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Threads 1 to 20 of 554

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 05:31 PM
    48 Pages
    1 2 3 ... 48
    • Replies: 475
    • Views: 119,215
    03-01-2017, 04:21 PM Go to last post
  2. Sticky Thread Sticky: Universal Cure Calculator

    Started by Chris Allingham, 09-21-2012 11:13 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 12,660
    08-12-2016, 11:04 AM Go to last post
  3. Sticky Thread Sticky: Sausage Making for Beginners: e-Course + PDF

    Started by Chris Allingham, 11-21-2013 06:52 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 10,938
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 5,730
    03-20-2013, 01:53 PM Go to last post
  1. Slicing bacon at 2000 rpm

    Started by Chris Allingham, 03-16-2017 10:30 PM
    • Replies: 6
    • Views: 221
    03-22-2017, 05:15 PM Go to last post
    • Replies: 5
    • Views: 253
    03-13-2017, 01:11 PM Go to last post
  2. How Long Can I Cure Pork Belly For Bacon?

    Started by Phil Perrin, 07-17-2016 02:12 PM
    • Replies: 6
    • Views: 1,298
    03-08-2017, 10:42 AM Go to last post
  3. 1st attempt @ bacon- not good

    Started by Lewis B, 02-09-2017 10:44 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 526
    02-17-2017, 08:51 AM Go to last post
  4. Question on curing pork belly

    Started by Lewis B, 02-05-2017 08:43 AM
    • Replies: 2
    • Views: 216
    02-05-2017, 11:48 AM Go to last post
  5. Cure #1 quantities vary per chef/butcher/Pit Master

    Started by Len Dennis, 01-29-2017 02:20 PM
    2 Pages
    1 2
    • Replies: 17
    • Views: 474
    02-05-2017, 10:54 AM Go to last post
  6. Uh oh...

    Started by JimK, 02-01-2017 08:11 AM
    • Replies: 6
    • Views: 331
    02-04-2017, 09:32 AM Go to last post
    • Replies: 6
    • Views: 1,454
    12-24-2016, 12:43 PM Go to last post
  7. Wash/soak post cure for bacon

    Started by Daum, 12-19-2016 07:18 AM
    • Replies: 4
    • Views: 542
    12-20-2016, 12:00 PM Go to last post
  8. Fresh/green Ham?

    Started by JKalchik, 11-18-2016 03:32 PM
    • Replies: 7
    • Views: 847
    12-17-2016, 09:19 AM Go to last post
  9. Looking for some guidance on casings

    Started by Rich Dahl, 12-05-2016 03:39 PM
    • Replies: 4
    • Views: 662
    12-06-2016, 01:33 PM Go to last post
  10. Curing pork belly some areas still red

    Started by Dale Ward, 11-21-2016 06:21 PM
    • Replies: 1
    • Views: 838
    12-03-2016, 06:57 AM Go to last post
  11. Pancetta from boston butt money muscle

    Started by J Bowie, 09-21-2016 07:32 PM
    • Replies: 1
    • Views: 1,148
    10-03-2016, 11:54 AM Go to last post
  12. Costco: Whole Slabs Or Cut Slabs Of Pork Belly For Bacon

    Started by Bob Ivey, 08-27-2016 07:18 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 2,034
    09-06-2016, 06:45 AM Go to last post
  13. BBQ As A Gift.

    Started by TonyUK, 08-12-2016 02:20 AM
    • Replies: 8
    • Views: 1,136
    08-16-2016, 03:49 AM Go to last post
  14. Texas style beef sausage

    Started by Dustin Dorsey, 05-23-2016 07:11 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 3,668
    07-29-2016, 02:00 AM Go to last post
  15. Question Curing Question

    Started by Dan McDonald, 07-13-2016 06:14 PM
    bacon, curing
    • Replies: 3
    • Views: 1,132
    07-16-2016, 07:50 AM Go to last post
  16. Costco Pork Belly

    Started by Malvin C, 04-04-2016 05:01 AM
    • Replies: 6
    • Views: 2,251
    07-10-2016, 11:52 AM Go to last post
  17. Finally found a belly!

    Started by Geo S, 06-30-2016 01:23 PM
    • Replies: 0
    • Views: 1,013
    06-30-2016, 01:23 PM Go to last post
  18. pre sliced belly

    Started by Scott M., 04-21-2016 01:14 PM
    • Replies: 4
    • Views: 1,952
    04-23-2016, 06:11 PM Go to last post

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