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Threads 1 to 20 of 562

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 04:31 PM
    50 Pages
    1 2 3 ... 50
    • Replies: 495
    • Views: 130,281
    07-09-2017, 06:35 PM Go to last post
  2. Sticky Thread Sticky: Universal Cure Calculator

    Started by Chris Allingham, 09-21-2012 10:13 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 15,733
    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 05:52 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 12,167
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 6,582
    03-20-2013, 12:53 PM Go to last post
  1. Canadian Bacon

    Started by JayHeyl, 09-27-2017 11:19 AM
    • Replies: 5
    • Views: 606
    11-09-2017, 02:05 PM Go to last post
  2. My First Charcuterie Double Play

    Started by Matthew, 10-20-2017 02:04 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 551
    11-01-2017, 02:10 PM Go to last post
  3. Doing a summer sausage soon

    Started by Matthew, 10-19-2017 05:35 AM
    2 Pages
    1 2
    • Replies: 13
    • Views: 307
    10-21-2017, 08:51 PM Go to last post
  4. UnCured Bacon Myth> Celery Powder as a "natural cure"

    Started by Bob Correll, 03-08-2017 06:37 AM
    2 Pages
    1 2
    • Replies: 10
    • Views: 1,379
    09-22-2017, 01:21 AM Go to last post
  5. Problem smoking summer sausage

    Started by Tim Heutinck, 09-01-2017 06:19 AM
    3 Pages
    1 2 3
    fat rendering, summer sausage
    • Replies: 24
    • Views: 804
    09-18-2017, 07:22 PM Go to last post
    • Replies: 2
    • Views: 258
    08-28-2017, 12:00 AM Go to last post
  6. Pastrami Question

    Started by Dan C. FL, 08-03-2017 10:59 AM
    2 Pages
    1 2
    • Replies: 18
    • Views: 864
    08-15-2017, 01:53 PM Go to last post
    • Replies: 7
    • Views: 2,065
    08-03-2017, 04:29 PM Go to last post
  7. UMAi Bresaola

    Started by CaseT, 05-25-2017 12:51 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 1,135
    07-14-2017, 12:18 PM Go to last post
  8. UMAi Pancetta

    Started by CaseT, 05-01-2017 07:25 AM
    2 Pages
    1 2
    • Replies: 15
    • Views: 1,187
    07-07-2017, 05:02 PM Go to last post
  9. Pancetta from boston butt money muscle

    Started by J Bowie, 09-21-2016 07:32 PM
    • Replies: 2
    • Views: 1,681
    04-06-2017, 05:54 PM Go to last post
  10. Slicing bacon at 2000 rpm

    Started by Chris Allingham, 03-16-2017 10:30 PM
    • Replies: 7
    • Views: 861
    04-01-2017, 05:48 PM Go to last post
  11. How Long Can I Cure Pork Belly For Bacon?

    Started by Phil Perrin, 07-17-2016 02:12 PM
    • Replies: 6
    • Views: 1,919
    03-08-2017, 10:42 AM Go to last post
  12. 1st attempt @ bacon- not good

    Started by Lewis B, 02-09-2017 10:44 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 1,281
    02-17-2017, 08:51 AM Go to last post
  13. Question on curing pork belly

    Started by Lewis B, 02-05-2017 08:43 AM
    • Replies: 2
    • Views: 668
    02-05-2017, 11:48 AM Go to last post
  14. Cure #1 quantities vary per chef/butcher/Pit Master

    Started by Len Dennis, 01-29-2017 02:20 PM
    2 Pages
    1 2
    • Replies: 17
    • Views: 1,227
    02-05-2017, 10:54 AM Go to last post
  15. Uh oh...

    Started by JimK, 02-01-2017 08:11 AM
    • Replies: 6
    • Views: 759
    02-04-2017, 09:32 AM Go to last post
  16. Wash/soak post cure for bacon

    Started by Daum, 12-19-2016 07:18 AM
    • Replies: 4
    • Views: 992
    12-20-2016, 12:00 PM Go to last post
  17. Fresh/green Ham?

    Started by JKalchik, 11-18-2016 03:32 PM
    • Replies: 7
    • Views: 1,355
    12-17-2016, 09:19 AM Go to last post
  18. Looking for some guidance on casings

    Started by Rich Dahl, 12-05-2016 03:39 PM
    • Replies: 4
    • Views: 1,180
    12-06-2016, 01:33 PM Go to last post

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