Tips and tecniques on dryng drying, curing etc.
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- Harvesting mould from commercial salami
by grisell » Mon Oct 03, 2011 12:37 pm
- 8 Replies
- 39443 Views
- Last post by ferincr
Thu Sep 13, 2018 2:05 pm
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- What do you soak your skins in?
by X86BSD » Tue Feb 23, 2021 1:57 am
- 3 Replies
- 806 Views
- Last post by lkapigian
Sun Mar 07, 2021 4:00 pm
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- Just curious, show of hands, when do you season your sausage
by X86BSD » Wed Feb 10, 2021 1:35 am
- 6 Replies
- 648 Views
- Last post by lkapigian
Fri Feb 12, 2021 3:40 pm
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- I’m wondering about shelf life of freshly made sausages?
by X86BSD » Mon Dec 28, 2020 7:15 pm
- 8 Replies
- 1158 Views
- Last post by X86BSD
Tue Feb 09, 2021 8:26 pm
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- I...What... I don’t even... LOL
by X86BSD » Wed Jan 13, 2021 1:14 am
- 0 Replies
- 727 Views
- Last post by X86BSD
Wed Jan 13, 2021 1:14 am
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- Mixture wet for Beef or Lamb
by spudie » Wed Nov 01, 2017 4:30 am
- 7 Replies
- 6545 Views
- Last post by onewheeler
Fri Sep 11, 2020 4:26 pm
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- Fermenting Chorizo
by tommix » Tue Aug 25, 2020 6:07 pm
- 1 Replies
- 1381 Views
- Last post by NCPaul
Wed Aug 26, 2020 11:18 am
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- mold vs no mold?
by ferincr » Sun May 31, 2020 4:52 pm
- 8 Replies
- 3487 Views
- Last post by wheels
Wed Jun 03, 2020 1:21 pm
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- SAUSAGE SEASONING
by MikeD » Sun Feb 16, 2020 6:31 pm
- 6 Replies
- 3973 Views
- Last post by wheels
Wed Feb 19, 2020 6:29 pm
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- How to stop fermentation?????
by lou317 » Wed Dec 25, 2019 6:31 pm
- 2 Replies
- 2887 Views
- Last post by lou317
Fri Dec 27, 2019 5:47 pm
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- Use of B&P "special meat binder"
by dopp creek » Mon Nov 18, 2019 11:44 pm
- 1 Replies
- 2809 Views
- Last post by DanMcG
Tue Nov 19, 2019 6:48 am
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- Alternative to long smoke dried cured meats
by gsevelle » Mon Sep 30, 2019 12:21 am
- 7 Replies
- 5747 Views
- Last post by wheels
Wed Oct 02, 2019 8:40 am
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- question about pork shoulder
by lou317 » Fri Mar 22, 2019 9:55 pm
- 7 Replies
- 6598 Views
- Last post by ahm Fae glasgow
Sun Apr 14, 2019 3:16 pm
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- Pineapple in sausage
by DanMcG » Fri Jan 25, 2019 12:31 pm
- 11 Replies
- 6165 Views
- Last post by YakForger38
Sun Feb 24, 2019 5:50 pm
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- Black sausage with activated charcoal
by ComradeQ » Sun Dec 09, 2018 5:11 pm
- 15 Replies
- 10155 Views
- Last post by ComradeQ
Mon Feb 18, 2019 3:32 pm
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- smoked sausage salvage
by kayakyok » Mon Jan 14, 2019 6:09 pm
- 2 Replies
- 3866 Views
- Last post by kayakyok
Tue Jan 15, 2019 2:15 am
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- Beer cheese deer dogs
by Jocosausage » Mon Jan 07, 2019 1:19 pm
- 2 Replies
- 3827 Views
- Last post by Jocosausage
Wed Jan 09, 2019 1:11 am
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- Smoking before and after grinding
by Lpshann1 » Wed Sep 05, 2018 11:19 pm
- 2 Replies
- 4606 Views
- Last post by wheels
Thu Sep 06, 2018 11:35 pm
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- Mold inside salami
by Philip May » Sun Apr 29, 2018 1:26 pm
- 4 Replies
- 5153 Views
- Last post by NCPaul
Tue Jul 31, 2018 10:41 am
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- Craziest question of the month
by DanMcG » Mon Jul 09, 2018 3:52 pm
- 2 Replies
- 4580 Views
- Last post by NCPaul
Tue Jul 10, 2018 10:57 am
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- Generating smoke at low heat
by SteveDenvir » Tue Jun 26, 2018 7:37 pm
- 6 Replies
- 5379 Views
- Last post by ComradeQ
Fri Jun 29, 2018 6:02 pm
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- French "Chitterlings" sausage
by spudie » Sat Jun 23, 2018 8:33 pm
- 3 Replies
- 4521 Views
- Last post by wheels
Tue Jun 26, 2018 7:21 pm
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- Ribeye Trim
by banditfox » Thu May 24, 2018 5:18 pm
- 2 Replies
- 4490 Views
- Last post by banditfox
Tue May 29, 2018 5:14 pm
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- Sausage Question
by banditfox » Tue May 22, 2018 4:18 pm
- 3 Replies
- 4530 Views
- Last post by wheels
Wed May 23, 2018 5:37 pm
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- Sausage stuffing using an electric grinder:
by MikeD » Mon Jan 29, 2018 10:47 pm
- 5 Replies
- 5491 Views
- Last post by dps51
Wed May 23, 2018 1:26 pm
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- Storing fully cooked (smoked) slim jim sausages
by gorillamotors » Sat May 05, 2018 2:01 am
- 1 Replies
- 4012 Views
- Last post by NCPaul
Sat May 05, 2018 10:41 am
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- Textured Vegetable Protein
by Banjoe » Tue Mar 06, 2012 10:19 pm
- 25 Replies
- 24108 Views
- Last post by neildj
Fri May 04, 2018 10:14 am
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- older natural cases -good?
