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Threads 1 to 20 of 547

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
    45 Pages
    1 2 3 ... 45
    • Replies: 443
    • Views: 108,096
    11-20-2016, 10:23 AM 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: 10,071
    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: 9,151
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 4,572
    03-20-2013, 01:53 PM Go to last post
  1. Looking for some guidance on casings

    Started by Rich Dahl, 12-05-2016 03:39 PM
    • Replies: 4
    • Views: 146
    Yesterday, 01:33 PM Go to last post
  2. Curing pork belly some areas still red

    Started by Dale Ward, 11-21-2016 06:21 PM
    • Replies: 1
    • Views: 243
    12-03-2016, 06:57 AM Go to last post
  3. Fresh/green Ham?

    Started by JKalchik, 11-18-2016 03:32 PM
    • Replies: 4
    • Views: 200
    11-20-2016, 06:30 PM Go to last post
    • Replies: 2
    • Views: 389
    10-30-2016, 05:06 AM Go to last post
  4. Pancetta from boston butt money muscle

    Started by J Bowie, 09-21-2016 07:32 PM
    • Replies: 1
    • Views: 567
    10-03-2016, 11:54 AM Go to last post
  5. 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: 809
    09-06-2016, 06:45 AM Go to last post
  6. BBQ As A Gift.

    Started by TonyUK, 08-12-2016 02:20 AM
    • Replies: 8
    • Views: 566
    08-16-2016, 03:49 AM Go to last post
  7. Texas style beef sausage

    Started by Dustin Dorsey, 05-23-2016 07:11 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 2,356
    07-29-2016, 02:00 AM Go to last post
  8. How Long Can I Cure Pork Belly For Bacon?

    Started by Phil Perrin, 07-17-2016 02:12 PM
    • Replies: 3
    • Views: 527
    07-28-2016, 06:02 PM Go to last post
  9. Question Curing Question

    Started by Dan McDonald, 07-13-2016 06:14 PM
    bacon, curing
    • Replies: 3
    • Views: 534
    07-16-2016, 07:50 AM Go to last post
  10. Costco Pork Belly

    Started by Malvin C, 04-04-2016 05:01 AM
    • Replies: 6
    • Views: 1,478
    07-10-2016, 11:52 AM Go to last post
  11. Finally found a belly!

    Started by Geo S, 06-30-2016 01:23 PM
    • Replies: 0
    • Views: 468
    06-30-2016, 01:23 PM Go to last post
  12. pre sliced belly

    Started by Scott M., 04-21-2016 01:14 PM
    • Replies: 4
    • Views: 1,184
    04-23-2016, 06:11 PM Go to last post
  13. New accessory for my stuffer

    Started by Rich G, 01-13-2016 02:39 PM
    • Replies: 3
    • Views: 1,546
    03-28-2016, 10:04 AM Go to last post
  14. Poor Pickling Pre Planning

    Started by GreggP, 03-12-2016 05:03 AM
    • Replies: 3
    • Views: 1,088
    03-13-2016, 04:56 PM Go to last post
  15. Old stuffers lament....

    Started by RedT, 02-27-2016 07:28 PM
    • Replies: 4
    • Views: 1,374
    02-29-2016, 08:42 AM Go to last post
  16. Sausage ratios

    Started by Dustin Dorsey, 02-12-2016 07:35 AM
    2 Pages
    1 2
    • Replies: 15
    • Views: 2,452
    02-21-2016, 11:48 AM Go to last post
  17. Dakotah Sausage Stuffer Problem: SOLVED

    Started by SteveCK, 02-19-2016 01:20 PM
    • Replies: 3
    • Views: 1,156
    02-20-2016, 05:24 AM Go to last post
  18. safety concern

    Started by Scott M., 02-08-2016 06:21 AM
    • Replies: 3
    • Views: 1,049
    02-12-2016, 07:16 AM Go to last post
  19. Salty Bacon

    Started by Tommy B, 01-26-2016 01:22 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 2,388
    02-11-2016, 08:12 AM Go to last post

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