Air dried cured Meat Techniques
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- Hungarian Salami?
by Y@t » Sat Jan 21, 2012 6:07 pm
- 3 Replies
- 3826 Views
- Last post by grisell
Sun Jan 22, 2012 1:42 am
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- minimalist curing, how to?
by awesomeame » Sat Jan 14, 2012 9:58 pm
- 10 Replies
- 4628 Views
- Last post by SausageBoy
Fri Jan 20, 2012 2:49 pm
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- Dry Cured Ham Questions. How do I continue?
by Kentkhi » Mon Jan 16, 2012 10:31 pm
- 12 Replies
- 6311 Views
- Last post by Kentkhi
Wed Jan 18, 2012 5:13 pm
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- Salami Psychosis !!.....& a question?
by Dingo » Mon Jan 09, 2012 3:47 pm
- 11 Replies
- 4783 Views
- Last post by grisell
Tue Jan 17, 2012 9:52 am
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- air dried ham curing time
by bluemonkey » Thu Jan 12, 2012 6:49 pm
- 3 Replies
- 3643 Views
- Last post by grisell
Fri Jan 13, 2012 10:11 pm
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- More Bacon
by Vindii » Wed Jan 11, 2012 6:46 pm
- 9 Replies
- 7577 Views
- Last post by wheels
Fri Jan 13, 2012 6:39 pm
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- Cure number 1 & dry curing
by ChrisZ » Thu Jan 12, 2012 11:37 am
- 3 Replies
- 2537 Views
- Last post by ChrisZ
Thu Jan 12, 2012 12:21 pm
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- Mold on my prosciutto
by danny c » Sat Jan 07, 2012 9:53 pm
- 3 Replies
- 3296 Views
- Last post by danny c
Sun Jan 08, 2012 6:34 am
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- Mold 600 update on my salami's
by tommix » Sat Jan 07, 2012 7:44 pm
- 1 Replies
- 2287 Views
- Last post by grisell
Sat Jan 07, 2012 8:03 pm
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- Making Bacon 3 – BriCan made me do it
by Vindii » Sun Dec 04, 2011 4:05 pm
- 66 Replies
- 34284 Views
- Last post by BriCan
Mon Jan 02, 2012 6:33 pm
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- mold on natural casings, not collagen
by larry » Sat Dec 31, 2011 12:37 pm
- 6 Replies
- 5877 Views
- Last post by grisell
Sun Jan 01, 2012 10:31 pm
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- Wood chunks still good?
by MikeF » Mon Dec 26, 2011 11:47 pm
- 5 Replies
- 3443 Views
- Last post by MikeF
Sun Jan 01, 2012 4:58 pm
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- Curing room dilemma
by danny c » Sun Jan 01, 2012 7:40 am
- 1 Replies
- 2059 Views
- Last post by grisell
Sun Jan 01, 2012 8:10 am
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- ph of finished product?
by larry » Thu Dec 22, 2011 2:50 pm
- 8 Replies
- 5084 Views
- Last post by grisell
Wed Dec 28, 2011 5:31 pm
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- Lights during the fermetation period
by tommix » Wed Dec 21, 2011 4:25 pm
- 3 Replies
- 2933 Views
- Last post by the chorizo kid
Sat Dec 24, 2011 12:21 pm
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- Fermentation humidity
by Mattw2 » Sun Dec 11, 2011 7:46 pm
- 9 Replies
- 6750 Views
- Last post by larry
Tue Dec 20, 2011 9:41 pm
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- Old Prosciutto Press....
by SausageBoy » Sat Dec 03, 2011 8:53 pm
- 2 Replies
- 4055 Views
- Last post by Damo the butcherman
Wed Dec 14, 2011 7:03 am
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- Using a piglet leg for first proscuitto attempt?
by skipper » Mon Oct 24, 2011 2:11 pm
- 9 Replies
- 6323 Views
- Last post by SausageBoy
Sun Dec 11, 2011 2:55 pm
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- Can you make Prosciutto with the skin off???
by tommix » Tue Aug 30, 2011 4:19 pm
- 21 Replies
- 26967 Views
- Last post by wheels
Fri Dec 09, 2011 4:36 pm
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- any harm in letting meat cure too long
by the chorizo kid » Thu Dec 08, 2011 4:41 pm
- 4 Replies
- 3797 Views
- Last post by wheels
Fri Dec 09, 2011 3:36 pm
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- Drying time dilemma!
by rowang » Wed Dec 07, 2011 7:06 pm
- 3 Replies
- 2786 Views
- Last post by Wunderdave
Wed Dec 07, 2011 9:32 pm
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- Experiment with bacon curing techniques
by Ryan C » Sun Jan 16, 2011 7:31 pm
- 25 Replies
- 19088 Views
- Last post by BriCan
Wed Dec 07, 2011 9:51 am
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- Yogurt as Bactoferm F-LC Substitute?
by gabstero » Thu Mar 18, 2010 5:15 pm
- 30 Replies
- 44832 Views
- Last post by grisell
Tue Dec 06, 2011 9:37 am
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- Using stomach as a casing?
by Billy Rhomboid » Wed Sep 07, 2011 7:38 pm
- 1 Replies
- 2160 Views
- Last post by SausageBoy
Sat Dec 03, 2011 3:13 pm
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- (Another) first timer question - Prosciutto
by randommate » Sat Dec 03, 2011 4:08 am
- 1 Replies
- 1961 Views
- Last post by grisell
Sat Dec 03, 2011 9:32 am
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- Strange looking dark marks on my Chorizo
by manfran » Wed Nov 30, 2011 3:10 pm
- 7 Replies
- 8864 Views
- Last post by manfran
Thu Dec 01, 2011 3:12 pm
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- Forgot to Add Black Pepper to Pancetta Rub...
