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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- Shelf Life after curing with Sodium Nitrite
by Maria.Martins » Wed Feb 20, 2008 5:01 pm
- 1 Replies
- 1974 Views
- Last post by Bad Flynch
Wed Feb 20, 2008 7:00 pm
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- Help Needed Please?
by cazspirit » Sun Feb 17, 2008 9:46 pm
- 2 Replies
- 2495 Views
- Last post by cazspirit
Mon Feb 18, 2008 5:15 pm
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- streaky
by gadusmorhua » Fri Feb 15, 2008 2:41 pm
- 2 Replies
- 2496 Views
- Last post by Kuma
Sat Feb 16, 2008 11:55 am
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- air in casing
by gadusmorhua » Tue Feb 12, 2008 2:30 pm
- 1 Replies
- 2087 Views
- Last post by Bad Flynch
Tue Feb 12, 2008 5:31 pm
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- Pepper sticks Help
by mike klawitter » Tue Feb 12, 2008 1:04 am
- 1 Replies
- 2126 Views
- Last post by wittdog
Tue Feb 12, 2008 1:46 pm
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- Saving My Bacon
by chossy » Sun Feb 10, 2008 10:07 am
- 2 Replies
- 2591 Views
- Last post by chossy
Sun Feb 10, 2008 1:30 pm
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- what size casing
by panther » Fri Feb 08, 2008 7:01 pm
- 9 Replies
- 6712 Views
- Last post by saucisson
Sat Feb 09, 2008 4:33 pm
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- Vac packing
by geoffl » Sun Feb 03, 2008 5:03 pm
- 2 Replies
- 2451 Views
- Last post by geoffl
Mon Feb 04, 2008 10:40 am
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- First taste
by Bill The Grill Guy » Mon Jan 21, 2008 5:51 pm
- 4 Replies
- 3802 Views
- Last post by Iamarealbigdog
Thu Jan 31, 2008 4:45 pm
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- salt beef curing time
by gadusmorhua » Thu Jan 31, 2008 12:22 pm
- 1 Replies
- 2157 Views
- Last post by saucisson
Thu Jan 31, 2008 1:02 pm
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- Salty Ham
by culpitt » Sat Jan 26, 2008 5:24 pm
- 11 Replies
- 7015 Views
- Last post by Bad Flynch
Tue Jan 29, 2008 5:06 am
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- Mincer Problems
by RobOz » Mon Jan 21, 2008 2:06 am
- 2 Replies
- 2528 Views
- Last post by RobOz
Mon Jan 21, 2008 6:23 am
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- dry cure mix
by gadusmorhua » Sun Jan 20, 2008 9:48 am
- 1 Replies
- 2237 Views
- Last post by saucisson
Sun Jan 20, 2008 11:35 am
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- Help Fixing IS300 Vacuum Sealer
by Gozzer » Wed Dec 19, 2007 5:52 pm
- 4 Replies
- 3605 Views
- Last post by johnfb
Sat Jan 19, 2008 8:27 am
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- mincing meat
by gadusmorhua » Wed Jan 16, 2008 4:32 pm
- 2 Replies
- 2538 Views
- Last post by gadusmorhua
Wed Jan 16, 2008 5:12 pm
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- Stopping the meat oozing out of the skins
by Shamus » Tue Jan 15, 2008 7:18 am
- 5 Replies
- 4283 Views
- Last post by Big Guy
Tue Jan 15, 2008 5:22 pm
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- Pump Style Stuffers
by mykafone » Wed Jan 09, 2008 4:18 am
- 7 Replies
- 5370 Views
- Last post by Iamarealbigdog
Sun Jan 13, 2008 12:01 am
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- Proceeds of a pork, beef and salmon in a pictorial
by Iamarealbigdog » Fri Dec 14, 2007 7:48 pm
- 27 Replies
- 15889 Views
- Last post by Bill The Grill Guy
Fri Jan 11, 2008 1:09 pm
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- Preserving fresh sausages
by gavila » Tue Jan 08, 2008 5:51 am
- 5 Replies
- 4514 Views
- Last post by sausagemaker
Fri Jan 11, 2008 8:28 am
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- Franco's Step by Step Parma Ham
by debsp » Mon Mar 06, 2006 6:52 pm
- 50 Replies
- 35205 Views
- Last post by saucisson
Mon Jan 07, 2008 2:08 pm
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- Stuffer
by johnfb » Tue Nov 20, 2007 10:57 am
- 10 Replies
- 6899 Views
- Last post by johnfb
Sat Jan 05, 2008 9:06 pm
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- Look what I got today
by Bill The Grill Guy » Fri Jan 04, 2008 4:32 pm
- 0 Replies
- 1932 Views
- Last post by Bill The Grill Guy
Fri Jan 04, 2008 4:32 pm
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- One Day Sausage Making Course
by oldspots » Fri Jan 04, 2008 9:33 am
- 0 Replies
- 2250 Views
- Last post by oldspots
Fri Jan 04, 2008 9:33 am
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- SAUSAGE MAKING
by eoronsaye » Mon Dec 31, 2007 6:04 pm
- 3 Replies
- 2770 Views
- Last post by sausagemaker
Thu Jan 03, 2008 3:42 pm
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- starter cultures
by gadusmorhua » Sat Dec 29, 2007 11:15 am
- 3 Replies
- 2776 Views
- Last post by Oddley
Thu Jan 03, 2008 2:08 pm
