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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- First time making dry cured sausage- here's what I've done!
by badmajon » Sun Jun 26, 2016 6:19 pm
- 7 Replies
- 5403 Views
- Last post by BriCan
Tue Jun 28, 2016 3:05 am
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- Richmond
by hadleyshope » Mon Jun 06, 2016 6:47 pm
- 2 Replies
- 4062 Views
- Last post by NCPaul
Tue Jun 07, 2016 1:18 pm
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- Curing salami in a "cigar "humidor" mini fridge
by Dp97la » Wed Jun 01, 2016 11:54 pm
- 1 Replies
- 2864 Views
- Last post by NCPaul
Thu Jun 02, 2016 10:24 am
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- Breakfast sausage too sweet
by Kbear247 » Sun May 29, 2016 4:42 am
- 2 Replies
- 3458 Views
- Last post by vagreys
Wed Jun 01, 2016 7:36 pm
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- semicured chorizo
by KenGeo » Thu May 19, 2016 2:38 pm
- 4 Replies
- 4521 Views
- Last post by moldy meat
Sat May 21, 2016 6:21 pm
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- Back fat
by andrewe84 » Fri May 13, 2016 9:53 pm
- 2 Replies
- 3298 Views
- Last post by wheels
Sun May 15, 2016 12:47 pm
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- Fermento = Buttermilk = Yogurt starter???
by JLPicard » Thu Mar 01, 2012 6:52 pm
- 11 Replies
- 17595 Views
- Last post by NCPaul
Wed May 04, 2016 10:34 am
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- First Attempt at Fermented Sausage...Should I Eat It?
by pjviitas » Tue Apr 19, 2016 1:20 am
- 5 Replies
- 4693 Views
- Last post by johngaltsmotor
Wed Apr 20, 2016 11:27 am
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- Chorizo First Timer
by Morrit » Sun Apr 10, 2016 8:11 pm
- 11 Replies
- 13299 Views
- Last post by Morrit
Tue Apr 12, 2016 11:42 pm
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- freezing sausages made with frozen chicken?
by merlin777 » Fri Mar 18, 2016 10:15 pm
- 5 Replies
- 5413 Views
- Last post by merlin777
Sun Mar 20, 2016 11:54 am
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- Processing whole pig
by bluefan89 » Wed Feb 10, 2016 3:39 pm
- 1 Replies
- 3016 Views
- Last post by NCPaul
Wed Feb 10, 2016 9:13 pm
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- Salt vs pyrophosphates
by grimsanta » Wed Jan 27, 2016 6:36 pm
- 12 Replies
- 10024 Views
- Last post by This Little Piggy
Thu Feb 04, 2016 2:05 pm
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- spongy, soft sausages
by naymo » Sun Jan 10, 2016 8:22 pm
- 14 Replies
- 14127 Views
- Last post by wheels
Fri Jan 22, 2016 2:56 pm
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- Help needed for greasy casings
by Swing Swang » Sat Dec 26, 2015 12:57 pm
- 0 Replies
- 4434 Views
- Last post by Swing Swang
Sat Dec 26, 2015 12:57 pm
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- Low tech salami
by Swing Swang » Thu Dec 17, 2015 2:27 pm
- 5 Replies
- 6388 Views
- Last post by ped
Fri Dec 18, 2015 8:59 am
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- Ground Bay Leaf - Quantities?
by Swing Swang » Wed Dec 09, 2015 7:37 am
- 3 Replies
- 4498 Views
- Last post by wheels
Wed Dec 09, 2015 2:28 pm
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- Burger Press?
by porkpie » Thu Nov 19, 2015 1:28 pm
- 2 Replies
- 3655 Views
- Last post by kil2k
Thu Nov 19, 2015 7:52 pm
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- salami grey on outside
by BillyT » Mon Nov 16, 2015 1:20 pm
- 8 Replies
- 9021 Views
- Last post by BillyT
Wed Nov 18, 2015 9:28 pm
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- My First Attempt at Boerewors. Feedback
by shaunRSA » Mon Oct 26, 2015 9:41 am
- 20 Replies
- 15362 Views
- Last post by kil2k
Sun Nov 08, 2015 1:20 pm
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- Sausage Making Feedback. Why such a sweat?
by shaunRSA » Sat Oct 31, 2015 8:36 am
- 9 Replies
- 7351 Views
- Last post by shaunRSA
Sun Nov 01, 2015 5:01 pm
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- How much Supersaltz cure compound ?
by Captain Sensible » Sat Oct 24, 2015 8:12 pm
- 3 Replies
- 4899 Views
- Last post by Dibbs
Tue Oct 27, 2015 1:04 pm
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- A few newbie questions regarding equipment
by shaunRSA » Wed Oct 21, 2015 8:01 am
- 10 Replies
- 8375 Views
- Last post by wheels
Thu Oct 22, 2015 7:51 pm
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- sausage texture
by robr » Sun Oct 04, 2015 10:50 am
- 3 Replies
- 4837 Views
- Last post by wheels
Fri Oct 09, 2015 1:05 pm
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- Under-cured Bacon
by GatsbyInOz » Sat Oct 03, 2015 10:57 pm
- 3 Replies
- 4613 Views
- Last post by GatsbyInOz
Tue Oct 06, 2015 8:11 pm
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- Bad smell from salami
by Shalloy46 » Sun Aug 30, 2015 10:34 am
- 21 Replies
- 16163 Views
- Last post by Shalloy46
Wed Sep 16, 2015 9:39 am
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- Bacon didn't cure right through.
