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charcuterie
curing & preserving meet, bacon, sausage, potted meat, confit, jerky,
Best ever
Possible problem with prosciutto -- a concerning smell
35 replies
4
6
charcuterie
Dry Salt Cures for Meat
43 replies
1
3
7
charcuterie
request for Lamb recipes
15 replies
2
1
3
charcuterie
Sausage suggestions
20 replies
9
charcuterie
Uses for Pepperoni
9 replies
4
charcuterie
replacing nitrates in summer sausage recipe
9 replies
1
How to cure and smoke bacon at home
10 replies
4
4
charcuterie
Different ways of preserving food without refrigeration or freezing
9 replies
1
4
charcuterie
At-Home American Guinea Hog Slaughter
5 replies
4
1
charcuterie
smoking and smoke boxes
6 replies
6
6
charcuterie
Uncured Bacon, Hams, etc...
11 replies
2
3
Just finished 20 pounds of kielbasa sausage
3 replies
1
8
tree leaves to wrap cheese
5 replies
Dry curing bacon, and preserving pork without electricity
12 replies
1
4
charcuterie
Curing Meats
6 replies
6
charcuterie
Nitrates, celery nitrate, or no nitrates in cured meats?
7 replies
4
Flaky ham
10 replies
1
charcuterie
Venison prosciutto question
8 replies
Bubbles in my bacon cure
7 replies
1
1
Is my coppa going bad?
5 replies
2
1
More »
Best this year
charcuterie
Sausage suggestions
20 replies
9
charcuterie
Uses for Pepperoni
9 replies
4
charcuterie
smoking and smoke boxes
6 replies
6
6
tree leaves to wrap cheese
5 replies
More »
charcuterie Forum at permies
wood burning stoves
smoking and smoke boxes
3 weeks ago
6 replies
6
6
tree leaves to wrap cheese
5 months ago
5 replies
cooking
Uses for Pepperoni
6 months ago
9 replies
4
charcuterie
Sausage suggestions
7 months ago
20 replies
9
books
A Year in an Off-Grid Kitchen by Kate Downham
8 months ago
2
8
Butchering a pig, the English "old-fashioned" way
10 months ago
0 replies
1
1
cooking
How do you use the Rind off a Baked Ham?
1 year ago
6 replies
5
What to expect as a country ham ages?
1 year ago
0 replies
Possible problem with prosciutto -- a concerning smell
1 year ago
35 replies
4
6
ducks and geese
Hanging/aging duck
1 year ago
3 replies
ducks and geese
Cured Duck/Duck Prosciutto Without Nitrates
1 year ago
6 replies
3
food preservation
My First Country Ham
1 year ago
0 replies
charcuterie
Venison prosciutto question
1 year ago
8 replies
Need advice on cutting and storing prosciutto
1 year ago
2 replies
1
charcuterie
Curing American Guinea Hog bacon
2 years ago
0 replies
4
1
food preservation
Does anyone make smoked sausage
2 years ago
1 reply
food preservation
Shelf life of smoked meats and fish
2 years ago
2 replies
1
food choices
Nitrates, celery nitrate, or no nitrates in cured meats?
2 years ago
7 replies
4
food choices
Curing Meats
2 years ago
6 replies
6
Flaky ham
Staff volunteer someone thinks this thread is probably resolved
2 years ago
10 replies
1
Just finished 20 pounds of kielbasa sausage
2 years ago
3 replies
1
8
Have we just ruined our prosciutto and brined ham in the first 14 hours?
2 years ago
5 replies
Part of Prosciutto turned green and soft
2 years ago
7 replies
2
1
charcuterie
Uncured Bacon, Hams, etc...
2 years ago
11 replies
2
3
Dry curing bacon, and preserving pork without electricity
3 years ago
12 replies
1
4
Bubbles in my bacon cure
3 years ago
7 replies
1
1
An article I wrote on what makes a good Charcuterie board and your article as well
3 years ago
2 replies
Storing dried sausages
3 years ago
0 replies
butchery
Different ways of preserving food without refrigeration or freezing
3 years ago
9 replies
1
4
How to cure and smoke bacon at home
3 years ago
10 replies
4
4
food preservation
Did I ruin it? - First Capicola - Cure question
4 years ago
1 reply
1
books
In the Charcuterie by Taylor Boetticher & Toponia Miller
4 years ago
2
1
fermentation
replacing nitrates in summer sausage recipe
4 years ago
9 replies
1
How to Make Blood Sausage
4 years ago
6 replies
1
1
wet curing hams-slimy
4 years ago
4 replies
1
food preservation
Dry Salt Cures for Meat
4 years ago
43 replies
[
1
,
2
]
1
3
7
Is my coppa going bad?
5 years ago
5 replies
2
1
Re-curing poorly-cured bacon after it's been sliced and frozen?
5 years ago
4 replies
1
lard
5 years ago
9 replies
1
Biltong-making in a pinch?
5 years ago
4 replies
2
1
goats and sheep
request for Lamb recipes
5 years ago
15 replies
2
1
3
pigs
Grinder for making pork sausage
6 years ago
5 replies
food preservation
wet curing ham - possibly gone wrong ?
6 years ago
7 replies
2
pigs
At-Home American Guinea Hog Slaughter
7 years ago
5 replies
4
1
1
2
►
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