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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- Please look at my mould
by Swing Swang » Mon Feb 09, 2015 7:29 am
- 6 Replies
- 4911 Views
- Last post by Swing Swang
Thu Feb 12, 2015 9:33 pm
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- Curing Bacon ribs.
by yotmon » Tue Feb 10, 2015 2:54 pm
- 3 Replies
- 3894 Views
- Last post by wheels
Tue Feb 10, 2015 11:27 pm
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- First time fermenting questions
by Monnowman » Sat Jan 24, 2015 11:36 am
- 2 Replies
- 3314 Views
- Last post by Monnowman
Mon Feb 09, 2015 9:08 am
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- burger texture
by stlie » Sun Feb 08, 2015 9:28 pm
- 1 Replies
- 2559 Views
- Last post by yotmon
Sun Feb 08, 2015 11:59 pm
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- What to do with leftover skin?
by Swing Swang » Sun Feb 01, 2015 4:45 pm
- 5 Replies
- 4628 Views
- Last post by divani
Mon Feb 02, 2015 1:35 pm
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- Bacon has gone bad - not properly cured?
by frenchian2 » Fri Jan 09, 2015 7:07 am
- 5 Replies
- 5257 Views
- Last post by frenchian2
Sat Jan 31, 2015 11:34 am
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- What's the neatest way of tying a sausage into a loop?
by Swing Swang » Mon Jan 19, 2015 9:33 pm
- 0 Replies
- 2895 Views
- Last post by Swing Swang
Mon Jan 19, 2015 9:33 pm
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- Ready to go - last questions
by Swing Swang » Fri Jan 16, 2015 7:25 am
- 8 Replies
- 6231 Views
- Last post by wheels
Mon Jan 19, 2015 12:52 pm
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- first Canadian Bacon
by badjak » Mon Sep 29, 2014 8:00 am
- 6 Replies
- 5287 Views
- Last post by badjak
Mon Jan 05, 2015 6:46 am
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- Can pork go bad before it cures?
by mrb68 » Sun Dec 21, 2014 10:14 am
- 4 Replies
- 3942 Views
- Last post by crustyo44
Tue Dec 23, 2014 7:43 am
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- Thanks to Wittdog and all of you guys,,,,,,,,
by Bill The Grill Guy » Wed Jan 09, 2008 1:24 pm
- 23 Replies
- 25237 Views
- Last post by wheels
Thu Nov 27, 2014 12:44 pm
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- Swampy black pudding
by nmash » Tue Nov 25, 2014 9:05 am
- 3 Replies
- 3272 Views
- Last post by nmash
Tue Nov 25, 2014 7:25 pm
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- First Time
by rainman1977 » Fri Nov 14, 2014 3:41 pm
- 5 Replies
- 6179 Views
- Last post by johngaltsmotor
Thu Nov 20, 2014 4:50 pm
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- Dry milk in dried sausages
by Wunderdave » Mon Oct 27, 2014 9:44 pm
- 1 Replies
- 2691 Views
- Last post by DiggingDogFarm
Mon Oct 27, 2014 11:47 pm
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- Beginner and All Purpose Curing salt
by Zubar » Sun Jan 10, 2010 1:55 pm
- 18 Replies
- 21544 Views
- Last post by wheels
Sun Oct 26, 2014 6:19 pm
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- Christmas ham recipe ideas needed
by senorkevin » Wed Oct 15, 2014 3:10 pm
- 0 Replies
- 2731 Views
- Last post by senorkevin
Wed Oct 15, 2014 3:10 pm
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- Have my skins gone off?
by petesMeat » Sat Oct 04, 2014 9:32 pm
- 5 Replies
- 4675 Views
- Last post by vagreys
Mon Oct 06, 2014 8:17 pm
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- % of cure in sausages
by senorkevin » Thu Oct 02, 2014 8:28 pm
- 3 Replies
- 4474 Views
- Last post by senorkevin
Fri Oct 03, 2014 4:13 pm
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- synthetic casing size
by senorkevin » Wed Oct 01, 2014 9:36 am
- 5 Replies
- 4830 Views
- Last post by wheels
Wed Oct 01, 2014 5:05 pm
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- Curing & Smoking fish bellies
by tommix » Sat Sep 27, 2014 3:14 pm
- 0 Replies
- 2551 Views
- Last post by tommix
Sat Sep 27, 2014 3:14 pm
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- Curing meat before stuffing salamis
by petesMeat » Wed Sep 24, 2014 7:17 am
- 8 Replies
- 5816 Views
- Last post by crustyo44
Thu Sep 25, 2014 7:47 am
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- green sausages
by senorkevin » Wed Sep 17, 2014 9:07 pm
- 11 Replies
- 6561 Views
- Last post by senorkevin
Tue Sep 23, 2014 1:00 am
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- Fine grind problems.
by thehenno » Mon Sep 15, 2014 1:54 pm
- 7 Replies
- 7316 Views
- Last post by Wunderdave
Mon Sep 22, 2014 3:43 pm
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- back fat
by senorkevin » Mon Sep 15, 2014 6:47 pm
- 4 Replies
- 3378 Views
- Last post by senorkevin
Tue Sep 16, 2014 6:38 pm
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- First time making cased sausage
by Gerry D » Thu Sep 11, 2014 1:39 pm
- 3 Replies
- 3211 Views
- Last post by NCPaul
Thu Sep 11, 2014 10:45 pm
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- easy easy things to cold smoke
by badjak » Sat Apr 12, 2014 8:12 am
- 7 Replies
- 5264 Views
- Last post by onewheeler
Mon Aug 25, 2014 5:01 pm
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- smoked sausage - cooking then freezing?
