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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 3 months ago

Stagionello or BMW?

by RicktheHun 4 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 4 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 7 months ago

Japanese Mentaiko recipe for cod roe

by Antoniabruce 1 year 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 8 months ago

Smoked & Cured Sablefish

by biggreenmatt 11 months ago

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


acgold7 commented 11 months 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 2 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 1 year 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 1 year 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 1 year ago

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


helou commented 1 year 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 1 year 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