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Threads 1 to 20 of 469

Forum: Charcuterie

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

  1. 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: 1,938
    03-23-2014, 04:36 PM Go to last post
  2. Sticky Thread Sticky: Bacon made easy

    Started by Bob Correll, 06-03-2011 04:31 PM
    25 Pages
    1 2 3 ... 25
    • Replies: 241
    • Views: 28,776
    02-09-2014, 10:12 AM Go to last post
    • Replies: 1
    • Views: 1,169
    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: 2,947
    09-24-2012, 08:49 PM Go to last post
  1. My first time making sausage

    Started by tjkoko, 03-29-2014 10:41 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 563
    Today, 07:06 AM Go to last post
  2. Turkey Bacon

    Started by Chris Lynch, 02-04-2014 02:33 PM
    • Replies: 3
    • Views: 263
    Yesterday, 01:59 PM Go to last post
  3. All Beef Hot Dog Recipe?

    Started by Clint, 04-15-2014 06:09 AM
    • Replies: 0
    • Views: 41
    04-15-2014, 06:09 AM Go to last post
  4. My first sausage attempt

    Started by John Boehm, 04-02-2014 03:04 PM
    • Replies: 3
    • Views: 176
    04-03-2014, 12:59 PM Go to last post
  5. Morton's TQ Beef Salami

    Started by Dwain Pannell, 03-31-2014 05:47 PM
    • Replies: 7
    • Views: 254
    04-01-2014, 05:42 PM Go to last post
  6. Prague Powder 5-200

    Started by Sam Borys, 03-25-2014 02:26 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 361
    04-01-2014, 06:31 AM Go to last post
  7. First Time Sausage Maker

    Started by IanBeard, 03-28-2014 07:00 AM
    • Replies: 6
    • Views: 208
    03-28-2014, 09:40 AM Go to last post
  8. My first try at making a traditional Polish Sausage (Kielbasa)

    Started by Sam Borys, 03-23-2014 11:49 AM
    2 Pages
    1 2
    • Replies: 10
    • Views: 273
    03-26-2014, 11:28 AM Go to last post
  9. Hog casings

    Started by John Boehm, 03-09-2014 02:45 PM
    • Replies: 8
    • Views: 935
    03-24-2014, 08:09 AM Go to last post
  10. Sometimes Simple is Best -- Texas Sausage

    Started by J Hasselberger, 03-19-2014 02:05 PM
    • Replies: 2
    • Views: 176
    03-20-2014, 12:07 AM Go to last post
  11. Pork side = Pork belly?

    Started by KirkJ, 02-23-2014 11:57 AM
    2 Pages
    1 2
    • Replies: 19
    • Views: 2,516
    03-16-2014, 07:14 AM Go to last post
  12. Corned Beef Color

    Started by Darren C., 03-15-2014 08:43 AM
    • Replies: 5
    • Views: 691
    03-15-2014, 08:28 PM Go to last post
  13. My first Pastrami - from Charcuterie

    Started by Clint, 03-09-2014 05:46 PM
    • Replies: 4
    • Views: 340
    03-12-2014, 06:38 PM Go to last post
  14. Bacon, breed, and off-smell

    Started by tjkoko, 03-11-2014 09:01 AM
    • Replies: 2
    • Views: 249
    03-11-2014, 09:44 AM Go to last post
  15. Pecan wood smoked bacon

    Started by Steve W (Weave), 03-08-2014 06:15 PM
    • Replies: 7
    • Views: 393
    03-09-2014, 10:29 PM Go to last post
  16. Interesting idea

    Started by Colby G, 03-04-2014 08:31 PM
    cure, grill, meat, sausage, smoke
    • Replies: 1
    • Views: 811
    03-05-2014, 06:39 AM Go to last post
  17. Dry aging beef

    Started by T Perkins, 02-24-2014 06:44 PM
    • Replies: 5
    • Views: 459
    03-03-2014, 08:01 AM Go to last post
    • Replies: 5
    • Views: 449
    02-26-2014, 06:08 PM Go to last post
  18. Second Run at Sausage - Italian

    Started by John Sp, 01-22-2014 07:00 PM
    • Replies: 3
    • Views: 769
    02-24-2014, 01:57 PM Go to last post
  19. First Canadian Bacon -- how's this plan sound

    Started by Darren C., 02-11-2014 09:25 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 2,444
    02-21-2014, 07:18 AM Go to last post

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