

Last post by wheels
Thu Aug 23, 2012 7:02 pm
Mould 600 bloom time?
by bluc » Sat Aug 01, 2020 1:16 am

6 Replies

4218 Views

Last post by bluc
Thu Aug 06, 2020 5:47 am
Pancetta and mould question:
by MikeD » Sun Jun 21, 2020 9:53 pm

2 Replies

2075 Views

Last post by MikeD
Mon Jun 22, 2020 11:44 am
Dry Curing Bags:
by MikeD » Mon Apr 27, 2020 9:14 pm

8 Replies

3574 Views

Last post by wheels
Wed May 06, 2020 6:02 pm
Patchy Pancetta
by Big Mincer » Mon Apr 13, 2020 5:59 pm

1 Replies

1996 Views

Last post by NCPaul
Tue Apr 14, 2020 11:04 am
After drying-curing, do flavors intensify?
by MarkD51 » Sun Jan 26, 2020 9:27 pm

1 Replies

2763 Views

Last post by Swing Swang
Sun Jan 26, 2020 10:30 pm
Is capicola usually tuff along the edges ??
by lou317 » Wed Jan 08, 2020 3:49 pm

5 Replies

3201 Views

Last post by lou317
Sat Jan 11, 2020 9:24 pm
Bresaola Casing
by jpp7717 » Fri Jan 03, 2020 8:50 pm

3 Replies

2824 Views

Last post by jpp7717
Tue Jan 07, 2020 5:27 pm
Best used by date - Ham
by spudie » Fri Dec 27, 2019 2:32 am

1 Replies

2399 Views

Last post by badjak
Fri Dec 27, 2019 7:27 am
Do Cures effect or impart a flavor?
by MarkD51 » Mon Dec 10, 2018 9:22 pm

8 Replies

7284 Views

Last post by wheels
Mon Oct 28, 2019 12:15 am
Question on Sodium Erithorbate...
by ferincr » Thu Sep 12, 2019 9:47 pm

1 Replies

3103 Views

Last post by NCPaul
Thu Sep 12, 2019 10:13 pm
Items for building a curing chamber
by crlclarke » Tue Sep 10, 2019 11:34 am

0 Replies

3101 Views

Last post by crlclarke
Tue Sep 10, 2019 11:34 am
Dry Cured Ham ...... Suffolk Ham
1, 2, 3, 4, 5by BriCan » Fri May 28, 2010 5:44 am

63 Replies

55571 Views

Last post by Dexter
Mon Sep 09, 2019 10:58 am
Too much Tenderquick
by Ricklynchcore » Fri Jul 26, 2019 4:51 am

2 Replies

3433 Views

Last post by Ricklynchcore
Sat Jul 27, 2019 4:28 am
Jalapeno back bacon help?
by ahm Fae glasgow » Wed Apr 10, 2019 7:12 pm

6 Replies

5209 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

3737 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

3576 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

53018 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

26286 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

5605 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

3495 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

12653 Views

Last post by NCPaul
Sat Dec 15, 2018 11:16 am
Cooked coppa
by Dryamilehi » Mon Dec 10, 2018 5:08 am

4 Replies

4285 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

3874 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

3675 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

3567 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

3982 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

4344 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

4585 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

4088 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

4092 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

4579 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

4041 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

4454 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

4038 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

5743 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

31392 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

7330 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

7793 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

4350 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

4672 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

7211 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

4841 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

33391 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

4368 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

4071 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

4689 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

4372 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

4288 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

5203 Views

Last post by giannis
Sat Dec 09, 2017 1:49 pm

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