Air dried cured Meat Techniques
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- white mould on pancetta
by Coldcure » Sun Feb 23, 2014 9:31 am
- 2 Replies
- 3053 Views
- Last post by quietwatersfarm
Mon Feb 24, 2014 10:07 am
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- Importance of air circulation?
by ericrice » Wed Feb 19, 2014 1:27 pm
- 1 Replies
- 2623 Views
- Last post by wheels
Wed Feb 19, 2014 3:51 pm
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- Do you need to put whole muscle in a casing
by gnjk » Sun Feb 02, 2014 12:59 pm
- 3 Replies
- 4021 Views
- Last post by herjac
Thu Feb 06, 2014 7:19 pm
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- Case hardening
by gnjk » Wed Feb 05, 2014 9:21 pm
- 1 Replies
- 2576 Views
- Last post by johngaltsmotor
Thu Feb 06, 2014 5:11 pm
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- has anyone seen this?
by Dryamilehi » Tue Feb 04, 2014 11:10 pm
- 2 Replies
- 3207 Views
- Last post by Kizer
Wed Feb 05, 2014 2:15 am
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- Modernizing older salami recipes
by DougS » Sat Feb 01, 2014 5:10 pm
- 11 Replies
- 8109 Views
- Last post by ericrice
Tue Feb 04, 2014 12:43 am
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- Slow Weight Loss
by ericrice » Thu Jan 30, 2014 10:28 pm
- 3 Replies
- 3686 Views
- Last post by ericrice
Mon Feb 03, 2014 5:41 pm
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- Whey as a salami starter culture
by gnjk » Sun Feb 02, 2014 1:06 pm
- 0 Replies
- 3014 Views
- Last post by gnjk
Sun Feb 02, 2014 1:06 pm
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- Freezing bacon
by Coldcure » Sat Feb 01, 2014 2:03 pm
- 3 Replies
- 3712 Views
- Last post by Coldcure
Sun Feb 02, 2014 10:20 am
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- WH8040 Humidity Controller Wiring Help
by ehassert » Tue Jan 28, 2014 1:20 am
- 2 Replies
- 6161 Views
- Last post by javu
Wed Jan 29, 2014 5:37 pm
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- Starter Cultures F-LC or T-SPX
by Kizer » Sun Jan 26, 2014 12:49 am
- 2 Replies
- 3416 Views
- Last post by Kizer
Sun Jan 26, 2014 5:29 pm
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- To ferment or not to ferment
by Dryamilehi » Sun Jan 19, 2014 12:51 am
- 5 Replies
- 4738 Views
- Last post by ericrice
Tue Jan 21, 2014 1:01 am
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- What to do with curing products when incubating/fermenting
by Jackfrost80 » Fri Jan 17, 2014 4:13 am
- 1 Replies
- 2761 Views
- Last post by NCPaul
Fri Jan 17, 2014 12:24 pm
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- Controlling Humidity in a larger Space
by ericrice » Mon Dec 30, 2013 4:26 pm
- 3 Replies
- 4143 Views
- Last post by ericrice
Thu Jan 16, 2014 11:27 pm
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- New guy building a curing chamber
by pahunter » Mon Dec 02, 2013 3:26 am
- 6 Replies
- 6175 Views
- Last post by stborgke
Sun Jan 12, 2014 7:37 pm
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- Prosciutto no. 2
by grisell » Fri Apr 02, 2010 1:43 am
- 61 Replies
- 51770 Views
- Last post by Moski
Fri Jan 03, 2014 2:43 am
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- Humidity During Fermentation
by Jackfrost80 » Mon Dec 30, 2013 2:24 am
- 3 Replies
- 3941 Views
- Last post by NCPaul
Tue Dec 31, 2013 1:58 pm
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- Botulism Test?
by Dingo » Thu Dec 26, 2013 6:54 pm
- 0 Replies
- 2837 Views
- Last post by Dingo
Thu Dec 26, 2013 6:54 pm
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- Bacon to Ham cure?
by ped » Wed Dec 11, 2013 12:37 pm
- 12 Replies
- 8471 Views
- Last post by ped
Fri Dec 20, 2013 11:11 am
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- Starter culture sell by?
by ped » Sat Jun 08, 2013 11:56 am
- 4 Replies
- 4610 Views
- Last post by NCPaul
Thu Dec 19, 2013 11:05 am
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- Salami/Chorizo weight loss distribution
by ped » Sun Jun 23, 2013 5:40 pm
- 5 Replies
- 5266 Views
- Last post by ozzy
Thu Dec 19, 2013 6:03 am
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- making guanciale
by chefcheryl » Mon Dec 02, 2013 3:21 am
- 3 Replies
- 4579 Views
- Last post by wheels
Sun Dec 15, 2013 2:10 pm
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- 01/01/2014, incandescent bulbs phase out in US
by vagreys » Sat Dec 14, 2013 10:17 am
- 5 Replies
- 5756 Views
- Last post by RodinBangkok
Sun Dec 15, 2013 1:14 am
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- Salami Questions
by ComradeQ » Sun Apr 07, 2013 12:04 am
- 23 Replies
- 19749 Views
- Last post by herjac
Tue Dec 10, 2013 7:22 pm
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- Problem with Ruhlman/Polcyn Cure
by thaisausage » Mon Dec 09, 2013 4:02 am
- 8 Replies
- 6864 Views
- Last post by wheels
Tue Dec 10, 2013 2:11 pm
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- Casing hard to peel off
by tommix » Wed Nov 27, 2013 11:46 pm
- 5 Replies
- 4578 Views
- Last post by ericrice
Tue Dec 03, 2013 1:02 pm
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- Dried Italian Sausage
by MarkD51 » Sun Dec 01, 2013 11:42 pm
- 2 Replies
- 2988 Views
- Last post by crustyo44
Mon Dec 02, 2013 6:52 pm
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- rinsing after curing
by cashmkr2001 » Mon Nov 25, 2013 11:42 am
- 2 Replies
- 3212 Views
- Last post by cashmkr2001
Fri Nov 29, 2013 11:54 am
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- What color have the cure#1?
