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Threads 1 to 20 of 500

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
    32 Pages
    1 2 3 ... 32
    • Replies: 318
    • Views: 62,207
    02-28-2015, 09:28 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: 15
    • Views: 4,231
    03-23-2014, 05:36 PM Go to last post
    • Replies: 1
    • Views: 2,105
    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: 5,213
    09-24-2012, 09:49 PM Go to last post
  1. Canadian Bacon Brine Recipes

    Started by Steve W (Weave), 11-03-2014 07:11 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 1,491
    04-03-2015, 04:23 PM Go to last post
    • Replies: 1
    • Views: 143
    04-03-2015, 12:42 PM Go to last post
  2. Sausage Question

    Started by JRAiona, 03-31-2015 04:57 AM
    • Replies: 5
    • Views: 261
    04-03-2015, 07:04 AM Go to last post
  3. Nitrate free bacon

    Started by Matt H., 03-27-2015 09:07 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 358
    03-28-2015, 03:59 AM Go to last post
  4. bacon and foodsaver question

    Started by Mike_L (Big Mike), 03-26-2015 01:01 PM
    • Replies: 5
    • Views: 233
    03-27-2015, 10:12 AM Go to last post
  5. for the sausage and salami makers

    Started by Bob Correll, 03-10-2015 08:16 AM
    • Replies: 5
    • Views: 507
    03-10-2015, 04:48 PM Go to last post
  6. Question About Bacon on 18.5 wsm

    Started by JRAiona, 02-17-2015 08:37 AM
    • Replies: 1
    • Views: 315
    02-17-2015, 09:47 AM Go to last post
  7. Curing bacon question - piercing the meat

    Started by Ed Jones, 12-14-2014 08:55 AM
    • Replies: 5
    • Views: 804
    02-10-2015, 03:16 PM Go to last post
  8. Cured a whole belly....10 days til smoke!

    Started by Luke P, 01-25-2015 12:23 PM
    • Replies: 4
    • Views: 607
    01-27-2015, 06:52 AM Go to last post
  9. Venison Salamini Cacciatore

    Started by Brad L, 11-04-2014 03:54 PM
    • Replies: 3
    • Views: 613
    12-09-2014, 03:36 PM Go to last post
  10. Cold smoked salmon

    Started by Geir Widar, 11-13-2014 02:56 PM
    • Replies: 9
    • Views: 1,102
    12-09-2014, 08:09 AM Go to last post
  11. Good Book(s) on Sausage Making ?

    Started by John Zell, 11-14-2014 01:55 PM
    • Replies: 5
    • Views: 774
    11-30-2014, 08:45 AM Go to last post
  12. Wisconsin Style Brats

    Started by Dwain Pannell, 11-22-2014 05:52 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 1,118
    11-29-2014, 08:27 PM Go to last post
  13. Article: The Art of Making Ham

    Started by Chris Allingham, 11-25-2014 11:02 AM
    • Replies: 3
    • Views: 678
    11-25-2014, 12:49 PM Go to last post
  14. Belly Storage question..... Before it becomes Bacon

    Started by Luke P, 11-23-2014 10:28 AM
    • Replies: 0
    • Views: 421
    11-23-2014, 10:28 AM Go to last post
  15. Buckboard bacon...need help

    Started by J. Wilson, 11-19-2014 05:00 PM
    • Replies: 8
    • Views: 715
    11-21-2014, 10:06 AM Go to last post
  16. Slaughtered Pig....Bacon soon to come...

    Started by Luke P, 11-20-2014 05:56 PM
    • Replies: 6
    • Views: 622
    11-20-2014, 08:49 PM Go to last post
  17. Making back bacon

    Started by Len Dennis, 07-30-2014 09:08 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 2,530
    11-08-2014, 06:28 AM Go to last post
  18. Fresh Pork from the Farm in 2 weeks...

    Started by Luke P, 10-30-2014 01:36 PM
    • Replies: 1
    • Views: 485
    11-02-2014, 10:35 PM Go to last post
  19. Cochon Butcher restaurant in New Orleans

    Started by Jon Des., 05-07-2012 06:00 PM
    • Replies: 7
    • Views: 863
    11-02-2014, 09:54 AM Go to last post

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