Recipes for cured meats
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- Problems with Smoked bacon dry cure
by Sojourn » Mon Dec 01, 2008 12:26 pm - 12 Replies
- 6963 Views
- Last post by johnfb
Thu Feb 12, 2009 8:43 am
- Problems with Smoked bacon dry cure
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- chorizo de bilbao
by oakley » Tue Feb 03, 2009 7:19 pm - 1 Replies
- 3455 Views
- Last post by johnfb
Tue Feb 03, 2009 7:50 pm
- chorizo de bilbao
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- Canadian Streaky
by wallie » Fri Jan 30, 2009 2:22 pm - 5 Replies
- 4543 Views
- Last post by Big Guy
Sun Feb 01, 2009 3:35 am
- Canadian Streaky
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- Air dried sausage
by Jingzy » Wed Jan 28, 2009 9:34 pm - 5 Replies
- 5217 Views
- Last post by vinner
Sat Jan 31, 2009 11:19 pm
- Air dried sausage
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- Corned Beef using SupraCure
by wheels » Tue Jan 27, 2009 9:25 pm - 4 Replies
- 5329 Views
- Last post by johnfb
Thu Jan 29, 2009 7:40 pm
- Corned Beef using SupraCure
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- Slicing Sausage -- confirmation to follow
by Griselda » Sat Jan 17, 2009 5:29 pm - 5 Replies
- 5464 Views
- Last post by Griselda
Sun Jan 18, 2009 5:34 pm
- Slicing Sausage -- confirmation to follow
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- Salami with cure #2
by Hangin_Salami » Sat Jan 17, 2009 3:58 pm - 1 Replies
- 3020 Views
- Last post by wheels
Sat Jan 17, 2009 5:01 pm
- Salami with cure #2
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- First Recipes
by schlafsack » Wed Jan 14, 2009 10:14 pm - 1 Replies
- 2857 Views
- Last post by jasonmolinari
Sat Jan 17, 2009 3:51 pm
- First Recipes
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- Another cure question
1, 2by dave zac » Wed Dec 03, 2008 1:04 pm - 17 Replies
- 14052 Views
- Last post by Batman
Thu Jan 08, 2009 12:32 pm
- Another cure question
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- Oddley's Wiltshire
by wallie » Sat Dec 27, 2008 2:59 pm - 2 Replies
- 3581 Views
- Last post by wallie
Sat Dec 27, 2008 7:28 pm
- Oddley's Wiltshire
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- Pancetta Weight Loss
by wheels » Sat Nov 29, 2008 1:31 pm - 9 Replies
- 8045 Views
- Last post by jasonmolinari
Wed Dec 24, 2008 2:23 am
- Pancetta Weight Loss
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- Parma Ham assistance
1, 2by chuff » Mon Jun 16, 2008 10:48 pm - 15 Replies
- 13904 Views
- Last post by jormor
Tue Dec 23, 2008 12:46 pm
- Parma Ham assistance
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- Correct quantities of curing salts
by Bakubod » Wed Dec 17, 2008 3:26 am - 3 Replies
- 3993 Views
- Last post by Bakubod
Wed Dec 17, 2008 6:00 pm
- Correct quantities of curing salts
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- Parma Ham Cure from sausagemaking.org
by Sojourn » Wed Dec 10, 2008 3:12 pm - 6 Replies
- 5746 Views
- Last post by saucisson
Fri Dec 12, 2008 12:41 am
- Parma Ham Cure from sausagemaking.org
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- Alternative cure
1, 2by Terry » Fri Oct 17, 2008 5:58 pm - 26 Replies
- 19642 Views
- Last post by wheels
Thu Dec 11, 2008 12:07 am
- Alternative cure
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- Morcilla
by onewheeler » Sun Nov 16, 2008 1:46 pm - 4 Replies
- 4519 Views
- Last post by Sojourn
Wed Dec 10, 2008 4:59 pm
- Morcilla
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- making cured meats in hot climates
by chinasausageseeker » Sun Dec 07, 2008 12:27 pm - 10 Replies
- 7248 Views
- Last post by Sojourn
Tue Dec 09, 2008 10:55 pm
- making cured meats in hot climates
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- Will this cure work?
by workhorse » Wed Dec 03, 2008 2:54 am - 7 Replies
- 5673 Views
- Last post by wheels
Sat Dec 06, 2008 11:23 am
- Will this cure work?
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- Spanish style & cold smoked over oak
by Greyham » Fri Dec 05, 2008 5:24 pm - 1 Replies
- 2296 Views
- Last post by saucisson
Fri Dec 05, 2008 5:59 pm
- Spanish style & cold smoked over oak
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- salami with fuzzy mould?
by richardq » Sun Nov 30, 2008 12:03 pm - 1 Replies
- 2582 Views
- Last post by saucisson
Sun Nov 30, 2008 12:15 pm
- salami with fuzzy mould?
