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Charcuterie

The art of curing and smoking meats and sausages

107 topics in this forum

  1. Prof. Blonder's Wet Curing Calculator

    By John Setzler,
    • 0 replies
    • 2,618 views

  3. Charcuterie - Recommended Resources

    By John Setzler,
    • 2 replies
    • 4,031 views

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

    By Smokehowze,   
    • 5 replies
    • 4,891 views

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

    By John Setzler,
    • 23 replies
    • 15,993 views

  6. Cotto salami

    By philpom,   
    • 9 replies
    • 1,851 views

  7. Smoked beef country sausage

    By philpom,
    • 4 replies
    • 532 views

  8. Peameal Bacon aka Back Bacon

    By K'man,
    • 9 replies
    • 1,198 views

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

    By thomascw,
    • 13 replies
    • 2,456 views

  10. 2nd Attempt at cold smoked Salmon

    By MickeyTheShoe,   
    • 1 reply
    • 282 views

  11. No Stuffer No Problem!

    By philpom,
    • 1 reply
    • 547 views

  12. over dry jerky

    By Owly,
    • 0 replies
    • 268 views

  13. Skin off salmon to cure?

    By Shortyque,
    • 5 replies
    • 837 views

  14. Artisan Belly Bacon

    By Smokehowze,   
    • 6 replies
    • 1,373 views

  15. Cured Salmon, prep before smoking. 1 2

    By In2Fish,
    • 23 replies
    • 3,558 views

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

    By Smokehowze,   
    • 6 replies
    • 4,267 views

  17. Gonna Cure a Fresh Ham 1 2

    By John Setzler,
    • 16 replies
    • 1,239 views

  18. Homemade Bacon; Cured, Smoked, and Grilled

    By BEER-N-BBQ by Larry,   
    • 7 replies
    • 1,979 views

  19. Venison Summer Sausage

    By Mr Cue,
    • 5 replies
    • 869 views

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

    By PinotChio,
    • 4 replies
    • 947 views

  21. Hot smoked ham

    By gnol,
    • 3 replies
    • 646 views

  22. Making Bologna at Home

    By K'man,
    • 6 replies
    • 853 views

  23. Venison sticks interuppted

    By cwhuling,
    • 5 replies
    • 733 views

  24. Bacon from Pork Belly

    By brandon78,   
    • 2 replies
    • 759 views

  25. Wet Brined Pastrami

    By brandon78,   
    • 7 replies
    • 815 views

  26. Pastrami!

    By Thunder77,
    • 9 replies
    • 1,168 views
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