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- soppressota mixture consistancy looks like balogna
by lou317 » Wed Feb 01, 2017 5:44 pm - 7 Replies
- 4688 Views
- Last post by lou317
Sun Feb 05, 2017 6:34 pm
- soppressota mixture consistancy looks like balogna
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- New-Question reguarding finished salami
by Reed » Fri Jan 27, 2017 3:21 am - 4 Replies
- 3501 Views
- Last post by NCPaul
Mon Jan 30, 2017 12:21 pm
- New-Question reguarding finished salami
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- Fresh or dried
by Magnadibble » Fri Jan 27, 2017 2:15 pm - 7 Replies
- 4468 Views
- Last post by Magnadibble
Sun Jan 29, 2017 10:32 am
- Fresh or dried
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- Finishig up some Dry chorizo and sopressata.
by CCollins54 » Thu Jan 12, 2017 5:20 pm - 9 Replies
- 5909 Views
- Last post by wheels
Fri Jan 13, 2017 5:29 pm
- Finishig up some Dry chorizo and sopressata.
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- Smoking sausage after drying?
by CCollins54 » Thu Dec 29, 2016 4:49 pm - 8 Replies
- 4944 Views
- Last post by montanaSalami
Fri Jan 13, 2017 4:17 pm
- Smoking sausage after drying?
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- Black spots around whole black peppercorn
by MikeMike » Mon Jan 09, 2017 4:34 pm - 6 Replies
- 5528 Views
- Last post by MikeMike
Tue Jan 10, 2017 12:39 pm
- Black spots around whole black peppercorn
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- 90% RH and the state of my curing chamber
by chorizoguy » Thu Dec 29, 2016 7:35 pm - 1 Replies
- 2373 Views
- Last post by onewheeler
Thu Dec 29, 2016 8:17 pm
- 90% RH and the state of my curing chamber
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- Substituting one ingredient in garlic ring balogna
by lou317 » Sun Dec 25, 2016 4:47 pm - 2 Replies
- 2505 Views
- Last post by lou317
Mon Dec 26, 2016 2:48 am
- Substituting one ingredient in garlic ring balogna
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- Nubee with consistancy problem SOLUTIONS WELCOME
by lou317 » Tue Dec 13, 2016 4:06 pm - 8 Replies
- 6268 Views
- Last post by wheels
Wed Dec 21, 2016 12:24 am
- Nubee with consistancy problem SOLUTIONS WELCOME
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- Forgot about casings, left them soaking
by Mules » Fri Dec 16, 2016 9:10 pm - 2 Replies
- 2789 Views
- Last post by Mules
Sat Dec 17, 2016 4:27 pm
- Forgot about casings, left them soaking
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- Forgot Kosher salt
by thirdeyeo4 » Fri Dec 16, 2016 12:56 am - 3 Replies
- 3307 Views
- Last post by montanaSalami
Fri Dec 16, 2016 6:58 pm
- Forgot Kosher salt
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- Need to break up my sausage making session...where to stop?
by soopirV900 » Sat Dec 10, 2016 4:23 pm - 1 Replies
- 2653 Views
- Last post by NCPaul
Sun Dec 11, 2016 11:43 am
- Need to break up my sausage making session...where to stop?
