Tips and tecniques on dryng drying, curing etc.
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- The best way to incorporate honey into sausage?
by Polack » Sat Mar 17, 2012 4:54 am
- 3 Replies
- 3942 Views
- Last post by sstory
Mon Mar 26, 2012 7:42 pm
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- cooking pepperoni
by dorsets21 » Sun Mar 18, 2012 5:24 pm
- 4 Replies
- 4683 Views
- Last post by the chorizo kid
Wed Mar 21, 2012 3:47 pm
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- Mortadella color?
by larry » Thu Feb 16, 2012 3:09 pm
- 22 Replies
- 16541 Views
- Last post by wheels
Tue Mar 13, 2012 3:57 pm
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- white mold on sopresatta
by Beans » Sun Mar 11, 2012 11:57 pm
- 2 Replies
- 3465 Views
- Last post by wheels
Mon Mar 12, 2012 5:42 pm
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- How to tie large Salami for hanging?
by JLPicard » Wed Feb 22, 2012 10:01 pm
- 6 Replies
- 9015 Views
- Last post by wheels
Mon Mar 12, 2012 5:35 pm
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- hanging sausages to cure - question
by mrphilips » Sat Mar 10, 2012 11:24 pm
- 12 Replies
- 13722 Views
- Last post by mrphilips
Mon Mar 12, 2012 12:24 am
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- pizza pepperoni
by dorsets21 » Sun Mar 11, 2012 3:01 pm
- 9 Replies
- 6114 Views
- Last post by dorsets21
Sun Mar 11, 2012 5:10 pm
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- 3 Questions from a newbie
by sausage202 » Fri Mar 09, 2012 10:09 pm
- 12 Replies
- 9890 Views
- Last post by SausageBoy
Sat Mar 10, 2012 8:58 pm
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- Does sharpness of the knife influences bind ?
by cashmkr2001 » Mon Mar 05, 2012 5:58 pm
- 4 Replies
- 5517 Views
- Last post by cashmkr2001
Mon Mar 05, 2012 9:24 pm
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- First batch is complete (with pics)
by qwertydvorak » Wed Feb 29, 2012 11:55 pm
- 3 Replies
- 3857 Views
- Last post by qwertydvorak
Thu Mar 01, 2012 11:55 pm
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- One more newbie question
by qwertydvorak » Sat Feb 25, 2012 5:41 am
- 2 Replies
- 2974 Views
- Last post by vagreys
Sat Feb 25, 2012 5:20 pm
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- Linking Sausages made in collegen casings.
by Nhannath » Sat Jan 21, 2012 1:38 pm
- 13 Replies
- 10102 Views
- Last post by wheels
Fri Feb 24, 2012 4:09 pm
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- Rusk question - first batch
by qwertydvorak » Thu Feb 23, 2012 7:12 am
- 4 Replies
- 3823 Views
- Last post by wheels
Thu Feb 23, 2012 9:13 pm
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- Large skins
by greedylittlepig » Fri Feb 17, 2012 6:46 am
- 5 Replies
- 4880 Views
- Last post by wheels
Sat Feb 18, 2012 4:17 pm
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- Salami
by greedylittlepig » Fri Feb 17, 2012 6:51 am
- 5 Replies
- 5064 Views
- Last post by wheels
Fri Feb 17, 2012 9:44 pm
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- Pork Loin for lean meat in salami?
by mattwright » Fri Oct 07, 2011 6:37 pm
- 3 Replies
- 4080 Views
- Last post by larry
Thu Feb 16, 2012 5:48 pm
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- How long do you mix your meat (by hand)
by cashmkr2001 » Sun Feb 05, 2012 7:44 pm
- 9 Replies
- 6391 Views
- Last post by corromant
Fri Feb 10, 2012 7:15 am
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- Making Chourico!
by MikeF » Mon Jan 23, 2012 1:47 am
- 14 Replies
- 11328 Views
- Last post by MikeF
Fri Feb 10, 2012 3:34 am
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- drying time x diameter
by cashmkr2001 » Thu Jan 05, 2012 9:12 pm
- 15 Replies
- 11725 Views
- Last post by mitchamus
Wed Feb 08, 2012 12:22 am
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- Chuck or Brisket for Boerewore?
by kylemorley » Wed Jan 25, 2012 2:49 pm
- 2 Replies
- 2802 Views
- Last post by Greyham
Sat Feb 04, 2012 6:08 pm
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- Strange mold
by Kentkhi » Wed Jan 18, 2012 8:23 pm
- 32 Replies
- 22915 Views
- Last post by ericrice
Thu Feb 02, 2012 7:56 pm
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- confusion calibrating the hygrometer...
by mrphilips » Sun Jan 22, 2012 7:22 pm
- 9 Replies
- 10009 Views
- Last post by Yannis
Tue Jan 24, 2012 11:14 am
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- Pear wood?
by MikeF » Wed Jan 11, 2012 8:11 pm
- 11 Replies
- 8184 Views
- Last post by salumi512
Tue Jan 24, 2012 4:11 am
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- Making Haggis
by Ryan C » Mon Jan 16, 2012 5:49 pm
- 10 Replies
- 13890 Views
- Last post by SausageBoy
Sat Jan 21, 2012 7:34 am
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- cure#1 or #2?
