Sausage Making Techniques
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- Harvesting mould from commercial salami
by grisell » Mon Oct 03, 2011 12:37 pm - 8 Replies
- 38026 Views
- Last post by ferincr
Thu Sep 13, 2018 2:05 pm
- Harvesting mould from commercial salami
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- I...What... I don’t even... LOL
by X86BSD » Wed Jan 13, 2021 1:14 am - 0 Replies
- 191 Views
- Last post by X86BSD
Wed Jan 13, 2021 1:14 am
- I...What... I don’t even... LOL
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- I’m wondering about shelf life of freshly made sausages?
by X86BSD » Mon Dec 28, 2020 7:15 pm - 3 Replies
- 344 Views
- Last post by wheels
Fri Jan 01, 2021 9:17 pm
- I’m wondering about shelf life of freshly made sausages?
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- Mixture wet for Beef or Lamb
by spudie » Wed Nov 01, 2017 4:30 am - 7 Replies
- 5884 Views
- Last post by onewheeler
Fri Sep 11, 2020 4:26 pm
- Mixture wet for Beef or Lamb
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- Fermenting Chorizo
by tommix » Tue Aug 25, 2020 6:07 pm - 1 Replies
- 919 Views
- Last post by NCPaul
Wed Aug 26, 2020 11:18 am
- Fermenting Chorizo
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- mold vs no mold?
by ferincr » Sun May 31, 2020 4:52 pm - 8 Replies
- 2797 Views
- Last post by wheels
Wed Jun 03, 2020 1:21 pm
- mold vs no mold?
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- SAUSAGE SEASONING
by MikeD » Sun Feb 16, 2020 6:31 pm - 6 Replies
- 3350 Views
- Last post by wheels
Wed Feb 19, 2020 6:29 pm
- SAUSAGE SEASONING
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- How to stop fermentation?????
by lou317 » Wed Dec 25, 2019 6:31 pm - 2 Replies
- 2399 Views
- Last post by lou317
Fri Dec 27, 2019 5:47 pm
- How to stop fermentation?????
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- Use of B&P "special meat binder"
by dopp creek » Mon Nov 18, 2019 11:44 pm - 1 Replies
- 2332 Views
- Last post by DanMcG
Tue Nov 19, 2019 6:48 am
- Use of B&P "special meat binder"
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- Alternative to long smoke dried cured meats
by gsevelle » Mon Sep 30, 2019 12:21 am - 7 Replies
- 5102 Views
- Last post by wheels
Wed Oct 02, 2019 8:40 am
- Alternative to long smoke dried cured meats
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- question about pork shoulder
by lou317 » Fri Mar 22, 2019 9:55 pm - 7 Replies
- 5934 Views
- Last post by ahm Fae glasgow
Sun Apr 14, 2019 3:16 pm
- question about pork shoulder
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- Pineapple in sausage
by DanMcG » Fri Jan 25, 2019 12:31 pm - 11 Replies
- 5387 Views
- Last post by YakForger38
Sun Feb 24, 2019 5:50 pm
- Pineapple in sausage
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- Black sausage with activated charcoal
1, 2by ComradeQ » Sun Dec 09, 2018 5:11 pm - 15 Replies
- 8839 Views
- Last post by ComradeQ
Mon Feb 18, 2019 3:32 pm
- Black sausage with activated charcoal
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- smoked sausage salvage
by kayakyok » Mon Jan 14, 2019 6:09 pm - 2 Replies
- 3387 Views
- Last post by kayakyok
Tue Jan 15, 2019 2:15 am
- smoked sausage salvage
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- Beer cheese deer dogs
by Jocosausage » Mon Jan 07, 2019 1:19 pm - 2 Replies
- 3311 Views
- Last post by Jocosausage
Wed Jan 09, 2019 1:11 am
- Beer cheese deer dogs
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- Smoking before and after grinding
by Lpshann1 » Wed Sep 05, 2018 11:19 pm - 2 Replies
- 4099 Views
- Last post by wheels
Thu Sep 06, 2018 11:35 pm
- Smoking before and after grinding
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- Mold inside salami
