Air dried cured Meat Techniques
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- Pastrami
by Vindii » Fri Mar 09, 2012 6:30 pm
- 7 Replies
- 4605 Views
- Last post by gsevelle
Thu Sep 27, 2012 3:33 pm
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- Fast Fermented
by ericrice » Tue Sep 25, 2012 4:20 pm
- 0 Replies
- 2317 Views
- Last post by ericrice
Tue Sep 25, 2012 4:20 pm
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- Warning, do not look if squeamish, Parma Ham disaster!!!!!
by Franco » Wed Oct 05, 2005 9:50 am
- 14 Replies
- 18774 Views
- Last post by Snags
Sun Sep 23, 2012 11:29 am
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- understanding curing %
by guyos » Thu Sep 20, 2012 12:12 am
- 8 Replies
- 4173 Views
- Last post by guyos
Fri Sep 21, 2012 9:22 pm
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- My entire history as requested - suggestions please!
by mrphilips » Sun Aug 05, 2012 8:17 pm
- 7 Replies
- 6537 Views
- Last post by Ryan C
Sat Sep 08, 2012 3:09 am
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- Newbie doing his first Bresaola
by jcb » Wed Aug 29, 2012 5:59 pm
- 0 Replies
- 2452 Views
- Last post by jcb
Wed Aug 29, 2012 5:59 pm
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- salami spice issues
by aceddu » Sun Aug 26, 2012 1:52 pm
- 2 Replies
- 2413 Views
- Last post by NCPaul
Mon Aug 27, 2012 11:04 am
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- Caul fat as casing for bresaola
by lachlanf » Wed Aug 15, 2012 3:03 am
- 1 Replies
- 2058 Views
- Last post by viking
Tue Aug 21, 2012 4:52 am
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- From Pure Salt to Curing Salt
by Cowpoker » Thu Aug 16, 2012 1:01 pm
- 7 Replies
- 5454 Views
- Last post by wheels
Fri Aug 17, 2012 2:46 pm
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- Dry Curing -- Prosciutto -- Temperature, RH, Mold. Saveable?
by Viat » Sun Jul 22, 2012 8:47 pm
- 4 Replies
- 8418 Views
- Last post by grisell
Wed Aug 15, 2012 12:14 am
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- small cure recipe please
by guyos » Tue Aug 07, 2012 4:15 pm
- 3 Replies
- 2888 Views
- Last post by captain wassname
Mon Aug 13, 2012 8:33 pm
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- Salt curer down under needs help!
by Mokomama » Thu Aug 02, 2012 11:04 pm
- 1 Replies
- 2755 Views
- Last post by BriCan
Mon Aug 06, 2012 7:00 am
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- Humidity and temp variation - an observation
by Richierich » Wed May 23, 2012 10:20 am
- 9 Replies
- 6981 Views
- Last post by wheels
Tue Jul 31, 2012 8:29 pm
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- Curing Duck vs. Curing Pork
by Kaiser Soze » Thu Jul 26, 2012 7:43 am
- 3 Replies
- 2767 Views
- Last post by Kaiser Soze
Thu Jul 26, 2012 10:26 pm
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- Can you overcure bacon?
by JerBear » Wed Jul 18, 2012 6:58 pm
- 29 Replies
- 17221 Views
- Last post by Wunderdave
Mon Jul 23, 2012 3:55 pm
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- Peeling Casings off of Salami
by THarris » Sat Jun 16, 2012 11:11 pm
- 5 Replies
- 3866 Views
- Last post by Wunderdave
Tue Jul 17, 2012 4:19 pm
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- Bactoferrm for Thai sour sausage?
by kylemorley » Sat Jun 23, 2012 1:09 pm
- 2 Replies
- 2872 Views
- Last post by RodinBangkok
Thu Jun 28, 2012 2:44 am
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- Another bacon question(s)...
by JerBear » Tue Jun 26, 2012 6:28 am
- 2 Replies
- 2422 Views
- Last post by JerBear
Tue Jun 26, 2012 1:22 pm
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- Dry Curing duck breast confusion!
by Helen Louise » Mon Jun 11, 2012 11:57 am
- 8 Replies
- 8428 Views
- Last post by Helen Louise
Tue Jun 12, 2012 3:54 pm
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- could thin casings lead to case hardening?
by mrphilips » Wed May 23, 2012 3:36 pm
- 0 Replies
- 2524 Views
- Last post by mrphilips
Wed May 23, 2012 3:36 pm
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- Fermenting/Curing
by Dryamilehi » Thu May 17, 2012 5:15 am
- 15 Replies
- 9884 Views
- Last post by the chorizo kid
Wed May 23, 2012 2:57 pm
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- Just starting to look at air drying
by Oddwookiee » Thu May 03, 2012 2:11 am
- 7 Replies
- 5118 Views
- Last post by Papanaq
Wed May 09, 2012 12:40 pm
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- Advice - "wet" mold/stickyish coating on air dried
by Wunderdave » Wed Dec 07, 2011 5:46 pm
- 34 Replies
- 27803 Views
- Last post by Wunderdave
Thu May 03, 2012 10:33 pm
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- Who is using a converted fridge
by quietwatersfarm » Wed Dec 01, 2010 2:03 pm
- 45 Replies
- 29106 Views
- Last post by pdanders
Wed May 02, 2012 1:24 am
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- Lonzino & Mold
by ped » Thu Apr 05, 2012 10:55 am
- 6 Replies
- 5179 Views
- Last post by tommix
Fri Apr 13, 2012 3:50 pm
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- time & temperature help ?
