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Threads 1 to 20 of 540

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
    40 Pages
    1 2 3 ... 40
    • Replies: 392
    • Views: 96,491
    06-26-2016, 09:46 AM Go to last post
  2. 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: 7,941
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 3,859
    03-20-2013, 01:53 PM Go to last post
  3. Sticky Thread Sticky: Universal Cure Calculator

    Started by Chris Allingham, 09-21-2012 11:13 PM
    • Replies: 7
    • Views: 8,356
    09-24-2012, 09:49 PM Go to last post
  1. Texas style beef sausage

    Started by Dustin Dorsey, 05-23-2016 07:11 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 1,286
    Today, 02:00 AM 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: 3
    • Views: 129
    Yesterday, 06:02 PM Go to last post
  3. Question Curing Question

    Started by Dan McDonald, 07-13-2016 06:14 PM
    bacon, curing
    • Replies: 3
    • Views: 209
    07-16-2016, 07:50 AM Go to last post
  4. Costco Pork Belly

    Started by Malvin C, 04-04-2016 05:01 AM
    • Replies: 6
    • Views: 896
    07-10-2016, 11:52 AM Go to last post
  5. Finally found a belly!

    Started by Geo S, 06-30-2016 01:23 PM
    • Replies: 0
    • Views: 194
    06-30-2016, 01:23 PM Go to last post
  6. pre sliced belly

    Started by Scott M., 04-21-2016 01:14 PM
    • Replies: 4
    • Views: 698
    04-23-2016, 06:11 PM Go to last post
  7. New accessory for my stuffer

    Started by Rich G, 01-13-2016 02:39 PM
    • Replies: 3
    • Views: 975
    03-28-2016, 10:04 AM Go to last post
  8. Poor Pickling Pre Planning

    Started by GreggP, 03-12-2016 05:03 AM
    • Replies: 3
    • Views: 638
    03-13-2016, 04:56 PM Go to last post
  9. Old stuffers lament....

    Started by RedT, 02-27-2016 07:28 PM
    • Replies: 4
    • Views: 845
    02-29-2016, 08:42 AM Go to last post
  10. Sausage ratios

    Started by Dustin Dorsey, 02-12-2016 07:35 AM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,538
    02-21-2016, 11:48 AM Go to last post
  11. Dakotah Sausage Stuffer Problem: SOLVED

    Started by SteveCK, 02-19-2016 01:20 PM
    • Replies: 3
    • Views: 590
    02-20-2016, 05:24 AM Go to last post
  12. safety concern

    Started by Scott M., 02-08-2016 06:21 AM
    • Replies: 3
    • Views: 603
    02-12-2016, 07:16 AM Go to last post
  13. Salty Bacon

    Started by Tommy B, 01-26-2016 01:22 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 1,622
    02-11-2016, 08:12 AM Go to last post
  14. Trouble with Bacon!

    Started by Robert S., 01-23-2016 09:22 AM
    • Replies: 9
    • Views: 998
    01-26-2016, 05:17 PM Go to last post
  15. Breaking Down a Pork Butt (buckboard bacon update)

    Started by j biesinger, 01-22-2012 06:49 AM
    6 Pages
    1 2 3 ... 6
    • Replies: 52
    • Views: 16,062
    01-23-2016, 10:56 AM Go to last post
  16. Source for Bactoferms

    Started by SteveCK, 01-21-2016 10:21 AM
    • Replies: 8
    • Views: 693
    01-22-2016, 04:02 PM Go to last post
  17. Bob Correll a public thank you!!

    Started by J. Wilson, 01-18-2016 12:01 AM
    • Replies: 3
    • Views: 717
    01-19-2016, 03:00 PM Go to last post
  18. Pork Belly Too Thin???

    Started by Malvin C, 01-15-2016 05:36 AM
    • Replies: 0
    • Views: 668
    01-15-2016, 05:36 AM Go to last post
  19. Poultry sausage tips?

    Started by Rich G, 01-10-2016 05:16 PM
    • Replies: 2
    • Views: 866
    01-11-2016, 10:16 AM Go to last post
  20. Stupid question about pork belly

    Started by J. Wilson, 01-04-2016 10:44 AM
    • Replies: 2
    • Views: 1,006
    01-06-2016, 01:47 PM Go to last post

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