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Threads 1 to 20 of 572

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
    51 Pages
    1 2 3 ... 51
    • Replies: 500
    • Views: 148,768
    10-14-2018, 10:12 AM 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: 19,921
    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: 13,794
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 7,563
    03-20-2013, 12:53 PM Go to last post
  1. 1st attempt @ bacon- not good

    Started by Lewis B, 02-09-2017 10:44 AM
    2 Pages
    1 2
    • Replies: 17
    • Views: 2,670
    11-10-2018, 06:00 PM Go to last post
    • Replies: 1
    • Views: 116
    10-25-2018, 09:01 AM Go to last post
  2. Hanging bacon

    Started by Malvin C, 08-13-2018 11:19 AM
    • Replies: 4
    • Views: 847
    08-14-2018, 03:34 PM Go to last post
  3. The Weirdest Canadian Bacon Cook Ever

    Started by Rich Dahl, 07-31-2018 03:02 PM
    • Replies: 5
    • Views: 370
    08-01-2018, 01:39 PM Go to last post
  4. made spicy cajun sausage links

    Started by JimZ, 07-24-2018 02:34 AM
    • Replies: 4
    • Views: 296
    07-25-2018, 09:48 AM Go to last post
  5. Why Cook Bacon?

    Started by JimT, 06-21-2018 03:26 PM
    • Replies: 2
    • Views: 445
    06-22-2018, 06:44 AM Go to last post
  6. Bacon from side pork?

    Started by JimT, 04-21-2018 01:47 PM
    • Replies: 2
    • Views: 801
    04-21-2018, 02:40 PM Go to last post
  7. Dry Cure Canadian Bacon

    Started by CaseT, 12-28-2017 08:38 AM
    • Replies: 9
    • Views: 4,457
    04-09-2018, 10:16 AM Go to last post
  8. Bacon curing temperature question

    Started by Don Irish, 03-18-2018 04:00 PM
    • Replies: 4
    • Views: 442
    03-19-2018, 09:15 PM Go to last post
  9. Cold smoked salmon

    Started by Geir Widar, 11-13-2014 02:56 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 4,271
    02-25-2018, 01:56 PM Go to last post
  10. Bulk Fresh Side Cure

    Started by Matthew, 01-11-2018 06:13 AM
    • Replies: 0
    • Views: 261
    01-11-2018, 06:13 AM Go to last post
  11. Bacon with red spot

    Started by MarkMac, 11-24-2017 09:21 PM
    • Replies: 8
    • Views: 799
    12-02-2017, 10:13 PM Go to last post
  12. Canadian Bacon

    Started by JayHeyl, 09-27-2017 11:19 AM
    • Replies: 5
    • Views: 1,094
    11-09-2017, 02:05 PM Go to last post
  13. My First Charcuterie Double Play

    Started by Matthew, 10-20-2017 02:04 PM
    2 Pages
    1 2
    • Replies: 19
    • Views: 1,274
    11-01-2017, 02:10 PM Go to last post
  14. Doing a summer sausage soon

    Started by Matthew, 10-19-2017 05:35 AM
    2 Pages
    1 2
    • Replies: 13
    • Views: 883
    10-21-2017, 08:51 PM Go to last post
  15. 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: 2,021
    09-22-2017, 01:21 AM Go to last post
  16. 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: 2,228
    09-18-2017, 07:22 PM Go to last post
    • Replies: 2
    • Views: 683
    08-28-2017, 12:00 AM Go to last post
  17. Pastrami Question

    Started by Dan C. FL, 08-03-2017 10:59 AM
    2 Pages
    1 2
    • Replies: 18
    • Views: 1,484
    08-15-2017, 01:53 PM Go to last post
    • Replies: 7
    • Views: 2,498
    08-03-2017, 04:29 PM Go to last post

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