Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. backcountrylivn

    Bacteria Cultures

    Looking for some info if anyone can help with this.I am no longer able to order cultures from the place i did before.So i recently ordered some from alberta,but it wont be here till nov 28ish.The company told me they ship them in insulated envolopes,with frozen gel packs......but i am concerned...
  2. backcountrylivn

    Simple Homemade Curing Chamber

    Thought i would share a little project i put together.Its just a 3x3x4’ box,insulated with a small cool mist humidifier,and a couple of 100watt lite bulbs for heat.I ran an insulated 2” flex hose from the window into back of unit for cool fresh air intake,which is then exhausted out thhe top via...
  3. backcountrylivn

    curing coppa and bresola question

    Hey.Ive been smoking meats and fish for around 10-15yrs now and it never gets boring.There is always something new to try.However ive recently began tryin to make some dry cured meats and have some questions.I have a curing room in my home(spare room/storage rm)in which i have the meats hanging...
  4. backcountrylivn

    New from Nova Scotia

    Hello there.My name is rick and i am an avid meat curing/sausage making enthusist from Nova Scotia Canada.Hope to share and learn much on this site.
Top Bottom
Back
Clicky