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Threads 1 to 20 of 583

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
    52 Pages
    1 2 3 ... 52
    • Replies: 517
    • Views: 168,436
    09-14-2019, 06:15 AM Go to last post
    • Replies: 2
    • Views: 8,835
    04-03-2019, 01:14 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: 24,118
    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: 16,016
    06-26-2015, 06:22 AM Go to last post
  1. SW Florida Pork Belly Question

    Started by Chuck L, 09-05-2019 07:28 PM
    • Replies: 4
    • Views: 441
    09-07-2019, 10:20 AM Go to last post
  2. Tubed Hog Casing

    Started by DBono, 08-26-2019 04:34 AM
    • Replies: 6
    • Views: 342
    09-05-2019, 07:26 PM Go to last post
  3. Bourbon Bacon

    Started by E Mann, 02-15-2019 08:36 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 1,234
    09-01-2019, 06:32 AM Go to last post
  4. Fresh/green Ham?

    Started by JKalchik, 11-18-2016 03:32 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 2,451
    07-18-2019, 06:33 PM Go to last post
  5. Texas Hot Guts Revisited.

    Started by Dustin Dorsey, 07-05-2019 02:17 PM
    • Replies: 7
    • Views: 696
    07-13-2019, 08:19 PM Go to last post
  6. Lamb belly bacon

    Started by Bob Correll, 04-27-2019 07:53 AM
    • Replies: 4
    • Views: 1,061
    05-06-2019, 05:30 PM Go to last post
  7. Bacon making on ThermoWorks blog

    Started by Bob Correll, 04-27-2019 08:09 AM
    • Replies: 1
    • Views: 378
    04-27-2019, 03:05 PM Go to last post
  8. Capicolo or Coppa

    Started by Rich G, 04-26-2019 05:43 PM
    • Replies: 3
    • Views: 406
    04-27-2019, 07:12 AM Go to last post
  9. Pastrami smoke temperature

    Started by MartinB, 04-22-2019 06:12 PM
    • Replies: 1
    • Views: 345
    04-22-2019, 10:45 PM Go to last post
  10. Time for March Madness!

    Started by CaseT, 03-06-2019 11:07 AM
    • Replies: 9
    • Views: 688
    04-01-2019, 06:56 AM Go to last post
  11. Aged Brisket

    Started by Rusty James, 01-20-2019 10:45 PM
    • Replies: 4
    • Views: 629
    02-12-2019, 09:43 PM Go to last post
  12. Tender Quick Discontinued???

    Started by Malvin C, 11-21-2018 06:01 AM
    • Replies: 5
    • Views: 1,287
    12-02-2018, 06:17 AM Go to last post
  13. 1st attempt @ bacon- not good

    Started by Lewis B, 02-09-2017 10:44 AM
    3 Pages
    1 2 3
    • Replies: 20
    • Views: 3,894
    11-21-2018, 03:40 PM Go to last post
    • Replies: 1
    • Views: 468
    10-25-2018, 09:01 AM Go to last post
  14. Hanging bacon

    Started by Malvin C, 08-13-2018 11:19 AM
    • Replies: 4
    • Views: 1,243
    08-14-2018, 03:34 PM Go to last post
  15. The Weirdest Canadian Bacon Cook Ever

    Started by Rich Dahl, 07-31-2018 03:02 PM
    • Replies: 5
    • Views: 800
    08-01-2018, 01:39 PM Go to last post
  16. made spicy cajun sausage links

    Started by JimZ, 07-24-2018 02:34 AM
    • Replies: 4
    • Views: 680
    07-25-2018, 09:48 AM Go to last post
  17. Why Cook Bacon?

    Started by JimT, 06-21-2018 03:26 PM
    • Replies: 2
    • Views: 845
    06-22-2018, 06:44 AM Go to last post
  18. Bacon from side pork?

    Started by JimT, 04-21-2018 01:47 PM
    • Replies: 2
    • Views: 1,169
    04-21-2018, 02:40 PM Go to last post
  19. Dry Cure Canadian Bacon

    Started by CaseT, 12-28-2017 08:38 AM
    • Replies: 9
    • Views: 14,350
    04-09-2018, 10:16 AM Go to last post

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