Air dried cured Meat Techniques
-
- white mould on pancetta
by Coldcure » Sun Feb 23, 2014 9:31 am
- 2 Replies
- 3054 Views
- Last post by quietwatersfarm
Mon Feb 24, 2014 10:07 am
-
- Importance of air circulation?
by ericrice » Wed Feb 19, 2014 1:27 pm
- 1 Replies
- 2625 Views
- Last post by wheels
Wed Feb 19, 2014 3:51 pm
-
- Do you need to put whole muscle in a casing
by gnjk » Sun Feb 02, 2014 12:59 pm
- 3 Replies
- 4033 Views
- Last post by herjac
Thu Feb 06, 2014 7:19 pm
-
- Case hardening
by gnjk » Wed Feb 05, 2014 9:21 pm
- 1 Replies
- 2580 Views
- Last post by johngaltsmotor
Thu Feb 06, 2014 5:11 pm
-
- has anyone seen this?
by Dryamilehi » Tue Feb 04, 2014 11:10 pm
- 2 Replies
- 3215 Views
- Last post by Kizer
Wed Feb 05, 2014 2:15 am
-
- Modernizing older salami recipes
by DougS » Sat Feb 01, 2014 5:10 pm
- 11 Replies
- 8130 Views
- Last post by ericrice
Tue Feb 04, 2014 12:43 am
-
- Slow Weight Loss
by ericrice » Thu Jan 30, 2014 10:28 pm
- 3 Replies
- 3698 Views
- Last post by ericrice
Mon Feb 03, 2014 5:41 pm
-
- Whey as a salami starter culture
by gnjk » Sun Feb 02, 2014 1:06 pm
- 0 Replies
- 3022 Views
- Last post by gnjk
Sun Feb 02, 2014 1:06 pm
-
- Freezing bacon
by Coldcure » Sat Feb 01, 2014 2:03 pm
- 3 Replies
- 3725 Views
- Last post by Coldcure
Sun Feb 02, 2014 10:20 am
-
- WH8040 Humidity Controller Wiring Help
by ehassert » Tue Jan 28, 2014 1:20 am
- 2 Replies
- 6167 Views
- Last post by javu
Wed Jan 29, 2014 5:37 pm
-
- Starter Cultures F-LC or T-SPX
by Kizer » Sun Jan 26, 2014 12:49 am
- 2 Replies
- 3428 Views
- Last post by Kizer
Sun Jan 26, 2014 5:29 pm
-
- To ferment or not to ferment
by Dryamilehi » Sun Jan 19, 2014 12:51 am
- 5 Replies
- 4747 Views
- Last post by ericrice
Tue Jan 21, 2014 1:01 am
-
- What to do with curing products when incubating/fermenting
by Jackfrost80 » Fri Jan 17, 2014 4:13 am
- 1 Replies
- 2764 Views
- Last post by NCPaul
Fri Jan 17, 2014 12:24 pm
-
- Controlling Humidity in a larger Space
by ericrice » Mon Dec 30, 2013 4:26 pm
- 3 Replies
- 4151 Views
- Last post by ericrice
Thu Jan 16, 2014 11:27 pm
-
- New guy building a curing chamber
by pahunter » Mon Dec 02, 2013 3:26 am
- 6 Replies
- 6183 Views
- Last post by stborgke
Sun Jan 12, 2014 7:37 pm
-
- Prosciutto no. 2
by grisell » Fri Apr 02, 2010 1:43 am
- 61 Replies
- 51794 Views
- Last post by Moski
Fri Jan 03, 2014 2:43 am
-
- Humidity During Fermentation
by Jackfrost80 » Mon Dec 30, 2013 2:24 am
- 3 Replies
- 3953 Views
- Last post by NCPaul
Tue Dec 31, 2013 1:58 pm
-
- Botulism Test?
by Dingo » Thu Dec 26, 2013 6:54 pm
- 0 Replies
- 2844 Views
- Last post by Dingo
Thu Dec 26, 2013 6:54 pm
-
- Bacon to Ham cure?
by ped » Wed Dec 11, 2013 12:37 pm
- 12 Replies
- 8488 Views
- Last post by ped
Fri Dec 20, 2013 11:11 am
-
- Starter culture sell by?
by ped » Sat Jun 08, 2013 11:56 am
- 4 Replies
- 4616 Views
- Last post by NCPaul
Thu Dec 19, 2013 11:05 am
-
- Salami/Chorizo weight loss distribution
by ped » Sun Jun 23, 2013 5:40 pm
- 5 Replies
- 5270 Views
- Last post by ozzy
Thu Dec 19, 2013 6:03 am
-
- making guanciale
by chefcheryl » Mon Dec 02, 2013 3:21 am
- 3 Replies
- 4592 Views
- Last post by wheels
Sun Dec 15, 2013 2:10 pm
-
- 01/01/2014, incandescent bulbs phase out in US
by vagreys » Sat Dec 14, 2013 10:17 am
- 5 Replies
- 5766 Views
- Last post by RodinBangkok
Sun Dec 15, 2013 1:14 am
-
- Salami Questions
by ComradeQ » Sun Apr 07, 2013 12:04 am
- 23 Replies
- 19765 Views
- Last post by herjac
Tue Dec 10, 2013 7:22 pm
-
- Problem with Ruhlman/Polcyn Cure
by thaisausage » Mon Dec 09, 2013 4:02 am
- 8 Replies
- 6876 Views
- Last post by wheels
Tue Dec 10, 2013 2:11 pm
-
- Casing hard to peel off
by tommix » Wed Nov 27, 2013 11:46 pm
- 5 Replies
- 4590 Views
- Last post by ericrice
Tue Dec 03, 2013 1:02 pm
-
- Dried Italian Sausage
by MarkD51 » Sun Dec 01, 2013 11:42 pm
- 2 Replies
- 2994 Views
- Last post by crustyo44
Mon Dec 02, 2013 6:52 pm
-
- rinsing after curing
by cashmkr2001 » Mon Nov 25, 2013 11:42 am
- 2 Replies
- 3223 Views
- Last post by cashmkr2001
Fri Nov 29, 2013 11:54 am
-
- What color have the cure#1?