by badjak » Sun Aug 10, 2014 5:23 am
- 2 Replies
- 2711 Views
- Last post by badjak
Mon Aug 11, 2014 5:20 pm
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- Salami cotto
by senorkevin » Fri Jul 18, 2014 12:54 am
- 9 Replies
- 5642 Views
- Last post by senorkevin
Tue Jul 29, 2014 9:54 pm
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- what is safe mold
by jpana » Thu Jul 24, 2014 10:47 pm
- 5 Replies
- 4296 Views
- Last post by wheels
Mon Jul 28, 2014 10:49 pm
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- Air Dry Ham Recipe
by warston » Mon Jun 30, 2014 5:02 am
- 15 Replies
- 10191 Views
- Last post by warston
Thu Jul 24, 2014 4:04 am
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- Casing sticking to horn
by senorkevin » Tue Jun 24, 2014 2:08 am
- 22 Replies
- 12946 Views
- Last post by senorkevin
Sat Jul 12, 2014 1:40 pm
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- Bacon with liquid smoke
by senorkevin » Wed Jun 11, 2014 3:22 pm
- 13 Replies
- 7671 Views
- Last post by senorkevin
Tue Jul 01, 2014 2:58 am
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- Casings
by senorkevin » Fri Jun 27, 2014 2:08 pm
- 6 Replies
- 4802 Views
- Last post by senorkevin
Tue Jul 01, 2014 2:00 am
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- High barrier casing hog rings
by senorkevin » Fri Jun 27, 2014 12:34 pm
- 4 Replies
- 4317 Views
- Last post by senorkevin
Sat Jun 28, 2014 1:58 pm
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- Sausage recipe in Excel question
by senorkevin » Tue Jun 24, 2014 3:11 am
- 8 Replies
- 5332 Views
- Last post by wheels
Fri Jun 27, 2014 12:43 pm
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- Backwoods Summer Sausage kit - anyone used?
by mitchamus » Tue Jun 10, 2014 10:35 pm
- 5 Replies
- 6172 Views
- Last post by wheels
Tue Jun 24, 2014 11:39 pm
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- Sausage and mix formula?
by senorkevin » Wed Jun 18, 2014 9:44 pm
- 7 Replies
- 5496 Views
- Last post by senorkevin
Tue Jun 24, 2014 2:05 am
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- pre tubed sheep casing question
by Eskimo Joe » Wed Jun 18, 2014 11:56 pm
- 2 Replies
- 5176 Views
- Last post by onewheeler
Thu Jun 19, 2014 12:06 pm
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- Mixing herbs/spice mix
by senorkevin » Wed Jun 18, 2014 2:17 am
- 6 Replies
- 4171 Views
- Last post by ped
Wed Jun 18, 2014 4:42 pm
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- butchery setup
by gkuyk » Tue Jun 17, 2014 9:51 am
- 0 Replies
- 2625 Views
- Last post by gkuyk
Tue Jun 17, 2014 9:51 am
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- How long will the bacon keep.....?
by frenchian2 » Fri Jun 13, 2014 2:29 pm
- 3 Replies
- 3360 Views
- Last post by frenchian2
Sat Jun 14, 2014 6:11 am
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- Natural casings
by senorkevin » Wed May 14, 2014 3:18 pm
- 15 Replies
- 10513 Views
- Last post by denty632
Mon Jun 09, 2014 11:47 pm
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- My Sausage Filler has a Flaw!
by Sausage_Man » Mon Jun 02, 2014 11:34 am
- 2 Replies
- 3038 Views
- Last post by RodinBangkok
Mon Jun 09, 2014 1:25 am
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- bacon curing ppm
by senorkevin » Mon Jun 02, 2014 1:57 am
- 11 Replies
- 7483 Views
- Last post by senorkevin
Mon Jun 02, 2014 7:36 pm
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- "Chemicals" in product use
by senorkevin » Thu May 29, 2014 3:51 pm
- 9 Replies
- 7908 Views
- Last post by johngaltsmotor
Fri May 30, 2014 2:39 pm
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- Newby Questions
by Tris1948 » Wed May 28, 2014 11:31 am
- 7 Replies
- 5022 Views
- Last post by senorkevin
Thu May 29, 2014 6:36 pm
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- Milk powder
by senorkevin » Mon May 26, 2014 6:02 pm
- 8 Replies
- 4427 Views
- Last post by senorkevin
Mon May 26, 2014 9:58 pm
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- Using cue #1 instead of #2?
by senorkevin » Tue May 20, 2014 2:15 pm
- 9 Replies
- 5583 Views
- Last post by crustyo44
Thu May 22, 2014 7:08 pm
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- sodium benzoate / potassium sorbate
by senorkevin » Wed May 21, 2014 12:05 am
- 7 Replies
- 6033 Views
- Last post by senorkevin
Wed May 21, 2014 5:10 pm
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- Cure # 2 calculator
by senorkevin » Mon May 19, 2014 6:10 pm
- 4 Replies
- 4570 Views
- Last post by wheels
Tue May 20, 2014 7:01 pm
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