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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- Newbie question
by GrizzlyBear » Sun Jul 20, 2008 8:12 pm
- 7 Replies
- 3993 Views
- Last post by Iamarealbigdog
Tue Jul 22, 2008 1:54 pm
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- Message from new member djb
by saucisson » Sun Jul 20, 2008 2:39 pm
- 3 Replies
- 2564 Views
- Last post by Topdog
Mon Jul 21, 2008 10:56 am
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- Undercured bacon
by FrenchIan » Sun Jul 20, 2008 8:36 pm
- 1 Replies
- 2170 Views
- Last post by saucisson
Sun Jul 20, 2008 9:21 pm
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- Nightmare!
by Crundy » Fri Jun 06, 2008 8:33 am
- 17 Replies
- 10943 Views
- Last post by Crundy
Sun Jul 20, 2008 5:03 pm
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- question about cure
by harebearva » Sat Jul 19, 2008 11:44 pm
- 1 Replies
- 1994 Views
- Last post by lemonD
Sun Jul 20, 2008 8:09 am
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- Venison Burgers
by Pete E » Tue Jul 08, 2008 10:29 pm
- 5 Replies
- 3948 Views
- Last post by welsh wizard
Wed Jul 09, 2008 5:48 pm
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- First Sausages
by mech481 » Wed Jun 25, 2008 4:51 am
- 3 Replies
- 3218 Views
- Last post by mech481
Tue Jul 01, 2008 11:03 pm
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- Can anyone identify this sausage for me?
by webgrunt » Wed Jun 25, 2008 9:08 pm
- 17 Replies
- 10850 Views
- Last post by wheels
Sun Jun 29, 2008 1:03 pm
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- Dripping too wet?
by chilisauce » Tue Jun 24, 2008 11:28 am
- 2 Replies
- 2822 Views
- Last post by sausagemaker
Wed Jun 25, 2008 4:16 pm
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- blooming - cover or not?
by Nafe » Fri Jun 22, 2007 9:05 pm
- 26 Replies
- 15522 Views
- Last post by johnfb
Mon Jun 23, 2008 2:22 pm
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- Collagen casings not "sealing/setting"
by AkiraKonya » Sat Jun 07, 2008 8:18 am
- 6 Replies
- 6718 Views
- Last post by Big Guy
Sat Jun 14, 2008 8:08 pm
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- Meat price
by Crundy » Thu Jun 05, 2008 3:51 pm
- 7 Replies
- 5018 Views
- Last post by Crundy
Fri Jun 06, 2008 8:27 am
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- Confused on a sausage recipe
by danmerk » Tue Jun 03, 2008 10:12 pm
- 5 Replies
- 4152 Views
- Last post by saucisson
Wed Jun 04, 2008 1:22 pm
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- Too much allspice! Quick, help!
by Crundy » Wed May 28, 2008 6:19 pm
- 7 Replies
- 5486 Views
- Last post by georgebaker
Mon Jun 02, 2008 9:42 am
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- pastry recipes
by berliner bruce » Mon May 12, 2008 11:05 am
- 7 Replies
- 5190 Views
- Last post by sausagemaker
Sun Jun 01, 2008 11:22 am
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- finally made a batch of Lincoln sausages in skins...
by aussieinor » Sat May 31, 2008 1:53 am
- 2 Replies
- 2630 Views
- Last post by aussieinor
Sat May 31, 2008 7:30 pm
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- n00b questions
by Crundy » Wed May 28, 2008 10:31 am
- 7 Replies
- 4721 Views
- Last post by Wal Footrot
Thu May 29, 2008 8:47 am
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- My first batch, some questions
by danmerk » Fri May 23, 2008 1:44 pm
- 6 Replies
- 4314 Views
- Last post by vinner
Tue May 27, 2008 7:02 pm
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- Beginner curing questions
by danmerk » Tue May 27, 2008 5:41 pm
- 2 Replies
- 2677 Views
- Last post by danmerk
Tue May 27, 2008 6:32 pm
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- bacon
by wittdog » Tue May 27, 2008 12:25 pm
- 2 Replies
- 2265 Views
- Last post by wittdog
Tue May 27, 2008 4:16 pm
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- storing and packing
by chilli32 » Thu May 22, 2008 8:27 pm
- 6 Replies
- 3986 Views
- Last post by wheels
Fri May 23, 2008 2:27 pm
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- More beginner misery
by praisetopig » Sun May 18, 2008 10:11 pm
- 13 Replies
- 7252 Views
- Last post by berliner bruce
Thu May 22, 2008 10:35 pm
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- cant upload photos
by berliner bruce » Thu May 22, 2008 8:56 pm
- 2 Replies
- 2032 Views
- Last post by berliner bruce
Thu May 22, 2008 10:09 pm
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- Read up on the Parma Ham!!!
by Silken » Mon Jul 02, 2007 4:48 pm
- 26 Replies
- 17028 Views
- Last post by Oddley
Thu May 22, 2008 10:23 am
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- porridge oats for rusks
by berliner bruce » Sat May 10, 2008 10:15 am
- 5 Replies
- 3863 Views
- Last post by berliner bruce
Mon May 12, 2008 9:28 am
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- First Ever Sausages: Mushy, Fatty, Split.
