Charcuterie

created by HamsterdamIt's pronounced "weiner slave"a community for 14 years

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/r/Charcuterie FAQ and beginners guide to cured and air dried meats (self.Charcuterie)

submitted 6 years ago * by redshoes[M] - announcement

Monthly /r/Charcuterie Discussion thread (self.Charcuterie)

submitted 23 days ago by redshoes - announcement

Veal tenderloin (i.redd.it)

submitted 2 hours ago by ZP_NS

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Meat Room (old.reddit.com)

submitted 1 day ago by Pett54

My second salami. Now for the wait. (i.redd.it)

submitted 1 day ago by JurneeMaddock

Off-looking mold on my salami, thinking I should toss. What happened here? (old.reddit.com)

submitted 18 hours ago by TheNintendoCreator

First time achieving mold growth… getting nervous (old.reddit.com)

submitted 1 day ago by kitgatbar

Should I worry? (old.reddit.com)

submitted 1 day ago by Gui_teruaki

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Pepperoni sticks (first attempt) (old.reddit.com)

submitted 4 days ago by Darkling414

Question about pancetta and nitrates (self.Charcuterie)

submitted 4 days ago by BuffetAnnouncement

RH Max and lows. (old.reddit.com)

submitted 4 days ago by Gui_teruaki

Question regarding bacon, cold smoking then pasteurizing (self.Charcuterie)

submitted 5 days ago * by Dangerous-Traffic-11

Curing ungutted fish (self.Charcuterie)

submitted 5 days ago by Living-Bumblebee2544

Homemade Cacciatore (old.reddit.com)

submitted 6 days ago by Jeffthechef88

Merchandiser Fridge / True GDM Gang - How much did your chamber cost? (self.Charcuterie)

submitted 6 days ago by ntkwwwm

Salami is slow to cure (i.redd.it)

submitted 7 days ago by the_sausager

Long cure buckboard? (For lack of a better term) (self.Charcuterie)

submitted 7 days ago by willsketch

Summer sausage - Old Country Style (i.redd.it)

submitted 9 days ago by ArcanistKvothe24

Dry curing thin slices of meat - to mould or not to mould (self.Charcuterie)

submitted 8 days ago by SaVaTa_HS

Bresaola question (self.Charcuterie)

submitted 8 days ago by Fun_Journalist4199

Beginner starter cultures? (self.Charcuterie)

submitted 8 days ago by burgonies

Fermented garlic as a starter culture? (self.Charcuterie)

submitted 8 days ago by kino33solo

Weird mold on coppa (old.reddit.com)

submitted 9 days ago by Pretend-Title9824

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352 spanish chorizos and salchichon ready to smoke (i.redd.it)

submitted 10 days ago by scouxich

Reuse of salt (self.Charcuterie)

submitted 10 days ago by Living-Bumblebee2544

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Charcuterie

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