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Build a meat curing box

by sheriff 9 years ago

I'm interested in building a small meat curing box to make salumis, bacon, etc. I've done some research and there ar...


rwojo commented 4 months ago

Stagionello or BMW?

by RicktheHun 6 months ago

Hello Chowhounds, I've got a question for you. Should I buy a Stagionello cabinet to cure my salami or stick it o...


RicktheHun commented 6 months ago

The Revival Of Lamb Ham: A Colonial Tradition Renewed

by jujuthomas 3 years ago

At the end of the article it tells you how to make your own "city" lamb ham. I'm intrigued!! I'm hoping DH and I find...


dashdown commented 9 months ago

Japanese Mentaiko recipe for cod roe

by Antoniabruce 2 years ago

Hi there, I've just returned from a trip to Kyushu Island, Japan where I fell in love with mentaiko - spicy marin...


chicagoparis commented 10 months ago

Smoked & Cured Sablefish

by biggreenmatt 1 year ago

Hi all- quick question about making smoked sablefish at home. I've been making lox, gravlax, etc., for the better ...


acgold7 commented 1 year ago

General Discussion Be the first to comment

"Quik-Qure" Dry Aging Process

by Smokehouse_84 1 year ago

Seen a fair amount of interest in Koji here on CH so thought I'd intro you to a company I've been following on IG tha...

Tusino vietnamese curing powder : bột nêm nướng

by DLovsky 3 years ago

Anyone out there picking up this product at the Asian store and using it? Any clue what the Sodium Nitrite (NO2) per...


paizley commented 1 year ago

Cured eggs for an umami boost

by Melanie Wong 1 year ago

Interesting piece that landed in my inbox today on making cured eggs or yolks for extra umami in dishes. Dry salted, ...

Melanie Wong

Melanie Wong commented 1 year ago

Where to get curing salt around here?

by cfoodie 3 years ago

I am trying to find curing salt or prague powder to make some good old Canadian peameal bacon. Could not find it at ...


wayne keyser commented 1 year ago

Pink Curing Salt #1

by BostonTparty 2 years ago

I'm back. I want to cure my own corned beef and I'm looking for pink curing salt #1. Anyone have any idea where to fi...


timIam commented 1 year ago

Making Biltong

by TheFamine 11 years ago

Having just put my latest load of biltong-to-be in the fridge (where it sits for the next 24 hours in a marinade) I t...


carophil11 commented 1 year ago

Corned Beef

by jounipesonen 2 years ago

This list was in NYT for Corned Beef ingredients. How can one avoid the NO2 - is there any substitute? What else does...


jounipesonen commented 1 year ago

Texture Problem with Homemade Pickled Lox

by helou 2 years ago

I got a wonderful recipe from someone online for making my own pickled lox. It involves salt/sugar curing salmon, an...


helou commented 2 years ago

Curing meats at home

by porker 10 years ago

[We've moved this subthred from this thread on the Boston board -- THE CHOWHOU...


skubad1v3r commented 2 years ago

Prague powder and all purpose cure

by teflontom 6 years ago

I came across some cures buried in the bottom of one of my fridges. Question is, does anyone know if they expire? Ikn...


robfallon22 commented 2 years ago

An Idea for Anchovies (Maybe)

by WommackAttack 2 years ago

I have an idea to use canned anchovies or anchovy paste as a cure for meat. Specifically, I want to use anchovies to ...


Dogboa commented 2 years ago

Philly/Bucks for pink curing salt sodium nitrate

by george2 2 years ago

Geromes sausage in Bucks doesn't carry it nor do a few butcher shops I called. Making a bunch of bacon and would rath...


sal_acid commented 2 years ago

Curing Salt and Pickling Salt in N.O.

by Hungry4Good 2 years ago

A thousand thanks to anyone who can tell me where I can find curing salt and picking salt in New Orleans.


montuori commented 2 years ago

Cooking/Curing Costco Style Boneless Pork loins

by chefmikebenninger 2 years ago

Anyone have any ideas for cooking or curing those giant Costco Style Boneless Pork loins? they are on sale a lot and ...


Dogboa commented 2 years ago