Charcuterie

Discuss the art of salting, smoking & curing sausage, bacon, ham and more.

 
Bob Correll
  • Sticky
Bacon made easy
26 27 28
Replies
541
Views
195K
tjkoko
T
MartinF DiggingDogFarm
  • Sticky
Sausage & Meat Curing Recipe Template w/Scaling & Calculators......
Replies
2
Views
11K
CaseT
CaseT
Chris Allingham
  • Sticky
Universal Cure Calculator
Replies
10
Views
32K
JimK
JimK
Chris Allingham
  • Sticky
Sausage Making for Beginners: e-Course + PDF
Replies
16
Views
18K
Steve_A (Tatoosh)
Steve_A (Tatoosh)
Rich G
Coppa
2 3
Replies
43
Views
5K
Tim Campbell
Tim Campbell
J
Canadian Bacon
Replies
9
Views
1K
JayHeyl
J
W
Tough sausage casings
Replies
6
Views
270
Bob H.
Bob H.
Matthew
Summer Sausage Venison Style
Replies
2
Views
102
Rich G
Rich G
E
A couple of new batches of sausage
Replies
14
Views
643
Mark Silver
Mark Silver
K
Linking collagen casings
Replies
5
Views
566
Mark Foreman
Mark Foreman
E
Smoked Polish Sausage
Replies
6
Views
294
EricV.
E
T
Hog Jowl and its advantages
Replies
5
Views
411
tjkoko
T
T
Bacon Curing at Room Temperature
2
Replies
22
Views
928
MartinB
M
B
Question about Sausage
2
Replies
26
Views
1K
Brenda T
B
GrantT
Cold Smoking Accessory
Replies
13
Views
2K
DanHoo
DanHoo
TonyS T-Bone
Umai Dry
Replies
3
Views
1K
TonyS T-Bone
TonyS T-Bone
T
Corned beef
Replies
7
Views
830
Timothy F. Lewis
Timothy F. Lewis
J
Pastrami
Replies
4
Views
568
Dustin Dorsey
Dustin Dorsey
Cliff Bartlett
Bacon Weirdness
Replies
8
Views
858
Bob Correll
Bob Correll
Rich G
Smoked Polska Kielbasa
Replies
10
Views
763
EricV.
E
Rich G
Lomo Embuchado
Replies
9
Views
894
Brad Olson
Brad Olson
JimK
Overdue
Replies
18
Views
1K
JimK
JimK
Rich G
Cheddar/Jalapeno goodness!
Replies
10
Views
743
Cliff Bartlett
Cliff Bartlett
Rich G
Dry curing beyond bacon
Replies
3
Views
561
Rich G
Rich G
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