Air dried cured Meat Techniques
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- Proscuitto
by ped » Fri Jan 18, 2013 3:08 pm
- 8 Replies
- 4728 Views
- Last post by wheels
Mon Jan 21, 2013 4:06 pm
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- Cure #1
by ped » Fri Jan 18, 2013 4:50 pm
- 3 Replies
- 2786 Views
- Last post by wheels
Fri Jan 18, 2013 7:17 pm
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- Traditional Sopressata Making
by ericrice » Thu Sep 20, 2012 3:04 pm
- 15 Replies
- 25904 Views
- Last post by warston
Fri Jan 18, 2013 3:58 pm
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- Bactoferm Products
by Noman » Tue Jan 15, 2013 3:57 am
- 4 Replies
- 3438 Views
- Last post by Noman
Wed Jan 16, 2013 3:07 am
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- humidity controller ?
by slider » Fri Jul 20, 2012 1:55 pm
- 28 Replies
- 19225 Views
- Last post by crustyo44
Tue Jan 08, 2013 7:56 pm
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- Size of Grind
by ericrice » Mon Jan 07, 2013 8:08 pm
- 2 Replies
- 2347 Views
- Last post by ericrice
Tue Jan 08, 2013 1:00 pm
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- Making adjustments to a Bacon cure ?
by sundodger » Sat Jan 05, 2013 2:15 pm
- 3 Replies
- 3344 Views
- Last post by sundodger
Sun Jan 06, 2013 3:40 pm
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- Smoked prosciutto: advice needed
by viking » Sat Jan 05, 2013 1:34 pm
- 2 Replies
- 3001 Views
- Last post by viking
Sat Jan 05, 2013 9:46 pm
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- Cheaper alternative to fermento?
by Polack » Wed Dec 26, 2012 11:28 pm
- 18 Replies
- 15221 Views
- Last post by crustyo44
Tue Jan 01, 2013 2:34 am
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- Reactions to mould 600?
by Chainsaw13 » Mon Dec 24, 2012 8:01 pm
- 2 Replies
- 2351 Views
- Last post by Chainsaw13
Thu Dec 27, 2012 9:34 pm
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- need some advice please
by the chorizo kid » Tue Dec 18, 2012 3:08 pm
- 5 Replies
- 3886 Views
- Last post by the chorizo kid
Sat Dec 22, 2012 12:49 pm
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- Collagen Casings
by ericrice » Tue Dec 18, 2012 6:42 pm
- 10 Replies
- 8471 Views
- Last post by ericrice
Fri Dec 21, 2012 1:29 pm
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- Mould on bacon
by DeeK » Mon Dec 17, 2012 7:56 am
- 10 Replies
- 10341 Views
- Last post by DeeK
Fri Dec 21, 2012 11:49 am
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- Is it possible to make Prosciutto in a tropical country?
by lynette_xoxo » Sat Dec 15, 2012 2:02 pm
- 2 Replies
- 2914 Views
- Last post by crustyo44
Sun Dec 16, 2012 7:18 pm
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- How to heat a curing chamber?
by JerBear » Sat Nov 24, 2012 6:00 am
- 17 Replies
- 17595 Views
- Last post by krusty
Tue Dec 11, 2012 5:09 am
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- Brine injection pork leg with vacuum packing
by LouisJ » Mon Dec 03, 2012 7:20 pm
- 9 Replies
- 7515 Views
- Last post by LouisJ
Fri Dec 07, 2012 10:02 am
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- Need some help with curing - I'm new to this.
by CaptainSEO » Wed Nov 14, 2012 4:13 pm
- 10 Replies
- 5905 Views
- Last post by CaptainSEO
Tue Dec 04, 2012 5:47 pm
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- I've used Cure2 instead of Cure1
by Longside75 » Fri Nov 30, 2012 9:12 pm
- 4 Replies
- 3671 Views
- Last post by vagreys
Sat Dec 01, 2012 6:54 am
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- Franken-Bacon (experiments in pork belly curing)
by JerBear » Fri Oct 26, 2012 4:43 am
- 25 Replies
- 14053 Views
- Last post by JerBear
Wed Nov 28, 2012 4:33 pm
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- Newbie Salami / Fermentation Question.
by dbaggs » Fri Sep 28, 2012 2:37 pm
- 7 Replies
- 6764 Views
- Last post by larry
Wed Nov 28, 2012 4:03 pm
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- Salami de Lyon
by Dingo » Sat Nov 24, 2012 4:02 pm
- 6 Replies
- 4475 Views
- Last post by Wunderdave
Mon Nov 26, 2012 4:59 pm
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- Culatelli are GO!
by Billy Rhomboid » Sun Mar 27, 2011 11:07 pm
- 2 Replies
- 3311 Views
- Last post by Billy Rhomboid
Fri Nov 23, 2012 12:25 pm
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- Basic Question - Use By Date
by meat4mark » Thu Nov 22, 2012 4:03 pm
- 2 Replies
- 2481 Views
- Last post by meat4mark
Fri Nov 23, 2012 10:00 am
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- Dry curing bacon salt
by Frosty615 » Sun Nov 04, 2012 5:52 pm
- 17 Replies
- 11571 Views
- Last post by Frosty615
Mon Nov 19, 2012 9:43 am
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- Collagen Casings with Coppa
by ericrice » Mon Nov 05, 2012 2:55 pm
- 4 Replies
- 5771 Views
- Last post by ericrice
Thu Nov 15, 2012 1:28 pm
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- gray mold on my prosciutto
by rangerbw3 » Wed Nov 14, 2012 2:21 am
- 0 Replies
- 2332 Views
- Last post by rangerbw3
Wed Nov 14, 2012 2:21 am
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- hairy white mold on sopprasotta
by Edd » Tue Nov 13, 2012 2:00 pm
- 2 Replies
- 2669 Views
- Last post by Edd
Tue Nov 13, 2012 5:13 pm
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- is this good or bad mold ???
