Tips and tecniques on dryng drying, curing etc.
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- shrinkage
by kimbo123 » Mon Mar 16, 2015 7:51 pm
- 5 Replies
- 6068 Views
- Last post by kimbo123
Wed Mar 18, 2015 9:46 am
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- newbie
by kimbo123 » Fri Mar 06, 2015 5:19 pm
- 3 Replies
- 3946 Views
- Last post by wheels
Wed Mar 11, 2015 12:07 am
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- Emulsifying with Cutter
by raifemre » Wed Jan 21, 2015 9:50 am
- 3 Replies
- 4761 Views
- Last post by raifemre
Fri Jan 30, 2015 3:36 pm
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- Alheiras?
by MikeF » Mon Jan 16, 2012 8:32 pm
- 5 Replies
- 7906 Views
- Last post by Goaty
Wed Jan 28, 2015 7:46 pm
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- can someone offer some advice on how to "de fluff" my emulsi
by cutlass1972 » Thu Feb 20, 2014 7:44 pm
- 10 Replies
- 8596 Views
- Last post by This Little Piggy
Mon Jan 26, 2015 6:00 pm
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- Emulsion type sausages
by kimgary » Thu Nov 27, 2014 2:33 pm
- 3 Replies
- 5320 Views
- Last post by This Little Piggy
Mon Jan 26, 2015 4:38 pm
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- I hate sheep casings
by Laripu » Wed Dec 24, 2014 5:47 am
- 9 Replies
- 7996 Views
- Last post by BriCan
Thu Jan 22, 2015 6:56 pm
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- What is magical about 6" during curing?
by johngaltsmotor » Thu Nov 06, 2014 3:53 pm
- 2 Replies
- 4243 Views
- Last post by johngaltsmotor
Thu Nov 06, 2014 4:34 pm
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- tough casings and humidity?
by DanMcG » Sun Oct 19, 2014 9:21 am
- 2 Replies
- 3952 Views
- Last post by wheels
Tue Oct 21, 2014 7:14 pm
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- Calculating salt content
by Swing Swang » Thu Oct 16, 2014 8:23 pm
- 2 Replies
- 3820 Views
- Last post by Swing Swang
Fri Oct 17, 2014 9:03 am
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- finishing sausages after smoking
by badjak » Sun Oct 12, 2014 7:16 am
- 2 Replies
- 3900 Views
- Last post by badjak
Mon Oct 13, 2014 11:34 am
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- Am I on the right track?
by marcopolo41 » Mon Aug 18, 2014 10:53 am
- 6 Replies
- 7364 Views
- Last post by larry
Wed Aug 27, 2014 4:55 pm
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- Len Poli Dry Sausage
by ninocala61 » Sun Jul 06, 2014 10:25 pm
- 2 Replies
- 4326 Views
- Last post by ninocala61
Mon Jul 07, 2014 11:05 pm
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- Loose casing in air dried salami
by MagiChaaf » Thu Jul 03, 2014 7:24 am
- 1 Replies
- 3706 Views
- Last post by NCPaul
Thu Jul 03, 2014 10:30 am
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- Kudu boerewors
by Uplands » Wed Jun 18, 2014 5:20 pm
- 2 Replies
- 4128 Views
- Last post by Uplands
Thu Jun 19, 2014 6:04 am
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- Elevated pH for sausage/soppressata
by ninocala61 » Sat Feb 15, 2014 8:45 pm
- 35 Replies
- 26623 Views
- Last post by NCPaul
Tue Jun 17, 2014 10:43 am
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- pretubed casing
by labman » Mon Jun 16, 2014 1:15 am
- 2 Replies
- 4342 Views
- Last post by labman
Mon Jun 16, 2014 3:13 pm
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- Question about smoking fresh sausage
by Ed Gerrard » Fri Jun 06, 2014 11:16 am
- 5 Replies
- 6918 Views
- Last post by Ed Gerrard
Sat Jun 07, 2014 11:20 am
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- Bread vs rusk
by SGK » Tue Mar 18, 2014 11:24 am
- 23 Replies
- 18888 Views
- Last post by SGK
Sat Jun 07, 2014 11:08 am
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- Mixing with water - sequence?
by johngaltsmotor » Fri May 23, 2014 12:49 pm
- 4 Replies
- 5045 Views
- Last post by vagreys
Wed May 28, 2014 5:12 pm
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- casing failure
by nerow » Wed May 14, 2014 7:51 pm
- 20 Replies
- 15662 Views
- Last post by Tasso
Tue May 27, 2014 7:03 pm
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- sausage emulsification
by rfathman » Tue May 13, 2014 9:08 pm
- 2 Replies
- 3995 Views
- Last post by vagreys
Thu May 15, 2014 9:34 pm
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- First Time Smoking
by Meat » Fri Apr 18, 2014 6:55 pm
- 2 Replies
- 4133 Views
- Last post by NCPaul
Sat Apr 19, 2014 8:25 pm
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- Sheep casing failure
by Moski » Tue Nov 19, 2013 6:17 am
- 9 Replies
- 10764 Views
- Last post by vagreys
Thu Apr 03, 2014 4:06 pm
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- Fine vs Course
by icbman51 » Thu Feb 06, 2014 5:28 pm
- 4 Replies
- 5238 Views
- Last post by wheels
Wed Apr 02, 2014 11:06 am
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- Troubleshooting sausages!
