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Threads 1 to 20 of 479

Forum: Charcuterie

Discuss the art of salting, smoking & curing sausage, bacon, ham and more.

  1. Sticky Thread Sticky: Bacon made easy

    Started by Bob Correll, 06-03-2011 04:31 PM
    27 Pages
    1 2 3 ... 27
    • Replies: 269
    • Views: 37,516
    Yesterday, 12:10 PM Go to last post
  2. Sticky Thread Sticky: Sausage Making for Beginners: e-Course + PDF

    Started by Chris Allingham, 11-21-2013 05:52 PM
    2 Pages
    1 2
    • Replies: 15
    • Views: 2,484
    03-23-2014, 04:36 PM Go to last post
    • Replies: 1
    • Views: 1,426
    03-20-2013, 12:53 PM Go to last post
  3. Sticky Thread Sticky: Universal Cure Calculator

    Started by Chris Allingham, 09-21-2012 10:13 PM
    • Replies: 7
    • Views: 3,580
    09-24-2012, 08:49 PM Go to last post
  1. Making back bacon

    Started by Len Dennis, Yesterday 08:08 PM
    • Replies: 0
    • Views: 26
    Yesterday, 08:08 PM Go to last post
  2. SWMBO ordered me a half pork belly!

    Started by Dwain Pannell, 07-08-2014 05:18 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 2,037
    07-20-2014, 07:19 PM Go to last post
  3. Smoked Polish Kielbasa

    Started by Dwain Pannell, 07-12-2014 06:23 PM
    • Replies: 7
    • Views: 887
    07-17-2014, 02:43 PM Go to last post
  4. All Beef Hot Dog Recipe?

    Started by Clint, 04-15-2014 06:09 AM
    • Replies: 5
    • Views: 937
    07-14-2014, 05:06 PM Go to last post
  5. Three Questions for Bacon Makin'

    Started by Steve_A (Tatoosh), 05-24-2014 08:13 PM
    • Replies: 7
    • Views: 5,789
    07-10-2014, 07:49 AM Go to last post
  6. Corned Beef Color

    Started by Darren C., 03-15-2014 08:43 AM
    • Replies: 6
    • Views: 5,267
    07-04-2014, 07:54 PM Go to last post
  7. 145ºF for 16 Hours - Double Diffuser

    Started by Shawn W, 07-01-2014 02:18 PM
    • Replies: 9
    • Views: 2,327
    07-04-2014, 05:07 AM Go to last post
  8. Kielbasa

    Started by Dwain Pannell, 06-22-2014 10:53 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 2,414
    06-28-2014, 10:18 PM Go to last post
    • Replies: 0
    • Views: 374
    06-21-2014, 08:37 PM Go to last post
  9. Hog casings

    Started by John Boehm, 03-09-2014 02:45 PM
    • Replies: 9
    • Views: 3,307
    05-30-2014, 12:17 PM Go to last post
  10. My first time making sausage

    Started by tjkoko, 03-29-2014 10:41 AM
    2 Pages
    1 2
    • Replies: 17
    • Views: 2,784
    05-30-2014, 12:04 PM Go to last post
  11. Quick Sausage Making Questions

    Started by Stone, 05-25-2014 08:03 AM
    • Replies: 7
    • Views: 1,140
    05-28-2014, 07:54 AM Go to last post
  12. Bacon Saltiness Questions

    Started by JSchlegelmilch, 04-19-2014 06:30 AM
    • Replies: 4
    • Views: 540
    05-24-2014, 07:56 PM Go to last post
    • Replies: 3
    • Views: 638
    05-23-2014, 07:01 PM Go to last post
  13. Breaking Down a Pork Butt (buckboard bacon update)

    Started by j biesinger, 01-22-2012 05:49 AM
    5 Pages
    1 2 3 ... 5
    • Replies: 48
    • Views: 3,964
    04-25-2014, 09:52 PM Go to last post
  14. Turkey Bacon

    Started by Chris Lynch, 02-04-2014 02:33 PM
    • Replies: 4
    • Views: 523
    04-20-2014, 03:25 PM Go to last post
  15. My first sausage attempt

    Started by John Boehm, 04-02-2014 03:04 PM
    • Replies: 3
    • Views: 366
    04-03-2014, 12:59 PM Go to last post
  16. Morton's TQ Beef Salami

    Started by Dwain Pannell, 03-31-2014 05:47 PM
    • Replies: 7
    • Views: 531
    04-01-2014, 05:42 PM Go to last post
  17. Prague Powder 5-200

    Started by Sam Borys, 03-25-2014 02:26 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 667
    04-01-2014, 06:31 AM Go to last post
  18. First Time Sausage Maker

    Started by IanBeard, 03-28-2014 07:00 AM
    • Replies: 6
    • Views: 384
    03-28-2014, 09:40 AM Go to last post

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