by GiannisK » Wed Nov 20, 2013 5:19 am
- 3 Replies
- 3329 Views
- Last post by GiannisK
Sat Nov 23, 2013 12:25 pm
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- Cool Mist Humidifier
by ericrice » Thu Nov 21, 2013 7:32 pm
- 1 Replies
- 2530 Views
- Last post by Dingo
Thu Nov 21, 2013 11:38 pm
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- Salami Fermentation Heat Source
by Stoat's Tail » Tue Nov 19, 2013 8:20 pm
- 2 Replies
- 2989 Views
- Last post by Stoat's Tail
Thu Nov 21, 2013 7:23 pm
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- Duck prosciutto suspect mould
by jt196 » Mon Nov 18, 2013 8:02 pm
- 1 Replies
- 3002 Views
- Last post by BriCan
Tue Nov 19, 2013 4:57 am
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- Adding Humidity to a Cellar
by Chris Ritchie » Thu Nov 14, 2013 9:26 pm
- 7 Replies
- 5162 Views
- Last post by ericrice
Fri Nov 15, 2013 6:29 pm
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- About that time....
by ericrice » Fri Oct 25, 2013 4:08 pm
- 4 Replies
- 2980 Views
- Last post by ericrice
Mon Nov 11, 2013 1:20 pm
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- Duck Breast prosciutto
by ped » Sun Nov 03, 2013 12:49 pm
- 5 Replies
- 3855 Views
- Last post by ped
Wed Nov 06, 2013 5:26 pm
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- Waaay toooo salty...
by si.hyde » Mon Nov 04, 2013 7:30 pm
- 0 Replies
- 2339 Views
- Last post by si.hyde
Mon Nov 04, 2013 7:30 pm
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- Pickle Brine?
by Noman » Mon Oct 14, 2013 12:50 am
- 1 Replies
- 2422 Views
- Last post by yotmon
Tue Oct 15, 2013 10:07 pm
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- equilibrium brining: why won't it work?
by cashmkr2001 » Fri Sep 27, 2013 12:10 pm
- 9 Replies
- 9092 Views
- Last post by cashmkr2001
Fri Oct 11, 2013 10:20 am
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- Capocollo drying speed
by ped » Sun Oct 06, 2013 10:10 am
- 2 Replies
- 3156 Views
- Last post by ped
Mon Oct 07, 2013 8:11 am
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- Alternatives to 'meat glue'
by Ces » Fri Oct 04, 2013 3:27 am
- 4 Replies
- 9345 Views
- Last post by Ces
Sat Oct 05, 2013 12:01 am
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- help! salami casing dry....
by PieterS » Tue Sep 24, 2013 9:44 am
- 3 Replies
- 3824 Views
- Last post by Wunderdave
Thu Sep 26, 2013 5:24 pm
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- Air drying after smoking
by john128 » Tue Sep 17, 2013 1:25 pm
- 1 Replies
- 2337 Views
- Last post by johngaltsmotor
Wed Sep 18, 2013 4:24 pm
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- PH is not dropping
by Tvb » Sun Sep 08, 2013 8:14 am
- 4 Replies
- 3614 Views
- Last post by Tvb
Sun Sep 15, 2013 12:21 pm
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- Dry cured Ayrshire bacon
by BriCan » Mon Sep 09, 2013 5:00 pm
- 8 Replies
- 6860 Views
- Last post by BriCan
Sun Sep 15, 2013 8:45 am
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- The start of something new
by BriCan » Sat Sep 14, 2013 4:09 am
- 5 Replies
- 4258 Views
- Last post by Thewitt
Sun Sep 15, 2013 7:29 am
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- Couple newbie questions
by Quick99 » Sat Aug 24, 2013 4:02 pm
- 5 Replies
- 3909 Views
- Last post by johngaltsmotor
Fri Aug 30, 2013 5:03 pm
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- Different salt percentages in the Cured Meat FAQs?
by EnriqueB » Tue Aug 13, 2013 7:45 am
- 2 Replies
- 2707 Views
- Last post by EnriqueB
Wed Aug 14, 2013 6:58 am
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- Curing a Pork Tenderloin
by ped » Sun Jun 23, 2013 5:44 pm
- 11 Replies
- 7460 Views
- Last post by ped
Mon Aug 12, 2013 7:09 am
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- First Efforts
by Noman » Sun Aug 11, 2013 2:36 am
- 2 Replies
- 2748 Views
- Last post by Noman
Mon Aug 12, 2013 1:41 am
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- I'm a little embarrassed to ask but?
by ped » Tue Jun 25, 2013 5:22 pm
- 11 Replies
- 7538 Views
- Last post by quietwatersfarm
Fri Aug 02, 2013 5:31 pm
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