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!
-
- Curing salt question:
by MikeD » Thu Dec 07, 2017 8:04 pm
- 9 Replies
- 6238 Views
- Last post by DanMcG
Sun Dec 10, 2017 2:02 am
-
- Question regarding adding water while mixing
by SteveJonesMO » Mon Dec 04, 2017 10:59 pm
- 3 Replies
- 3560 Views
- Last post by wheels
Wed Dec 06, 2017 2:18 pm
-
- Rookie mistake when hanging Salami - keep or throw?
by Artless » Wed Dec 06, 2017 4:08 am
- 2 Replies
- 2891 Views
- Last post by wheels
Wed Dec 06, 2017 2:07 pm
-
- Snack stix
by Big..T » Thu Nov 30, 2017 3:30 am
- 6 Replies
- 4597 Views
- Last post by NCPaul
Fri Dec 01, 2017 11:24 am
-
- How to properly make salami
by islander84 » Sat Nov 18, 2017 5:35 pm
- 5 Replies
- 5810 Views
- Last post by islander84
Wed Nov 22, 2017 4:54 am
-
- 'Resting' Sausages
by eatcookandplay » Sat Nov 04, 2017 10:22 pm
- 3 Replies
- 3699 Views
- Last post by wheels
Mon Nov 06, 2017 3:27 pm
-
- first attempt at pork sausage with hog casings
by sunbelt56 » Tue Oct 31, 2017 4:51 pm
- 5 Replies
- 6164 Views
- Last post by sunbelt56
Sat Nov 04, 2017 1:51 pm
-
- Dry Boerewors
by jacquesv » Thu Oct 26, 2017 1:05 pm
- 5 Replies
- 5344 Views
- Last post by crustyo44
Fri Nov 03, 2017 7:42 pm
-
- Sausage Saturday - first pictures
by Swing Swang » Sun Feb 01, 2015 3:56 pm
- 5 Replies
- 5729 Views
- Last post by Swing Swang
Thu Nov 02, 2017 9:49 pm
-
- Can I dry Salami in my Biltong box?
by Fabgal3 » Tue Oct 17, 2017 2:06 pm
- 4 Replies
- 5678 Views
- Last post by Fabgal3
Sun Oct 22, 2017 6:22 pm
-
- Water coming out of sausages
by deags » Tue Oct 17, 2017 10:29 am
- 5 Replies
- 5008 Views
- Last post by wheels
Wed Oct 18, 2017 11:15 pm
-
- Slim Jims -- Kabanosy Polish Style
by montanaSalami » Wed May 17, 2017 1:55 pm
- 6 Replies
- 5153 Views
- Last post by sfobill
Sun Oct 15, 2017 7:27 pm
-
- Fillers or extenders ie soy protien
by sfobill » Sat Oct 07, 2017 5:45 pm
- 5 Replies
- 4968 Views
- Last post by sfobill
Sun Oct 15, 2017 6:22 pm
-
- Making Salami - no access to starter cultures
by astromech » Tue Oct 03, 2017 3:38 am
- 4 Replies
- 4993 Views
- Last post by wheels
Fri Oct 06, 2017 11:59 am
-
- Sausage emergency. Forgot the salt.
by U06jgg » Sun Sep 24, 2017 7:34 pm
- 7 Replies
- 5892 Views
- Last post by wheels
Tue Sep 26, 2017 11:29 pm
-
- Problem about casing (Tough,Snap,crisp)
by kev_e92 » Fri Sep 22, 2017 5:20 pm
- 1 Replies
- 2663 Views
- Last post by DanMcG
Sun Sep 24, 2017 10:14 am
-
- Suggestions for a idiot proof base
by Gizo » Thu Jul 27, 2017 6:29 am
- 18 Replies
- 13319 Views
- Last post by sevorg
Sat Sep 23, 2017 9:39 pm
-
- Pig skin
by sfobill » Tue Sep 19, 2017 2:17 am
- 2 Replies
- 2915 Views
- Last post by sfobill
Wed Sep 20, 2017 10:27 pm
-
- Tuscan Salami Mold
by chefmp » Fri Jan 07, 2011 5:11 am
- 14 Replies
- 15064 Views
- Last post by Cavaleiros
Sun Sep 10, 2017 3:22 pm
-
- dry curing in the philippines or any sub tropical to tropica
by Chefjancris » Mon Feb 14, 2011 5:12 am
- 11 Replies
- 10575 Views
- Last post by Silaynon
Sun Aug 27, 2017 7:53 am
-
- First try
by SuperMario » Sun Jul 30, 2017 6:37 pm
- 3 Replies
- 3268 Views
- Last post by NCPaul
Tue Aug 01, 2017 7:25 pm
-
- converting shop bought recipe
by walter2015 » Sat Jul 22, 2017 6:01 pm
- 8 Replies
- 5664 Views
- Last post by wheels
Mon Jul 24, 2017 2:03 pm
-
- crumbly sausage and over stuffed
by floppybackend » Tue Jul 18, 2017 6:23 pm
- 1 Replies
- 2524 Views
- Last post by wheels
Wed Jul 19, 2017 10:17 pm
-
- Newbie
by kepp54 » Sun Jul 02, 2017 11:16 am
- 2 Replies
- 2843 Views
- Last post by montanaSalami
Wed Jul 12, 2017 6:05 pm
-
- Intro and advice please
by Gizo » Sat Jul 08, 2017 9:57 pm
- 6 Replies
- 4910 Views
- Last post by montanaSalami
Wed Jul 12, 2017 6:02 pm
-
- Trying to get my all beef hot dogs more pink/red color.
