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Threads 1 to 20 of 580

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: 504
    • Views: 161,581
    05-01-2019, 05:35 AM Go to last post
    • Replies: 2
    • Views: 8,486
    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: 22,859
    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: 15,422
    06-26-2015, 06:22 AM Go to last post
  1. Lamb belly bacon

    Started by Bob Correll, 04-27-2019 07:53 AM
    • Replies: 4
    • Views: 733
    05-06-2019, 05:30 PM Go to last post
  2. Bacon making on ThermoWorks blog

    Started by Bob Correll, 04-27-2019 08:09 AM
    • Replies: 1
    • Views: 200
    04-27-2019, 03:05 PM Go to last post
  3. Capicolo or Coppa

    Started by Rich G, 04-26-2019 05:43 PM
    • Replies: 3
    • Views: 154
    04-27-2019, 07:12 AM Go to last post
  4. Pastrami smoke temperature

    Started by MartinB, 04-22-2019 06:12 PM
    • Replies: 1
    • Views: 168
    04-22-2019, 10:45 PM Go to last post
  5. Time for March Madness!

    Started by CaseT, 03-06-2019 11:07 AM
    • Replies: 9
    • Views: 452
    04-01-2019, 06:56 AM Go to last post
  6. Bourbon Bacon

    Started by E Mann, 02-15-2019 08:36 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 758
    03-17-2019, 11:33 AM Go to last post
  7. Aged Brisket

    Started by Rusty James, 01-20-2019 10:45 PM
    • Replies: 4
    • Views: 438
    02-12-2019, 09:43 PM Go to last post
  8. Tender Quick Discontinued???

    Started by Malvin C, 11-21-2018 06:01 AM
    • Replies: 5
    • Views: 1,037
    12-02-2018, 06:17 AM Go to last post
  9. 1st attempt @ bacon- not good

    Started by Lewis B, 02-09-2017 10:44 AM
    3 Pages
    1 2 3
    • Replies: 20
    • Views: 3,441
    11-21-2018, 03:40 PM Go to last post
    • Replies: 1
    • Views: 326
    10-25-2018, 09:01 AM Go to last post
  10. Hanging bacon

    Started by Malvin C, 08-13-2018 11:19 AM
    • Replies: 4
    • Views: 1,055
    08-14-2018, 03:34 PM Go to last post
  11. The Weirdest Canadian Bacon Cook Ever

    Started by Rich Dahl, 07-31-2018 03:02 PM
    • Replies: 5
    • Views: 606
    08-01-2018, 01:39 PM Go to last post
  12. made spicy cajun sausage links

    Started by JimZ, 07-24-2018 02:34 AM
    • Replies: 4
    • Views: 513
    07-25-2018, 09:48 AM Go to last post
  13. Why Cook Bacon?

    Started by JimT, 06-21-2018 03:26 PM
    • Replies: 2
    • Views: 665
    06-22-2018, 06:44 AM Go to last post
  14. Bacon from side pork?

    Started by JimT, 04-21-2018 01:47 PM
    • Replies: 2
    • Views: 989
    04-21-2018, 02:40 PM Go to last post
  15. Dry Cure Canadian Bacon

    Started by CaseT, 12-28-2017 08:38 AM
    • Replies: 9
    • Views: 12,205
    04-09-2018, 10:16 AM Go to last post
  16. Bacon curing temperature question

    Started by Don Irish, 03-18-2018 04:00 PM
    • Replies: 4
    • Views: 638
    03-19-2018, 09:15 PM Go to last post
  17. Cold smoked salmon

    Started by Geir Widar, 11-13-2014 02:56 PM
    2 Pages
    1 2
    • Replies: 11
    • Views: 4,671
    02-25-2018, 01:56 PM Go to last post
  18. Bulk Fresh Side Cure

    Started by Matthew, 01-11-2018 06:13 AM
    • Replies: 0
    • Views: 375
    01-11-2018, 06:13 AM Go to last post
  19. Bacon with red spot

    Started by MarkMac, 11-24-2017 09:21 PM
    • Replies: 8
    • Views: 1,184
    12-02-2017, 10:13 PM Go to last post

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