by evelusive » Sun May 04, 2008 4:03 am
- 5 Replies
- 3702 Views
- Last post by Wal Footrot
Mon May 05, 2008 10:08 am
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- Ham not pink
by peak9 » Thu Apr 24, 2008 8:41 pm
- 16 Replies
- 8708 Views
- Last post by peak9
Sun May 04, 2008 4:04 pm
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- so many questions so little time
by bigJ » Fri May 02, 2008 12:21 pm
- 3 Replies
- 2372 Views
- Last post by Oddley
Sat May 03, 2008 12:01 pm
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- food blender
by berliner bruce » Wed Apr 16, 2008 12:43 pm
- 6 Replies
- 3611 Views
- Last post by berliner bruce
Fri May 02, 2008 11:21 am
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- air-cured question
by Jermicide » Thu Apr 24, 2008 11:40 pm
- 2 Replies
- 2282 Views
- Last post by Flumes
Mon Apr 28, 2008 3:19 pm
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- need some help please!
by bigandyb » Sat Apr 26, 2008 4:59 am
- 3 Replies
- 2622 Views
- Last post by Seminole
Sun Apr 27, 2008 2:08 am
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- Too Much Salt Doh!
by Flumes » Sun Apr 13, 2008 2:50 am
- 6 Replies
- 3747 Views
- Last post by jpj
Wed Apr 16, 2008 6:37 am
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- Fat for sausage?
by Grogger27 » Tue Apr 08, 2008 6:01 pm
- 0 Replies
- 1709 Views
- Last post by Grogger27
Tue Apr 08, 2008 6:01 pm
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- Half-cured bacon is dry
by FrenchIan » Sat Apr 05, 2008 7:41 pm
- 0 Replies
- 1689 Views
- Last post by FrenchIan
Sat Apr 05, 2008 7:41 pm
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- Half-cured bacon is still dry
by FrenchIan » Sat Apr 05, 2008 11:07 am
- 0 Replies
- 1668 Views
- Last post by FrenchIan
Sat Apr 05, 2008 11:07 am
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- Morton's Tender Quick
by johnfb » Sun Mar 30, 2008 8:27 pm
- 7 Replies
- 5791 Views
- Last post by johnfb
Tue Apr 01, 2008 4:10 pm
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- mortons tender quick
by johnfb » Sat Mar 29, 2008 7:53 pm
- 0 Replies
- 1783 Views
- Last post by johnfb
Sat Mar 29, 2008 7:53 pm
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- Summer Sausage meat ratio
by cabo_wabo_29 » Thu Mar 27, 2008 3:30 am
- 4 Replies
- 2914 Views
- Last post by Bad Flynch
Fri Mar 28, 2008 2:32 am
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- Length of time it's okay to leave pork in fridge
by Carolyn1124 » Wed Mar 26, 2008 8:58 pm
- 0 Replies
- 1754 Views
- Last post by Carolyn1124
Wed Mar 26, 2008 8:58 pm
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- Newbie Here: first time chorizo attempt
by rebar » Sun Feb 24, 2008 4:44 pm
- 4 Replies
- 2874 Views
- Last post by mr.c
Mon Mar 24, 2008 7:34 pm
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- chorizo making
by mr.c » Mon Mar 24, 2008 6:05 pm
- 0 Replies
- 1784 Views
- Last post by mr.c
Mon Mar 24, 2008 6:05 pm
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- Sausage and how to preserve them- help please.
by Big Phil » Mon Mar 17, 2008 10:47 am
- 1 Replies
- 1743 Views
- Last post by Iamarealbigdog
Tue Mar 18, 2008 5:23 pm
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- What am i doing wrong
by kens » Mon Mar 10, 2008 4:33 pm
- 2 Replies
- 2388 Views
- Last post by Philwurst
Thu Mar 13, 2008 12:04 am
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- CB and CB
by wittdog » Mon Feb 25, 2008 8:29 pm
- 5 Replies
- 3158 Views
- Last post by Big Guy
Mon Mar 03, 2008 4:17 pm
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- What starter culture?
by Philwurst » Mon Feb 25, 2008 7:12 pm
- 15 Replies
- 8728 Views
- Last post by Oddley
Sun Mar 02, 2008 1:00 am
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- sharpening die and knife: hints
by beardedwonder5 » Fri Feb 29, 2008 4:04 pm
- 0 Replies
- 1811 Views
- Last post by beardedwonder5
Fri Feb 29, 2008 4:04 pm
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- salt ratio in %/kg
by beardedwonder5 » Thu Feb 28, 2008 10:44 am
- 6 Replies
- 10729 Views
- Last post by Maryhillgull
Fri Feb 29, 2008 8:17 am
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- Dry Cured Pepperoni Finished
by wittdog » Sun Feb 17, 2008 1:07 pm
- 4 Replies
- 6148 Views
- Last post by Flumes
Thu Feb 28, 2008 2:59 am
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- Bland Soppressata
by oakman106 » Sat Feb 23, 2008 5:24 pm
- 0 Replies
- 1737 Views
- Last post by oakman106
Sat Feb 23, 2008 5:24 pm
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- Sausage Science
by Philwurst » Fri Feb 22, 2008 2:29 am
- 0 Replies
- 2164 Views
- Last post by Philwurst
Fri Feb 22, 2008 2:29 am
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