by GiannisK » Wed Nov 20, 2013 5:19 am
- 3 Replies
- 3344 Views
- Last post by GiannisK
Sat Nov 23, 2013 12:25 pm
-
- Cool Mist Humidifier
by ericrice » Thu Nov 21, 2013 7:32 pm
- 1 Replies
- 2534 Views
- Last post by Dingo
Thu Nov 21, 2013 11:38 pm
-
- Salami Fermentation Heat Source
by Stoat's Tail » Tue Nov 19, 2013 8:20 pm
- 2 Replies
- 2997 Views
- Last post by Stoat's Tail
Thu Nov 21, 2013 7:23 pm
-
- Duck prosciutto suspect mould
by jt196 » Mon Nov 18, 2013 8:02 pm
- 1 Replies
- 3007 Views
- Last post by BriCan
Tue Nov 19, 2013 4:57 am
-
- Adding Humidity to a Cellar
by Chris Ritchie » Thu Nov 14, 2013 9:26 pm
- 7 Replies
- 5173 Views
- Last post by ericrice
Fri Nov 15, 2013 6:29 pm
-
- About that time....
by ericrice » Fri Oct 25, 2013 4:08 pm
- 4 Replies
- 2988 Views
- Last post by ericrice
Mon Nov 11, 2013 1:20 pm
-
- Duck Breast prosciutto
by ped » Sun Nov 03, 2013 12:49 pm
- 5 Replies
- 3861 Views
- Last post by ped
Wed Nov 06, 2013 5:26 pm
-
- Waaay toooo salty...
by si.hyde » Mon Nov 04, 2013 7:30 pm
- 0 Replies
- 2349 Views
- Last post by si.hyde
Mon Nov 04, 2013 7:30 pm
-
- Pickle Brine?
by Noman » Mon Oct 14, 2013 12:50 am
- 1 Replies
- 2427 Views
- Last post by yotmon
Tue Oct 15, 2013 10:07 pm
-
- equilibrium brining: why won't it work?
by cashmkr2001 » Fri Sep 27, 2013 12:10 pm
- 9 Replies
- 9098 Views
- Last post by cashmkr2001
Fri Oct 11, 2013 10:20 am
-
- Capocollo drying speed
by ped » Sun Oct 06, 2013 10:10 am
- 2 Replies
- 3163 Views
- Last post by ped
Mon Oct 07, 2013 8:11 am
-
- Alternatives to 'meat glue'
by Ces » Fri Oct 04, 2013 3:27 am
- 4 Replies
- 9348 Views
- Last post by Ces
Sat Oct 05, 2013 12:01 am
-
- help! salami casing dry....
by PieterS » Tue Sep 24, 2013 9:44 am
- 3 Replies
- 3828 Views
- Last post by Wunderdave
Thu Sep 26, 2013 5:24 pm
-
- Air drying after smoking
by john128 » Tue Sep 17, 2013 1:25 pm
- 1 Replies
- 2343 Views
- Last post by johngaltsmotor
Wed Sep 18, 2013 4:24 pm
-
- PH is not dropping
by Tvb » Sun Sep 08, 2013 8:14 am
- 4 Replies
- 3622 Views
- Last post by Tvb
Sun Sep 15, 2013 12:21 pm
-
- Dry cured Ayrshire bacon
by BriCan » Mon Sep 09, 2013 5:00 pm
- 8 Replies
- 6866 Views
- Last post by BriCan
Sun Sep 15, 2013 8:45 am
-
- The start of something new
by BriCan » Sat Sep 14, 2013 4:09 am
- 5 Replies
- 4261 Views
- Last post by Thewitt
Sun Sep 15, 2013 7:29 am
-
- Couple newbie questions
by Quick99 » Sat Aug 24, 2013 4:02 pm
- 5 Replies
- 3912 Views
- Last post by johngaltsmotor
Fri Aug 30, 2013 5:03 pm
-
- Different salt percentages in the Cured Meat FAQs?
by EnriqueB » Tue Aug 13, 2013 7:45 am
- 2 Replies
- 2714 Views
- Last post by EnriqueB
Wed Aug 14, 2013 6:58 am
-
- Curing a Pork Tenderloin
by ped » Sun Jun 23, 2013 5:44 pm
- 11 Replies
- 7474 Views
- Last post by ped
Mon Aug 12, 2013 7:09 am
-
- First Efforts
by Noman » Sun Aug 11, 2013 2:36 am
- 2 Replies
- 2758 Views
- Last post by Noman
Mon Aug 12, 2013 1:41 am
-
- I'm a little embarrassed to ask but?
by ped » Tue Jun 25, 2013 5:22 pm
- 11 Replies
- 7555 Views
- Last post by quietwatersfarm
Fri Aug 02, 2013 5:31 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 22 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