Air dried cured Meat Techniques
-
- Air drying in a cellar
by Josh » Tue Jan 09, 2007 8:53 am
- 3 Replies
- 3152 Views
- Last post by jpj
Tue Jan 09, 2007 12:36 pm
-
- treacle bacon cure
by dukiangler » Fri Jan 05, 2007 10:21 pm
- 5 Replies
- 3994 Views
- Last post by jpj
Tue Jan 09, 2007 6:29 am
-
- len polis corned beef brisket
by shanew » Thu Dec 28, 2006 11:54 am
- 0 Replies
- 2326 Views
- Last post by shanew
Thu Dec 28, 2006 11:54 am
-
- Carne Salata
by robarnone » Wed Dec 27, 2006 3:09 pm
- 0 Replies
- 2139 Views
- Last post by robarnone
Wed Dec 27, 2006 3:09 pm
-
- Posting files, bacon cure spreadsheet
by shanew » Fri Dec 01, 2006 10:05 am
- 4 Replies
- 4250 Views
- Last post by saucisson
Thu Dec 07, 2006 11:57 am
-
- Parma Question
by vinner » Tue Dec 05, 2006 10:51 pm
- 2 Replies
- 2937 Views
- Last post by vinner
Wed Dec 06, 2006 12:41 pm
-
- Salami mould and starter cultures
by Howard » Tue Nov 28, 2006 12:58 pm
- 6 Replies
- 7878 Views
- Last post by Howard
Thu Nov 30, 2006 2:26 pm
-
- cure #1 and superphos
by shanew » Wed Nov 29, 2006 9:09 am
- 7 Replies
- 5481 Views
- Last post by shanew
Wed Nov 29, 2006 8:13 pm
-
- Scobies Curing Compound.
by stinkymojo » Thu Nov 23, 2006 11:10 am
- 3 Replies
- 3707 Views
- Last post by Fallow Buck
Fri Nov 24, 2006 3:41 pm
-
- Cured Back Fat
by this41uk » Fri Nov 10, 2006 7:07 pm
- 2 Replies
- 3404 Views
- Last post by Paul Kribs
Fri Nov 10, 2006 7:17 pm
-
- To add or not to add (prague powder 2)
by this41uk » Sun Sep 17, 2006 7:53 pm
- 6 Replies
- 5632 Views
- Last post by dougal
Mon Sep 18, 2006 8:16 pm
-
- Cooking times for Bacon Joints and Hams
by Parson Snows » Tue Jan 04, 2005 8:07 am
- 2 Replies
- 4444 Views
- Last post by dougal
Sat Aug 26, 2006 10:36 am
-
- Traditional Dry~Cure article in the NYT...
by Fatboy » Thu Aug 17, 2006 7:24 pm
- 0 Replies
- 2846 Views
- Last post by Fatboy
Thu Aug 17, 2006 7:24 pm
-
- Lamb bacon
by lisa » Sat Aug 05, 2006 9:22 pm
- 2 Replies
- 3729 Views
- Last post by lisa
Sun Aug 06, 2006 7:39 am
-
- Saltpeter in dry sausage question...
by Fatboy » Thu Jul 27, 2006 4:11 pm
- 8 Replies
- 7487 Views
- Last post by dougal
Wed Aug 02, 2006 9:24 am
-
- A bit concerned...........
by Maryhillgull » Mon Jul 17, 2006 2:05 pm
- 11 Replies
- 8419 Views
- Last post by Maryhillgull
Mon Jul 31, 2006 1:33 pm
-
- Important all members read
by Oddley » Thu Jul 27, 2006 11:22 pm
- 8 Replies
- 8535 Views
- Last post by deb
Sat Jul 29, 2006 10:10 am
-
- capocolla
by jon » Thu Jul 27, 2006 5:39 pm
- 0 Replies
- 2385 Views
- Last post by jon
Thu Jul 27, 2006 5:39 pm
-
- Salt to meat %
by Portly » Thu Jul 06, 2006 7:42 am
- 14 Replies
- 11967 Views
- Last post by Portly
Wed Jul 12, 2006 8:05 pm
-
- Weather Station with Hygrometer
by Simon S » Thu Jun 29, 2006 12:52 pm
- 8 Replies
- 7259 Views
- Last post by Spuddy
Sat Jul 08, 2006 8:45 am
-
- Using Rusk in Sausages - Silly first questions
by jacobj » Fri Jun 30, 2006 11:05 am
- 14 Replies
- 20920 Views
- Last post by pokerpete
Sat Jul 01, 2006 11:04 pm
-
- Chorizo Dry Curing
by Epicurohn » Sat Jul 01, 2006 2:13 am
- 2 Replies
- 3688 Views
- Last post by Epicurohn
Sat Jul 01, 2006 11:23 am
-
- Spuddy's salami in hogs casings
by aris » Tue Apr 04, 2006 5:35 pm
- 27 Replies
- 19758 Views
- Last post by Josh
Fri May 26, 2006 12:57 pm
-
- what is Fermento
by aeddon » Tue Nov 08, 2005 12:09 pm
- 7 Replies
- 14568 Views
- Last post by sausagejoe
Thu May 25, 2006 5:27 pm
-
- Converting a fridge for air drying
by Josh » Thu May 11, 2006 8:22 am
- 23 Replies
- 20974 Views
- Last post by dougal
Wed May 24, 2006 10:47 pm
-
- Help regarding Salt
by gbajam » Thu May 18, 2006 12:21 pm
- 4 Replies
- 4219 Views
- Last post by Wohoki
Tue May 23, 2006 7:48 pm
-
- salting help needed
by andyb » Fri Mar 24, 2006 9:48 am
- 10 Replies
- 8272 Views
- Last post by Wohoki
Fri May 19, 2006 1:56 pm
-
- Black Mold???