by Philip May » Sun Apr 29, 2018 1:26 pm - 4 Replies
- 4612 Views
- Last post by NCPaul
Tue Jul 31, 2018 10:41 am
- Mold inside salami
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- Craziest question of the month
by DanMcG » Mon Jul 09, 2018 3:52 pm - 2 Replies
- 4091 Views
- Last post by NCPaul
Tue Jul 10, 2018 10:57 am
- Craziest question of the month
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- Generating smoke at low heat
by SteveDenvir » Tue Jun 26, 2018 7:37 pm - 6 Replies
- 4782 Views
- Last post by ComradeQ
Fri Jun 29, 2018 6:02 pm
- Generating smoke at low heat
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- French "Chitterlings" sausage
by spudie » Sat Jun 23, 2018 8:33 pm - 3 Replies
- 4014 Views
- Last post by wheels
Tue Jun 26, 2018 7:21 pm
- French "Chitterlings" sausage
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- Ribeye Trim
by banditfox » Thu May 24, 2018 5:18 pm - 2 Replies
- 4002 Views
- Last post by banditfox
Tue May 29, 2018 5:14 pm
- Ribeye Trim
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- Sausage Question
by banditfox » Tue May 22, 2018 4:18 pm - 3 Replies
- 4019 Views
- Last post by wheels
Wed May 23, 2018 5:37 pm
- Sausage Question
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- Sausage stuffing using an electric grinder:
by MikeD » Mon Jan 29, 2018 10:47 pm - 5 Replies
- 4931 Views
- Last post by dps51
Wed May 23, 2018 1:26 pm
- Sausage stuffing using an electric grinder:
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- Storing fully cooked (smoked) slim jim sausages
by gorillamotors » Sat May 05, 2018 2:01 am - 1 Replies
- 3571 Views
- Last post by NCPaul
Sat May 05, 2018 10:41 am
- Storing fully cooked (smoked) slim jim sausages
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- Textured Vegetable Protein
1, 2by Banjoe » Tue Mar 06, 2012 10:19 pm - 25 Replies
- 22577 Views
- Last post by neildj
Fri May 04, 2018 10:14 am
- Textured Vegetable Protein
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- older natural cases -good?
by ttx450 » Sun Oct 29, 2017 2:05 pm - 10 Replies
- 6268 Views
- Last post by DanMcG
Fri Mar 30, 2018 1:05 pm
- older natural cases -good?
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- sausage making
by trip1950 » Tue Jan 23, 2018 4:45 pm - 3 Replies
- 4710 Views
- Last post by wheels
Fri Feb 23, 2018 3:12 pm
- sausage making
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- English Banger Question -- Tasting the Rusk?
by polka » Mon Oct 30, 2017 11:46 am - 7 Replies
- 5813 Views
- Last post by wheels
Tue Jan 16, 2018 4:50 pm
- English Banger Question -- Tasting the Rusk?
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- American Pork vs German Pork
by Spies2 » Sat Dec 30, 2017 6:09 pm - 2 Replies
- 4154 Views
- Last post by wheels
Sun Dec 31, 2017 10:36 pm
- American Pork vs German Pork
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- Lacing Large sausages
by U06jgg » Thu Oct 19, 2017 9:22 am - 4 Replies
- 4548 Views
- Last post by DanMcG
Fri Oct 20, 2017 9:45 am
- Lacing Large sausages
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- Best way to Cook Fresh Sausage
by Sausage_Man » Tue Feb 21, 2017 12:58 pm - 8 Replies
- 7161 Views
- Last post by ChipsAhoy
Sat Sep 23, 2017 10:54 am
- Best way to Cook Fresh Sausage
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- Using Surface Mold
by Cavaleiros » Tue Sep 19, 2017 3:32 pm - 2 Replies
- 4276 Views
- Last post by Cavaleiros
Thu Sep 21, 2017 7:19 pm
- Using Surface Mold
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- Springform for Mortadella?
by pilsnerkokaren » Sat Aug 26, 2017 8:21 am - 10 Replies
- 6583 Views
- Last post by pilsnerkokaren
Mon Sep 04, 2017 9:35 pm
- Springform for Mortadella?
