Air dried cured Meat Techniques
-
- Dry cured(salted) or country style ham
by Talkin like a sausage » Wed May 06, 2009 5:02 pm
- 13 Replies
- 6813 Views
- Last post by This Little Piggy
Mon May 18, 2009 3:16 pm
-
- Hickory Smoke Powder
by johnfb » Thu Feb 19, 2009 7:59 am
- 14 Replies
- 7261 Views
- Last post by johnfb
Tue Apr 28, 2009 2:44 pm
-
- Prosciutto, Nectar from the Gods
by DangerDan » Sun Apr 12, 2009 4:52 pm
- 21 Replies
- 9893 Views
- Last post by Scotty2
Tue Apr 21, 2009 1:59 am
-
- Fermento
by Greyham » Mon Mar 30, 2009 6:28 pm
- 2 Replies
- 2288 Views
- Last post by wheels
Mon Mar 30, 2009 6:53 pm
-
- Wet cure and guidlines for back bacon
by Terefenko » Sat Mar 21, 2009 9:57 am
- 7 Replies
- 5589 Views
- Last post by wheels
Mon Mar 23, 2009 8:40 pm
-
- All dialed in
by DangerDan » Mon Jan 26, 2009 6:26 pm
- 21 Replies
- 21160 Views
- Last post by This Little Piggy
Mon Mar 09, 2009 3:46 pm
-
- Too much mould?
by DangerDan » Wed Feb 25, 2009 12:45 pm
- 4 Replies
- 3237 Views
- Last post by Iamarealbigdog
Mon Mar 02, 2009 6:17 pm
-
- Curing cooking Chorizo
by greatwhite » Wed Feb 18, 2009 1:17 pm
- 6 Replies
- 4229 Views
- Last post by greatwhite
Mon Feb 23, 2009 9:34 pm
-
- First time Hammer
by Flatbow » Mon Feb 23, 2009 1:09 pm
- 4 Replies
- 3634 Views
- Last post by wheels
Mon Feb 23, 2009 2:51 pm
-
- Making My First Brine without a premix
by GaryP » Sat Feb 21, 2009 12:51 am
- 3 Replies
- 3051 Views
- Last post by wheels
Sat Feb 21, 2009 7:27 pm
-
- OK to use previously frozen Elk meat for curing?
by mattwright » Tue Feb 17, 2009 6:09 pm
- 1 Replies
- 2427 Views
- Last post by vinner
Sat Feb 21, 2009 5:26 pm
-
- Bresaola grey-green Mold - vinegar wash? (pics attached)
by murphtron » Fri Feb 20, 2009 10:32 pm
- 2 Replies
- 4226 Views
- Last post by knightrider
Sat Feb 21, 2009 4:32 am
-
- M-EK-4 Users
by DangerDan » Wed Jan 07, 2009 3:13 pm
- 3 Replies
- 3323 Views
- Last post by DangerDan
Thu Feb 19, 2009 3:46 am
-
- cologen sucess at first attempt
by Greyham » Mon Feb 16, 2009 8:39 pm
- 9 Replies
- 5969 Views
- Last post by Big Guy
Wed Feb 18, 2009 1:12 pm
-
- Another Shady Breaola
by David Bauer » Thu Feb 05, 2009 12:01 am
- 16 Replies
- 11053 Views
- Last post by Iamarealbigdog
Tue Feb 10, 2009 5:22 pm
-
- Culatello Frustrations
by MCDJIM » Thu Jan 29, 2009 2:19 pm
- 11 Replies
- 6894 Views
- Last post by jasonmolinari
Tue Feb 10, 2009 12:33 pm
-
- Wet Spots...
by MCDJIM » Mon Feb 02, 2009 4:50 pm
- 3 Replies
- 2997 Views
- Last post by MCDJIM
Tue Feb 03, 2009 2:28 pm
-
- What to do with 25 Ducks...
by dgary » Thu Jan 29, 2009 1:41 am
- 7 Replies
- 5378 Views
- Last post by wheels
Fri Jan 30, 2009 12:44 am
-
- Duck proscuitto - ready after 3 weeks of hanging. OK to eat?
by mattwright » Wed Jan 28, 2009 7:14 pm
- 2 Replies
- 3119 Views
- Last post by vinner
Wed Jan 28, 2009 9:13 pm
-
- when is it ready
by oakley » Tue Jan 27, 2009 10:47 am
- 8 Replies
- 5194 Views
- Last post by oakley
Wed Jan 28, 2009 3:15 pm
-
- Questions on injecting
by johnfb » Sun Jan 25, 2009 2:57 pm
- 4 Replies
- 3633 Views
- Last post by johnfb
Sun Jan 25, 2009 4:02 pm
-
- to dry Chorizo
by hotgoblin » Wed Jan 14, 2009 5:29 pm
- 12 Replies
- 7528 Views
- Last post by hotgoblin
Sat Jan 24, 2009 4:24 pm
-
- Warning Signs & Smells
by schlafsack » Thu Jan 22, 2009 11:28 pm
- 2 Replies
- 3068 Views
- Last post by Hangin_Salami
Sat Jan 24, 2009 2:21 am
-
- Bacon ribs
by johnfb » Sun Jan 18, 2009 7:38 pm
- 6 Replies
- 4685 Views
- Last post by Heather
Mon Jan 19, 2009 1:36 pm
-
- A Hanging question
by wallie » Thu Jan 15, 2009 7:20 am
- 1 Replies
- 2446 Views
- Last post by wheels
Thu Jan 15, 2009 2:51 pm
-
- duck proscuitto not firming up?
