Tips and tecniques on dryng drying, curing etc.
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- My first salami...
by Steven_B » Sun Mar 20, 2016 3:02 pm
- 44 Replies
- 60906 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
- 14280 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
- 9794 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
- 13350 Views
- Last post by pjviitas
Tue Feb 14, 2017 7:10 pm
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- Using LS 25 Starter Culture
by etsolakis » Fri Feb 03, 2017 5:51 pm
- 16 Replies
- 18338 Views
- Last post by NCPaul
Mon Feb 13, 2017 11:27 pm
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- Can't find pork belly
by DPG » Wed Jan 25, 2017 8:33 pm
- 4 Replies
- 7533 Views
- Last post by DPG
Thu Jan 26, 2017 8:10 am
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- Freezing Rusk
by DPG » Wed Jan 18, 2017 1:56 pm
- 3 Replies
- 6393 Views
- Last post by badjak
Thu Jan 26, 2017 5:23 am
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- Teriyaki Sausage Texture/Binding
by goskate_girl » Mon Sep 23, 2013 10:38 pm
- 16 Replies
- 26647 Views
- Last post by wheels
Wed Jan 18, 2017 5:27 pm
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- Stabilizers in Emulsified Sausages
by foodmonger2017 » Wed Jan 11, 2017 8:51 pm
- 3 Replies
- 6350 Views
- Last post by wheels
Thu Jan 12, 2017 7:19 pm
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- Calcium and ham/sausage
by Swing Swang » Mon Jan 09, 2017 8:46 am
- 2 Replies
- 5116 Views
- Last post by wheels
Tue Jan 10, 2017 5:40 pm
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- Spudly's easy Salami question
by fusion555 » Fri Dec 30, 2016 7:39 pm
- 2 Replies
- 4738 Views
- Last post by fusion555
Sat Dec 31, 2016 1:38 am
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- Lorn sausage help
by Ian Wright » Thu Dec 29, 2016 1:03 pm
- 5 Replies
- 6516 Views
- Last post by wheels
Fri Dec 30, 2016 5:27 pm
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- Turkey sausage
by vagreys » Fri Nov 11, 2016 8:50 pm
- 6 Replies
- 7221 Views
- Last post by wheels
Mon Nov 14, 2016 2:49 pm
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- White mold is sticky
by bhealey59 » Tue Nov 08, 2016 3:10 am
- 1 Replies
- 3686 Views
- Last post by herjac
Wed Nov 09, 2016 1:06 pm
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- Using Seasoning Mixes For Sausage Making
by mawil1013 » Mon Nov 07, 2016 12:24 pm
- 5 Replies
- 5858 Views
- Last post by NCPaul
Tue Nov 08, 2016 11:29 am
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- linked sausage problem
by herjac » Thu Oct 20, 2016 12:41 pm
- 3 Replies
- 4670 Views
- Last post by herjac
Sat Oct 22, 2016 2:55 pm
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- Adding a cure to hold in walk-in
by Marcelli » Thu Oct 13, 2016 3:10 pm
- 1 Replies
- 3188 Views
- Last post by BriCan
Sat Oct 22, 2016 4:07 am
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- Cheese Injected Cured Sausages
by Sausage_Man » Tue Sep 06, 2016 7:56 am
- 17 Replies
- 17992 Views
- Last post by klephtZA
Thu Oct 13, 2016 12:37 pm
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- How many grinds?
by Bridgetclyde » Fri Sep 30, 2016 7:55 pm
- 3 Replies
- 4680 Views
- Last post by wheels
Sat Oct 01, 2016 1:51 pm
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- When I make sausage after its cooked the inside is mushy
by Grinch » Thu Sep 08, 2016 1:48 am
- 14 Replies
- 16206 Views
- Last post by Grinch
Wed Sep 14, 2016 10:51 am
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- Using fruit in a fresh sausage
by klephtZA » Thu Aug 11, 2016 6:45 am
- 2 Replies
- 3347 Views
- Last post by klephtZA
Mon Aug 29, 2016 2:43 pm
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- Getting the "snap"
by JohnWFlora » Tue Jul 26, 2016 10:53 pm
- 4 Replies
- 4512 Views
- Last post by NCPaul
Sun Aug 07, 2016 11:32 pm
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- promul 20 txp
by Frans24 » Sat Jul 02, 2016 7:43 am
- 13 Replies
- 11289 Views
- Last post by kil2k
Fri Jul 22, 2016 10:52 am
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- sausage making
by Frans24 » Sat Jul 02, 2016 10:25 am
- 0 Replies
- 3161 Views
- Last post by Frans24
Sat Jul 02, 2016 10:25 am
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- coppa question
by moldy meat » Wed May 04, 2016 9:40 pm
- 13 Replies
- 12728 Views
- Last post by moldy meat
Tue Jun 28, 2016 2:16 pm
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- Help!!!!! Curing Coppa
by gsevelle » Sat Nov 21, 2015 5:31 pm
- 8 Replies
- 9109 Views
- Last post by wheels
Mon Jun 27, 2016 12:49 pm
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- Storage
by Jokat » Fri May 13, 2016 12:11 pm
- 3 Replies
- 3938 Views
- Last post by gsevelle
Sun Jun 26, 2016 10:55 pm
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- Ideal temperatures and humidty
by lou317 » Thu Jun 16, 2016 11:29 pm
- 5 Replies
- 5395 Views
- Last post by lou317
Sat Jun 18, 2016 3:10 pm
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- Landjäger
by BriCan » Fri Jul 22, 2011 7:20 am
- 26 Replies
- 35816 Views
- Last post by moldy meat
Sun May 15, 2016 2:25 pm
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- Sausage never tastes right...