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- Alternative to beef middle casing?
by beardedcook » Thu Aug 10, 2017 9:18 am - 9 Replies
- 8111 Views
- Last post by NCPaul
Tue Aug 29, 2017 10:21 pm
- Alternative to beef middle casing?
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- Tying off end links? Any tips?
by GoldenEagle666 » Sun Feb 12, 2017 3:29 pm - 9 Replies
- 6986 Views
- Last post by Shuswap
Sun Aug 20, 2017 1:53 pm
- Tying off end links? Any tips?
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- Guide to Percentage of Fat by Cut of Meat
by gsevelle » Tue Jul 25, 2017 1:51 pm - 5 Replies
- 5727 Views
- Last post by NCPaul
Wed Jul 26, 2017 1:09 pm
- Guide to Percentage of Fat by Cut of Meat
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- Storing my Bactoferm
by airbrush » Wed Jul 12, 2017 4:26 pm - 7 Replies
- 6461 Views
- Last post by airbrush
Fri Jul 14, 2017 10:46 pm
- Storing my Bactoferm
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- Fresh Turkey Sausage
by Cavaleiros » Sat Jul 08, 2017 6:17 pm - 1 Replies
- 3866 Views
- Last post by wheels
Mon Jul 10, 2017 2:44 pm
- Fresh Turkey Sausage
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- Various Sausage Making Questions
by DPG » Mon Apr 17, 2017 12:57 pm - 5 Replies
- 5973 Views
- Last post by wheels
Mon May 15, 2017 4:04 pm
- Various Sausage Making Questions
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- Cooking the fat before mixing with meat
by noxwaste » Wed May 10, 2017 7:58 pm - 2 Replies
- 4435 Views
- Last post by wheels
Thu May 11, 2017 8:54 pm
- Cooking the fat before mixing with meat
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- Substitute for Pennyroyal?
1, 2by JerBear » Tue Oct 07, 2014 10:38 pm - 24 Replies
- 24877 Views
- Last post by yotmon
Tue May 02, 2017 3:28 pm
- Substitute for Pennyroyal?
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- A fresh herb question
by sevorg » Tue May 02, 2017 1:29 pm - 0 Replies
- 4015 Views
- Last post by sevorg
Tue May 02, 2017 1:29 pm
- A fresh herb question
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- Reasons for 10-15 C drying temperature
by cashmkr2001 » Sun Apr 02, 2017 11:16 am - 4 Replies
- 5439 Views
- Last post by BriCan
Wed Apr 05, 2017 9:23 am
- Reasons for 10-15 C drying temperature
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- strange sharpness at back of throat with homemade sausages
1, 2by cashmkr2001 » Wed Jul 11, 2012 2:18 pm - 17 Replies
- 14032 Views
- Last post by wheels
Mon Apr 03, 2017 2:30 pm
- strange sharpness at back of throat with homemade sausages
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- Need help ,snack sticks turning gray.....
by br549 » Sun Mar 05, 2017 3:26 am - 7 Replies
- 6354 Views
- Last post by RodinBangkok
Tue Mar 07, 2017 4:51 am
- Need help ,snack sticks turning gray.....
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- Dry Cure vs Culture
by mclynch » Sun Feb 12, 2017 5:52 pm - 4 Replies
- 5224 Views
- Last post by wheels
Sun Feb 26, 2017 6:56 pm
- Dry Cure vs Culture
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- Techniques for Making "Ready to Eat" Bratwurst
by pjviitas » Wed Feb 01, 2017 6:16 am - 9 Replies
- 6983 Views
- Last post by pjviitas
Tue Feb 14, 2017 7:10 pm
- Techniques for Making "Ready to Eat" Bratwurst
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- Using LS 25 Starter Culture
1, 2by etsolakis » Fri Feb 03, 2017 5:51 pm - 16 Replies
- 10972 Views
- Last post by NCPaul
Mon Feb 13, 2017 11:27 pm
- Using LS 25 Starter Culture
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- Can't find pork belly
by DPG » Wed Jan 25, 2017 8:33 pm - 4 Replies
- 5041 Views
- Last post by DPG
Thu Jan 26, 2017 8:10 am
- Can't find pork belly
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