by fandtm666 » Sun Nov 04, 2012 11:49 pm
- 7 Replies
- 4506 Views
- Last post by NCPaul
Tue Nov 06, 2012 10:49 pm
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- White fish cure
by Cowpoker » Mon Nov 05, 2012 1:40 pm
- 3 Replies
- 2912 Views
- Last post by Cowpoker
Mon Nov 05, 2012 7:56 pm
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- Cultivated mould in humidifier
by Lazyninja2005 » Wed Oct 31, 2012 1:19 pm
- 4 Replies
- 3175 Views
- Last post by Wunderdave
Thu Nov 01, 2012 4:28 pm
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- Bacon Question
by ericrice » Tue Oct 30, 2012 2:05 pm
- 4 Replies
- 3247 Views
- Last post by ericrice
Tue Oct 30, 2012 7:21 pm
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- Curing Pork Loin, plz help
by warston » Sun Oct 14, 2012 4:34 pm
- 36 Replies
- 17039 Views
- Last post by warston
Mon Oct 29, 2012 5:09 am
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- My fist batch of Lomo, pancetta & Coppa 2nd batch of ham
by P38IRL » Thu Oct 25, 2012 12:02 am
- 4 Replies
- 3392 Views
- Last post by JerBear
Sun Oct 28, 2012 2:35 am
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- Substitute for ascorbic acid
by gsevelle » Fri Oct 26, 2012 3:04 am
- 1 Replies
- 1945 Views
- Last post by crustyo44
Fri Oct 26, 2012 7:44 am
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- Sodium Nitrite
by senorkevin » Tue Sep 25, 2012 9:56 pm
- 26 Replies
- 11063 Views
- Last post by DiyBacon
Thu Oct 25, 2012 3:32 am
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- salami with pepper coating how is coating applied
by hotgoblin » Mon Sep 24, 2012 5:27 pm
- 16 Replies
- 20350 Views
- Last post by hotgoblin
Wed Oct 24, 2012 7:25 pm
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- Pre Cut Pork Belly Pieces
by ericrice » Wed Oct 24, 2012 4:29 pm
- 4 Replies
- 2776 Views
- Last post by Oddwookiee
Wed Oct 24, 2012 7:14 pm
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- Fermentation chamber in the city
by gsevelle » Sun Oct 21, 2012 4:11 pm
- 7 Replies
- 4814 Views
- Last post by gsevelle
Mon Oct 22, 2012 10:57 pm
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- cold smoking setup feedback
by johngaltsmotor » Thu Oct 18, 2012 1:48 pm
- 4 Replies
- 2897 Views
- Last post by wheels
Mon Oct 22, 2012 3:20 pm
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- New to the forum and built a curing fridge and chamber
by P38IRL » Fri Oct 19, 2012 10:22 pm
- 2 Replies
- 2643 Views
- Last post by wheels
Sat Oct 20, 2012 3:20 pm
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- Another Bacon Question
by JerBear » Tue Oct 16, 2012 5:12 am
- 22 Replies
- 10828 Views
- Last post by JerBear
Sat Oct 20, 2012 12:15 am
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- First dry cured salami.. some case hardening but is it safe
by dbaggs » Sat Oct 06, 2012 3:10 pm
- 7 Replies
- 4139 Views
- Last post by crustyo44
Tue Oct 16, 2012 5:14 am
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- Curing liver
by DanMcG » Sun Oct 14, 2012 9:31 am
- 1 Replies
- 1741 Views
- Last post by NCPaul
Sun Oct 14, 2012 9:47 am
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- Do you pH test?
by JerBear » Wed Oct 10, 2012 5:38 am
- 2 Replies
- 1901 Views
- Last post by JerBear
Wed Oct 10, 2012 3:31 pm
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- Ageing pancetta concerns...
by JerBear » Thu Jun 28, 2012 9:08 pm
- 14 Replies
- 6499 Views
- Last post by JerBear
Wed Oct 10, 2012 1:29 pm
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- Fall is here again
by cryan1980 » Wed Sep 26, 2012 7:45 pm
- 8 Replies
- 3888 Views
- Last post by wheels
Mon Oct 08, 2012 7:47 pm
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- Great Video from Italy
by JerBear » Wed Oct 03, 2012 4:02 am
- 10 Replies
- 4765 Views
- Last post by BriCan
Fri Oct 05, 2012 9:48 am
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- Chamber thoughts needed
by cryan1980 » Sat Sep 29, 2012 12:04 pm
- 15 Replies
- 7380 Views
- Last post by cryan1980
Fri Oct 05, 2012 12:48 am
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- Salami
by Jon10 » Sat Jun 09, 2012 5:02 pm
- 3 Replies
- 2689 Views
- Last post by Kaiser Soze
Sun Sep 30, 2012 3:12 am
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- Recomendation using Bactoferm Mold-600
by gsevelle » Wed Sep 26, 2012 4:39 pm
- 2 Replies
- 6259 Views
- Last post by larry
Fri Sep 28, 2012 4:11 pm
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