Air dried cured Meat Techniques
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- Air drying in a cellar
by Josh » Tue Jan 09, 2007 8:53 am
- 3 Replies
- 3131 Views
- Last post by jpj
Tue Jan 09, 2007 12:36 pm
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- treacle bacon cure
by dukiangler » Fri Jan 05, 2007 10:21 pm
- 5 Replies
- 3968 Views
- Last post by jpj
Tue Jan 09, 2007 6:29 am
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- len polis corned beef brisket
by shanew » Thu Dec 28, 2006 11:54 am
- 0 Replies
- 2305 Views
- Last post by shanew
Thu Dec 28, 2006 11:54 am
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- Carne Salata
by robarnone » Wed Dec 27, 2006 3:09 pm
- 0 Replies
- 2120 Views
- Last post by robarnone
Wed Dec 27, 2006 3:09 pm
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- Posting files, bacon cure spreadsheet
by shanew » Fri Dec 01, 2006 10:05 am
- 4 Replies
- 4218 Views
- Last post by saucisson
Thu Dec 07, 2006 11:57 am
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- Parma Question
by vinner » Tue Dec 05, 2006 10:51 pm
- 2 Replies
- 2908 Views
- Last post by vinner
Wed Dec 06, 2006 12:41 pm
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- Salami mould and starter cultures
by Howard » Tue Nov 28, 2006 12:58 pm
- 6 Replies
- 7833 Views
- Last post by Howard
Thu Nov 30, 2006 2:26 pm
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- cure #1 and superphos
by shanew » Wed Nov 29, 2006 9:09 am
- 7 Replies
- 5425 Views
- Last post by shanew
Wed Nov 29, 2006 8:13 pm
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- Scobies Curing Compound.
by stinkymojo » Thu Nov 23, 2006 11:10 am
- 3 Replies
- 3678 Views
- Last post by Fallow Buck
Fri Nov 24, 2006 3:41 pm
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- Cured Back Fat
by this41uk » Fri Nov 10, 2006 7:07 pm
- 2 Replies
- 3375 Views
- Last post by Paul Kribs
Fri Nov 10, 2006 7:17 pm
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- To add or not to add (prague powder 2)
by this41uk » Sun Sep 17, 2006 7:53 pm
- 6 Replies
- 5588 Views
- Last post by dougal
Mon Sep 18, 2006 8:16 pm
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- Cooking times for Bacon Joints and Hams
by Parson Snows » Tue Jan 04, 2005 8:07 am
- 2 Replies
- 4404 Views
- Last post by dougal
Sat Aug 26, 2006 10:36 am
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- Traditional Dry~Cure article in the NYT...
by Fatboy » Thu Aug 17, 2006 7:24 pm
- 0 Replies
- 2825 Views
- Last post by Fatboy
Thu Aug 17, 2006 7:24 pm
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- Lamb bacon
by lisa » Sat Aug 05, 2006 9:22 pm
- 2 Replies
- 3704 Views
- Last post by lisa
Sun Aug 06, 2006 7:39 am
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- Saltpeter in dry sausage question...
by Fatboy » Thu Jul 27, 2006 4:11 pm
- 8 Replies
- 7431 Views
- Last post by dougal
Wed Aug 02, 2006 9:24 am
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- A bit concerned...........
by Maryhillgull » Mon Jul 17, 2006 2:05 pm
- 11 Replies
- 8344 Views
- Last post by Maryhillgull
Mon Jul 31, 2006 1:33 pm
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- Important all members read
by Oddley » Thu Jul 27, 2006 11:22 pm
- 8 Replies
- 8469 Views
- Last post by deb
Sat Jul 29, 2006 10:10 am
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- capocolla
by jon » Thu Jul 27, 2006 5:39 pm
- 0 Replies
- 2365 Views
- Last post by jon
Thu Jul 27, 2006 5:39 pm
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- Salt to meat %
by Portly » Thu Jul 06, 2006 7:42 am
- 14 Replies
- 11887 Views
- Last post by Portly
Wed Jul 12, 2006 8:05 pm
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- Weather Station with Hygrometer
by Simon S » Thu Jun 29, 2006 12:52 pm
- 8 Replies
- 7204 Views
- Last post by Spuddy
Sat Jul 08, 2006 8:45 am
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- Using Rusk in Sausages - Silly first questions
by jacobj » Fri Jun 30, 2006 11:05 am
- 14 Replies
- 20734 Views
- Last post by pokerpete
Sat Jul 01, 2006 11:04 pm
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- Chorizo Dry Curing
by Epicurohn » Sat Jul 01, 2006 2:13 am
- 2 Replies
- 3662 Views
- Last post by Epicurohn
Sat Jul 01, 2006 11:23 am
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- Spuddy's salami in hogs casings
by aris » Tue Apr 04, 2006 5:35 pm
- 27 Replies
- 19607 Views
- Last post by Josh
Fri May 26, 2006 12:57 pm
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- what is Fermento
by aeddon » Tue Nov 08, 2005 12:09 pm
- 7 Replies
- 14500 Views
- Last post by sausagejoe
Thu May 25, 2006 5:27 pm
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- Converting a fridge for air drying
by Josh » Thu May 11, 2006 8:22 am
- 23 Replies
- 20815 Views
- Last post by dougal
Wed May 24, 2006 10:47 pm
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- Help regarding Salt
by gbajam » Thu May 18, 2006 12:21 pm
- 4 Replies
- 4191 Views
- Last post by Wohoki
Tue May 23, 2006 7:48 pm
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- salting help needed
by andyb » Fri Mar 24, 2006 9:48 am
- 10 Replies
- 8200 Views
- Last post by Wohoki
Fri May 19, 2006 1:56 pm
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- Black Mold???