by ttx450 » Sun Oct 29, 2017 2:05 pm
- 10 Replies
- 6942 Views
- Last post by DanMcG
Fri Mar 30, 2018 1:05 pm
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- sausage making
by trip1950 » Tue Jan 23, 2018 4:45 pm
- 3 Replies
- 5231 Views
- Last post by wheels
Fri Feb 23, 2018 3:12 pm
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- English Banger Question -- Tasting the Rusk?
by polka » Mon Oct 30, 2017 11:46 am
- 7 Replies
- 6420 Views
- Last post by wheels
Tue Jan 16, 2018 4:50 pm
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- American Pork vs German Pork
by Spies2 » Sat Dec 30, 2017 6:09 pm
- 2 Replies
- 4640 Views
- Last post by wheels
Sun Dec 31, 2017 10:36 pm
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- Lacing Large sausages
by U06jgg » Thu Oct 19, 2017 9:22 am
- 4 Replies
- 5070 Views
- Last post by DanMcG
Fri Oct 20, 2017 9:45 am
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- Best way to Cook Fresh Sausage
by Sausage_Man » Tue Feb 21, 2017 12:58 pm
- 8 Replies
- 7801 Views
- Last post by ChipsAhoy
Sat Sep 23, 2017 10:54 am
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- Using Surface Mold
by Cavaleiros » Tue Sep 19, 2017 3:32 pm
- 2 Replies
- 4779 Views
- Last post by Cavaleiros
Thu Sep 21, 2017 7:19 pm
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- Springform for Mortadella?
by pilsnerkokaren » Sat Aug 26, 2017 8:21 am
- 10 Replies
- 7245 Views
- Last post by pilsnerkokaren
Mon Sep 04, 2017 9:35 pm
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- Alternative to beef middle casing?
by beardedcook » Thu Aug 10, 2017 9:18 am
- 9 Replies
- 8777 Views
- Last post by NCPaul
Tue Aug 29, 2017 10:21 pm
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- Tying off end links? Any tips?
by GoldenEagle666 » Sun Feb 12, 2017 3:29 pm
- 9 Replies
- 7658 Views
- Last post by Shuswap
Sun Aug 20, 2017 1:53 pm
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- Guide to Percentage of Fat by Cut of Meat
by gsevelle » Tue Jul 25, 2017 1:51 pm
- 5 Replies
- 6279 Views
- Last post by NCPaul
Wed Jul 26, 2017 1:09 pm
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- Storing my Bactoferm
by airbrush » Wed Jul 12, 2017 4:26 pm
- 7 Replies
- 7056 Views
- Last post by airbrush
Fri Jul 14, 2017 10:46 pm
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- Fresh Turkey Sausage
by Cavaleiros » Sat Jul 08, 2017 6:17 pm
- 1 Replies
- 4317 Views
- Last post by wheels
Mon Jul 10, 2017 2:44 pm
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- Various Sausage Making Questions
by DPG » Mon Apr 17, 2017 12:57 pm
- 5 Replies
- 6559 Views
- Last post by wheels
Mon May 15, 2017 4:04 pm
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- Cooking the fat before mixing with meat
by noxwaste » Wed May 10, 2017 7:58 pm
- 2 Replies
- 4911 Views
- Last post by wheels
Thu May 11, 2017 8:54 pm
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- Substitute for Pennyroyal?
by JerBear » Tue Oct 07, 2014 10:38 pm
- 24 Replies
- 26962 Views
- Last post by yotmon
Tue May 02, 2017 3:28 pm
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- A fresh herb question
by sevorg » Tue May 02, 2017 1:29 pm
- 0 Replies
- 4487 Views
- Last post by sevorg
Tue May 02, 2017 1:29 pm
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- Reasons for 10-15 C drying temperature
by cashmkr2001 » Sun Apr 02, 2017 11:16 am
- 4 Replies
- 6004 Views
- Last post by BriCan
Wed Apr 05, 2017 9:23 am
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- strange sharpness at back of throat with homemade sausages
by cashmkr2001 » Wed Jul 11, 2012 2:18 pm
- 17 Replies
- 15320 Views
- Last post by wheels
Mon Apr 03, 2017 2:30 pm
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- My first salami...
by Steven_B » Sun Mar 20, 2016 3:02 pm
- 44 Replies
- 30948 Views
- Last post by etsolakis
Mon Mar 27, 2017 12:10 pm
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- Need help ,snack sticks turning gray.....
by br549 » Sun Mar 05, 2017 3:26 am
- 7 Replies
- 6982 Views
- Last post by RodinBangkok
Tue Mar 07, 2017 4:51 am
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- Dry Cure vs Culture
by mclynch » Sun Feb 12, 2017 5:52 pm
- 4 Replies
- 5753 Views
- Last post by wheels
Sun Feb 26, 2017 6:56 pm
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- Techniques for Making "Ready to Eat" Bratwurst
by pjviitas » Wed Feb 01, 2017 6:16 am
- 9 Replies
- 7695 Views
- Last post by pjviitas
Tue Feb 14, 2017 7:10 pm
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