Air dried cured Meat Techniques
-
- Hungarian Salami?
by Y@t » Sat Jan 21, 2012 6:07 pm
- 3 Replies
- 3822 Views
- Last post by grisell
Sun Jan 22, 2012 1:42 am
-
- minimalist curing, how to?
by awesomeame » Sat Jan 14, 2012 9:58 pm
- 10 Replies
- 4613 Views
- Last post by SausageBoy
Fri Jan 20, 2012 2:49 pm
-
- Dry Cured Ham Questions. How do I continue?
by Kentkhi » Mon Jan 16, 2012 10:31 pm
- 12 Replies
- 6293 Views
- Last post by Kentkhi
Wed Jan 18, 2012 5:13 pm
-
- Salami Psychosis !!.....& a question?
by Dingo » Mon Jan 09, 2012 3:47 pm
- 11 Replies
- 4766 Views
- Last post by grisell
Tue Jan 17, 2012 9:52 am
-
- air dried ham curing time
by bluemonkey » Thu Jan 12, 2012 6:49 pm
- 3 Replies
- 3639 Views
- Last post by grisell
Fri Jan 13, 2012 10:11 pm
-
- More Bacon
by Vindii » Wed Jan 11, 2012 6:46 pm
- 9 Replies
- 7547 Views
- Last post by wheels
Fri Jan 13, 2012 6:39 pm
-
- Cure number 1 & dry curing
by ChrisZ » Thu Jan 12, 2012 11:37 am
- 3 Replies
- 2534 Views
- Last post by ChrisZ
Thu Jan 12, 2012 12:21 pm
-
- Mold on my prosciutto
by danny c » Sat Jan 07, 2012 9:53 pm
- 3 Replies
- 3290 Views
- Last post by danny c
Sun Jan 08, 2012 6:34 am
-
- Mold 600 update on my salami's
by tommix » Sat Jan 07, 2012 7:44 pm
- 1 Replies
- 2284 Views
- Last post by grisell
Sat Jan 07, 2012 8:03 pm
-
- Making Bacon 3 – BriCan made me do it
by Vindii » Sun Dec 04, 2011 4:05 pm
- 66 Replies
- 34255 Views
- Last post by BriCan
Mon Jan 02, 2012 6:33 pm
-
- mold on natural casings, not collagen
by larry » Sat Dec 31, 2011 12:37 pm
- 6 Replies
- 5863 Views
- Last post by grisell
Sun Jan 01, 2012 10:31 pm
-
- Wood chunks still good?
by MikeF » Mon Dec 26, 2011 11:47 pm
- 5 Replies
- 3431 Views
- Last post by MikeF
Sun Jan 01, 2012 4:58 pm
-
- Curing room dilemma
by danny c » Sun Jan 01, 2012 7:40 am
- 1 Replies
- 2055 Views
- Last post by grisell
Sun Jan 01, 2012 8:10 am
-
- ph of finished product?
by larry » Thu Dec 22, 2011 2:50 pm
- 8 Replies
- 5066 Views
- Last post by grisell
Wed Dec 28, 2011 5:31 pm
-
- Lights during the fermetation period
by tommix » Wed Dec 21, 2011 4:25 pm
- 3 Replies
- 2931 Views
- Last post by the chorizo kid
Sat Dec 24, 2011 12:21 pm
-
- Fermentation humidity
by Mattw2 » Sun Dec 11, 2011 7:46 pm
- 9 Replies
- 6732 Views
- Last post by larry
Tue Dec 20, 2011 9:41 pm
-
- Old Prosciutto Press....
by SausageBoy » Sat Dec 03, 2011 8:53 pm
- 2 Replies
- 4052 Views
- Last post by Damo the butcherman
Wed Dec 14, 2011 7:03 am
-
- Using a piglet leg for first proscuitto attempt?
by skipper » Mon Oct 24, 2011 2:11 pm
- 9 Replies
- 6309 Views
- Last post by SausageBoy
Sun Dec 11, 2011 2:55 pm
-
- Can you make Prosciutto with the skin off???
by tommix » Tue Aug 30, 2011 4:19 pm
- 21 Replies
- 26939 Views
- Last post by wheels
Fri Dec 09, 2011 4:36 pm
-
- any harm in letting meat cure too long
by the chorizo kid » Thu Dec 08, 2011 4:41 pm
- 4 Replies
- 3794 Views
- Last post by wheels
Fri Dec 09, 2011 3:36 pm
-
- Drying time dilemma!
by rowang » Wed Dec 07, 2011 7:06 pm
- 3 Replies
- 2783 Views
- Last post by Wunderdave
Wed Dec 07, 2011 9:32 pm
-
- Experiment with bacon curing techniques
by Ryan C » Sun Jan 16, 2011 7:31 pm
- 25 Replies
- 19075 Views
- Last post by BriCan
Wed Dec 07, 2011 9:51 am
-
- Yogurt as Bactoferm F-LC Substitute?
by gabstero » Thu Mar 18, 2010 5:15 pm
- 30 Replies
- 44803 Views
- Last post by grisell
Tue Dec 06, 2011 9:37 am
-
- Using stomach as a casing?
by Billy Rhomboid » Wed Sep 07, 2011 7:38 pm
- 1 Replies
- 2156 Views
- Last post by SausageBoy
Sat Dec 03, 2011 3:13 pm
-
- (Another) first timer question - Prosciutto
by randommate » Sat Dec 03, 2011 4:08 am
- 1 Replies
- 1959 Views
- Last post by grisell
Sat Dec 03, 2011 9:32 am
-
- Strange looking dark marks on my Chorizo
by manfran » Wed Nov 30, 2011 3:10 pm
- 7 Replies
- 8841 Views
- Last post by manfran
Thu Dec 01, 2011 3:12 pm
-
- Forgot to Add Black Pepper to Pancetta Rub...