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- Salami Curing in the UK
by dilby » Sun Dec 04, 2016 6:42 pm - 2 Replies
- 3048 Views
- Last post by wheels
Sun Dec 04, 2016 10:16 pm
- Salami Curing in the UK
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- High humidity curing chamber
by CCollins54 » Tue Nov 29, 2016 12:14 am - 11 Replies
- 6513 Views
- Last post by NCPaul
Sun Dec 04, 2016 5:11 pm
- High humidity curing chamber
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- I've made about 1,500 sausages so far, a few questions
by gussygus » Wed Nov 30, 2016 2:05 pm - 1 Replies
- 2560 Views
- Last post by NCPaul
Wed Nov 30, 2016 8:36 pm
- I've made about 1,500 sausages so far, a few questions
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- Sausages drying too quickly/too much
by badmajon » Wed Jul 27, 2016 6:10 am - 10 Replies
- 7519 Views
- Last post by Cavaleiros
Fri Nov 25, 2016 5:05 pm
- Sausages drying too quickly/too much
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- The price of skins
by fredfish » Sun Nov 20, 2016 11:04 am - 2 Replies
- 2945 Views
- Last post by wheels
Mon Nov 21, 2016 9:08 pm
- The price of skins
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- 1st Salami Chub is Finished
1, 2by montanaSalami » Sun Oct 16, 2016 2:51 pm - 22 Replies
- 12932 Views
- Last post by montanaSalami
Sun Nov 13, 2016 6:18 pm
- 1st Salami Chub is Finished
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- pork back fat storage
by herjac » Wed Nov 09, 2016 12:48 pm - 3 Replies
- 3320 Views
- Last post by herjac
Fri Nov 11, 2016 5:38 pm
- pork back fat storage
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- First Cumberland
by fusion555 » Fri Nov 04, 2016 12:03 am - 7 Replies
- 5081 Views
- Last post by fusion555
Sat Nov 05, 2016 4:43 pm
- First Cumberland
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- Polish Kabanosy Slim Jims
by montanaSalami » Tue Nov 01, 2016 3:38 pm - 4 Replies
- 3385 Views
- Last post by wheels
Wed Nov 02, 2016 4:16 pm
- Polish Kabanosy Slim Jims
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- Is this the wrong mould in my Kune Kune chorizo?
by Kunekuneguy » Tue Oct 18, 2016 1:54 pm - 6 Replies
- 4289 Views
- Last post by montanaSalami
Sat Oct 29, 2016 1:53 pm
- Is this the wrong mould in my Kune Kune chorizo?
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- Spuddly's easy Salami
by fusion555 » Sun Oct 23, 2016 8:09 pm - 4 Replies
- 3426 Views
- Last post by fusion555
Mon Oct 24, 2016 9:28 pm
- Spuddly's easy Salami
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- Salami Raffle
by montanaSalami » Fri Oct 21, 2016 2:40 pm - 2 Replies
- 2467 Views
- Last post by montanaSalami
Sun Oct 23, 2016 12:25 am
- Salami Raffle
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- Advice with salami
1, 2by robduca » Mon Oct 03, 2016 2:06 am - 15 Replies
- 9372 Views
- Last post by BriCan
Sat Oct 22, 2016 3:39 am
- Advice with salami
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- Preparing a brisket for roasting/slow cooker
by klephtZA » Thu Oct 20, 2016 11:30 am - 0 Replies
- 2886 Views
- Last post by klephtZA
Thu Oct 20, 2016 11:30 am
- Preparing a brisket for roasting/slow cooker
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- Still soft yet about 25% weight reduction
by montanaSalami » Sat Oct 01, 2016 5:09 pm - 10 Replies
- 5917 Views
- Last post by montanaSalami
Sat Oct 15, 2016 1:58 pm
- Still soft yet about 25% weight reduction
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- On using dried blood - will it clot?
by Swing Swang » Tue Oct 11, 2016 6:41 am - 3 Replies
- 2833 Views
- Last post by klephtZA
Wed Oct 12, 2016 6:28 am
- On using dried blood - will it clot?
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- how much bacon for
by sunbelt56 » Tue Oct 11, 2016 7:34 pm - 1 Replies
- 2354 Views
- Last post by NCPaul
Tue Oct 11, 2016 8:53 pm
- how much bacon for
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- Q about a Salami Making and Recipe site
by montanaSalami » Sun Oct 02, 2016 10:08 pm - 11 Replies
- 6639 Views
- Last post by wheels
Mon Oct 10, 2016 4:08 pm
- Q about a Salami Making and Recipe site
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- storage
by jaymo » Tue Jan 21, 2014 8:55 pm - 6 Replies
- 5117 Views
- Last post by montanaSalami
Mon Oct 10, 2016 2:49 am
- storage
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- Flavour/texture of salami - raw vs cooked
by Swing Swang » Mon Sep 12, 2016 6:13 am - 10 Replies
- 5900 Views
- Last post by Swing Swang
Mon Sep 19, 2016 6:42 pm
- Flavour/texture of salami - raw vs cooked
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- Droewors info
by Brendon » Thu Aug 08, 2013 2:12 pm - 5 Replies
- 5586 Views
- Last post by SausageKingofChicago
Mon Sep 12, 2016 11:07 pm
- Droewors info
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- Red Pepper
by wheels » Fri Aug 26, 2016 2:27 pm - 7 Replies
- 5333 Views
- Last post by wheels
Fri Aug 26, 2016 11:44 pm
- Red Pepper
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- Should this be fresh or powder?
