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Threads 1 to 20 of 530

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
    39 Pages
    1 2 3 ... 39
    • Replies: 386
    • Views: 86,333
    02-08-2016, 03:22 PM 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: 6,646
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 3,194
    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: 7,161
    09-24-2012, 09:49 PM Go to last post
  1. Salty Bacon

    Started by Tommy B, 01-26-2016 01:22 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 485
    Today, 08:12 AM Go to last post
  2. safety concern

    Started by Scott M., 02-08-2016 06:21 AM
    • Replies: 2
    • Views: 95
    02-08-2016, 02:45 PM Go to last post
  3. Trouble with Bacon!

    Started by Robert S., 01-23-2016 09:22 AM
    • Replies: 9
    • Views: 390
    01-26-2016, 05:17 PM Go to last post
  4. 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: 14,240
    01-23-2016, 10:56 AM Go to last post
  5. Source for Bactoferms

    Started by SteveCK, 01-21-2016 10:21 AM
    • Replies: 8
    • Views: 223
    01-22-2016, 04:02 PM Go to last post
  6. Bob Correll a public thank you!!

    Started by J. Wilson, 01-18-2016 12:01 AM
    • Replies: 3
    • Views: 298
    01-19-2016, 03:00 PM Go to last post
  7. Pork Belly Too Thin???

    Started by Malvin C, 01-15-2016 05:36 AM
    • Replies: 0
    • Views: 255
    01-15-2016, 05:36 AM Go to last post
  8. New accessory for my stuffer

    Started by Rich G, 01-13-2016 02:39 PM
    • Replies: 0
    • Views: 233
    01-13-2016, 02:39 PM Go to last post
  9. Poultry sausage tips?

    Started by Rich G, 01-10-2016 05:16 PM
    • Replies: 2
    • Views: 236
    01-11-2016, 10:16 AM Go to last post
  10. Stupid question about pork belly

    Started by J. Wilson, 01-04-2016 10:44 AM
    • Replies: 2
    • Views: 403
    01-06-2016, 01:47 PM Go to last post
  11. Pork belly troubles

    Started by Malvin C, 12-31-2015 01:54 PM
    • Replies: 2
    • Views: 360
    01-01-2016, 10:17 AM Go to last post
  12. Canadian bacon, smoke to temp?

    Started by Daum, 12-21-2015 09:15 AM
    • Replies: 3
    • Views: 411
    12-22-2015, 10:02 AM Go to last post
    • Replies: 6
    • Views: 1,852
    12-17-2015, 07:35 AM Go to last post
  13. How to Debone and Cook a Pig's Head

    Started by Chris Allingham, 12-10-2015 03:56 PM
    • Replies: 1
    • Views: 328
    12-10-2015, 08:02 PM Go to last post
  14. Wink Question About Stuffing/Curing Sausage

    Started by JRAiona, 09-01-2015 01:49 PM
    • Replies: 5
    • Views: 951
    12-02-2015, 06:38 AM Go to last post
  15. First Bacon Run

    Started by Malvin C, 11-21-2015 12:28 PM
    • Replies: 4
    • Views: 595
    11-22-2015, 07:35 AM Go to last post
  16. Pre-Sliced Bacon

    Started by James Dean, 10-11-2015 02:33 PM
    • Replies: 8
    • Views: 1,246
    10-26-2015, 12:15 PM Go to last post
  17. Question Kielbasa and water

    Started by Len Dennis, 10-07-2015 12:41 PM
    • Replies: 7
    • Views: 574
    10-14-2015, 08:19 AM Go to last post
  18. Pork belly Price

    Started by james n, 08-14-2015 10:44 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,860
    10-14-2015, 07:20 AM Go to last post
  19. Summer Sausage in the e-WSM

    Started by David Ward, 09-25-2015 11:50 AM
    2 Pages
    1 2
    • Replies: 13
    • Views: 1,645
    10-01-2015, 06:22 PM Go to last post

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