Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
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- chicken sausages
by hoodoobluesman » Wed Jan 03, 2007 6:35 pm
- 1 Replies
- 2175 Views
- Last post by TJ Buffalo
Thu Jan 04, 2007 4:47 pm
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- Making a start
by yr hen selsig » Fri Dec 29, 2006 4:29 pm
- 2 Replies
- 2488 Views
- Last post by BBQer
Fri Dec 29, 2006 5:19 pm
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- Pork butchery
by Paul Kribs » Thu Dec 28, 2006 6:03 pm
- 4 Replies
- 3472 Views
- Last post by DarrinG
Fri Dec 29, 2006 3:20 am
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- Rusks or Breadcrumbs
by wallie » Thu Dec 14, 2006 12:19 pm
- 9 Replies
- 6852 Views
- Last post by Lee
Thu Dec 21, 2006 11:10 am
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- HUMIDITY
by robarnone » Tue Dec 19, 2006 4:22 pm
- 0 Replies
- 2120 Views
- Last post by robarnone
Tue Dec 19, 2006 4:22 pm
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- binders
by kangaroo » Wed Dec 13, 2006 1:55 am
- 8 Replies
- 5959 Views
- Last post by Spuddy
Fri Dec 15, 2006 9:40 am
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- organic cure
by maddox » Tue Dec 05, 2006 8:16 pm
- 8 Replies
- 6014 Views
- Last post by Ianinfrance
Sat Dec 09, 2006 1:25 am
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- scary mould on salami
by andyb » Sun Apr 30, 2006 7:12 pm
- 13 Replies
- 12111 Views
- Last post by Gen
Tue Dec 05, 2006 5:22 pm
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- Searching
by wallie » Sat Dec 02, 2006 6:01 pm
- 3 Replies
- 3238 Views
- Last post by saucisson
Sat Dec 02, 2006 7:01 pm
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- Goat.......
by opus » Sat Dec 02, 2006 12:50 am
- 2 Replies
- 3325 Views
- Last post by opus
Sat Dec 02, 2006 4:04 pm
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- Fist time sausage maker question
by wellys » Sat Dec 02, 2006 11:45 am
- 1 Replies
- 2592 Views
- Last post by sausagemaker
Sat Dec 02, 2006 12:07 pm
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- Uneven cut
by claude » Mon Nov 13, 2006 5:22 pm
- 5 Replies
- 4692 Views
- Last post by claude
Wed Nov 29, 2006 3:27 pm
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- Substitutions for beef?
by vagreys » Fri Nov 24, 2006 10:36 pm
- 6 Replies
- 5025 Views
- Last post by Michelle
Wed Nov 29, 2006 3:30 am
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- Adventures of a Sausage Making Tyro
by Wal Footrot » Sat Nov 25, 2006 10:12 pm
- 11 Replies
- 7559 Views
- Last post by Wal Footrot
Tue Nov 28, 2006 8:47 am
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- Help a beginner
by William » Sun Nov 26, 2006 11:54 am
- 9 Replies
- 6472 Views
- Last post by William
Mon Nov 27, 2006 4:18 pm
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- Questions about salt and seasoning sausage...
by vagreys » Fri Nov 24, 2006 10:43 pm
- 3 Replies
- 3499 Views
- Last post by Big Guy
Sun Nov 26, 2006 5:23 pm
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- Making Haggis
by Paul Kribs » Sat Nov 25, 2006 10:15 am
- 5 Replies
- 4342 Views
- Last post by tristar
Sun Nov 26, 2006 4:34 pm
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- Use of Magimix instead of mincer
by realcoolchris » Wed Nov 22, 2006 11:17 pm
- 7 Replies
- 10387 Views
- Last post by Lance Yeoh
Sat Nov 25, 2006 1:08 am
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- Advice needed, mould on parma ham style loin
by Richierich » Thu Nov 16, 2006 4:56 pm
- 4 Replies
- 3962 Views
- Last post by Richierich
Mon Nov 20, 2006 11:57 am
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- A tale of woe
by this41uk » Mon Nov 13, 2006 9:14 pm
- 3 Replies
- 2643 Views
- Last post by dougal
Tue Nov 14, 2006 11:09 am
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- Modifying Franco's bacon cure
by Ianinfrance » Fri Nov 03, 2006 5:25 pm
- 8 Replies
- 4771 Views
- Last post by Ianinfrance
Tue Nov 14, 2006 12:03 am
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- simplicity...
by vagreys » Tue Oct 31, 2006 1:25 am
- 36 Replies
- 20052 Views
- Last post by Lance Yeoh
Mon Nov 13, 2006 9:53 am
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- did a little bit of sausage today
by wittdog » Fri Nov 10, 2006 10:57 pm
- 8 Replies
- 5191 Views
- Last post by jenny_haddow
Sat Nov 11, 2006 7:27 pm
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- Where to buy meat
by Jeff » Fri Nov 10, 2006 11:03 am
- 5 Replies
- 3912 Views
- Last post by jenny_haddow
Fri Nov 10, 2006 5:50 pm
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- Vinegar in boerewors
by Robert H » Wed Nov 08, 2006 11:45 pm
- 4 Replies
- 5512 Views
- Last post by TJ Buffalo
Thu Nov 09, 2006 3:09 pm
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- splitting sausages
by spenrex » Mon Nov 06, 2006 5:17 pm
- 14 Replies
- 7342 Views
- Last post by Spuddy
Wed Nov 08, 2006 9:46 pm
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- Eureka!