by mikaelreza » Sat Apr 07, 2012 9:34 am
- 1 Replies
- 3006 Views
- Last post by wheels
Tue Apr 10, 2012 6:30 pm
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- Bresaola and Italian loaf
by salumi512 » Mon Apr 09, 2012 5:20 am
- 1 Replies
- 1879 Views
- Last post by Titch
Mon Apr 09, 2012 5:36 am
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- time and temperature ?
by mikaelreza » Sat Apr 07, 2012 5:27 am
- 1 Replies
- 2451 Views
- Last post by onewheeler
Sat Apr 07, 2012 10:31 am
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- Lonzino Questions....
by Dingo » Fri Mar 09, 2012 3:28 pm
- 24 Replies
- 13073 Views
- Last post by larry
Mon Apr 02, 2012 4:36 pm
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- Salami too fatty
by Kentkhi » Wed Mar 21, 2012 2:59 pm
- 9 Replies
- 5923 Views
- Last post by Snags
Mon Mar 26, 2012 2:58 am
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- Addax time
by salumi512 » Mon Mar 19, 2012 10:32 pm
- 6 Replies
- 3238 Views
- Last post by vagreys
Tue Mar 20, 2012 5:37 pm
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- speck di spalla/schulterspeck/shoulder speck
by Scotty2 » Sat Mar 17, 2012 4:52 am
- 3 Replies
- 2922 Views
- Last post by Scotty2
Mon Mar 19, 2012 1:07 pm
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- Gammon recipe wanted.
by crustyo44 » Thu Apr 21, 2011 12:04 am
- 16 Replies
- 16361 Views
- Last post by wheels
Thu Mar 15, 2012 5:19 pm
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- black walnut wood
by the chorizo kid » Wed Mar 14, 2012 2:54 pm
- 4 Replies
- 2540 Views
- Last post by salumi512
Thu Mar 15, 2012 4:58 pm
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- Weeping Bresaola?
by salumi512 » Thu Mar 15, 2012 4:36 am
- 2 Replies
- 1958 Views
- Last post by grisell
Thu Mar 15, 2012 10:04 am
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- I like big butts... Seam Butchery Tutorial w/Pics
by Y@t » Tue Mar 13, 2012 5:10 am
- 3 Replies
- 3304 Views
- Last post by Y@t
Wed Mar 14, 2012 4:10 pm
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- I'm a convert. Cold smoked bacon.
by salumi512 » Thu Mar 01, 2012 6:03 am
- 13 Replies
- 5946 Views
- Last post by Ruralidle
Fri Mar 09, 2012 11:00 am
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- Big horn sheep shoulder
by salumi512 » Sat Jan 07, 2012 12:43 am
- 13 Replies
- 13835 Views
- Last post by salumi512
Wed Feb 29, 2012 9:45 pm
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- An EU Quandary
by wheels » Tue Feb 21, 2012 10:38 pm
- 24 Replies
- 11292 Views
- Last post by wheels
Sun Feb 26, 2012 4:31 pm
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- Lonzino drying time question
by salumi512 » Tue Feb 21, 2012 1:56 am
- 4 Replies
- 2837 Views
- Last post by wheels
Fri Feb 24, 2012 4:12 pm
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- Honestly I do not know what I'm doing!
by BriCan » Sat Feb 18, 2012 8:45 am
- 8 Replies
- 4104 Views
- Last post by mg1
Wed Feb 22, 2012 12:52 am
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- How Long Typically Salciccia Secca? ( Dried Sausage )
by mg1 » Sun Feb 19, 2012 9:08 pm
- 2 Replies
- 2180 Views
- Last post by mg1
Wed Feb 22, 2012 12:49 am
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- Help me answer a Nitrate question please
by DanMcG » Mon Feb 13, 2012 1:31 pm
- 6 Replies
- 3615 Views
- Last post by DanMcG
Mon Feb 13, 2012 8:41 pm
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- Using #1 Cure in place of #2 Cure for Lonzino?
by efeist » Thu Feb 02, 2012 10:06 pm
- 5 Replies
- 3196 Views
- Last post by SausageBoy
Sun Feb 12, 2012 5:04 pm
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- Cure Ingredients Suppliers
by grandsire02 » Thu Feb 09, 2012 5:40 pm
- 2 Replies
- 2242 Views
- Last post by JollyJohn
Fri Feb 10, 2012 10:12 pm
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- Airflow and air exchange
by salumi512 » Sat Jan 28, 2012 10:35 pm
- 5 Replies
- 4748 Views
- Last post by wheels
Mon Jan 30, 2012 3:21 pm
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- Pancetta (antipasti)
by greedylittlepig » Tue Jan 24, 2012 7:13 pm
- 7 Replies
- 7733 Views
- Last post by wheels
Sat Jan 28, 2012 7:50 pm
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- Bresaola is done, now what?
by salumi512 » Sat Jan 21, 2012 5:19 am
- 9 Replies
- 5408 Views
- Last post by wheels
Fri Jan 27, 2012 5:01 pm
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- Slaughter time to prep time?
by greedylittlepig » Wed Jan 25, 2012 8:19 pm
- 5 Replies
- 3302 Views
- Last post by wheels
Thu Jan 26, 2012 4:19 pm
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- Brining Prosciutto ?
by danny c » Sat Jan 21, 2012 11:09 pm
- 5 Replies
- 3466 Views
- Last post by SausageBoy
Mon Jan 23, 2012 2:02 am
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