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Sausage Making workshops!
by Suespice » Mon Feb 03, 2014 3:02 pm
in Beginners
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- 859
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by Suespice
Mon Feb 03, 2014 3:02 pm
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Whey as a salami starter culture
by gnjk » Sun Feb 02, 2014 1:06 pm
in Curing Techniques
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- 1299
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by gnjk
Sun Feb 02, 2014 1:06 pm
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Casings on tape
by BMII » Sat Jan 25, 2014 10:00 pm
in Equipment & Supplies
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- 951
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by BMII
Sat Jan 25, 2014 10:00 pm
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Paprika offer - UK
by yotmon » Sat Jan 25, 2014 9:27 pm
in Equipment & Supplies
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- 1175
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by yotmon
Sat Jan 25, 2014 9:27 pm
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Rheninghaus meat slicer
by crustyo44 » Sat Jan 18, 2014 7:54 pm
in Chatter
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- 906
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by crustyo44
Sat Jan 18, 2014 7:54 pm
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Inspiration Anyone?
by ericrice » Tue Jan 14, 2014 7:25 pm
in Recipes for cured meats
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- 2019
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by ericrice
Tue Jan 14, 2014 7:25 pm
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Radio 4 book of the week "The Telling Room"
by GUS » Sat Jan 11, 2014 5:33 pm
in Chatter
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- 775
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by GUS
Sat Jan 11, 2014 5:33 pm
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This is Serious! Support a good cause.
by Dingo » Sun Jan 05, 2014 9:54 pm
in Chatter
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- 789
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by Dingo
Sun Jan 05, 2014 9:54 pm
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Freecycle ..good source for fridges & freezers.
by GUS » Wed Jan 01, 2014 3:35 pm
in Smoking and Barbecuing
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- 1366
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by GUS
Wed Jan 01, 2014 3:35 pm
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Botulism Test?
by Dingo » Thu Dec 26, 2013 6:54 pm
in Curing Techniques
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- 1221
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by Dingo
Thu Dec 26, 2013 6:54 pm
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Cheesey flavour to salami ??
by ped » Sun Dec 15, 2013 1:59 pm
in Recipes for cured meats
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- 2108
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by ped
Sun Dec 15, 2013 1:59 pm
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Two Sausage Ideas
by wheels » Mon Dec 09, 2013 5:16 pm
in Sausage Recipes
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- 1981
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by wheels
Mon Dec 09, 2013 5:16 pm
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Anyone in Australia looking for a meat press?
by DanMcG » Fri Dec 06, 2013 12:37 am
in Chatter
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- 756
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by DanMcG
Fri Dec 06, 2013 12:37 am
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About cooking sausages and brined hams??
by Weoochaun » Thu Nov 14, 2013 3:02 am
in Beginners
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- 693
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by Weoochaun
Thu Nov 14, 2013 3:02 am
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We Will Remember
by wheels » Mon Nov 11, 2013 12:02 am
in Chatter
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- 740
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by wheels
Mon Nov 11, 2013 12:02 am
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Waaay toooo salty...
by si.hyde » Mon Nov 04, 2013 7:30 pm
in Curing Techniques
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- 841
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by si.hyde
Mon Nov 04, 2013 7:30 pm
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Brican !
by ped » Sun Nov 03, 2013 12:50 pm
in Chatter
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- 624
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by ped
Sun Nov 03, 2013 12:50 pm
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Smoked Salmon "Pepperoni"
by Dogfish » Mon Oct 21, 2013 11:57 pm
in Chatter
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- 6018
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by Dogfish
Mon Oct 21, 2013 11:57 pm
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Help Please - Vietnamese Links
by Dingo » Sat Oct 19, 2013 1:50 pm
in Sausage Recipes
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- 1194
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by Dingo
Sat Oct 19, 2013 1:50 pm
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On Salmon And Packing Sausages In Lard
by Dogfish » Wed Oct 16, 2013 7:35 pm
in Chatter
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- 578
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by Dogfish
Wed Oct 16, 2013 7:35 pm
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experiences with Auber instruments
by Ces » Thu Oct 10, 2013 2:23 pm
in Equipment & Supplies
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- 840
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by Ces
Thu Oct 10, 2013 2:23 pm
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TEFAL "Caveau du Fromage" (big thumbs up)
by GUS » Tue Oct 08, 2013 5:48 pm
in Chatter
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- 772
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by GUS
Tue Oct 08, 2013 5:48 pm
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Edam Tesco deal 55p per 100g Sept 2013
by GUS » Thu Sep 26, 2013 10:46 am
in Smoking and Barbecuing
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- 618
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by GUS
Thu Sep 26, 2013 10:46 am
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Morrisons pork offer
by yotmon » Tue Sep 17, 2013 10:06 pm
in Equipment & Supplies
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- 802
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by yotmon
Tue Sep 17, 2013 10:06 pm
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Salami Fest Melbourne
by Snags » Tue Sep 10, 2013 11:41 am
in Chatter
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- 552
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by Snags
Tue Sep 10, 2013 11:41 am
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Anyone had any experience with this...?
