Air dried cured Meat Techniques
-
- FDA PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
by Oddley » Thu Jul 27, 2006 11:03 pm
- 8 Replies
- 39435 Views
- Last post by wheels
Thu Aug 23, 2012 7:02 pm
-
- Mold on Pancetta
by Davea » Tue Jan 02, 2024 8:47 am
- 2 Replies
- 4747 Views
- Last post by Davea
Wed Jan 03, 2024 2:14 pm
-
- Dry vs Wet Brining - Salt Beef
by Davea » Fri Oct 13, 2023 4:44 am
- 13 Replies
- 5621 Views
- Last post by DanMcG
Sun Dec 24, 2023 10:28 am
-
- Lamb Prosciutto
by Davea » Sat Dec 02, 2023 7:47 am
- 2 Replies
- 2824 Views
- Last post by Davea
Sun Dec 03, 2023 12:56 pm
-
- Here's one for you!
by Davea » Sun Oct 29, 2023 9:05 am
- 3 Replies
- 8311 Views
- Last post by Davea
Wed Nov 01, 2023 5:02 pm
-
- Mould on Lomo
by Davea » Thu Sep 15, 2022 4:33 pm
- 6 Replies
- 14104 Views
- Last post by Davea
Sun Dec 18, 2022 11:08 am
-
- Curing chamber frost free or not - is it essential
by spudie » Tue Nov 30, 2021 6:39 am
- 2 Replies
- 9453 Views
- Last post by spudie
Wed Dec 01, 2021 11:18 pm
-
- Cleaning my curing chamber.... Better than bleach?
by TorontoJoe » Sun Nov 28, 2021 4:39 am
- 1 Replies
- 5107 Views
- Last post by NCPaul
Sun Nov 28, 2021 12:19 pm
-
- Bacon Curing
by Davea » Sun Nov 21, 2021 2:45 pm
- 1 Replies
- 5235 Views
- Last post by wheels
Sun Nov 21, 2021 8:46 pm
-
- Mould 600 bloom time?
by bluc » Sat Aug 01, 2020 1:16 am
- 6 Replies
- 17010 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
- 9088 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
- 13739 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
- 8383 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
- 9365 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
- 11818 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
- 10466 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
- 8706 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
- 18262 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
- 9750 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
- 10044 Views
- Last post by crlclarke
Tue Sep 10, 2019 11:34 am
-
- Dry Cured Ham ...... Suffolk Ham
by BriCan » Fri May 28, 2010 5:44 am
- 63 Replies
- 125884 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
- 10334 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
- 14318 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
- 11067 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
- 10086 Views
- Last post by NCPaul
Thu Feb 28, 2019 11:21 am
-
- Green spots around my white mold on salami/chorizo - Photos!
by rowang » Wed Dec 07, 2011 8:45 am
- 66 Replies
- 115508 Views
- Last post by ttx450
Wed Feb 20, 2019 10:28 pm
-
- Dry Aged Steaks
by ericrice » Mon Dec 02, 2013 6:27 pm
- 25 Replies
- 50807 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
- 15991 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
- 9964 Views
- Last post by Chickenthief
Sat Jan 19, 2019 7:00 pm
-
- Curing salt
by Graham Austin » Mon Oct 29, 2018 12:27 am
- 23 Replies
- 35241 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
- 12568 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
- 11145 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
- 10233 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
- 10207 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
- 10744 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
- 11808 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
- 12956 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
- 10944 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
- 10655 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
- 11786 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
- 10641 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
- 11546 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
- 10474 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
- 16121 Views
- Last post by wheels
Sat Mar 31, 2018 4:09 pm
-
- Whole Pork Leg - What to Make?
by ComradeQ » Fri Jan 02, 2015 1:31 am
- 34 Replies
- 63454 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
- 18972 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
- 21432 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
- 11329 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
- 12039 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
- 15392 Views
- Last post by cajuneric
Sat Feb 03, 2018 1:49 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 2 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