by vern » Mon Jul 03, 2017 11:32 pm
- 4 Replies
- 3954 Views
- Last post by wheels
Tue Jul 04, 2017 10:45 pm
-
- casing
by kepp54 » Mon Jul 03, 2017 4:29 am
- 1 Replies
- 2007 Views
- Last post by NCPaul
Mon Jul 03, 2017 10:33 am
-
- Curing Wagyu
by chatterer » Thu Jun 29, 2017 2:05 pm
- 1 Replies
- 2118 Views
- Last post by crustyo44
Fri Jun 30, 2017 8:02 am
-
- Rusk
by chris01 » Thu Jun 29, 2017 4:16 pm
- 1 Replies
- 2185 Views
- Last post by NCPaul
Thu Jun 29, 2017 5:55 pm
-
- Sausage formulas
by polka » Sun May 28, 2017 11:46 am
- 9 Replies
- 6962 Views
- Last post by petit couchon
Fri Jun 23, 2017 1:06 pm
-
- Advice on curing time.
by chatterer » Mon Jun 19, 2017 4:03 pm
- 2 Replies
- 2773 Views
- Last post by chatterer
Thu Jun 22, 2017 3:20 am
-
- Shelf life of pastrami?
by Jimuk79 » Thu Jun 15, 2017 2:22 am
- 2 Replies
- 2965 Views
- Last post by Jimuk79
Sat Jun 17, 2017 11:56 pm
-
- New Smoker -- or Junk man leaveth, now junk man taketh
by montanaSalami » Tue Jun 06, 2017 9:34 pm
- 4 Replies
- 3886 Views
- Last post by wheels
Wed Jun 07, 2017 11:29 pm
-
- Soppressata -- Spianana Roman
by montanaSalami » Sat Apr 22, 2017 8:12 pm
- 12 Replies
- 7589 Views
- Last post by montanaSalami
Sat May 27, 2017 6:08 pm
-
- I forgot the salt
by rlc707 » Mon May 15, 2017 12:31 am
- 1 Replies
- 2409 Views
- Last post by NCPaul
Mon May 15, 2017 10:59 am
-
- Rusk and water
by wildpig » Tue Apr 18, 2017 11:04 am
- 2 Replies
- 3070 Views
- Last post by wildpig
Wed Apr 19, 2017 6:26 am
-
- Buckboard Bacon advice
by JLPicard » Fri Mar 24, 2017 9:08 pm
- 7 Replies
- 6816 Views
- Last post by JLPicard
Mon Apr 10, 2017 6:31 pm
-
- Good Links to seperating out a Boston Butt from a whole Butt
by JLPicard » Sat Apr 08, 2017 5:22 pm
- 3 Replies
- 3108 Views
- Last post by Shuswap
Sun Apr 09, 2017 2:00 pm
-
- Run into a little problem...
by therealsausageviking » Tue Mar 28, 2017 8:08 am
- 4 Replies
- 4079 Views
- Last post by therealsausageviking
Wed Mar 29, 2017 2:04 pm
-
- Is Cure #2 the same as Legg Cure
by Gary.williams933 » Sun Mar 26, 2017 9:11 pm
- 3 Replies
- 3216 Views
- Last post by Gary.williams933
Tue Mar 28, 2017 5:11 pm
-
- Buying a Charcuterie Chamber
by Invicta bbq » Tue Mar 21, 2017 7:59 pm
- 2 Replies
- 2573 Views
- Last post by Invicta bbq
Wed Mar 22, 2017 8:29 pm
-
- Cold smoking sausages
by ZosoOfZep » Fri Mar 17, 2017 4:46 pm
- 3 Replies
- 3519 Views
- Last post by ZosoOfZep
Sun Mar 19, 2017 9:24 am
-
- Fermenting sausages smell like socks in the fridge
by traderguy1173 » Thu Mar 16, 2017 10:43 pm
- 11 Replies
- 7813 Views
- Last post by traderguy1173
Sun Mar 19, 2017 2:43 am
-
- Thurlaston Sausage
by fusion555 » Sat Mar 11, 2017 8:33 pm
- 2 Replies
- 2654 Views
- Last post by fusion555
Mon Mar 13, 2017 5:33 pm
-
- Hiking with store bought
by wadethrupp » Thu Mar 02, 2017 10:55 pm
- 2 Replies
- 2881 Views
- Last post by wadethrupp
Sun Mar 12, 2017 5:08 pm
-
- Sausages burst at ends
by nickscambridge » Mon Mar 06, 2017 6:13 pm
- 1 Replies
- 2034 Views
- Last post by NCPaul
Mon Mar 06, 2017 8:48 pm
-
- Soft to the bite
by nickscambridge » Mon Feb 27, 2017 7:09 pm
- 7 Replies
- 5147 Views
- Last post by wheels
Wed Mar 01, 2017 12:38 am
-
- I started a Capicola
by montanaSalami » Sun Nov 27, 2016 7:49 pm
- 6 Replies
- 4472 Views
- Last post by wheels
Mon Feb 20, 2017 12:34 am
-
- Question about mold
by Binwin » Fri Feb 10, 2017 3:42 am
- 4 Replies
- 3816 Views
- Last post by Binwin
Fri Feb 10, 2017 10:47 pm
-
- Merguez
by fusion555 » Mon Feb 06, 2017 8:54 pm
- 7 Replies
- 5767 Views
- Last post by fusion555
Thu Feb 09, 2017 6:28 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 16 guests
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum