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Charcuterie

The art of curing and smoking meats and sausages

108 topics in this forum

  1. Prof. Blonder's Wet Curing Calculator

    By John Setzler,
    • 2 replies
    • 2,962 views

  3. Charcuterie - Recommended Resources

    By John Setzler,
    • 2 replies
    • 4,326 views

  4. The ‘Smokehowze’ Sausage Making & Charcuterie Guide On Information, Equipment, Materials & Supplies

    By Smokehowze,   
    • 5 replies
    • 5,196 views

  5. The Purpose of the CHARCUTERIE Section of Kamado Guru 1 2

    By John Setzler,
    • 23 replies
    • 16,573 views

  6. MADE-FROM-SCRATCH BACON

    By Rob_grill_apprentice,   
    • 12 replies
    • 525 views

  7. Homemade Meat Press Molds for Deli Loaves (aka Ham Press)

    By Smokehowze,   
    • 9 replies
    • 5,420 views

  8. Cotto salami

    By philpom,   
    • 9 replies
    • 2,062 views

  9. Smoked beef country sausage

    By philpom,
    • 4 replies
    • 660 views

  10. Peameal Bacon aka Back Bacon

    By K'man,
    • 9 replies
    • 1,300 views

  11. Curing salt( Prague powder 1) on cold smoked salmon?

    By thomascw,
    • 13 replies
    • 2,786 views

  12. 2nd Attempt at cold smoked Salmon

    By MickeyTheShoe,   
    • 1 reply
    • 417 views

  13. No Stuffer No Problem!

    By philpom,
    • 1 reply
    • 624 views

  14. over dry jerky

    By Owly,
    • 0 replies
    • 325 views

  15. Skin off salmon to cure?

    By Shortyque,
    • 5 replies
    • 904 views

  16. Artisan Belly Bacon

    By Smokehowze,   
    • 6 replies
    • 1,463 views

  17. Cured Salmon, prep before smoking. 1 2

    By In2Fish,
    • 23 replies
    • 3,648 views

  18. Gonna Cure a Fresh Ham 1 2

    By John Setzler,
    • 16 replies
    • 1,388 views

  19. Homemade Bacon; Cured, Smoked, and Grilled

    By BEER-N-BBQ by Larry,   
    • 7 replies
    • 2,114 views

  20. Venison Summer Sausage

    By Mr Cue,
    • 5 replies
    • 937 views

  21. Garum (Fermented Fish Sauce) - Ketchup of the Caesars

    By PinotChio,
    • 4 replies
    • 1,001 views

  22. Hot smoked ham

    By gnol,
    • 3 replies
    • 703 views

  23. Making Bologna at Home

    By K'man,
    • 6 replies
    • 989 views

  24. Venison sticks interuppted

    By cwhuling,
    • 5 replies
    • 779 views

  25. Bacon from Pork Belly

    By brandon78,   
    • 2 replies
    • 800 views

  26. Wet Brined Pastrami

    By brandon78,   
    • 7 replies
    • 877 views
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