by will_raymo2000 » Mon Aug 19, 2013 9:32 am
in Equipment & Supplies
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- 910
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by will_raymo2000
Mon Aug 19, 2013 9:32 am
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Mold good or potentially bad?
by Reeder » Wed Aug 14, 2013 4:00 pm
in Sausage Making Techniques
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- 1286
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by Reeder
Wed Aug 14, 2013 4:00 pm
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Mushrooms as an ingredient
by ped » Sun Aug 04, 2013 11:27 am
in Recipes for cured meats
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- 1637
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by ped
Sun Aug 04, 2013 11:27 am
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Droewors comes out to hard
by mtu1250 » Sat Jul 27, 2013 4:51 am
in Sausage Making Techniques
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- 1272
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by mtu1250
Sat Jul 27, 2013 4:51 am
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Fruit/Berry Wine
by Dogfish » Fri Jul 12, 2013 8:32 pm
in Chatter
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- 700
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by Dogfish
Fri Jul 12, 2013 8:32 pm
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Jamie Oliver Keep it simple Carving set.
by yotmon » Sun Jun 30, 2013 10:21 pm
in Equipment & Supplies
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- 905
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by yotmon
Sun Jun 30, 2013 10:21 pm
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Collagen curing sheets
by crustyo44 » Thu Jun 20, 2013 10:58 am
in Curing Techniques
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- 1553
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by crustyo44
Thu Jun 20, 2013 10:58 am
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Czech Pressed Blood Sausage
by polka » Tue Jun 18, 2013 10:04 pm
in Sausage Recipes
- 0
- 2020
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by polka
Tue Jun 18, 2013 10:04 pm
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Members in Hobart, Tasmania
by crustyo44 » Thu Jun 13, 2013 8:59 am
in Chatter
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- 758
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by crustyo44
Thu Jun 13, 2013 8:59 am
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Buying Sodium Nitrite in Thailand
by davidnorman » Wed Jun 12, 2013 8:28 am
in Chatter
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- 3405
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by davidnorman
Wed Jun 12, 2013 8:28 am
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Massive Online Text Book
by Fatmat » Sun Jun 09, 2013 5:26 am
in Books,videos,manuals etc.
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- 3220
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by Fatmat
Sun Jun 09, 2013 5:26 am
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Choripaisa
by quietwatersfarm » Sun Jun 02, 2013 9:53 pm
in Sausage Recipes
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- 1801
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by quietwatersfarm
Sun Jun 02, 2013 9:53 pm
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Detective work for old berkel slicer
by mdmafo » Sat Jun 01, 2013 6:58 pm
in Equipment & Supplies
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- 895
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by mdmafo
Sat Jun 01, 2013 6:58 pm
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Tala (George East) Teflon coated stacking cooling racks
by GUS » Fri May 31, 2013 3:54 pm
in Equipment & Supplies
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- 853
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by GUS
Fri May 31, 2013 3:54 pm
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Haggis ........
by BriCan » Thu May 30, 2013 10:09 pm
in Chatter
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- 700
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by BriCan
Thu May 30, 2013 10:09 pm
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Cure 2 and cooking
by ped » Sun May 26, 2013 4:09 pm
in Chatter
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- 658
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by ped
Sun May 26, 2013 4:09 pm
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Morrisons Pork steak offer.
by yotmon » Fri May 24, 2013 10:56 pm
in Equipment & Supplies
- 0
- 701
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by yotmon
Fri May 24, 2013 10:56 pm
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Dehumidifiers at Lidl
by kimgary » Thu May 23, 2013 12:37 pm
in Equipment & Supplies
- 0
- 1065
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by kimgary
Thu May 23, 2013 12:37 pm
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White & Black Puddings
by wheels » Fri May 17, 2013 8:00 pm
in Historical Sausage Recipes Archive (Moderated)
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- 4228
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by wheels
Fri May 17, 2013 8:00 pm
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Welcome to the Historical Sausage Recipes Archive!
by vagreys » Fri May 17, 2013 6:23 pm
in Historical Sausage Recipes Archive (Moderated)
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- 3939
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by vagreys
Fri May 17, 2013 6:23 pm
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Welcome to the Historical Curing Recipes Archive!
by vagreys » Fri May 17, 2013 6:21 pm
in Historical Curing Recipes Archive (Moderated)
- 0
- 3915
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by vagreys
Fri May 17, 2013 6:21 pm
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Greek Inspired Recipes.
by Kalamari68 » Wed May 15, 2013 2:58 pm
in Sausage Recipes
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- 1537
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by Kalamari68
Wed May 15, 2013 2:58 pm
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beery bacon chops and ham update,
by captain wassname » Mon May 13, 2013 8:49 am
in Brine cured meats
- 0
- 2891
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by captain wassname
Mon May 13, 2013 8:49 am
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Required Aitch Bone removal ?
by ScottFornaciari » Mon May 06, 2013 8:08 pm
in Curing Techniques
- 0
- 1076
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by ScottFornaciari
Mon May 06, 2013 8:08 pm
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Tasting the recipe before investing sausage
by glee006 » Mon Apr 22, 2013 7:34 pm
in Sausage Making Techniques
- 0
- 1066
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by glee006
Mon Apr 22, 2013 7:34 pm
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