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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

Doing my first pig this week

10 replies 10

charcuterie

Sausage suggestions

20 replies 9

How to cure and smoke bacon at home

10 replies 4 4

tree leaves to wrap cheese

10 replies 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

Building a smoker with a barrel

3 replies 1 1

Dry curing bacon, and preserving pork without electricity

12 replies 1 4

charcuterie

Black Pudding

1 reply 3 4

Beginner Charcuterie Consultancy

3 replies 2

Flaky ham

10 replies 1

charcuterie

Preserving the Pig

0 replies 3 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

How to Make Blood Sausage

6 replies 1 1

My first capicola

0 replies 2 1

charcuterie

Curing American Guinea Hog bacon

0 replies 4 1

More »
Best this year

My first capicola

0 replies 2 1

Parisa!

0 replies 1

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charcuterie Forum at permies

books

A Year in an Off-Grid Kitchen by Kate Downham

4 months ago 3 14

Parisa!

4 months ago 0 replies 1

My first capicola

6 months ago 0 replies 2 1

food preservation

Salting meats

1 year ago 17 replies 4

food preservation

Curing ham in wood ash - easy to do, tender and superior taste to dry curing or smoking

1 year ago 3 replies 2

Beginner Charcuterie Consultancy

1 year 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

2 years ago 45 replies [ 1, 2 ] 1 3 8

charcuterie

Black Pudding

2 years ago 1 reply 3 4

charcuterie

Building a smoker with a barrel

3 years ago 3 replies 1 1

buy it for life

Sausage stuffer from stainless steel

3 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

4 years ago 9 replies 4

charcuterie

Sausage suggestions

4 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?

5 years ago 6 replies 5

What to expect as a country ham ages?

5 years ago 0 replies

Possible problem with prosciutto -- a concerning smell

5 years ago 35 replies 4 6

ducks and geese

Cured Duck/Duck Prosciutto Without Nitrates

5 years ago 6 replies 3

food preservation

My First Country Ham

5 years ago 0 replies

charcuterie

Venison prosciutto question

5 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

6 years ago 1 reply

food preservation

Shelf life of smoked meats and fish

6 years ago 2 replies 1

food choices

Nitrates, celery nitrate, or no nitrates in cured meats?

6 years ago 7 replies 6

Flaky ham

6 years ago 10 replies 1

Just finished 20 pounds of kielbasa sausage

6 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

7 years ago 12 replies 1 4

Bubbles in my bacon cure

7 years ago 7 replies 1 1

An article I wrote on what makes a good Charcuterie board and your article as well

7 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

8 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
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