Tips and tecniques on dryng drying, curing etc.
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- cultures with sausage making?
by MikeF » Fri Jan 22, 2010 6:57 pm
- 14 Replies
- 10935 Views
- Last post by grisell
Sun Feb 14, 2010 5:03 pm
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- Butchering a pig Italian Style
by Snags » Tue Feb 02, 2010 10:50 pm
- 6 Replies
- 4880 Views
- Last post by Iamarealbigdog
Fri Feb 12, 2010 4:31 pm
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- Air Pockets when stuffing
by kookoobah » Fri Jan 15, 2010 12:42 am
- 42 Replies
- 30473 Views
- Last post by Ianinfrance
Thu Feb 11, 2010 1:48 am
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- Get a better snap on my hot dogs?
by ericarden » Wed Feb 03, 2010 11:23 pm
- 1 Replies
- 2210 Views
- Last post by Chuckwagon
Fri Feb 05, 2010 6:47 am
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- What cuts of Pork and Beef work best for hot dogs?
by ericarden » Wed Feb 03, 2010 11:31 pm
- 1 Replies
- 3947 Views
- Last post by Chuckwagon
Fri Feb 05, 2010 6:24 am
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- Juicy Sausages - how?
by kookoobah » Tue Jan 26, 2010 7:36 am
- 11 Replies
- 8216 Views
- Last post by kookoobah
Mon Feb 01, 2010 1:06 pm
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- Pepperoni
by DangerDan » Sun Jan 31, 2010 2:33 pm
- 2 Replies
- 2705 Views
- Last post by Chuckwagon
Sun Jan 31, 2010 11:23 pm
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- Strange smell while drying sausages
by mulsjo » Tue Jan 19, 2010 8:40 am
- 12 Replies
- 12304 Views
- Last post by DangerDan
Sun Jan 31, 2010 2:00 am
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- Grinding
by Blackriver » Tue Jul 07, 2009 5:19 pm
- 6 Replies
- 5142 Views
- Last post by slick4591
Sun Jan 24, 2010 4:29 pm
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- frozen casings
by mjmayhew » Mon Jan 04, 2010 4:24 pm
- 7 Replies
- 5647 Views
- Last post by kookoobah
Fri Jan 15, 2010 12:45 am
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- Help please on starter cultures
by Blackriver » Mon Jan 11, 2010 11:12 pm
- 3 Replies
- 3471 Views
- Last post by Blackriver
Thu Jan 14, 2010 2:23 am
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- Fermento?
by MikeF » Sat Jan 09, 2010 9:20 pm
- 6 Replies
- 5646 Views
- Last post by MikeF
Wed Jan 13, 2010 2:44 am
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- Black pudding
by Richierich » Tue May 26, 2009 8:50 am
- 13 Replies
- 9836 Views
- Last post by saucisson
Sun Jan 10, 2010 6:55 pm
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- Question about bacon.
by buteman » Sun Jan 10, 2010 11:44 am
- 1 Replies
- 2417 Views
- Last post by captain wassname
Sun Jan 10, 2010 2:25 pm
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- which casing?
by MikeF » Wed Jan 06, 2010 1:19 am
- 9 Replies
- 6944 Views
- Last post by Chuckwagon
Sat Jan 09, 2010 5:26 am
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- curing chamber puzzle
by the chorizo kid » Mon Oct 19, 2009 3:38 pm
- 26 Replies
- 21158 Views
- Last post by DangerDan
Sat Jan 02, 2010 12:03 am
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- Starter Culture Shelf Life
by Buckskin » Wed Dec 30, 2009 4:27 pm
- 1 Replies
- 2202 Views
- Last post by Chuckwagon
Thu Dec 31, 2009 7:31 am
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- Even the pro's seem to get it wrong.
by Oddley » Wed Dec 02, 2009 4:40 pm
- 12 Replies
- 8546 Views
- Last post by vagreys
Thu Dec 24, 2009 11:34 pm
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- Massive Genoas
by DangerDan » Sun Nov 22, 2009 5:07 am
- 18 Replies
- 14262 Views
- Last post by DangerDan
Thu Dec 24, 2009 3:57 pm
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- mould question-see pics
by rasp » Tue Dec 22, 2009 4:10 am
- 6 Replies
- 5334 Views
- Last post by quietwatersfarm
Wed Dec 23, 2009 7:14 pm
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- my first ever salami is done. here are some photos.
by mattwright » Wed Dec 16, 2009 7:40 am
- 16 Replies
- 12559 Views
- Last post by Chuckwagon
Sat Dec 19, 2009 7:21 am
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- Blood preservation??
by Buckskin » Sat Dec 12, 2009 12:31 am
- 1 Replies
- 2127 Views
- Last post by Chuckwagon
Sat Dec 12, 2009 1:31 am
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- smoked mennonite sausage question
by trapperbruce » Sun Dec 06, 2009 1:48 am
- 3 Replies
- 3938 Views
- Last post by wheels
Sun Dec 06, 2009 6:44 pm
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- Cellar For Hanging
by carllancaster » Fri Dec 04, 2009 1:12 pm
- 6 Replies
- 5256 Views
- Last post by mattwright
Sat Dec 05, 2009 5:32 pm
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- is 2% salt to meat+fat too low for salami?