by purplemoose » Tue Dec 31, 2013 2:37 am
- 2 Replies
- 4691 Views
- Last post by wheels
Wed Apr 02, 2014 11:04 am
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- Over stuffing
by icbman51 » Sun Feb 16, 2014 1:33 pm
- 3 Replies
- 4057 Views
- Last post by thankswayne
Tue Apr 01, 2014 11:07 pm
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- Ok it's the Daily Mail.... But
by denty632 » Fri Mar 21, 2014 1:49 am
- 5 Replies
- 5034 Views
- Last post by johngaltsmotor
Fri Mar 21, 2014 5:05 pm
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- Texture
by quietwatersfarm » Sat Mar 15, 2014 7:05 am
- 13 Replies
- 9601 Views
- Last post by wheels
Wed Mar 19, 2014 7:38 pm
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- Fresh chorizo with salt-only, Supaphos, and Activa
by EnriqueB » Fri Mar 14, 2014 9:06 am
- 14 Replies
- 11719 Views
- Last post by wheels
Tue Mar 18, 2014 3:03 pm
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- DRY SAUSAGE TASTING TIME
by ninocala61 » Sat Mar 15, 2014 11:51 pm
- 0 Replies
- 3195 Views
- Last post by ninocala61
Sat Mar 15, 2014 11:51 pm
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- German Bratwurst curing
by soibcp » Wed Mar 12, 2014 3:56 am
- 4 Replies
- 5572 Views
- Last post by soibcp
Thu Mar 13, 2014 12:17 am
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- stuffing sausage
by shawnr70 » Wed Feb 26, 2014 6:09 pm
- 3 Replies
- 4457 Views
- Last post by yotmon
Tue Mar 04, 2014 10:53 am
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- Can sausage made with Cure #2 be eaten as fresh
by cnl390 » Thu Feb 27, 2014 6:02 pm
- 1 Replies
- 3196 Views
- Last post by NCPaul
Fri Feb 28, 2014 12:06 am
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- Smoking Dry Sausage
by cnl390 » Wed Feb 26, 2014 4:41 pm
- 0 Replies
- 3240 Views
- Last post by cnl390
Wed Feb 26, 2014 4:41 pm
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- Controlling Temperature in SMI 20 lb Smoker
by Pat Anderson » Fri Jan 02, 2009 12:01 am
- 2 Replies
- 5296 Views
- Last post by Pat Anderson
Mon Feb 24, 2014 4:37 am
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- Getting all the ingredients.
by Old Tom » Thu Feb 13, 2014 1:54 am
- 2 Replies
- 3739 Views
- Last post by RodinBangkok
Sun Feb 16, 2014 3:05 am
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- Is this too much cure # 2
by Iamarealbigdog » Thu Jan 15, 2009 4:52 pm
- 94 Replies
- 74950 Views
- Last post by Inthebiz
Tue Jan 14, 2014 2:04 am
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- 50+# of Ground beef. What to do?
by Shawneeleelee » Sat Apr 10, 2010 1:37 am
- 7 Replies
- 9614 Views
- Last post by JerBear
Thu Jan 02, 2014 5:20 pm
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- How long is it safe to refrigerate snack sticks?
by johngaltsmotor » Mon Dec 16, 2013 11:34 pm
- 2 Replies
- 4106 Views
- Last post by johngaltsmotor
Wed Dec 18, 2013 12:36 pm
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- Pork butt prep for sausage
by JuniorBalloon » Mon Nov 11, 2013 2:16 pm
- 2 Replies
- 3994 Views
- Last post by JuniorBalloon
Tue Nov 12, 2013 7:53 pm
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- sopressata (or other dried salami) meat option opinions
by yianni » Tue Nov 05, 2013 2:24 am
- 13 Replies
- 14431 Views
- Last post by BriCan
Mon Nov 11, 2013 9:54 am
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- Snack Stick Dehydration Question....
by JerBear » Sat Nov 09, 2013 4:16 pm
- 2 Replies
- 3609 Views
- Last post by JerBear
Mon Nov 11, 2013 5:04 am
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- Casing large, whole muscles
by Ces » Fri Nov 08, 2013 2:01 am
- 2 Replies
- 3436 Views
- Last post by Ces
Mon Nov 11, 2013 1:03 am
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- professional salami/chorizo making courses
by fionahg » Tue Nov 05, 2013 10:47 am
- 3 Replies
- 6277 Views
- Last post by quietwatersfarm
Fri Nov 08, 2013 9:35 am
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- Mixing frozen fat(And more pent up questions)
by Reeder » Fri Aug 30, 2013 1:42 pm
- 1 Replies
- 3223 Views
- Last post by bwalt822
Fri Oct 11, 2013 3:00 pm
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- why is vinegar in some fresh sausage recipes?
by mattwright » Tue Jan 04, 2011 5:41 pm
- 16 Replies
- 26363 Views
- Last post by Thewitt
Wed Sep 18, 2013 2:32 am
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- Meat Grinder Advice
by johnnycurewell » Fri Sep 06, 2013 1:01 pm
- 2 Replies
- 5482 Views
- Last post by JerBear
Sun Sep 08, 2013 5:50 pm
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- Traditional Spanish charcuterie disturbing practices?
by EnriqueB » Mon Jul 29, 2013 11:05 am
- 13 Replies
- 14866 Views
- Last post by yotmon
Thu Aug 22, 2013 12:47 pm
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- Mold good or potentially bad?
by Reeder » Wed Aug 14, 2013 4:00 pm
- 0 Replies
- 2747 Views
- Last post by Reeder
Wed Aug 14, 2013 4:00 pm
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