Search...
Home
Subscribe
Pie
Home
Subscribe
Recent topics
Flagged topics
Hot topics
Best topics
Search...
Search permies
Advanced search
Google search
Register / Login
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:
Carla Burke
Nancy Reading
John F Dean
r ransom
paul wheaton
Jay Angler
Timothy Norton
stewards:
Pearl Sutton
Tereza Okava
Nicole Alderman
master gardeners:
Christopher Weeks
gardeners:
M Ljin
Megan Palmer
Pete Podurgiel
Other threads similar to
wet curing ham - possibly gone wrong ?
charcuterie
Possible problem with prosciutto -- a concerning smell
35 replies
4
6
food preservation
Preserving meats and eggs
0 replies
1
charcuterie
Dry curing bacon, and preserving pork without electricity
12 replies
1
4
food choices
Curing Meats
10 replies
1
6
cooking
What's for dinner?
425 replies
[
1
,
2
,
3
< ... <
9
,
10
,
11
]
5
196
286
food preservation
What do you think about Nitrates?
5 replies
2
homestead
Storing Salt pork
2 replies
charcuterie
Have we just ruined our prosciutto and brined ham in the first 14 hours?
5 replies
butchery
Any tips on turkey processing and preparation?
42 replies
[
1
,
2
]
1
8
11
food preservation
Dry Salt Cures for Meat
45 replies
[
1
,
2
]
1
3
8
wheaton laboratories
permaculture kitchen
101 replies
[
1
,
2
,
3
]
2
20
19
charcuterie
Uncured Bacon, Hams, etc...
11 replies
2
3
paul wheaton's permaculture podcasts
Podcast 260 - Homestead Butchering Q&A
3 replies
6
1
food preservation
Curing ham in wood ash - easy to do, tender and superior taste to dry curing or smoking
3 replies
2
food choices
Nitrates, celery nitrate, or no nitrates in cured meats?
7 replies
6
books
The Ethical Meat Handbook by Meredith Leigh
8
2
5
cooking
Pork Chop Favorites?
17 replies
1
7
pigs
Bringing pigs to a slaughterhouse, bringing back pork...in relation to aging meat
20 replies
2
food preservation
question on curing store bought ham
0 replies
charcuterie
Part of Prosciutto turned green and soft
7 replies
2
1
charcuterie
Bubbles in my bacon cure
7 replies
1
1
cooking
If I have $100, should I buy one crock or one hundred jars?
36 replies
1
2
cooking
Butchering and meat prep questions
13 replies
frugality
Uses for granite countertop pieces
13 replies
2
1
food choices
Processed meats (including bacon) and cancer
14 replies
1
1
food preservation
Salt cure ham hocks
4 replies
1
1
food preservation
Nesco Food Dehydrator & Jerky
14 replies
3
1
pigs
Can Jamon Iberico de Belotta be Reproduced with Any Mast Crops Other than Acorns?
24 replies
2
food preservation
Salting meats
17 replies
4
fermentation
Pros vs Cons of Dry Salting Method for Fermenting Vegetables and Fruit (High Salt)
14 replies
10
3
cooking
Brine for corned meat
3 replies
3
1
ducks and geese
Cured Duck/Duck Prosciutto Without Nitrates
6 replies
3
gardening for beginners
What is the secret to getting tomato seeds to germinate?
28 replies
8
8
urban gardening
Homesteading in Cities
23 replies
29
charcuterie
wet curing hams-slimy
4 replies
1
fermentation
replacing nitrates in summer sausage recipe
9 replies
1
pea
D. Logan's PEA Development Thread
91 replies
[
1
,
2
,
3
]
1
4
35
fermentation
Giardiniera - lacto-fermented garden veggies
11 replies
2
5
cooking
What else can I cook at 350F for one hour?
18 replies
2
paul wheaton's permaculture podcasts
Podcast 235 - Review of a Pig in a Day
1
12
4
food preservation
Preserving Olives (curing olives)
23 replies
11
5
charcuterie
Doing my first pig this week
10 replies
10
pigs
future pig pasture
19 replies
10
food as medicine
My Experience Eating Nothing From Plants, aka Zero Carb
150 replies
[
1
,
2
,
3
,
4
]
5
11
15
paleo
raw paleo, raw meat, anyone?
57 replies
[
1
,
2
]
1
fermentation
making prosciutto?
10 replies
1
food preservation
preserving food with salt
38 replies
8
9
food preservation
Making Jamon Serrano or proscuitto
15 replies
fermentation
fermented cucumbers - super sauce for cooking!
5 replies
2
pigs
Upcoming Pig Butchering- "Pour-scald" or "Dip-scald"?
8 replies
3
1