by PDXSalamiGuy » Wed May 17, 2006 8:25 pm
- 3 Replies
- 4642 Views
- Last post by Spuddy
Thu May 18, 2006 7:02 am
-
- Nope still cant get it
by welsh wizard » Sat Apr 08, 2006 4:46 pm
- 15 Replies
- 12348 Views
- Last post by welsh wizard
Thu May 11, 2006 12:44 pm
-
- ph testing, safety and all that stuff...
by PDXSalamiGuy » Thu Apr 27, 2006 7:15 pm
- 0 Replies
- 2155 Views
- Last post by PDXSalamiGuy
Thu Apr 27, 2006 7:15 pm
-
- Salami Stuffing Help Please
by PDXSalamiGuy » Mon Apr 24, 2006 3:49 pm
- 2 Replies
- 3222 Views
- Last post by PDXSalamiGuy
Tue Apr 25, 2006 8:28 pm
-
- Morton Tender Quick vs. cures 1 & 2
by PDXSalamiGuy » Wed Apr 12, 2006 6:52 pm
- 1 Replies
- 3888 Views
- Last post by Big Guy
Sun Apr 16, 2006 7:52 pm
-
- air in salami
by andyb » Fri Mar 31, 2006 7:12 pm
- 6 Replies
- 5275 Views
- Last post by andyb
Sun Apr 09, 2006 3:52 pm
-
- pepper encrusting
by Big Guy » Thu Mar 30, 2006 10:57 pm
- 12 Replies
- 7754 Views
- Last post by Big Guy
Sun Apr 09, 2006 3:08 am
-
- Salami Making Resources
by PDXSalamiGuy » Thu Apr 06, 2006 8:18 pm
- 1 Replies
- 2670 Views
- Last post by TJ Buffalo
Fri Apr 07, 2006 12:59 am
-
- How much Lard to apply to the outside of meat for Parma Ham
by MarkDe » Thu Apr 06, 2006 3:13 pm
- 1 Replies
- 2376 Views
- Last post by Paul Kribs
Thu Apr 06, 2006 5:14 pm
-
- Air drying after curing....
by Rik vonTrense » Mon Apr 03, 2006 9:09 am
- 2 Replies
- 2895 Views
- Last post by welsh wizard
Wed Apr 05, 2006 12:32 pm
-
- Dry Cure Bacon Question
by Heather » Fri Jan 27, 2006 9:34 am
- 19 Replies
- 12709 Views
- Last post by lemonD
Tue Apr 04, 2006 8:44 am
-
- Whats in your cure?
by welsh wizard » Sat Mar 25, 2006 8:37 am
- 9 Replies
- 5696 Views
- Last post by Big Guy
Fri Mar 31, 2006 1:45 pm
-
- Salt question
by Wohoki » Sat Feb 18, 2006 5:02 pm
- 6 Replies
- 5419 Views
- Last post by Heather
Mon Mar 13, 2006 8:15 pm
-
- First attempt - mold help!
by sumo_trades » Mon Feb 13, 2006 10:13 pm
- 4 Replies
- 4169 Views
- Last post by sumo_trades
Tue Feb 28, 2006 1:58 pm
-
- Case Hardening
by Fallow Buck » Wed Feb 08, 2006 10:22 am
- 7 Replies
- 6973 Views
- Last post by Big Guy
Sun Feb 19, 2006 11:44 pm
-
- Pancetta curing
by buckeyebbq » Fri Feb 10, 2006 1:52 pm
- 10 Replies
- 6500 Views
- Last post by Epicurohn
Mon Feb 13, 2006 11:57 pm
-
- Venison "Parma" Style Ham
by Fallow Buck » Thu Dec 15, 2005 2:37 pm
- 12 Replies
- 8928 Views
- Last post by Fallow Buck
Mon Feb 13, 2006 8:46 am
-
- Basic Salami Making Tutorial
by Paul Kribs » Mon Feb 06, 2006 7:28 am
- 17 Replies
- 12049 Views
- Last post by Paul Kribs
Mon Feb 13, 2006 7:28 am
-
- Two ideas / questions on curing
by silkstre » Wed Feb 08, 2006 7:18 pm
- 1 Replies
- 2546 Views
- Last post by Fallow Buck
Thu Feb 09, 2006 8:24 am
-
- My Parma Ham
by Fallow Buck » Mon Feb 06, 2006 10:58 am
- 2 Replies
- 2898 Views
- Last post by Hobbitfeet
Tue Feb 07, 2006 3:24 pm
-
- Gammon Bacon
by Paul Kribs » Tue Jan 10, 2006 8:20 pm
- 10 Replies
- 6501 Views
- Last post by hmmm sausages
Mon Feb 06, 2006 9:42 pm
-
- curing lamb?
by aris » Wed Oct 05, 2005 9:09 pm
- 7 Replies
- 5484 Views
- Last post by jasonmolinari
Thu Feb 02, 2006 3:55 pm
-
- Fridge salami Experiment
by Oddley » Mon Aug 08, 2005 2:09 pm
- 112 Replies
- 80630 Views
- Last post by jasonmolinari
Tue Jan 31, 2006 11:16 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 12 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