Charcuterie

to r/Charcuterie by MrSyaoranLi

11 months ago

7

College student with small budget with questions about curing

Posted by MrSyaoranLi

Account Strength

100%

Account Age

9 years

Verified Email

Yes

Verified Flair

No

Total Karma

54,497

Link Karma

12,783

Comment Karma

41,101

Profile updated: 1 day ago

Posts updated: 10 months ago

to r/Charcuterie

5 years ago

to r/Charcuterie by SewerRanger

7 months ago

6

Over curing bacon

Posted by SewerRanger

Account Strength

100%

Account Age

11 years

Verified Email

Yes

Verified Flair

No

Total Karma

64,288

Link Karma

8,813

Comment Karma

54,528

Profile updated: 6 days ago

Posts updated: 7 months ago

to r/Charcuterie

6 years ago

to r/Charcuterie by SewerRanger

7 months ago

10

Trying to get mold to form

Posted by SewerRanger

Account Strength

100%

Account Age

11 years

Verified Email

Yes

Verified Flair

No

Total Karma

64,288

Link Karma

8,813

Comment Karma

54,528

Profile updated: 6 days ago

Posts updated: 7 months ago

to r/Charcuterie

6 years ago

to r/Charcuterie by battiestamoeba

7 months ago

201

Salt cured egg yolk

Posted by battiestamoeba

Account Strength

100%

Account Age

13 years

Verified Email

Yes

Verified Flair

No

Total Karma

6,699

Link Karma

6,042

Comment Karma

318

Profile updated: 10 hours ago

to r/Charcuterie

7 years ago

to r/Charcuterie by RebelWithoutAClue

7 months ago

20

Anyone ever separate a prosciutto into muscle groups and trim the silver skin to make it more tender?

Posted by RebelWithoutAClue

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

169,795

Link Karma

337

Comment Karma

167,659

Profile updated: 1 day ago

Posts updated: 7 months ago

to r/Charcuterie

7 years ago

to r/Charcuterie by soundlinked

1 month ago

22

Need help with curing

Posted by soundlinked

Account Strength

100%

Account Age

9 years

Verified Email

Yes

Verified Flair

No

Total Karma

9,430

Link Karma

4,139

Comment Karma

5,276

Profile updated: 2 days ago

Posts updated: 1 month ago

to r/Charcuterie

7 years ago

to r/Charcuterie by isolatediguana

7 months ago

142

Salt Cured Backfat (Lardo) w/ White Pepper, Mustard Seed, Chili Flake, & Juniper Berry aged 6 months.

Posted by isolatediguana

Account Strength

60%

Account Age

8 years

Verified Email

No

Verified Flair

No

Total Karma

984

Link Karma

860

Comment Karma

124

Profile updated: 10 hours ago

to r/Charcuterie

7 years ago

to r/Charcuterie by Buddzyyyyy

1 year ago

17

Charcuterie boards from work

Posted by Buddzyyyyy

Account Strength

100%

Account Age

8 years

Verified Email

Yes

Verified Flair

No

Total Karma

5,183

Link Karma

4,863

Comment Karma

313

Profile updated: 3 days ago

Posts updated: 1 year ago

to r/Charcuterie

8 years ago

to r/Charcuterie by LiveLiftLove

1 year ago

68

Charcuterie & Cheese board for a girls' night in!

Posted by LiveLiftLove

Account Strength

100%

Account Age

10 years

Verified Email

Yes

Verified Flair

No

Total Karma

14,782

Link Karma

13,351

Comment Karma

1,360

Profile updated: 17 hours ago

Posts updated: 1 year ago

to r/Charcuterie

8 years ago

to r/Charcuterie by bc2zb

7 months ago

18

Thoughts on this kickstarter? Could you dry age homemade charcuterie in here?

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

9 years ago

to r/Charcuterie by bc2zb

7 months ago

24

Wife wants country ham, but no curing chamber to age it. Ham is cured, how to prepare from here?

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

9 years ago

to r/Charcuterie by bc2zb

7 months ago

9

Pork Organs, what to do with them?

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

9 years ago

to r/Charcuterie by bc2zb

7 months ago

10

Cheapish, slim profiled, ultrasonic humidifier. Might be good for a curing chamber.

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

10 years ago

to r/Charcuterie by bc2zb

7 months ago

10

Curing chamber and ground meat questions

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

10 years ago

to r/Charcuterie by bc2zb

7 months ago

5

Hamhock cure help, also, want to smoke some pig's feet and ears for my puppies.

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

10 years ago

to r/Charcuterie by bc2zb

7 months ago

2

First time dry aging, not first time curing, but need some help.

Posted by bc2zb

Account Strength

100%

Account Age

14 years

Verified Email

Yes

Verified Flair

No

Total Karma

188,558

Link Karma

26,024

Comment Karma

162,097

Profile updated: 5 days ago

Posts updated: 7 months ago

to r/Charcuterie

10 years ago

to r/Charcuterie by DustOneLV

1 year ago

121

My first Bresaola (Ruhlman Recipe)

Posted by DustOneLV

Account Strength

100%

Account Age

12 years

Verified Email

Yes

Verified Flair

No

Total Karma

9,410

Link Karma

4,565

Comment Karma

4,830

Profile updated: 3 days ago

Posts updated: 1 week ago

to r/Charcuterie

10 years ago

to r/Charcuterie by SewerRanger

7 months ago

7

Pancetta is too salty

Posted by SewerRanger

Account Strength

100%

Account Age

11 years

Verified Email

Yes

Verified Flair

No

Total Karma

64,288

Link Karma

8,813

Comment Karma

54,528

Profile updated: 6 days ago

Posts updated: 7 months ago

to r/Charcuterie

10 years ago