by Rambling Sid Rumpo » Sat Nov 26, 2011 2:57 pm
- 2 Replies
- 2502 Views
- Last post by Rambling Sid Rumpo
Sat Nov 26, 2011 4:10 pm
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- My bresaola, over cured, but now hanging.
by manfran » Sun Nov 06, 2011 10:16 pm
- 3 Replies
- 2891 Views
- Last post by saucisson
Fri Nov 18, 2011 4:05 pm
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- Bresaola
by jpp7717 » Thu Nov 17, 2011 3:27 pm
- 1 Replies
- 1781 Views
- Last post by grisell
Thu Nov 17, 2011 3:35 pm
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- First timer
by timwilson00 » Wed Nov 09, 2011 3:51 pm
- 4 Replies
- 3112 Views
- Last post by the chorizo kid
Fri Nov 11, 2011 4:48 pm
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- Lactic cultures
by Reeder » Tue Nov 08, 2011 8:13 pm
- 2 Replies
- 2207 Views
- Last post by Reeder
Wed Nov 09, 2011 6:50 pm
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- Instacure #2 Prague powder#2 are the same?
by Yannis » Mon Oct 24, 2011 10:43 pm
- 1 Replies
- 2603 Views
- Last post by Yannis
Thu Oct 27, 2011 6:33 pm
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- Noob here, my drying conditions...any good? Saucisson Update
by manfran » Wed Oct 19, 2011 9:11 am
- 21 Replies
- 12576 Views
- Last post by grisell
Thu Oct 27, 2011 2:52 pm
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- Bresaola - cased or uncased!?
by manfran » Thu Oct 20, 2011 1:22 pm
- 18 Replies
- 9838 Views
- Last post by grisell
Thu Oct 27, 2011 12:52 pm
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- Capicola
by BriCan » Tue Oct 11, 2011 5:16 am
- 15 Replies
- 25714 Views
- Last post by BriCan
Fri Oct 14, 2011 7:24 am
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- White mold on Carne Salata from chorizo question?
by bratrules » Mon Oct 03, 2011 2:43 am
- 3 Replies
- 2906 Views
- Last post by bratrules
Mon Oct 03, 2011 6:21 pm
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- Speck
by Scotty2 » Thu Sep 29, 2011 1:08 am
- 2 Replies
- 2176 Views
- Last post by culinairezaken
Thu Sep 29, 2011 6:55 pm
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- Harvesting mold for a dry-cured salami
by tommix » Fri Sep 23, 2011 1:08 pm
- 1 Replies
- 1817 Views
- Last post by saucisson
Tue Sep 27, 2011 10:41 am
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- Chorizo semicurado
by porro » Sun Sep 18, 2011 6:39 pm
- 3 Replies
- 2965 Views
- Last post by porro
Mon Sep 19, 2011 10:14 am
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- Comparative Relative Humidity Table
by wheels » Fri Feb 25, 2011 10:09 pm
- 38 Replies
- 30538 Views
- Last post by onewheeler
Sat Sep 17, 2011 1:13 pm
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- food Dehydrators
by hotgoblin » Sat Sep 17, 2011 10:41 am
- 3 Replies
- 2877 Views
- Last post by Billy Rhomboid
Sun Sep 18, 2011 5:07 pm
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- packing up your products...
by mrphilips » Thu May 12, 2011 8:50 pm
- 11 Replies
- 6152 Views
- Last post by mrphilips
Sat Sep 10, 2011 3:38 am
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- am i alone on this?
by the chorizo kid » Tue Aug 30, 2011 4:54 am
- 6 Replies
- 3825 Views
- Last post by the chorizo kid
Sat Sep 03, 2011 1:35 pm
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- Hot smoking vs cold smoking
by tommix » Mon Aug 29, 2011 3:52 pm
- 4 Replies
- 5256 Views
- Last post by tommix
Tue Aug 30, 2011 1:06 pm
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- Hot boning?
by grisell » Sun Mar 13, 2011 3:49 pm
- 1 Replies
- 2094 Views
- Last post by casualties_army40
Wed Aug 24, 2011 12:34 pm
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- Can you cure meat for too long?
by casualties_army40 » Mon Aug 08, 2011 10:45 am
- 4 Replies
- 3232 Views
- Last post by wheels
Mon Aug 08, 2011 3:48 pm
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- A few new projects: Prosciutto, Pancetta, Guanciale
by grisell » Sat Dec 18, 2010 3:25 pm
- 87 Replies
- 45984 Views
- Last post by wheels
Mon Aug 08, 2011 3:11 pm
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- Chorizo storage
by kevster » Sun Aug 07, 2011 11:46 am
- 5 Replies
- 4271 Views
- Last post by grisell
Sun Aug 07, 2011 2:34 pm
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- Cure reduction for fat content
by DanMcG » Sat Jul 30, 2011 9:59 am
- 4 Replies
- 2882 Views
- Last post by captain wassname
Sat Jul 30, 2011 10:46 pm
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- Collagen, cheese cloth and wraps for curing meat
by kevster » Thu Jul 28, 2011 2:18 pm
- 7 Replies
- 8718 Views
- Last post by wheels
Sat Jul 30, 2011 3:01 pm
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