Dry Cured Meats and Sausages

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  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38
    28 Replies
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    Last post by DevoUser avatar
    Thu May 04, 2023 20:41
  • Bio Cultures by Chr. Hansen
    by Chuckwagon » Thu Apr 15, 2010 07:53
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    Last post by jym571
    Mon Sep 05, 2022 17:24
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  • Project "P" (Pepperoni)
    by Rand » Sat Jun 04, 2011 18:32
    68 Replies
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    Last post by redzedUser avatar
    Wed Dec 13, 2017 04:23
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
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    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Project "A"
    by Chuckwagon » Wed Jun 08, 2011 08:10
    292 Replies
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    Last post by ChuckwagonUser avatar
    Fri Jun 29, 2012 10:12
  • Cremona Parmigiana and Finocchiona
    by michi » Mon Feb 19, 2024 01:45
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    Last post by ButterbeanUser avatar
    Tue Mar 05, 2024 21:56
  • Cervelat - One rendition
    by Butterbean » Mon Jan 15, 2024 17:42
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    Last post by michiUser avatar
    Tue Jan 16, 2024 05:05
  • Lonzino & Breasola
    by Devo » Sat Jun 03, 2023 20:32
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    Last post by kaizmoto1489User avatar
    Wed Oct 25, 2023 03:23
  • Frankfurts - never again
    by snagman » Fri May 26, 2023 09:50
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    Last post by jym571
    Tue Sep 19, 2023 16:42
  • Fermentation in plastic containers
    by salami dom » Wed Jun 28, 2023 23:36
    3 Replies
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    Last post by jcfloridaUser avatar
    Fri Jun 30, 2023 04:00
  • Salame Calabrese with Cannabis
    by redzed » Sat Mar 13, 2021 20:51
    7 Replies
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    Last post by DevoUser avatar
    Sat Jun 03, 2023 20:20
  • Newbee with some questions
    by Stinnerfest » Sat Feb 11, 2023 18:03
    9 Replies
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    Last post by Indaswamp
    Tue May 16, 2023 02:44
  • Starter Cultures - New member
    by JP85 » Thu Apr 27, 2023 22:18
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    Fri May 12, 2023 16:27
  • Case hardening in a dry ager - air flow control
    by Itay » Mon Apr 03, 2023 10:41
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    Last post by DevoUser avatar
    Tue Apr 04, 2023 15:58
  • Growth While Fermenting
    by Mencer » Mon Mar 06, 2023 07:51
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    Last post by Indaswamp
    Fri Mar 31, 2023 02:59
  • Spianata Romana
    by redzed » Mon Aug 10, 2015 06:22
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    Last post by redzedUser avatar
    Thu Mar 30, 2023 04:42
  • Sopprasota Round II
    by Bentley Meredith » Sun Feb 05, 2023 22:43
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    Last post by DevoUser avatar
    Sun Mar 26, 2023 19:02
  • Pitina Salami Concerns
    by Links » Wed Mar 01, 2023 04:29
    0 Replies
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    Last post by Links
    Wed Mar 01, 2023 04:29
  • Starter culture Yes or No
    by jens49 » Sun Jan 29, 2023 13:12
    11 Replies
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    Last post by jens49
    Mon Feb 27, 2023 16:49
  • Venison Landjaeger
    by fatboyz » Sat Dec 04, 2021 16:33
    7 Replies
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    Last post by redzedUser avatar
    Mon Jan 23, 2023 08:00
  • pH drops and rises during! fermentation
    by Norbi » Fri Nov 25, 2022 20:38
    1 Replies
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    Last post by Indaswamp
    Thu Dec 01, 2022 05:48
  • Dried Fruits
    by STICKSTRING » Mon Oct 17, 2022 05:32
    4 Replies
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    Last post by STICKSTRING
    Sat Oct 22, 2022 02:47
  • Dextrose, Fermentation and pH drop
    by Indaswamp » Thu Sep 29, 2022 02:28
    3 Replies
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    Last post by Indaswamp
    Tue Oct 04, 2022 02:58
  • Suffolk Black Ham
    by Torrens Title » Mon Aug 22, 2022 07:28
    4 Replies
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    Last post by Torrens Title
    Wed Sep 28, 2022 06:04
  • Beginner results in pictures
    by Freelance » Mon Mar 28, 2022 20:59
    7 Replies
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    Last post by Indaswamp