by briand » Fri May 13, 2016 2:27 am
- 2 Replies
- 3321 Views
- Last post by DanMcG
Fri May 13, 2016 2:47 pm
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- Chorizo Kit
by thecure89 » Sun Mar 27, 2016 5:58 pm
- 6 Replies
- 7954 Views
- Last post by onewheeler
Tue Mar 29, 2016 10:24 am
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- Bactoferm mold 600 questions
by Jokat » Sun Mar 27, 2016 11:02 pm
- 1 Replies
- 3179 Views
- Last post by ped
Mon Mar 28, 2016 11:56 am
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- salt only curing on thick cuts of pork.
by Smoky » Sat Mar 12, 2016 4:12 pm
- 1 Replies
- 2904 Views
- Last post by NCPaul
Sun Mar 13, 2016 4:15 pm
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- Pictures of finished Salam through different sized plates
by Swing Swang » Mon Feb 01, 2016 8:32 am
- 4 Replies
- 5230 Views
- Last post by BriCan
Sun Feb 14, 2016 2:53 am
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- Sausage Mixers
by haeffnkr » Thu Feb 04, 2016 1:54 pm
- 1 Replies
- 2937 Views
- Last post by herjac
Sat Feb 13, 2016 4:45 pm
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- Casing metres per kilo guidelines..? [ox runners + middles]
by Steven_B » Mon Feb 01, 2016 10:42 am
- 16 Replies
- 11125 Views
- Last post by herjac
Sat Feb 13, 2016 4:30 pm
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- Big Old #32 grinder, sausage texture too fine.
by kickapoogirl » Sun Jan 31, 2016 6:27 am
- 4 Replies
- 3920 Views
- Last post by kickapoogirl
Sat Feb 06, 2016 3:28 pm
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- Dog Sausage (pet food)
by spudie » Sun Dec 20, 2015 4:56 am
- 4 Replies
- 5975 Views
- Last post by vagreys
Thu Jan 07, 2016 5:46 am
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- Does mold affect flavor?
by johngaltsmotor » Mon Jan 04, 2016 5:19 pm
- 6 Replies
- 4573 Views
- Last post by NCPaul
Wed Jan 06, 2016 1:49 pm
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- Vertical stuffer
by andrewe84 » Thu Nov 05, 2015 10:38 pm
- 12 Replies
- 7975 Views
- Last post by Oddbod
Fri Jan 01, 2016 1:27 am
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- Dry sausage
by andrewe84 » Mon Oct 26, 2015 10:21 pm
- 13 Replies
- 8057 Views
- Last post by andrewe84
Sun Nov 29, 2015 8:38 am
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- Brining Pork Shoulder For Sausage
by vanessap » Wed Sep 23, 2015 12:16 am
- 6 Replies
- 8215 Views
- Last post by vagreys
Thu Sep 24, 2015 6:50 am
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- Help with Dry Curing
by chefisaac » Tue May 05, 2015 1:20 pm
- 5 Replies
- 4771 Views
- Last post by wheels
Sun Sep 20, 2015 10:37 pm
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- Drying Coppa/Capiocola
by gsevelle » Fri Sep 18, 2015 8:15 pm
- 1 Replies
- 3139 Views
- Last post by wheels
Sun Sep 20, 2015 10:35 pm
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- How long can I wait before stuffing the casings
by LeDude » Tue Sep 01, 2015 8:35 pm
- 1 Replies
- 2996 Views
- Last post by ped
Wed Sep 02, 2015 8:29 am
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- Curing Sausage WITHOUT culture
by Nathan089 » Wed Jul 15, 2015 12:59 pm
- 6 Replies
- 9888 Views
- Last post by BriCan
Sun Aug 23, 2015 10:48 pm
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- Fresh chorizo - precooked?
by Kuma » Thu Jun 04, 2015 9:14 am
- 9 Replies
- 6198 Views
- Last post by Kuma
Wed Jun 10, 2015 12:38 pm
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- Shelf life of ingredients:
by GUS » Wed Jun 03, 2015 11:08 am
- 1 Replies
- 2839 Views
- Last post by BriCan
Thu Jun 04, 2015 10:19 am
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- black pudding too soft
by bonmaklad » Mon Apr 13, 2015 7:52 pm
- 4 Replies
- 5949 Views
- Last post by bonmaklad
Sat May 09, 2015 2:29 am
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- Bulk sausage making help
by shanew » Sun Mar 08, 2015 5:08 pm
- 16 Replies
- 11435 Views
- Last post by yotmon
Wed Mar 18, 2015 10:05 pm
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