by Rambling Sid Rumpo » Sat Nov 26, 2011 2:57 pm
- 2 Replies
- 2497 Views
- Last post by Rambling Sid Rumpo
Sat Nov 26, 2011 4:10 pm
-
- My bresaola, over cured, but now hanging.
by manfran » Sun Nov 06, 2011 10:16 pm
- 3 Replies
- 2889 Views
- Last post by saucisson
Fri Nov 18, 2011 4:05 pm
-
- Bresaola
by jpp7717 » Thu Nov 17, 2011 3:27 pm
- 1 Replies
- 1778 Views
- Last post by grisell
Thu Nov 17, 2011 3:35 pm
-
- First timer
by timwilson00 » Wed Nov 09, 2011 3:51 pm
- 4 Replies
- 3102 Views
- Last post by the chorizo kid
Fri Nov 11, 2011 4:48 pm
-
- Lactic cultures
by Reeder » Tue Nov 08, 2011 8:13 pm
- 2 Replies
- 2204 Views
- Last post by Reeder
Wed Nov 09, 2011 6:50 pm
-
- Instacure #2 Prague powder#2 are the same?
by Yannis » Mon Oct 24, 2011 10:43 pm
- 1 Replies
- 2598 Views
- Last post by Yannis
Thu Oct 27, 2011 6:33 pm
-
- Noob here, my drying conditions...any good? Saucisson Update
by manfran » Wed Oct 19, 2011 9:11 am
- 21 Replies
- 12567 Views
- Last post by grisell
Thu Oct 27, 2011 2:52 pm
-
- Bresaola - cased or uncased!?
by manfran » Thu Oct 20, 2011 1:22 pm
- 18 Replies
- 9833 Views
- Last post by grisell
Thu Oct 27, 2011 12:52 pm
-
- Capicola
by BriCan » Tue Oct 11, 2011 5:16 am
- 15 Replies
- 25668 Views
- Last post by BriCan
Fri Oct 14, 2011 7:24 am
-
- White mold on Carne Salata from chorizo question?
by bratrules » Mon Oct 03, 2011 2:43 am
- 3 Replies
- 2904 Views
- Last post by bratrules
Mon Oct 03, 2011 6:21 pm
-
- Speck
by Scotty2 » Thu Sep 29, 2011 1:08 am
- 2 Replies
- 2168 Views
- Last post by culinairezaken
Thu Sep 29, 2011 6:55 pm
-
- Harvesting mold for a dry-cured salami
by tommix » Fri Sep 23, 2011 1:08 pm
- 1 Replies
- 1815 Views
- Last post by saucisson
Tue Sep 27, 2011 10:41 am
-
- Chorizo semicurado
by porro » Sun Sep 18, 2011 6:39 pm
- 3 Replies
- 2961 Views
- Last post by porro
Mon Sep 19, 2011 10:14 am
-
- Comparative Relative Humidity Table
by wheels » Fri Feb 25, 2011 10:09 pm
- 38 Replies
- 30497 Views
- Last post by onewheeler
Sat Sep 17, 2011 1:13 pm
-
- food Dehydrators
by hotgoblin » Sat Sep 17, 2011 10:41 am
- 3 Replies
- 2873 Views
- Last post by Billy Rhomboid
Sun Sep 18, 2011 5:07 pm
-
- packing up your products...
by mrphilips » Thu May 12, 2011 8:50 pm
- 11 Replies
- 6122 Views
- Last post by mrphilips
Sat Sep 10, 2011 3:38 am
-
- am i alone on this?
by the chorizo kid » Tue Aug 30, 2011 4:54 am
- 6 Replies
- 3804 Views
- Last post by the chorizo kid
Sat Sep 03, 2011 1:35 pm
-
- Hot smoking vs cold smoking
by tommix » Mon Aug 29, 2011 3:52 pm
- 4 Replies
- 5253 Views
- Last post by tommix
Tue Aug 30, 2011 1:06 pm
-
- Hot boning?
by grisell » Sun Mar 13, 2011 3:49 pm
- 1 Replies
- 2092 Views
- Last post by casualties_army40
Wed Aug 24, 2011 12:34 pm
-
- Can you cure meat for too long?
by casualties_army40 » Mon Aug 08, 2011 10:45 am
- 4 Replies
- 3230 Views
- Last post by wheels
Mon Aug 08, 2011 3:48 pm
-
- A few new projects: Prosciutto, Pancetta, Guanciale
by grisell » Sat Dec 18, 2010 3:25 pm
- 87 Replies
- 45964 Views
- Last post by wheels
Mon Aug 08, 2011 3:11 pm
-
- Chorizo storage
by kevster » Sun Aug 07, 2011 11:46 am
- 5 Replies
- 4260 Views
- Last post by grisell
Sun Aug 07, 2011 2:34 pm
-
- Cure reduction for fat content
by DanMcG » Sat Jul 30, 2011 9:59 am
- 4 Replies
- 2879 Views
- Last post by captain wassname
Sat Jul 30, 2011 10:46 pm
-
- Collagen, cheese cloth and wraps for curing meat
by kevster » Thu Jul 28, 2011 2:18 pm
- 7 Replies
- 8703 Views
- Last post by wheels
Sat Jul 30, 2011 3:01 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 18 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