by vagreys » Fri Nov 03, 2006 12:28 am
- 6 Replies
- 4102 Views
- Last post by jenny_haddow
Wed Nov 08, 2006 5:11 pm
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- How much cure to use? Wiltshire/honey roast mix
by Cledry » Mon Nov 06, 2006 11:03 am
- 3 Replies
- 2846 Views
- Last post by Cledry
Mon Nov 06, 2006 1:53 pm
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- Avatars
by thostorey » Mon Dec 12, 2005 4:24 am
- 15 Replies
- 8805 Views
- Last post by Michelle
Sun Nov 05, 2006 3:45 pm
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- lost arts
by vagreys » Tue Oct 31, 2006 1:54 am
- 10 Replies
- 5638 Views
- Last post by saucisson
Thu Nov 02, 2006 1:30 pm
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- A question from an eater, not a maker
by komuso » Wed Nov 01, 2006 10:09 am
- 3 Replies
- 2829 Views
- Last post by komuso
Wed Nov 01, 2006 9:22 pm
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- What should my cured ham smell like?
by npsmama » Thu Oct 26, 2006 8:23 pm
- 3 Replies
- 3057 Views
- Last post by Fallow Buck
Tue Oct 31, 2006 2:24 pm
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- need suplies and advice
by maddox » Mon Oct 30, 2006 6:53 pm
- 4 Replies
- 3483 Views
- Last post by Heather
Tue Oct 31, 2006 1:03 pm
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- BARLEY AS BINDER??
by hoodoobluesman » Thu Oct 26, 2006 3:59 am
- 5 Replies
- 3866 Views
- Last post by hoodoobluesman
Sun Oct 29, 2006 1:01 pm
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- Problem with meat consistency
by PAF » Sat Oct 28, 2006 5:55 am
- 10 Replies
- 5817 Views
- Last post by pokerpete
Sun Oct 29, 2006 11:08 am
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- Quality Pork
by this41uk » Sun Oct 22, 2006 7:56 pm
- 1 Replies
- 1999 Views
- Last post by saucisson
Wed Oct 25, 2006 2:35 pm
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- welcome back!
by fb » Sun Oct 22, 2006 11:13 pm
- 6 Replies
- 3980 Views
- Last post by jenny_haddow
Wed Oct 25, 2006 7:34 am
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- Shoulder or Leg
by this41uk » Thu Oct 19, 2006 8:13 pm
- 3 Replies
- 2722 Views
- Last post by this41uk
Sun Oct 22, 2006 7:53 pm
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- Substituting saltpetre in old recipes...
by npsmama » Fri Oct 20, 2006 9:59 pm
- 1 Replies
- 2073 Views
- Last post by Spuddy
Fri Oct 20, 2006 10:08 pm
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- ? about the cure process
by BBQer » Thu Oct 19, 2006 5:16 pm
- 3 Replies
- 2498 Views
- Last post by Oddley
Thu Oct 19, 2006 10:18 pm
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- Enough to make a grown woman cry!!
by npsmama » Fri Sep 22, 2006 6:58 pm
- 6 Replies
- 3965 Views
- Last post by saucisson
Thu Oct 19, 2006 6:01 pm
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- Hobby stuffer review.
by Bangerboy » Thu Sep 21, 2006 5:40 pm
- 6 Replies
- 4018 Views
- Last post by wittdog
Fri Sep 22, 2006 12:26 pm
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- new to salami
by fb » Mon Sep 18, 2006 9:54 pm
- 9 Replies
- 5031 Views
- Last post by Patricia Thornton
Tue Sep 19, 2006 4:51 pm
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- Sausagemaking.org's Salami Kits
by Cheese Sport » Tue Sep 05, 2006 3:26 pm
- 6 Replies
- 4290 Views
- Last post by Cheese Sport
Fri Sep 15, 2006 6:15 pm
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- Linking Collagen Casings : Help
by Lance Yeoh » Wed Sep 06, 2006 4:30 am
- 7 Replies
- 7699 Views
- Last post by ockie
Wed Sep 13, 2006 7:54 pm
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- First time (saltpetre) bacon curing and a bit nervous!
by Crispybacon » Fri Aug 18, 2006 12:42 am
- 30 Replies
- 19962 Views
- Last post by Crispybacon
Sat Sep 09, 2006 12:10 am
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- Bangers up up north
by Shamus » Tue Sep 05, 2006 1:50 pm
- 2 Replies
- 2403 Views
- Last post by Shamus
Wed Sep 06, 2006 6:13 am
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- Blooming Sausages
by hmmm sausages » Tue Sep 05, 2006 12:49 pm
- 7 Replies
- 5562 Views
- Last post by Lance Yeoh
Wed Sep 06, 2006 1:32 am
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- 1st Time Bacon
by Lance Yeoh » Tue Aug 15, 2006 1:56 am
- 28 Replies
- 14363 Views
- Last post by Ma
Tue Sep 05, 2006 9:05 am
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- Are these Prague Powders?
by Crispybacon » Sun Sep 03, 2006 7:10 am
- 3 Replies
- 4158 Views
- Last post by Crispybacon
Sun Sep 03, 2006 11:15 pm
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