by fredfish » Mon Aug 22, 2016 4:06 pm - 2 Replies
- 2627 Views
- Last post by fredfish
Mon Aug 22, 2016 6:53 pm
- Should this be fresh or powder?
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- Lidl mincer/sausage maker
by LittleGreyCat » Wed May 04, 2016 6:22 pm - 7 Replies
- 6746 Views
- Last post by fredfish
Mon Aug 22, 2016 4:35 pm
- Lidl mincer/sausage maker
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- Dedicated stuffers - big money? UK
by LittleGreyCat » Mon May 09, 2016 3:07 pm - 14 Replies
- 9061 Views
- Last post by wheels
Sat Aug 20, 2016 4:01 pm
- Dedicated stuffers - big money? UK
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- Can I use frozen meat
by fredfish » Fri Aug 19, 2016 1:08 pm - 4 Replies
- 3362 Views
- Last post by fredfish
Fri Aug 19, 2016 5:48 pm
- Can I use frozen meat
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- I forgot the Cure #2 in my first salami.... Will it be ok?
by Minjin » Fri Aug 05, 2016 4:14 pm - 4 Replies
- 3241 Views
- Last post by johngaltsmotor
Fri Aug 19, 2016 11:48 am
- I forgot the Cure #2 in my first salami.... Will it be ok?
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- Dissolving cure #1 in boiling hot water
by badjak » Sat Aug 13, 2016 6:42 am - 3 Replies
- 3248 Views
- Last post by RodinBangkok
Tue Aug 16, 2016 2:40 am
- Dissolving cure #1 in boiling hot water
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- Made my first salami and I forgot the cure#2 - will it be ok
by Minjin » Fri Aug 05, 2016 4:37 pm - 1 Replies
- 2197 Views
- Last post by BriCan
Sat Aug 06, 2016 9:30 am
- Made my first salami and I forgot the cure#2 - will it be ok
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- Ammonia tang in chourico
by Swing Swang » Tue Aug 02, 2016 8:33 pm - 1 Replies
- 2089 Views
- Last post by BriCan
Fri Aug 05, 2016 8:37 am
- Ammonia tang in chourico
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- fluffy grey mould
by BillyT » Tue Jul 26, 2016 9:43 am - 10 Replies
- 6893 Views
- Last post by BillyT
Sat Jul 30, 2016 8:00 am
- fluffy grey mould
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- Grinding adding Fat
by Sarge5706 » Mon Jul 18, 2016 5:16 pm - 6 Replies
- 4615 Views
- Last post by BriCan
Thu Jul 21, 2016 9:01 am
- Grinding adding Fat
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- is this black mould ?
by chorizoguy » Fri Jul 08, 2016 4:48 am - 5 Replies
- 4267 Views
- Last post by NCPaul
Mon Jul 11, 2016 2:10 pm
- is this black mould ?
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- Cooking black pudding
by andrewe84 » Sat May 14, 2016 7:06 am - 9 Replies
- 6166 Views
- Last post by wheels
Sat Jul 02, 2016 11:31 pm
- Cooking black pudding
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- How does this look? Day 6.
by badmajon » Fri Jul 01, 2016 6:41 am - 3 Replies
- 3112 Views
- Last post by badmajon
Fri Jul 01, 2016 4:24 pm
- How does this look? Day 6.
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- How long does a side of bacon keep?
by frenchian2 » Tue Jun 28, 2016 1:48 pm - 2 Replies
- 3424 Views
- Last post by frenchian2
Wed Jun 29, 2016 5:08 am
- How long does a side of bacon keep?
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