by Shalloy46 » Sun Aug 30, 2015 10:19 am
- 7 Replies
- 6530 Views
- Last post by Shalloy46
Mon Aug 31, 2015 9:05 pm
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- Salami keeps dropping. Bubble knots letting go
by Shalloy46 » Sun Aug 16, 2015 11:51 am
- 7 Replies
- 7559 Views
- Last post by Shalloy46
Tue Aug 18, 2015 12:03 am
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- Is it oh to freeze mince for a week to make salami?
by Shalloy46 » Sat Aug 15, 2015 10:00 pm
- 2 Replies
- 3824 Views
- Last post by crustyo44
Sun Aug 16, 2015 9:13 pm
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- My first salami, a few questions.
by Shalloy46 » Wed Jul 15, 2015 10:03 am
- 33 Replies
- 26137 Views
- Last post by wheels
Thu Jul 30, 2015 12:12 pm
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- Making a Curing/drying cabinet from scratch
by Grahamiwa » Sun Jul 19, 2015 8:14 am
- 8 Replies
- 8051 Views
- Last post by GUS
Sat Jul 25, 2015 9:05 am
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- Salami Variation: Help!
by AndyTheRobot » Sun Apr 26, 2015 5:09 pm
- 2 Replies
- 4128 Views
- Last post by NCPaul
Mon Jul 13, 2015 10:39 am
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- Some questions about making salami
by Weoochaun » Fri May 15, 2015 2:17 pm
- 48 Replies
- 34975 Views
- Last post by Weoochaun
Sun Jul 05, 2015 1:30 pm
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- Fridge / curing chamber temperature ideals.
by GUS » Thu Jun 11, 2015 6:30 pm
- 2 Replies
- 4137 Views
- Last post by GUS
Thu Jun 11, 2015 10:47 pm
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- emulsified sausage: magic ratio?
by adrianm » Wed May 20, 2015 2:51 pm
- 13 Replies
- 12497 Views
- Last post by wheels
Sun May 24, 2015 11:42 am
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- Pork and apple sausages
by Invicta bbq » Wed Apr 01, 2015 12:08 pm
- 7 Replies
- 6686 Views
- Last post by Invicta bbq
Fri May 15, 2015 7:41 pm
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- Hanging sausages
by kil2k » Mon May 11, 2015 9:29 am
- 2 Replies
- 3753 Views
- Last post by kil2k
Mon May 11, 2015 11:26 am
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- Vitamin C weight/dosage
by cibaris » Sat May 02, 2015 3:28 pm
- 2 Replies
- 4258 Views
- Last post by wheels
Sun May 03, 2015 11:38 pm
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- Adding ingredients to dry cure
by cibaris » Mon Apr 27, 2015 1:52 pm
- 3 Replies
- 4218 Views
- Last post by cibaris
Sat May 02, 2015 12:59 pm
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- Left over hog casings
by Invicta bbq » Tue Mar 31, 2015 5:44 pm
- 4 Replies
- 5039 Views
- Last post by Wal Footrot
Thu Apr 30, 2015 12:13 am
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- Kitchen Aid Mixer
by sausagemaker » Tue Feb 01, 2005 9:50 pm
- 9 Replies
- 12891 Views
- Last post by wheels
Wed Apr 29, 2015 1:54 pm
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- salami gone hard after 5 weeks hanging
by jofl » Mon Apr 13, 2015 12:30 pm
- 3 Replies
- 4223 Views
- Last post by NCPaul
Tue Apr 14, 2015 11:05 am
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- 152 degrees
by vaj13 » Wed Apr 01, 2015 3:42 pm
- 3 Replies
- 4183 Views
- Last post by vaj13
Fri Apr 03, 2015 11:12 am
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- Curing a lamb leg - worried about botulism!
by Ciaran88 » Tue Mar 24, 2015 11:30 pm
- 1 Replies
- 3070 Views
- Last post by BriCan
Sun Mar 29, 2015 7:50 am
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- mushy
by kimbo123 » Tue Mar 10, 2015 11:21 pm
- 2 Replies
- 4754 Views
- Last post by wheels
Wed Mar 11, 2015 3:20 pm
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- Coppa Drying Stalled
by anedand » Tue Feb 10, 2015 3:09 am
- 10 Replies
- 7628 Views
- Last post by anedand
Tue Mar 10, 2015 5:45 pm
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- Finished first attempt at chouriço
by Swing Swang » Sun Mar 08, 2015 8:18 pm
- 5 Replies
- 6222 Views
- Last post by Swing Swang
Mon Mar 09, 2015 10:34 pm
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- Questions about Collagen Casing.
by Yotes » Thu Feb 26, 2015 6:44 pm
- 2 Replies
- 3828 Views
- Last post by BriCan
Sat Feb 28, 2015 7:52 am
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- Hand cutting meat for Chouriço
by Swing Swang » Tue Feb 24, 2015 10:23 pm
- 1 Replies
- 2939 Views
- Last post by BriCan
Sat Feb 28, 2015 7:32 am
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- Finished Product Too Tight
by gdkaufmann » Sun Feb 01, 2015 10:38 pm
- 13 Replies
- 8834 Views
- Last post by gdkaufmann
Sun Feb 22, 2015 12:10 am
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- Green Mold Duck Breast
by anedand » Fri Feb 13, 2015 4:48 pm
- 5 Replies
- 4791 Views
- Last post by BriCan
Sun Feb 15, 2015 9:44 am
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