by MikeF » Wed Jan 18, 2012 1:33 am
- 7 Replies
- 5965 Views
- Last post by wheels
Fri Jan 20, 2012 11:04 pm
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- Fermented sausages
by grisell » Thu Dec 15, 2011 11:39 am
- 8 Replies
- 9087 Views
- Last post by JollyJohn
Sat Jan 14, 2012 6:14 pm
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- Are sheep casings really that tricky?
by manfran » Mon Oct 31, 2011 9:53 am
- 2 Replies
- 2924 Views
- Last post by kylemorley
Thu Jan 12, 2012 4:32 pm
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- Cold then hot smoke?
by salumi512 » Wed Jan 11, 2012 6:04 am
- 20 Replies
- 12453 Views
- Last post by Dingo
Thu Jan 12, 2012 3:04 pm
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- Mold 600
by ukphil » Wed Jan 11, 2012 7:40 pm
- 0 Replies
- 2152 Views
- Last post by ukphil
Wed Jan 11, 2012 7:40 pm
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- Does My Boudin need to contain a cure?
by Konger75 » Tue Jan 10, 2012 6:16 pm
- 6 Replies
- 4088 Views
- Last post by Y@t
Wed Jan 11, 2012 3:55 am
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- Does this sound right?
by DanMcG » Fri Jan 06, 2012 1:26 pm
- 10 Replies
- 6674 Views
- Last post by DanMcG
Wed Jan 11, 2012 3:46 am
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- Haggis
by BriCan » Mon Jan 02, 2012 10:21 pm
- 21 Replies
- 12618 Views
- Last post by BriCan
Tue Jan 10, 2012 10:06 pm
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- Breadcrumb / rusk question
by ColinDeVelen » Sun Jan 08, 2012 7:46 pm
- 10 Replies
- 6535 Views
- Last post by ColinDeVelen
Tue Jan 10, 2012 4:08 pm
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- air dried salami processing
by blinde001 » Sat Jan 07, 2012 2:28 am
- 3 Replies
- 3246 Views
- Last post by wheels
Sat Jan 07, 2012 3:12 pm
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- Drying too slow?
by grisell » Thu Mar 24, 2011 12:21 pm
- 16 Replies
- 9616 Views
- Last post by tommix
Fri Jan 06, 2012 9:04 pm
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- Passing on a Tip for Grinding...
by Darius » Mon Apr 18, 2011 5:05 pm
- 10 Replies
- 8568 Views
- Last post by NCPaul
Mon Jan 02, 2012 9:59 pm
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- Help with drying salami
by tommix » Sat Sep 10, 2011 8:00 pm
- 3 Replies
- 3926 Views
- Last post by larry
Mon Dec 19, 2011 6:01 pm
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- Tough casing after smoking
by pchamberlain » Fri Dec 16, 2011 7:14 pm
- 2 Replies
- 2744 Views
- Last post by onewheeler
Sun Dec 18, 2011 11:23 am
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- Can I rescue my ham...?
by FilbertFox » Wed Dec 14, 2011 12:51 pm
- 18 Replies
- 11551 Views
- Last post by wheels
Fri Dec 16, 2011 3:00 pm
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- Andouille Sausage - Cure then smoke.. safety
by HeXeD » Fri Dec 09, 2011 8:16 pm
- 16 Replies
- 11479 Views
- Last post by captain wassname
Tue Dec 13, 2011 7:55 pm
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- Casing yield?
by SausageBoy » Tue Nov 29, 2011 2:56 pm
- 5 Replies
- 5619 Views
- Last post by SausageBoy
Wed Nov 30, 2011 4:24 am
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- Prosciutto di Parma.......
by SausageBoy » Sat Nov 26, 2011 3:34 pm
- 8 Replies
- 5580 Views
- Last post by wheels
Sun Nov 27, 2011 7:50 pm
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- Emulsifying?
by Rambling Sid Rumpo » Wed Nov 23, 2011 4:56 pm
- 9 Replies
- 9953 Views
- Last post by mitchamus
Thu Nov 24, 2011 10:14 pm
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- My attempt at Chorizos
by Bombeque » Mon Nov 21, 2011 8:31 pm
- 1 Replies
- 2186 Views
- Last post by BriCan
Tue Nov 22, 2011 9:07 am
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- Chorizo drying fast
by fishy1 » Tue Nov 08, 2011 1:25 am
- 4 Replies
- 3777 Views
- Last post by grisell
Sun Nov 20, 2011 7:34 am
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- Sweaty sock smell?
by Bombeque » Thu Nov 03, 2011 2:48 am
- 23 Replies
- 16509 Views
- Last post by Bombeque
Fri Nov 18, 2011 5:01 pm
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- Packing/drying fresh sausages
by EdwinT » Fri Nov 11, 2011 11:12 am
- 9 Replies
- 5906 Views
- Last post by wheels
Sat Nov 12, 2011 6:46 pm
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- Low fat sausage ......again
by DanMcG » Wed Nov 09, 2011 11:38 pm
- 13 Replies
- 9450 Views
- Last post by NCPaul
Fri Nov 11, 2011 2:18 am
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- Re-freezing pork fat
by mmclaren » Tue Nov 01, 2011 9:11 pm
- 4 Replies
- 3334 Views
- Last post by mmclaren
Thu Nov 03, 2011 10:40 pm
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- Prosciutto style ham - skin off or on?
by FilbertFox » Tue Nov 01, 2011 5:16 pm
- 0 Replies
- 2163 Views
- Last post by FilbertFox
Tue Nov 01, 2011 5:16 pm
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