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Advanced Curing

6
55
Threads
6
Messages
55
Coach JoeQB
Guanciale Help

Sticky threads

chef jimmyj
  • Sticky
Cure #1 & 2 Volume to Weight per Pound of Meat Chart
Replies
25
Views
21K
snakehead
snakehead
daveomak
  • Locked
  • Sticky
Cure #1 & #2.. are they dangerous ?? Eric, @Cajuneric 2 guys and a cooler
Replies
1
Views
2K
DRKsmoking
DRKsmoking
pops6927
  • Locked
  • Sticky
Ultra Lo-Salt "Clear Pickle" Pop's Curing brine
Replies
1
Views
3K
SmokinAl
SmokinAl
pops6927
  • Locked
  • Sticky
Pop's Curing Brine
Replies
0
Views
7K
pops6927
pops6927

Normal threads

LoydB
Cured Duck Breast - Pancetta style. Never going back to flat.
Replies
16
Views
2K
indaswamp
indaswamp
KBFlyer
Salame Calabrese with Cannabis
Replies
7
Views
244
daspyknows
D
mr_whipple
Curing Chamber
Replies
47
Views
2K
indaswamp
indaswamp
KBFlyer
Now the long wait begins: Lonzino & Breasola
Replies
13
Views
503
indaswamp
indaswamp
indaswamp
Bresaola Della Valtellina Fesa (rump)
Replies
9
Views
575
Simi Kay
S
indaswamp
Berkshire Culatello 2022 Summer Phase Started
Replies
63
Views
7K
indaswamp
indaswamp
P
Fresh Ham for curing
Replies
23
Views
895
SmokinEdge
SmokinEdge
mr_whipple
Umai Vac Bag Failure
Replies
7
Views
268
mr_whipple
mr_whipple
indaswamp
Tonight's Board....05/11/2023
Replies
23
Views
671
indaswamp
indaswamp
indaswamp
Making Salami...things I have learned over the past year.
Replies
59
Views
11K
indaswamp
indaswamp
indaswamp
Pancetta Piacentina (Following the D.O.P. recipe this time)
Replies
17
Views
1K
indaswamp
indaswamp
LoydB
Finished a batch of Pepperoni yesterday
Replies
12
Views
1K
muncie21
M
LoydB
Spicy Coppa Out of the Cave
Replies
5
Views
425
LoydB
LoydB
R
Dry sausage
Replies
5
Views
421
robertswan
R
KBFlyer
Time to dust off my chamber
Replies
28
Views
908
KBFlyer
KBFlyer
BGKYSmoker
Bresaola
Replies
34
Views
2K
Hijack73
Hijack73
KBFlyer
What Do You Pay For Back Fat Where You Live?
Replies
6
Views
365
DougE
DougE
BGKYSmoker
Pitina Fraulana
Replies
32
Views
3K
JckDanls 07
JckDanls 07
indaswamp
Calabrian Soppressata
Replies
31
Views
2K
indaswamp
indaswamp
R
Panchetta
Replies
4
Views
300
indaswamp
indaswamp
SmokinEdge
Nitrate/Nitrite Discussion
Replies
97
Views
6K
Smoke-Chem BBQ
S
S
Fermenting Salami With Natural Cheese Whey
Replies
4
Views
271
zwiller
zwiller
SmokinEdge
Sodium Erythorbate Dry Rub Test
Replies
25
Views
1K
SmokinEdge
SmokinEdge
LoydB
Traditional Lonzino - 6 months in cave
Replies
0
Views
351
LoydB
LoydB
B
Drying a leg of lamb - too fast?
Replies
9
Views
1K
Hockeydudde
Hockeydudde
LoydB
Back in Action - Bresaola, Speck, Coppa x2
Replies
2
Views
445
LoydB
LoydB
R
Cure time in fridge
Replies
10
Views
2K
SmokinEdge
SmokinEdge
indaswamp
Calabrian Sopressata
Replies
27
Views
3K
BGKYSmoker
BGKYSmoker
S
New Salami slicer
Replies
10
Views
770
Steve H
Steve H
LoydB
Charcuterie - Black Garlic Squid Ink Salami and Chorizo
Replies
9
Views
954
SCBBQ
S
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