Search...
Home
Subscribe
Pie
Home
Subscribe
Recent topics
Flagged topics
Hot topics
Best topics
Search...
Search within charcuterie
Search permies
Advance search
Google search
Register / Login
New Topic
Default view
With Bookmarks
With Bookmarks and Watches
permaculture forums
growies
critters
building
homesteading
energy
monies
kitchen
purity
ungarbage
community
wilderness
fiber arts
art
permaculture artisans
regional
education
skip
experiences
global resources
cider press
projects
digital market
permies.com
pie forums
private forums
all forums
this forum made possible by our volunteer staff, including ...
master stewards:
Devaka Cooray
Carla Burke
John F Dean
Nancy Reading
Timothy Norton
r ranson
stewards:
Jay Angler
Pearl Sutton
paul wheaton
master gardeners:
Christopher Weeks
M Ljin
gardeners:
thomas rubino
Eino Kenttä
Jeremy VanGelder
charcuterie
curing & preserving meet, bacon, sausage, potted meat, confit, jerky,
Best ever
charcuterie
Dry Salt Cures for Meat
45 replies
1
3
8
Possible problem with prosciutto -- a concerning smell
35 replies
4
6
charcuterie
request for Lamb recipes
15 replies
2
1
3
charcuterie
Doing my first pig this week
10 replies
10
charcuterie
Sausage suggestions
20 replies
9
charcuterie
Curing Meats
10 replies
1
6
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
tree leaves to wrap cheese
10 replies
1
charcuterie
At-Home American Guinea Hog Slaughter
5 replies
4
1
Meat Grinder getting clogged/(over-lubricated) with fat?
6 replies
charcuterie
Uncured Bacon, Hams, etc...
11 replies
2
3
Just finished 20 pounds of kielbasa sausage
3 replies
1
8
charcuterie
Nitrates, celery nitrate, or no nitrates in cured meats?
7 replies
6
charcuterie
Building a smoker with a barrel
3 replies
1
1
charcuterie
Using intestines as sausage casings
3 replies
Venison
4 replies
2
Dry curing bacon, and preserving pork without electricity
12 replies
1
4
charcuterie
Black Pudding
1 reply
3
4
More »
Best this year
Beginner Charcuterie Consultancy
3 replies
2
My first capicola
0 replies
2
1
More »
charcuterie Forum at permies
My first capicola
3 weeks ago
0 replies
2
1
food preservation
Salting meats
8 months ago
17 replies
4
food preservation
Curing ham in wood ash - easy to do, tender and superior taste to dry curing or smoking
10 months ago
3 replies
2
Beginner Charcuterie Consultancy
11 months ago
3 replies
2
charcuterie
Doing my first pig this week
1 year ago
10 replies
10
food choices
Curing Meats
1 year ago
10 replies
1
6
Meat Grinder getting clogged/(over-lubricated) with fat?
1 year ago
6 replies
food preservation
Dry Salt Cures for Meat
1 year ago
45 replies
[
1
,
2
]
1
3
8
charcuterie
Black Pudding
1 year ago
1 reply
3
4
Venison
2 years ago
4 replies
2
charcuterie
Building a smoker with a barrel
2 years ago
3 replies
1
1
books
A Year in an Off-Grid Kitchen by Kate Downham
2 years ago
3
10
buy it for life
Sausage stuffer from stainless steel
2 years ago
2 replies
1
tree leaves to wrap cheese
3 years ago
10 replies
1
ducks and geese
Hanging/aging duck
3 years ago
4 replies
wood burning stoves
smoking and smoke boxes
3 years ago
6 replies
6
6
cooking
Uses for Pepperoni
3 years ago
9 replies
4
charcuterie
Sausage suggestions
3 years ago
20 replies
9
Butchering a pig, the English "old-fashioned" way
4 years ago
0 replies
1
1
cooking
How do you use the Rind off a Baked Ham?
4 years ago
6 replies
5
What to expect as a country ham ages?
4 years ago
0 replies
Possible problem with prosciutto -- a concerning smell
4 years ago
35 replies
4
6
ducks and geese
Cured Duck/Duck Prosciutto Without Nitrates
4 years ago
6 replies
3
food preservation
My First Country Ham
4 years ago
0 replies
charcuterie
Venison prosciutto question
4 years ago
8 replies
Need advice on cutting and storing prosciutto
5 years ago
2 replies
1
charcuterie
Curing American Guinea Hog bacon
5 years ago
0 replies
4
1
food preservation
Does anyone make smoked sausage
5 years ago
1 reply
food preservation
Shelf life of smoked meats and fish
5 years ago
2 replies
1
food choices
Nitrates, celery nitrate, or no nitrates in cured meats?
5 years ago
7 replies
6
Flaky ham
Staff volunteer someone thinks this thread is probably resolved
5 years ago
10 replies
1
Just finished 20 pounds of kielbasa sausage
5 years ago
3 replies
1
8
Have we just ruined our prosciutto and brined ham in the first 14 hours?
6 years ago
5 replies
Part of Prosciutto turned green and soft
6 years ago
7 replies
2
1
charcuterie
Uncured Bacon, Hams, etc...
6 years ago
11 replies
2
3
Dry curing bacon, and preserving pork without electricity
6 years ago
12 replies
1
4
Bubbles in my bacon cure
6 years ago
7 replies
1
1
An article I wrote on what makes a good Charcuterie board and your article as well
6 years ago
2 replies
Storing dried sausages
7 years ago
0 replies
butchery
Different ways of preserving food without refrigeration or freezing
7 years ago
9 replies
1
4
How to cure and smoke bacon at home
7 years ago
10 replies
4
4
food preservation
Did I ruin it? - First Capicola - Cure question
7 years ago
1 reply
1
fermentation
replacing nitrates in summer sausage recipe
7 years ago
9 replies
1
goats and sheep
request for Lamb recipes
9 years ago
15 replies
2
1
3
pigs
At-Home American Guinea Hog Slaughter
11 years ago
5 replies
4
1
1
2
►
Forum leaders:
Robert Ray
kitchen
food preservation
13384
fermentation
6871
cooking
30299
medicinal herbs
12434
food as medicine
9406
food choices
6528
charcuterie
585
vegan food
1624
paleo
1468
bread
3552
cheese
1351
keto
2106
What do the icons mean:
= Topic with 1 to 5 flags
= Topic with 5 or more flags
= Topic with 10 or more flags
= Topic with unread post(s)