by PDXSalamiGuy » Wed May 17, 2006 8:25 pm
- 3 Replies
- 4611 Views
- Last post by Spuddy
Thu May 18, 2006 7:02 am
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- Nope still cant get it
by welsh wizard » Sat Apr 08, 2006 4:46 pm
- 15 Replies
- 12241 Views
- Last post by welsh wizard
Thu May 11, 2006 12:44 pm
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- ph testing, safety and all that stuff...
by PDXSalamiGuy » Thu Apr 27, 2006 7:15 pm
- 0 Replies
- 2141 Views
- Last post by PDXSalamiGuy
Thu Apr 27, 2006 7:15 pm
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- Salami Stuffing Help Please
by PDXSalamiGuy » Mon Apr 24, 2006 3:49 pm
- 2 Replies
- 3199 Views
- Last post by PDXSalamiGuy
Tue Apr 25, 2006 8:28 pm
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- Morton Tender Quick vs. cures 1 & 2
by PDXSalamiGuy » Wed Apr 12, 2006 6:52 pm
- 1 Replies
- 3866 Views
- Last post by Big Guy
Sun Apr 16, 2006 7:52 pm
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- air in salami
by andyb » Fri Mar 31, 2006 7:12 pm
- 6 Replies
- 5241 Views
- Last post by andyb
Sun Apr 09, 2006 3:52 pm
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- pepper encrusting
by Big Guy » Thu Mar 30, 2006 10:57 pm
- 12 Replies
- 7699 Views
- Last post by Big Guy
Sun Apr 09, 2006 3:08 am
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- Salami Making Resources
by PDXSalamiGuy » Thu Apr 06, 2006 8:18 pm
- 1 Replies
- 2655 Views
- Last post by TJ Buffalo
Fri Apr 07, 2006 12:59 am
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- How much Lard to apply to the outside of meat for Parma Ham
by MarkDe » Thu Apr 06, 2006 3:13 pm
- 1 Replies
- 2362 Views
- Last post by Paul Kribs
Thu Apr 06, 2006 5:14 pm
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- Air drying after curing....
by Rik vonTrense » Mon Apr 03, 2006 9:09 am
- 2 Replies
- 2870 Views
- Last post by welsh wizard
Wed Apr 05, 2006 12:32 pm
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- Dry Cure Bacon Question
by Heather » Fri Jan 27, 2006 9:34 am
- 19 Replies
- 12628 Views
- Last post by lemonD
Tue Apr 04, 2006 8:44 am
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- Whats in your cure?
by welsh wizard » Sat Mar 25, 2006 8:37 am
- 9 Replies
- 5651 Views
- Last post by Big Guy
Fri Mar 31, 2006 1:45 pm
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- Salt question
by Wohoki » Sat Feb 18, 2006 5:02 pm
- 6 Replies
- 5374 Views
- Last post by Heather
Mon Mar 13, 2006 8:15 pm
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- First attempt - mold help!
by sumo_trades » Mon Feb 13, 2006 10:13 pm
- 4 Replies
- 4145 Views
- Last post by sumo_trades
Tue Feb 28, 2006 1:58 pm
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- Case Hardening
by Fallow Buck » Wed Feb 08, 2006 10:22 am
- 7 Replies
- 6934 Views
- Last post by Big Guy
Sun Feb 19, 2006 11:44 pm
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- Pancetta curing
by buckeyebbq » Fri Feb 10, 2006 1:52 pm
- 10 Replies
- 6453 Views
- Last post by Epicurohn
Mon Feb 13, 2006 11:57 pm
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- Venison "Parma" Style Ham
by Fallow Buck » Thu Dec 15, 2005 2:37 pm
- 12 Replies
- 8870 Views
- Last post by Fallow Buck
Mon Feb 13, 2006 8:46 am
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- Basic Salami Making Tutorial
by Paul Kribs » Mon Feb 06, 2006 7:28 am
- 17 Replies
- 11965 Views
- Last post by Paul Kribs
Mon Feb 13, 2006 7:28 am
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- Two ideas / questions on curing
by silkstre » Wed Feb 08, 2006 7:18 pm
- 1 Replies
- 2531 Views
- Last post by Fallow Buck
Thu Feb 09, 2006 8:24 am
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- My Parma Ham
by Fallow Buck » Mon Feb 06, 2006 10:58 am
- 2 Replies
- 2877 Views
- Last post by Hobbitfeet
Tue Feb 07, 2006 3:24 pm
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- Gammon Bacon
by Paul Kribs » Tue Jan 10, 2006 8:20 pm
- 10 Replies
- 6468 Views
- Last post by hmmm sausages
Mon Feb 06, 2006 9:42 pm
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- curing lamb?
by aris » Wed Oct 05, 2005 9:09 pm
- 7 Replies
- 5451 Views
- Last post by jasonmolinari
Thu Feb 02, 2006 3:55 pm
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- Fridge salami Experiment
by Oddley » Mon Aug 08, 2005 2:09 pm
- 112 Replies
- 80191 Views
- Last post by jasonmolinari
Tue Jan 31, 2006 11:16 pm
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