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Threads 1 to 20 of 556

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
    49 Pages
    1 2 3 ... 49
    • Replies: 488
    • Views: 124,711
    06-22-2017, 08:23 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: 14,061
    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: 11,709
    06-26-2015, 06:22 AM Go to last post
    • Replies: 1
    • Views: 6,261
    03-20-2013, 12:53 PM Go to last post
  1. UMAi Bresaola

    Started by CaseT, 05-25-2017 12:51 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 441
    06-14-2017, 01:40 PM Go to last post
  2. UMAi Pancetta

    Started by CaseT, 05-01-2017 07:25 AM
    2 Pages
    1 2
    • Replies: 13
    • Views: 639
    06-07-2017, 07:18 AM Go to last post
    • Replies: 8
    • Views: 879
    04-13-2017, 04:36 PM Go to last post
  3. Pancetta from boston butt money muscle

    Started by J Bowie, 09-21-2016 07:32 PM
    • Replies: 2
    • Views: 1,499
    04-06-2017, 05:54 PM Go to last post
  4. Slicing bacon at 2000 rpm

    Started by Chris Allingham, 03-16-2017 10:30 PM
    • Replies: 7
    • Views: 628
    04-01-2017, 05:48 PM Go to last post
  5. How Long Can I Cure Pork Belly For Bacon?

    Started by Phil Perrin, 07-17-2016 02:12 PM
    • Replies: 6
    • Views: 1,650
    03-08-2017, 10:42 AM Go to last post
  6. 1st attempt @ bacon- not good

    Started by Lewis B, 02-09-2017 10:44 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 906
    02-17-2017, 08:51 AM Go to last post
  7. Question on curing pork belly

    Started by Lewis B, 02-05-2017 08:43 AM
    • Replies: 2
    • Views: 521
    02-05-2017, 11:48 AM Go to last post
  8. 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: 920
    02-05-2017, 10:54 AM Go to last post
  9. Uh oh...

    Started by JimK, 02-01-2017 08:11 AM
    • Replies: 6
    • Views: 590
    02-04-2017, 09:32 AM Go to last post
    • Replies: 6
    • Views: 1,837
    12-24-2016, 12:43 PM Go to last post
  10. Wash/soak post cure for bacon

    Started by Daum, 12-19-2016 07:18 AM
    • Replies: 4
    • Views: 814
    12-20-2016, 12:00 PM Go to last post
  11. Fresh/green Ham?

    Started by JKalchik, 11-18-2016 03:32 PM
    • Replies: 7
    • Views: 1,175
    12-17-2016, 09:19 AM Go to last post
  12. Looking for some guidance on casings

    Started by Rich Dahl, 12-05-2016 03:39 PM
    • Replies: 4
    • Views: 997
    12-06-2016, 01:33 PM Go to last post
  13. Curing pork belly some areas still red

    Started by Dale Ward, 11-21-2016 06:21 PM
    • Replies: 1
    • Views: 1,091
    12-03-2016, 06:57 AM Go to last post
  14. Costco: Whole Slabs Or Cut Slabs Of Pork Belly For Bacon

    Started by Bob Ivey, 08-27-2016 07:18 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 2,711
    09-06-2016, 06:45 AM Go to last post
  15. BBQ As A Gift.

    Started by TonyUK, 08-12-2016 02:20 AM
    • Replies: 8
    • Views: 1,451
    08-16-2016, 03:49 AM Go to last post
  16. Texas style beef sausage

    Started by Dustin Dorsey, 05-23-2016 07:11 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 4,291
    07-29-2016, 02:00 AM Go to last post
  17. Question Curing Question

    Started by Dan McDonald, 07-13-2016 06:14 PM
    bacon, curing
    • Replies: 3
    • Views: 1,390
    07-16-2016, 07:50 AM Go to last post
  18. Costco Pork Belly

    Started by Malvin C, 04-04-2016 05:01 AM
    • Replies: 6
    • Views: 2,630
    07-10-2016, 11:52 AM Go to last post

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