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  1. Flavors for Bacon
  2. Bacon!!! Finished product w/ linked pictures!
  3. HomeCured Ham Skin Debate.... What to do? What to do?
  4. The Bacon Project
  5. Peameal Bacon Preparation
  6. Berkshire Cured Bacon, Hock, and Ham w/Picture links
  7. Charcuterie
  8. Minimum curing time for bacon?
  9. Tasso Ham question
  10. Questions
  11. Canadian Bacon in the Works
  12. where to get fresh side/ pork belly
  13. So why do I cure my own bacon?
  14. Charcuterie Index
  15. Salted Air-Dried Ham from Charcuterie
  16. Deconstructed Turkey(UPDATED:start to finish) w/charcuterie info
  17. Tasso Ham smoke wood suggestion
  18. Saucisson of Pork Tenderloin
  19. Bresaola question
  20. Tender Quick / Pink Salt Help
  21. Bacon insipired by TVWB
  22. Bacon help needed
  23. COOOLD smoke
  24. Guanciale
  25. Jowl Bacon and Guanciale
  26. hofbrauhaus chops
  27. Hamonster
  28. A Bresaola in progress...
  29. "The Pickled Pig"
  30. Cahrcuterie Follow up
  31. My second panchetta-run
  32. Home Cured Bacon...
  33. Bourdain / Ruhlman, July 12th
  34. Thank Gahd for Charcuterie and Why Every BBQ'r Should Know How
  35. Celery Juice an alternative to Pink Salt/Sodium Nitrite for Bacon, Sausages, etc.?
  36. Jerky and Bacon smoke
  37. Remove liquid from dry curing meat?
  38. TQ to pink salt ratio
  39. Bershire Pancetta
  40. Making my own sausage(uppdated and done)(thx you know who you are)
  41. Double smoked bacon?
  42. Sweeter Bacon
  43. 1st Bacon cure
  44. Chorizo
  45. Candied Bacon!!
  46. Ruhlman's Maple cured pork loin/Canadian bacon
  47. Instant Bresaola
  48. looking for stuffer recomendations
  49. Short "cold smoke" then freeze - issues?
  50. Why no love for Polcyn?
  51. binder questions
  52. Does anyone know how the ProQ cold smoker works?
  53. Casing question
  54. Cold smoked salmon
  55. Pancetta
  56. Smoked oil?
  57. 1 Year Project: Dry Cured Ham "Prosciutto"
  58. Sausage Making Yet another beginner - Looking for Hot Italian
  59. Finally going to try bacon, couple of questions
  60. Sausage party 2010
  61. Straightening casings?
  62. Why you should make your own bacon
  63. Streak Of Lean?
  64. Bacon: favorite recipe?
  65. Just bought the book!
  66. looking for an organic animal farm in/near SLC UT
  67. Help getting started
  68. Turkey Bacon?
  69. Bacon...how long is too long for a cure?
  70. Charcuterie in WI: Bolzano Artisan Meats
  71. Best bacon ever!
  72. Found more bellies!!
  73. Bangers and Basa
  74. Saucisson of Pork Tenderloin
  75. Bacon Packaging
  76. Pork Belly Price
  77. Dry cure then brine?
  78. Just for Laughs
  79. It MUST be time....
  80. Semi-Cured Turkey for Thanksgiving: Anyone Done it?
  81. Which apparatus should I use???
  82. Procuring Pork Jowl in NJ
  83. Keeping up with the Corrells..
  84. Curing sausage in the WSM
  85. CIA Charcuterie Book
  86. Bacon Slicing
  87. Cold smoking bacon
  88. Makin Bacon
  89. sausages
  90. Smoking supplies in Orange County, CA
  91. Bacon - question about the cook cycle
  92. Canadian bacon recipes?
  93. More Bacon
  94. Sausage making supplies
  95. Too Cold to Cold Smoke?
  96. First timer
  97. Share your cold smoking set up?
  98. **Holidaze Bacon**
  99. Venison Smokies recipe?
  100. Curing Box/Chamber
  101. Newbie Jowl Question
  102. Cold smoking temp ?
  103. Making my 1st pancetta - sort of.
  104. Fat Back Question
  105. saucission ?