    Sun Sep 18, 2022 15:59
  • Darker - Similar Seasonings
    by STICKSTRING » Sat Sep 10, 2022 19:37
    0 Replies
    10950 Views
    Last post by STICKSTRING
    Sat Sep 10, 2022 19:37
  • Fast fermentation with T-SPX
    by fullysideways » Mon Sep 05, 2022 19:21
    11 Replies
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    Last post by Indaswamp
    Sat Sep 10, 2022 02:20
  • Air speed for drying
    by Fishhead » Sat Jan 07, 2017 01:53
    20 Replies
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    Last post by Indaswamp
    Thu Sep 08, 2022 19:21
  • Too high temperature during fermentation
    by Norbi » Wed Jul 27, 2022 09:54
    7 Replies
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    Last post by Bob KUser avatar
    Tue Aug 23, 2022 15:38
  • Salami Polskie - Polish Salami
    by redzed » Wed May 04, 2022 07:15
    9 Replies
    6070 Views
    Last post by fordtruckbeast
    Sat Aug 06, 2022 11:51
  • Smoked Salami pH question
    by fullysideways » Tue Jun 28, 2022 00:00
    14 Replies
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    Last post by fullysideways
    Tue Jul 12, 2022 23:12
  • Chamber questions
    by Saltedtyme30 » Sat Jul 02, 2022 20:56
    2 Replies
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    Last post by StefanSUser avatar
    Fri Jul 08, 2022 02:17
  • Orange and Fennel Salami
    by redzed » Mon Sep 28, 2015 06:57
    31 Replies
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    Last post by redzedUser avatar
    Thu May 12, 2022 14:52
  • Fermentation hot spots
    by Norbi » Sun Mar 20, 2022 00:45
    7 Replies
    3274 Views
    Last post by Norbi
    Wed May 04, 2022 13:20
  • Too low pH after stuffing before fermentation
    by Norbi » Sat Feb 26, 2022 09:41
    17 Replies
    5865 Views
    Last post by Norbi
    Wed May 04, 2022 13:14
  • Cure #2 with different percent of sodium nitrate
    by Winterchrome » Mon Dec 09, 2019 04:45
    16 Replies
    8916 Views
    Last post by fordtruckbeast
    Sat Apr 30, 2022 18:24
  • Pre curing meat
    by Leesel » Thu Apr 21, 2022 10:03
    4 Replies
    5244 Views
    Last post by Bob KUser avatar
    Mon Apr 25, 2022 12:37
  • Rosette de Lyon
    by redzed » Mon Aug 21, 2017 05:10
    10 Replies
    7408 Views
    Last post by redzedUser avatar
    Wed Apr 20, 2022 04:38
  • Schornsteinfeger Salami – Chimney Sweep Salami
    by redzed » Thu Jan 20, 2022 04:02
    7 Replies
    3560 Views
    Last post by fordtruckbeast
    Sun Apr 17, 2022 20:41
  • Filetto baciato
    by EAnna » Sat Jul 17, 2021 21:40
    12 Replies
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    Last post by EAnnaUser avatar
    Mon Mar 21, 2022 12:41
  • Freezing cold smoked products
    by cmunson3 » Fri Mar 04, 2022 06:20
    1 Replies
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    Last post by redzedUser avatar
    Fri Mar 04, 2022 07:05
  • Failed Ferment
    by biggame » Thu Feb 10, 2022 04:55
    2 Replies
    2280 Views
    Last post by biggame
    Mon Feb 14, 2022 04:24
  • Returning an opened Salami to Curing chamber
    by IanW » Thu Feb 03, 2022 12:51
    3 Replies
    2460 Views
    Last post by redzedUser avatar
    Sat Feb 05, 2022 18:53
  • Venison Genoa is ready
    by fatboyz » Sat Jan 29, 2022 16:47
    4 Replies
    2662 Views
    Last post by fatboyz
    Tue Feb 01, 2022 02:56
  • Process for Saucisson au Camembert
    by biggame » Mon Nov 22, 2021 07:52
    5 Replies
    3183 Views
    Last post by biggame
    Fri Dec 17, 2021 07:43
  • The new chamber is full and working great.
    by fatboyz » Thu Dec 09, 2021 15:50
    7 Replies
    3128 Views
    Last post by fatboyz
    Mon Dec 13, 2021 20:28
  • Another mold question
    by ants337 » Mon Nov 15, 2021 13:06
    2 Replies
    2442 Views
    Last post by StefanSUser avatar
    Mon Nov 15, 2021 20:22
  • Store lonzino properly
    by georgecorbett » Mon Oct 25, 2021 03:36
    1 Replies
    2281 Views
    Last post by redzedUser avatar
    Sat Oct 30, 2021 15:43
  • Adding a Pepper coating to Saucision Sec
    by Links » Sun Oct 10, 2021 17:46
    5 Replies
    3601 Views
    Last post by redzedUser avatar
    Fri Oct 15, 2021 15:39
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    by cajuneric » Fri Nov 08, 2019 00:15
    22 Replies
    17073 Views
    Last post by Indaswamp
    Thu Sep 30, 2021 01:55
  • Open to recipes to clear my back log
    by Leesel » Sun Sep 26, 2021 17:16
    2 Replies
    2346 Views
    Last post by Leesel
    Sun Sep 26, 2021 19:10
  • sinewy coppa
    by Lorenzoid » Thu Aug 12, 2021 16:35
    9 Replies
    4180 Views
    Last post by Lorenzoid
    Sat Sep 04, 2021 19:38
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