by mattwright » Sun Nov 29, 2009 6:06 am
- 15 Replies
- 11476 Views
- Last post by Scotty2
Fri Dec 04, 2009 11:45 pm
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- Sausage stuffers
by kevster » Tue Oct 27, 2009 4:48 pm
- 12 Replies
- 9460 Views
- Last post by mattwright
Tue Dec 01, 2009 11:53 pm
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- waterproof casings?
by DanMcG » Sun Nov 22, 2009 12:44 pm
- 4 Replies
- 4181 Views
- Last post by DanMcG
Sun Nov 29, 2009 11:39 am
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- Creating molds on sausage
by cashmkr2001 » Sat Nov 14, 2009 6:37 am
- 4 Replies
- 3763 Views
- Last post by cashmkr2001
Sat Nov 14, 2009 3:25 pm
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- Sodium phosphates is soy protein?
by christ2000 » Wed Nov 04, 2009 3:34 am
- 7 Replies
- 4854 Views
- Last post by wheels
Wed Nov 11, 2009 1:51 pm
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- Why use small horns, or The right horn size
by petertr » Wed Nov 11, 2009 1:13 am
- 2 Replies
- 2546 Views
- Last post by wheels
Wed Nov 11, 2009 1:48 pm
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- question about tying natural casings
by mattwright » Tue Nov 10, 2009 12:13 am
- 1 Replies
- 2671 Views
- Last post by wheels
Tue Nov 10, 2009 1:07 am
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- Tying for Smoking
by Epicurohn » Fri Oct 30, 2009 10:50 pm
- 6 Replies
- 4622 Views
- Last post by wheels
Thu Nov 05, 2009 4:25 pm
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- Fridge Ageing a Chorizo
by alwilson » Fri Oct 16, 2009 4:06 pm
- 10 Replies
- 6080 Views
- Last post by the chorizo kid
Mon Oct 19, 2009 3:30 pm
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- Differances between MSG and Curing Salt
by Jim Leclair » Wed Oct 07, 2009 7:21 pm
- 11 Replies
- 8347 Views
- Last post by saucisson
Tue Oct 13, 2009 8:15 pm
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- Chorizo first time..
by Mike D » Sat Aug 29, 2009 7:28 pm
- 39 Replies
- 24116 Views
- Last post by wheels
Thu Oct 08, 2009 1:25 pm
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- Second grind question
by Blackriver » Wed Sep 30, 2009 7:15 pm
- 2 Replies
- 2638 Views
- Last post by Blackriver
Thu Oct 01, 2009 5:19 pm
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- bactoferm question
by the chorizo kid » Tue Sep 29, 2009 3:10 pm
- 3 Replies
- 3420 Views
- Last post by the chorizo kid
Wed Sep 30, 2009 3:34 pm
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- snack sticks
by DarrenB71 » Sun Sep 27, 2009 11:54 am
- 2 Replies
- 2673 Views
- Last post by DarrenB71
Sun Sep 27, 2009 1:20 pm
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- Help... Soft spots on dry sausage (lomo)
by Garagecure » Sat Sep 19, 2009 4:58 am
- 1 Replies
- 2111 Views
- Last post by wheels
Sat Sep 26, 2009 4:28 pm
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- how to firm up pork suasages
by the chorizo kid » Tue Sep 22, 2009 3:05 pm
- 3 Replies
- 3103 Views
- Last post by the chorizo kid
Wed Sep 23, 2009 2:52 pm
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- smokehouse temperature question
by the chorizo kid » Wed Sep 09, 2009 8:28 pm
- 4 Replies
- 5237 Views
- Last post by lemonD
Sun Sep 13, 2009 2:36 pm
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- Losing length & girth
by Richierich » Wed Aug 26, 2009 6:42 pm
- 11 Replies
- 6594 Views
- Last post by Fatmat
Thu Sep 10, 2009 2:55 pm
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- How long is pork okay in the fridge for?
by Carolyn1124 » Sat Apr 05, 2008 11:08 am
- 6 Replies
- 7315 Views
- Last post by beardedwonder5
Mon Sep 07, 2009 2:41 pm
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- A couple of dry curing projects
by wittdog » Mon Nov 10, 2008 12:21 am
- 46 Replies
- 28686 Views
- Last post by wittdog
Tue Sep 01, 2009 1:41 am
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- Curing salt for terrine making
by terrine » Tue Apr 14, 2009 12:34 pm
- 8 Replies
- 7934 Views
- Last post by Ianinfrance
Fri Aug 21, 2009 3:59 pm
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- gray sausage
by Scotty2 » Wed May 27, 2009 3:59 am
- 5 Replies
- 5494 Views
- Last post by Scotty2
Mon Jul 06, 2009 7:49 pm
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- Hot smoking
by patjgk » Sat May 30, 2009 2:05 pm
- 5 Replies
- 4274 Views
- Last post by Chuckwagon
Fri Jul 03, 2009 7:08 am
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- Questions about my first attempt summersausage
by Blackriver » Sun May 31, 2009 6:10 pm
- 3 Replies
- 3501 Views
- Last post by Blackriver
Mon Jun 01, 2009 4:38 pm
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- What I did wrong on snack sticks
by Blackriver » Sun May 24, 2009 11:03 pm
- 5 Replies
- 4667 Views
- Last post by Big Guy
Tue May 26, 2009 12:35 pm
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- Was it the mixing or the meat?
by Richierich » Mon May 18, 2009 10:16 am
- 9 Replies
- 6578 Views
- Last post by saucisson
Tue May 19, 2009 10:46 pm
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