Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
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- soppressota mixture consistancy looks like balogna
by lou317 » Wed Feb 01, 2017 5:44 pm
- 7 Replies
- 5101 Views
- Last post by lou317
Sun Feb 05, 2017 6:34 pm
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- New-Question reguarding finished salami
by Reed » Fri Jan 27, 2017 3:21 am
- 4 Replies
- 3788 Views
- Last post by NCPaul
Mon Jan 30, 2017 12:21 pm
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- Fresh or dried
by Magnadibble » Fri Jan 27, 2017 2:15 pm
- 7 Replies
- 4904 Views
- Last post by Magnadibble
Sun Jan 29, 2017 10:32 am
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- Finishig up some Dry chorizo and sopressata.
by CCollins54 » Thu Jan 12, 2017 5:20 pm
- 9 Replies
- 6357 Views
- Last post by wheels
Fri Jan 13, 2017 5:29 pm
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- Smoking sausage after drying?
by CCollins54 » Thu Dec 29, 2016 4:49 pm
- 8 Replies
- 5432 Views
- Last post by montanaSalami
Fri Jan 13, 2017 4:17 pm
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- Black spots around whole black peppercorn
by MikeMike » Mon Jan 09, 2017 4:34 pm
- 6 Replies
- 5900 Views
- Last post by MikeMike
Tue Jan 10, 2017 12:39 pm
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- 90% RH and the state of my curing chamber
by chorizoguy » Thu Dec 29, 2016 7:35 pm
- 1 Replies
- 2546 Views
- Last post by onewheeler
Thu Dec 29, 2016 8:17 pm
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- Substituting one ingredient in garlic ring balogna
by lou317 » Sun Dec 25, 2016 4:47 pm
- 2 Replies
- 2693 Views
- Last post by lou317
Mon Dec 26, 2016 2:48 am
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- Nubee with consistancy problem SOLUTIONS WELCOME
by lou317 » Tue Dec 13, 2016 4:06 pm
- 8 Replies
- 6611 Views
- Last post by wheels
Wed Dec 21, 2016 12:24 am
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- Forgot about casings, left them soaking
by Mules » Fri Dec 16, 2016 9:10 pm
- 2 Replies
- 3013 Views
- Last post by Mules
Sat Dec 17, 2016 4:27 pm
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- Forgot Kosher salt
by thirdeyeo4 » Fri Dec 16, 2016 12:56 am
- 3 Replies
- 3570 Views
- Last post by montanaSalami
Fri Dec 16, 2016 6:58 pm
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- Need to break up my sausage making session...where to stop?
by soopirV900 » Sat Dec 10, 2016 4:23 pm
- 1 Replies
- 2827 Views
- Last post by NCPaul
Sun Dec 11, 2016 11:43 am
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- Salami Curing in the UK
by dilby » Sun Dec 04, 2016 6:42 pm
- 2 Replies
- 3267 Views
- Last post by wheels
Sun Dec 04, 2016 10:16 pm
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- High humidity curing chamber
by CCollins54 » Tue Nov 29, 2016 12:14 am
- 11 Replies
- 7027 Views
- Last post by NCPaul
Sun Dec 04, 2016 5:11 pm
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- I've made about 1,500 sausages so far, a few questions
by gussygus » Wed Nov 30, 2016 2:05 pm
- 1 Replies
- 2747 Views
- Last post by NCPaul
Wed Nov 30, 2016 8:36 pm
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- OX cheek
by fredfish » Sat Nov 19, 2016 4:40 pm
- 5 Replies
- 4500 Views
- Last post by wheels
Sat Nov 26, 2016 10:04 pm
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- Sausages drying too quickly/too much
by badmajon » Wed Jul 27, 2016 6:10 am
- 10 Replies
- 8007 Views
- Last post by Cavaleiros
Fri Nov 25, 2016 5:05 pm
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- The price of skins
by fredfish » Sun Nov 20, 2016 11:04 am
- 2 Replies
- 3146 Views
- Last post by wheels
Mon Nov 21, 2016 9:08 pm
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- 1st Salami Chub is Finished
by montanaSalami » Sun Oct 16, 2016 2:51 pm
- 22 Replies
- 13962 Views
- Last post by montanaSalami
Sun Nov 13, 2016 6:18 pm
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- pork back fat storage
by herjac » Wed Nov 09, 2016 12:48 pm
- 3 Replies
- 3573 Views
- Last post by herjac
Fri Nov 11, 2016 5:38 pm
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- First Cumberland
by fusion555 » Fri Nov 04, 2016 12:03 am
- 7 Replies
- 5484 Views
- Last post by fusion555
Sat Nov 05, 2016 4:43 pm
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- Polish Kabanosy Slim Jims
by montanaSalami » Tue Nov 01, 2016 3:38 pm
- 4 Replies
- 3626 Views
- Last post by wheels
Wed Nov 02, 2016 4:16 pm
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- Is this the wrong mould in my Kune Kune chorizo?