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- Issues with texture of fresh sausage
by workhorse » Mon Dec 31, 2007 2:19 am
- 5 Replies
- 3186 Views
- Last post by TJ Buffalo
Thu Jan 03, 2008 3:02 am
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- Some stupid questions
by Bill The Grill Guy » Mon Dec 31, 2007 1:56 pm
- 1 Replies
- 1716 Views
- Last post by Oddley
Mon Dec 31, 2007 3:43 pm
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- 1st timer questions
by chossy » Fri Dec 28, 2007 4:08 pm
- 2 Replies
- 2163 Views
- Last post by chossy
Sat Dec 29, 2007 11:06 am
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- Prague powder
by tuggy19 » Fri Dec 28, 2007 9:31 pm
- 2 Replies
- 2897 Views
- Last post by Big Guy
Sat Dec 29, 2007 1:15 am
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- What did I do wrong? Hungarian Kolbasz
by KatyBoem » Fri Dec 28, 2007 5:00 pm
- 1 Replies
- 2497 Views
- Last post by Oddley
Fri Dec 28, 2007 5:36 pm
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- sausage mix
by kurgan » Thu Dec 27, 2007 11:51 am
- 10 Replies
- 4921 Views
- Last post by Lance Yeoh
Fri Dec 28, 2007 1:12 pm
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- Mixture not going through the mincer easily
by Shamus » Tue Dec 25, 2007 1:42 pm
- 3 Replies
- 2497 Views
- Last post by Shamus
Thu Dec 27, 2007 11:53 am
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- xmass ham video
by wittdog » Fri Dec 21, 2007 12:56 am
- 24 Replies
- 10648 Views
- Last post by scotty
Sun Dec 23, 2007 9:54 pm
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- Bargain Pork Shoulder
by Gozzer » Thu Dec 20, 2007 11:44 am
- 0 Replies
- 2071 Views
- Last post by Gozzer
Thu Dec 20, 2007 11:44 am
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- DESPERATE - failure again
by Sky C. » Tue Dec 11, 2007 5:58 pm
- 15 Replies
- 9707 Views
- Last post by wittdog
Tue Dec 18, 2007 5:47 pm
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- butchering advice in greece needed asap
by susanjane » Mon Dec 17, 2007 9:45 am
- 1 Replies
- 1796 Views
- Last post by Paul Kribs
Mon Dec 17, 2007 1:42 pm
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- Real Silly Question About Pork/Fat Ratio ..
by Meat » Fri Aug 03, 2007 3:25 pm
- 6 Replies
- 5703 Views
- Last post by Paul Kribs
Thu Dec 13, 2007 2:26 pm
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- curing a saddleback
by fairbrook » Wed Dec 12, 2007 4:38 pm
- 1 Replies
- 1818 Views
- Last post by saucisson
Wed Dec 12, 2007 5:41 pm
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- wiltshire ham curing
by suedbrace » Mon May 08, 2006 6:51 pm
- 7 Replies
- 5172 Views
- Last post by saucisson
Wed Dec 12, 2007 5:33 pm
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- Hog Casings
by Gozzer » Tue Dec 11, 2007 1:24 pm
- 1 Replies
- 1804 Views
- Last post by johnfb
Tue Dec 11, 2007 2:10 pm
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- Collagen Casings
by Gozzer » Fri Dec 07, 2007 5:34 pm
- 3 Replies
- 2731 Views
- Last post by Nafe
Sat Dec 08, 2007 9:05 am
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- First time sausages are to dry??
by Grogger27 » Wed Dec 05, 2007 6:43 am
- 5 Replies
- 3511 Views
- Last post by Wal Footrot
Fri Dec 07, 2007 9:49 pm
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- How to improve the "bite"?
by Sky C. » Sun Dec 02, 2007 11:26 pm
- 1 Replies
- 1967 Views
- Last post by johnfb
Tue Dec 04, 2007 10:07 am
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- Sausage stuffer
by liverfreak » Sun Dec 02, 2007 5:20 am
- 2 Replies
- 2121 Views
- Last post by aris
Sun Dec 02, 2007 8:41 am
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- Caribbean White Pudding
by scrolljoe » Sun Dec 02, 2007 2:09 am
- 0 Replies
- 1730 Views
- Last post by scrolljoe
Sun Dec 02, 2007 2:09 am
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- wet cure bacon
by jamesm » Wed Nov 21, 2007 10:40 am
- 4 Replies
- 3357 Views
- Last post by jamesm
Sat Dec 01, 2007 8:23 pm
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- Lips, Snouts and Tongues!
by rick54 » Tue Nov 27, 2007 7:29 pm
- 7 Replies
- 4131 Views
- Last post by Iamarealbigdog
Fri Nov 30, 2007 2:46 am
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- Reasonably priced sausage filler/stuffer
by Gozzer » Thu Nov 22, 2007 3:30 pm
- 12 Replies
- 6341 Views
- Last post by Nafe
Tue Nov 27, 2007 9:18 pm
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- Ham & Sausages
by Aorne » Sat Nov 24, 2007 1:45 pm
- 3 Replies
- 2537 Views
- Last post by johnfb
Mon Nov 26, 2007 7:58 am
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- Bresaola
by vinner » Fri Mar 31, 2006 12:33 am
- 45 Replies
- 36186 Views
- Last post by aris
Wed Nov 21, 2007 10:49 pm
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