by mattwright » Sun Jan 11, 2009 7:05 pm
- 3 Replies
- 3081 Views
- Last post by Ianinfrance
Tue Jan 13, 2009 11:57 pm
-
- Using a compact fridge to cure meat in?
by mattwright » Mon Dec 29, 2008 8:34 pm
- 11 Replies
- 10881 Views
- Last post by Iamarealbigdog
Mon Jan 12, 2009 1:33 pm
-
- Slicing Bacon issues (in particular streaky)
by Sojourn » Fri Dec 19, 2008 5:52 pm
- 13 Replies
- 7905 Views
- Last post by britincali
Sat Jan 10, 2009 3:34 am
-
- Initial Incubation Humidity
by Batman » Tue Sep 23, 2008 8:16 am
- 12 Replies
- 11827 Views
- Last post by wheels
Thu Jan 08, 2009 3:12 pm
-
- Humidity high
by wallie » Wed Dec 31, 2008 10:25 am
- 16 Replies
- 15059 Views
- Last post by saucisson
Wed Jan 07, 2009 4:25 pm
-
- Disaster recovery & the late use of cure #2.
by schlafsack » Fri Jan 02, 2009 3:47 pm
- 6 Replies
- 4666 Views
- Last post by schlafsack
Sat Jan 03, 2009 3:34 pm
-
- What a difference a day makes
by wallie » Sat Jan 03, 2009 2:34 pm
- 0 Replies
- 2010 Views
- Last post by wallie
Sat Jan 03, 2009 2:34 pm
-
- Air under the skin of cured sausages
by Sojourn » Wed Dec 10, 2008 1:46 pm
- 10 Replies
- 10999 Views
- Last post by This Little Piggy
Sat Jan 03, 2009 3:30 am
-
- Duck Proscuitto question
by mattwright » Mon Dec 29, 2008 7:31 pm
- 9 Replies
- 7553 Views
- Last post by Spuddy
Wed Dec 31, 2008 10:22 am
-
- Question about mold on Bresaola
by mattwright » Thu Dec 04, 2008 6:36 am
- 28 Replies
- 13523 Views
- Last post by Iamarealbigdog
Mon Dec 29, 2008 11:17 pm
-
- Question on brining and aging
by DangerDan » Sun Dec 28, 2008 4:18 pm
- 3 Replies
- 2206 Views
- Last post by wittdog
Sun Dec 28, 2008 5:25 pm
-
- Using To Much Salt Can Slow Down Fermentation???
by mg1 » Wed Dec 24, 2008 12:22 am
- 4 Replies
- 2860 Views
- Last post by This Little Piggy
Fri Dec 26, 2008 6:53 pm
-
- Air-Dried Sausage Questions
by wheels » Sun Nov 30, 2008 8:58 pm
- 19 Replies
- 12469 Views
- Last post by jasonmolinari
Wed Dec 24, 2008 5:32 pm
-
- Nipples!
by Sojourn » Sat Dec 13, 2008 5:00 pm
- 9 Replies
- 5028 Views
- Last post by Spuddy
Mon Dec 22, 2008 8:52 pm
-
- salami no white dusting
by hotgoblin » Sun Dec 21, 2008 7:19 pm
- 1 Replies
- 1763 Views
- Last post by saucisson
Sun Dec 21, 2008 7:58 pm
-
- Pancetta
by wallie » Tue Dec 09, 2008 6:59 am
- 12 Replies
- 5466 Views
- Last post by Spuddy
Thu Dec 11, 2008 9:46 pm
-
- Does The Smell Go Away?
by mg1 » Sat Dec 06, 2008 1:48 am
- 10 Replies
- 5018 Views
- Last post by Sojourn
Wed Dec 10, 2008 2:03 pm
-
- air movement required for Bresaola?
by mattwright » Tue Dec 09, 2008 7:54 pm
- 1 Replies
- 1704 Views
- Last post by Batman
Wed Dec 10, 2008 12:28 pm
-
- Temp. question
by mg1 » Sat Dec 06, 2008 11:00 pm
- 3 Replies
- 2269 Views
- Last post by wittdog
Tue Dec 09, 2008 2:20 pm
-
- Parma Ham Emergency
by Sojourn » Mon Dec 08, 2008 11:16 am
- 3 Replies
- 2300 Views
- Last post by Sojourn
Mon Dec 08, 2008 9:14 pm
-
- moulds and safety?
by Gurgeh » Tue Sep 16, 2008 9:29 pm
- 30 Replies
- 16137 Views
- Last post by wheels
Fri Dec 05, 2008 6:20 pm
-
- Shoulder Ham
by lemonD » Wed Nov 26, 2008 11:53 pm
- 8 Replies
- 4464 Views
- Last post by saucisson
Thu Dec 04, 2008 2:12 pm
-
- Parma Style Ham - Bone in or Bone Out?
by Sojourn » Tue Dec 02, 2008 3:19 pm
- 4 Replies
- 2956 Views
- Last post by Sojourn
Wed Dec 03, 2008 11:21 am
-
- Deer Prosciutto
by Flumes » Sat Nov 01, 2008 10:38 am
- 10 Replies
- 12984 Views
- Last post by wheels
Tue Dec 02, 2008 4:27 pm
-
- Parma Venison result
by ballibeg » Tue Nov 11, 2008 10:39 am
- 4 Replies
- 3981 Views
- Last post by Mike D
Mon Dec 01, 2008 1:02 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