by Kunekuneguy » Tue Oct 18, 2016 1:54 pm
- 6 Replies
- 4617 Views
- Last post by montanaSalami
Sat Oct 29, 2016 1:53 pm
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- Spuddly's easy Salami
by fusion555 » Sun Oct 23, 2016 8:09 pm
- 4 Replies
- 3675 Views
- Last post by fusion555
Mon Oct 24, 2016 9:28 pm
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- Salami Raffle
by montanaSalami » Fri Oct 21, 2016 2:40 pm
- 2 Replies
- 2703 Views
- Last post by montanaSalami
Sun Oct 23, 2016 12:25 am
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- Advice with salami
by robduca » Mon Oct 03, 2016 2:06 am
- 15 Replies
- 10040 Views
- Last post by BriCan
Sat Oct 22, 2016 3:39 am
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- Preparing a brisket for roasting/slow cooker
by klephtZA » Thu Oct 20, 2016 11:30 am
- 0 Replies
- 3154 Views
- Last post by klephtZA
Thu Oct 20, 2016 11:30 am
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- Still soft yet about 25% weight reduction
by montanaSalami » Sat Oct 01, 2016 5:09 pm
- 10 Replies
- 6392 Views
- Last post by montanaSalami
Sat Oct 15, 2016 1:58 pm
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- On using dried blood - will it clot?
by Swing Swang » Tue Oct 11, 2016 6:41 am
- 3 Replies
- 3036 Views
- Last post by klephtZA
Wed Oct 12, 2016 6:28 am
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- how much bacon for
by sunbelt56 » Tue Oct 11, 2016 7:34 pm
- 1 Replies
- 2508 Views
- Last post by NCPaul
Tue Oct 11, 2016 8:53 pm
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- Q about a Salami Making and Recipe site
by montanaSalami » Sun Oct 02, 2016 10:08 pm
- 11 Replies
- 7069 Views
- Last post by wheels
Mon Oct 10, 2016 4:08 pm
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- storage
by jaymo » Tue Jan 21, 2014 8:55 pm
- 6 Replies
- 5433 Views
- Last post by montanaSalami
Mon Oct 10, 2016 2:49 am
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- Flavour/texture of salami - raw vs cooked
by Swing Swang » Mon Sep 12, 2016 6:13 am
- 10 Replies
- 6319 Views
- Last post by Swing Swang
Mon Sep 19, 2016 6:42 pm
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- Droewors info
by Brendon » Thu Aug 08, 2013 2:12 pm
- 5 Replies
- 5900 Views
- Last post by SausageKingofChicago
Mon Sep 12, 2016 11:07 pm
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- Red Pepper
by wheels » Fri Aug 26, 2016 2:27 pm
- 7 Replies
- 5761 Views
- Last post by wheels
Fri Aug 26, 2016 11:44 pm
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- Should this be fresh or powder?
by fredfish » Mon Aug 22, 2016 4:06 pm
- 2 Replies
- 2819 Views
- Last post by fredfish
Mon Aug 22, 2016 6:53 pm
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- Lidl mincer/sausage maker
by LittleGreyCat » Wed May 04, 2016 6:22 pm
- 7 Replies
- 7127 Views
- Last post by fredfish
Mon Aug 22, 2016 4:35 pm
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- Dedicated stuffers - big money? UK
by LittleGreyCat » Mon May 09, 2016 3:07 pm
- 14 Replies
- 9537 Views
- Last post by wheels
Sat Aug 20, 2016 4:01 pm
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- Can I use frozen meat
by fredfish » Fri Aug 19, 2016 1:08 pm
- 4 Replies
- 3584 Views
- Last post by fredfish
Fri Aug 19, 2016 5:48 pm
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- Beef Fat
by fredfish » Fri Aug 19, 2016 12:35 pm
- 2 Replies
- 2560 Views
- Last post by fredfish
Fri Aug 19, 2016 3:06 pm
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- I forgot the Cure #2 in my first salami.... Will it be ok?
by Minjin » Fri Aug 05, 2016 4:14 pm
- 4 Replies
- 3417 Views
- Last post by johngaltsmotor
Fri Aug 19, 2016 11:48 am
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- Dissolving cure #1 in boiling hot water
by badjak » Sat Aug 13, 2016 6:42 am
- 3 Replies
- 3499 Views
- Last post by RodinBangkok
Tue Aug 16, 2016 2:40 am
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- Made my first salami and I forgot the cure#2 - will it be ok
by Minjin » Fri Aug 05, 2016 4:37 pm
- 1 Replies
- 2343 Views
- Last post by BriCan
Sat Aug 06, 2016 9:30 am
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- Ammonia tang in chourico
by Swing Swang » Tue Aug 02, 2016 8:33 pm
- 1 Replies
- 2250 Views
- Last post by BriCan
Fri Aug 05, 2016 8:37 am
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- fluffy grey mould
by BillyT » Tue Jul 26, 2016 9:43 am
- 10 Replies
- 7354 Views
- Last post by BillyT
Sat Jul 30, 2016 8:00 am
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- Grinding adding Fat
by Sarge5706 » Mon Jul 18, 2016 5:16 pm
- 6 Replies
- 4971 Views
- Last post by BriCan
Thu Jul 21, 2016 9:01 am
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- is this black mould ?
by chorizoguy » Fri Jul 08, 2016 4:48 am
- 5 Replies
- 4591 Views
- Last post by NCPaul
Mon Jul 11, 2016 2:10 pm
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- Cooking black pudding
by andrewe84 » Sat May 14, 2016 7:06 am
- 9 Replies
- 6473 Views
- Last post by wheels
Sat Jul 02, 2016 11:31 pm
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- How does this look? Day 6.
by badmajon » Fri Jul 01, 2016 6:41 am
- 3 Replies
- 3323 Views
- Last post by badmajon
Fri Jul 01, 2016 4:24 pm
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- How long does a side of bacon keep?
by frenchian2 » Tue Jun 28, 2016 1:48 pm
- 2 Replies
- 3647 Views
- Last post by frenchian2
Wed Jun 29, 2016 5:08 am
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