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- added too much no2 in chirizo
by padder » Wed Nov 26, 2008 11:43 am - 9 Replies
- 6157 Views
- Last post by Big Guy
Thu Nov 27, 2008 8:52 pm
- added too much no2 in chirizo
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- Gammon curing
1, 2, 3, 4by Topdog » Mon Nov 03, 2008 10:08 pm - 54 Replies
- 52183 Views
- Last post by captain wassname
Mon Nov 24, 2008 10:34 pm
- Gammon curing
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- Parma Ham Recipe
by sprouts101 » Mon Nov 24, 2008 5:59 pm - 2 Replies
- 2681 Views
- Last post by sprouts101
Mon Nov 24, 2008 7:49 pm
- Parma Ham Recipe
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- Pokelsalz spec sheet
by wallie » Sat Nov 22, 2008 6:39 pm - 6 Replies
- 6251 Views
- Last post by wallie
Mon Nov 24, 2008 7:26 am
- Pokelsalz spec sheet
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- Newby ham
by carllancaster » Thu Nov 13, 2008 3:13 pm - 5 Replies
- 3799 Views
- Last post by Mike D
Sat Nov 15, 2008 1:50 pm
- Newby ham
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- Oddley's English brine recipe
by wallie » Mon Nov 03, 2008 7:12 am - 1 Replies
- 2396 Views
- Last post by lemonD
Mon Nov 03, 2008 9:39 am
- Oddley's English brine recipe
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- Wittdog's Pepperoni - conversion - help wanted please
by wheels » Fri Oct 17, 2008 3:25 pm - 8 Replies
- 8261 Views
- Last post by wheels
Wed Oct 22, 2008 8:01 pm
- Wittdog's Pepperoni - conversion - help wanted please
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- Hello and Help!
by Carol-Ann » Tue Oct 21, 2008 9:07 pm - 3 Replies
- 3069 Views
- Last post by Carol-Ann
Wed Oct 22, 2008 3:59 pm
- Hello and Help!
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- Salami salt content
by wallie » Mon Feb 04, 2008 2:38 pm - 4 Replies
- 9679 Views
- Last post by Seminole
Thu Oct 09, 2008 12:11 am
- Salami salt content
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- Pepperoni Recipes, which one is the correct one?
by Krue » Thu Aug 14, 2008 2:40 pm - 8 Replies
- 9411 Views
- Last post by Seminole
Wed Oct 08, 2008 11:16 pm
- Pepperoni Recipes, which one is the correct one?
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- Canadian Bacon
by Grogger27 » Wed Oct 08, 2008 6:47 am - 1 Replies
- 2207 Views
- Last post by vinner
Wed Oct 08, 2008 6:22 pm
- Canadian Bacon
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- Cure instructions
by andrewl » Sat Sep 27, 2008 7:18 pm - 1 Replies
- 2659 Views
- Last post by wheels
Mon Sep 29, 2008 12:48 pm
- Cure instructions
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- Substitute for recipes containing Colorozo?
by maxpowa » Wed Sep 03, 2008 12:52 pm - 2 Replies
- 4912 Views
- Last post by maxpowa
Wed Sep 03, 2008 2:39 pm
- Substitute for recipes containing Colorozo?
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- Found a bacon curing 1 day course - what do you think?
by Carolyn1124 » Thu Aug 14, 2008 8:46 am - 14 Replies
- 8541 Views
- Last post by lemonD
Mon Aug 18, 2008 9:09 am
- Found a bacon curing 1 day course - what do you think?
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- I have 2 kg of pork and Cure #2
1, 2by danmerk » Wed May 28, 2008 6:43 pm - 27 Replies
- 18733 Views
- Last post by danmerk
Mon Jun 02, 2008 3:40 pm
- I have 2 kg of pork and Cure #2
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- Jelly Bacon
by welsh wizard » Thu May 15, 2008 12:09 pm - 0 Replies
- 2356 Views
- Last post by welsh wizard
Thu May 15, 2008 12:09 pm
- Jelly Bacon
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- Bacon Cures
by Topdog » Wed May 14, 2008 2:31 pm - 7 Replies
- 10383 Views
- Last post by Oddley
Wed May 14, 2008 7:00 pm
- Bacon Cures
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- Confused with Cure recipes
by Fischer » Fri May 09, 2008 11:42 pm - 7 Replies
- 7332 Views
- Last post by wheels
Sun May 11, 2008 11:53 am
- Confused with Cure recipes
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- Help for a starter!
1, 2by Amlet » Sat May 03, 2008 9:31 pm - 24 Replies
- 15788 Views
- Last post by Amlet
Fri May 09, 2008 11:00 am
- Help for a starter!
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- Black Mould !
by Bodger » Tue May 06, 2008 6:47 am - 4 Replies
- 4609 Views
- Last post by Hangin_Salami
Fri May 09, 2008 2:02 am
- Black Mould !
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- Spanish Butifarra
by Epicurohn » Wed May 24, 2006 8:58 pm - 3 Replies
- 11085 Views
- Last post by vagreys
Wed May 07, 2008 11:46 pm
- Spanish Butifarra
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- My chorizos.
by Bodger » Wed Apr 30, 2008 9:05 am - 6 Replies
- 5916 Views
- Last post by Hangin_Salami
Fri May 02, 2008 4:22 am
- My chorizos.
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- Corned Beef
by wallie » Sat Mar 22, 2008 10:12 am - 1 Replies
- 2533 Views
- Last post by johnfb
Sat Mar 22, 2008 8:35 pm
- Corned Beef
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- Skinless Ham
by Buckskin » Mon Feb 25, 2008 3:31 am - 0 Replies
- 2464 Views
- Last post by Buckskin
Mon Feb 25, 2008 3:31 am
- Skinless Ham
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- Help with recipe for lomo and lomo pimiento please
by lalevada » Tue Feb 19, 2008 5:00 pm - 0 Replies
- 2496 Views
- Last post by lalevada
Tue Feb 19, 2008 5:00 pm
- Help with recipe for lomo and lomo pimiento please
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- cure #2 and starter culture ?
by gadusmorhua » Tue Feb 05, 2008 2:41 pm - 2 Replies
- 3434 Views
- Last post by saucisson
Tue Feb 05, 2008 6:23 pm
- cure #2 and starter culture ?
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