  106. Freezing fresh hams and bellies
  107. Bacon - dry or wet cure
  108. Another Bacon thread!
  109. My first WSM project - Pastrami
  110. Uncured Bacon
  111. Duck Proscuitto and Confit
  112. Bacon brine question
  113. Soy Protein Concentrate -vs- Nonfat Dried Milk Powder
  114. Another Rookie Bacon Thread
  115. Re: Homemade Brats
  116. "The Butcher Shop" in Boston, MA
  117. Can you cure without nitrites/nitrates?
  118. My second pastrami....
  119. 3 way Berkshire Belly
  120. Can you over cure?
  121. Looking for Italian Chicken/Turkey Sausage recipe
  122. Newbie bacon
  123. Good charcuterie restaurants in New England
  124. poulet en confit
  125. Charcutepalooza
  126. Pastrami-Wet Cure
  127. Bellies ready for the smoker. Couple questions.
  128. We butchered today... (hogs)
  129. Bacon, cold versus hot smoking
  130. First attempt at sausage
  131. Pastrami Advice
  132. Some Random Projects
  133. long smoke bacon
  134. uncured bacon questions
  135. Bacon times 2
  136. Brine versus cure
  137. Pork Belly Confit
  138. Bresaola
  139. cure meat safely at home
  140. Pork Cracklins
  141. We butchered yesterday (beef) (lots of images)
  142. Boudin
  143. Over 100 sausage recipes
  144. Wrapping smoked bacon slabs for freezing
  145. Bactoferm Mold 600
  146. Corned Beef Question
  147. Bacon - too salty!
  148. bacon smoking
  149. Salt peter vs pink salt vs Morton tender quick
  150. Cured meats chart
  151. Eat your heart out!
  152. Better stock up
  153. Belly curing question
  154. Another bacon curing question
  155. What to do with the Skin after smoking Bacon
  156. Messed up on my bacon - need some info
  157. Easter Ham
  158. Ham> green to cured in 3 days?
  159. Atlanta: Charcuterie classes in May
  160. Charcuterie Book: "Meat. Salt. Time."
  161. Texas Hot links.....need a recipe.
  162. Rindless belly help
  163. Summer sausage recipe?
  164. The “No Nitrites Added” Hoax
  165. Mold Help
  166. Peameal Bacon
  167. 1st sausage results and questions
  168. Cured Venison Backstrap
  169. General Curing Question
  170. Rasher Bacon?
  171. 1st Bacon!
  172. Bacon disaster
  173. Bacon made easy
  174. First salami ready
  175. Bacon Success
  176. Pink salt, MTQ & ready cure - measurements
  177. Pastrami cure, time critical?
  178. Yorkshire Bacon?
  179. Pork Belly in Charlotte, NC???
  180. What type meat grinder/sausage maker?
  181. Question About Trimming Pork Belly
  182. soppressata
  183. My drying Fridge
  184. Buckboard bacon and fuel question....
  185. Drying Pork Belly With A Fan
  186. Pork sausage patty recipe?
  187. Some finished goodies!
  188. Bacon w/pics
  189. Shrimp and Salmon Terrine
  190. Pork Belly Rillettes
  191. Enterprise #32 Meat Chopper
  192. Made some biltong
  193. Spicy Italian Sausage w/ Pic's
  194. Couple of Bacon Questions
  195. ? curing belly or buckboard bacon minus sugar
  196. Brine curing question
  197. Another curing question for K Kruger or others
  198. Curing Bacon: Some Greenish-Grey Patches on Fat; Something Wrong?
  199. Smoking questions for a variety of sausages
  200. Natural Pickles from Charcuterie
  201. Another sausage/cured/smoked meat website
  202. Breakfast Sausage Recipe Please . . .
  203. equilibrium brining
  204. Need sausage / cured meat suggestion for gift tray
  205. Broken Blood Vessel
  206. Turkey Pastrami questions
  207. Want to take the plunge into sausage making...equipment advice
  208. Casing Question
  209. 1st attempt at dry cured hams, question
  210. Bacon started
  211. curing in a food saver (vac seal) bag
  212. Bacon
  213. Another Casing Question
  214. My bacon and a little reflection :)
  215. How to set up WSM coals to smoke bacon
  216. pastrami problems
  217. Salt equalization & bacon
  218. Recipes for beef sticks?
  219. Bacon smoking question
  220. My first try at bacon / it worked
  221. Venison Sausage WSM
  222. Different Curing salts
  223. Fermenting and Curing cabinets
  224. Sausage question
  225. Pork belly skin
  226. A few question after first sausage atempt
  227. Chris' Turkey Pastrami recipe - curing and cooking questions
  228. First Real Sausage
  229. Turkey "pastrami" done photo and a question too salty
  230. A free sausage calculator.
  231. Made my first Bratwurst - Pics included
  232. Breaking Down a Pork Butt (buckboard bacon update)
  233. freezing extra pork
  234. Bacon report
  235. $100 bacon
  236. Bacon sans pink salt
  237. Venison Bresaola
  238. Best online source for natural hog casings?
  239. New batch of bacon up
  240. Casings, Hanked or tubed?
  241. Vension summer sausage
  242. Boudin questions
  243. Guanciale, temp and humidity levels
  244. Introduction & some questions
  245. Pastrami technique
  246. Sausages
  247. Meat Grinders - Big throat low Hp or Small throat High Hp
  248. Corned Beef help, 24 lbs of it
  249. Chicken Sausage question
  250. Bacon w/o smoking