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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- Advice again please!
by Lurch and his tribe » Tue Apr 25, 2006 6:04 pm
- 5 Replies
- 3665 Views
- Last post by Paul Kribs
Wed Apr 26, 2006 4:36 pm
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- mixing machines
by Rob Couchman » Tue Apr 25, 2006 12:07 pm
- 2 Replies
- 2688 Views
- Last post by Rob Couchman
Wed Apr 26, 2006 8:21 am
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- Roll Tying Meat
by Paul Kribs » Sun Apr 23, 2006 9:28 am
- 1 Replies
- 2443 Views
- Last post by Ken Boy
Tue Apr 25, 2006 5:01 pm
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- Mold ? with other questions from a novice
by gamechef » Wed Mar 15, 2006 8:55 am
- 5 Replies
- 4663 Views
- Last post by Rik vonTrense
Tue Apr 25, 2006 7:20 am
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- Freezing bacon/vacuum seal
by mmab9 » Sat Apr 22, 2006 7:06 pm
- 4 Replies
- 3944 Views
- Last post by Wohoki
Sun Apr 23, 2006 6:40 am
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- Calculations
by Boycebangers » Sun Apr 09, 2006 10:29 am
- 11 Replies
- 7476 Views
- Last post by Boycebangers
Sun Apr 16, 2006 5:02 pm
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- A Frist timer
by mmab9 » Sun Apr 16, 2006 8:43 am
- 1 Replies
- 2868 Views
- Last post by Paul Kribs
Sun Apr 16, 2006 9:39 am
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- NUTS TO YOU TOO........
by Rik vonTrense » Sat Apr 15, 2006 7:34 am
- 6 Replies
- 4868 Views
- Last post by TJ Buffalo
Sat Apr 15, 2006 9:40 pm
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- My first sausage
by georgebaker » Tue Apr 11, 2006 1:10 pm
- 2 Replies
- 2901 Views
- Last post by georgebaker
Wed Apr 12, 2006 7:05 pm
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- Problem with sausage texture - Need help!
by Sky C. » Tue Apr 11, 2006 1:38 pm
- 8 Replies
- 5843 Views
- Last post by Wohoki
Tue Apr 11, 2006 6:11 pm
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- Basic Sausagemaking Tutorial
by Paul Kribs » Sun Jan 08, 2006 8:10 am
- 22 Replies
- 20323 Views
- Last post by jenny_haddow
Tue Apr 11, 2006 4:46 pm
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- consistency query
by Boycebangers » Sun Apr 09, 2006 11:15 am
- 2 Replies
- 3005 Views
- Last post by Boycebangers
Sun Apr 09, 2006 11:33 am
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- In at the deep end.
by Lurch and his tribe » Mon Mar 20, 2006 8:49 pm
- 20 Replies
- 13975 Views
- Last post by Lurch and his tribe
Fri Apr 07, 2006 3:43 pm
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- The Brat and Banger experience
by BBQer » Mon Apr 03, 2006 3:50 am
- 2 Replies
- 2971 Views
- Last post by BBQer
Tue Apr 04, 2006 4:09 pm
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- Hickory smoke powder in bacon dry cure
by saucisson » Thu Mar 23, 2006 2:46 pm
- 11 Replies
- 8717 Views
- Last post by Wohoki
Tue Apr 04, 2006 1:04 pm
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- Recipe recommendations wanted
by jfidell » Wed Mar 29, 2006 10:25 am
- 2 Replies
- 3062 Views
- Last post by jpj
Thu Mar 30, 2006 8:02 am
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- ? about sage from beginner
by BBQer » Wed Mar 29, 2006 10:37 pm
- 2 Replies
- 4307 Views
- Last post by Rik vonTrense
Thu Mar 30, 2006 4:48 am
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- A big thanks and another question.
by Rough Country Boy » Mon Mar 27, 2006 8:25 pm
- 1 Replies
- 2530 Views
- Last post by TJ Buffalo
Wed Mar 29, 2006 10:10 pm
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- Seasoning terminology
by Rik vonTrense » Tue Mar 28, 2006 2:55 pm
- 5 Replies
- 4357 Views
- Last post by Rik vonTrense
Wed Mar 29, 2006 6:44 am
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- QUANTITIES OF ADDITIVES.......
by Rik vonTrense » Mon Mar 20, 2006 8:00 pm
- 3 Replies
- 3376 Views
- Last post by Rik vonTrense
Tue Mar 21, 2006 5:31 pm
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- Burtsing and crumbling sausages
by Vernon Smith » Sat Mar 18, 2006 11:10 pm
- 6 Replies
- 4974 Views
- Last post by welsh wizard
Sun Mar 19, 2006 2:07 pm
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- thankyou spuddy im back in
by sky » Mon Mar 13, 2006 10:08 pm
- 1 Replies
- 2523 Views
- Last post by Spuddy
Tue Mar 14, 2006 5:38 pm
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- Beef or Turkey Bacon
by tristar » Thu Mar 09, 2006 4:28 pm
- 4 Replies
- 3955 Views
- Last post by aris
Mon Mar 13, 2006 10:10 pm
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- Cure No1 and colouring?
by lemonD » Sun Mar 12, 2006 11:48 pm
- 1 Replies
- 2314 Views
- Last post by sausagemaker
Mon Mar 13, 2006 7:04 am
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- sausage making course
by col » Sun Mar 12, 2006 9:30 am
- 11 Replies
- 7369 Views
- Last post by col
Sun Mar 12, 2006 3:49 pm
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- very eager to begin making my own sausages
by sky » Sat Mar 11, 2006 3:39 am
- 1 Replies
- 2408 Views
- Last post by Spuddy
Sat Mar 11, 2006 8:40 am
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- Beginning biginner
by Rough Country Boy » Tue Mar 07, 2006 11:41 am
- 6 Replies
- 4695 Views
- Last post by roseway
Wed Mar 08, 2006 8:28 am
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- Wow, my first ever effort
by saucisson » Mon Mar 06, 2006 11:49 pm
- 1 Replies
- 2802 Views
- Last post by Lance Yeoh
Tue Mar 07, 2006 1:56 am
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- Sodium Caseinate
by Lance Yeoh » Thu Mar 02, 2006 5:26 am
- 3 Replies
- 3567 Views
- Last post by Lance Yeoh
Tue Mar 07, 2006 1:50 am
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- Red Wine Instead of Ice Water
by deepgfishing » Sun Mar 05, 2006 8:39 pm
- 3 Replies
- 3462 Views
- Last post by aris
Mon Mar 06, 2006 6:48 pm
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- Salami Advice Please
by debsp » Thu Feb 23, 2006 10:39 am
- 7 Replies
- 4873 Views
- Last post by debsp
Mon Mar 06, 2006 6:45 pm
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- Dried Milk In Sausage
by deepgfishing » Sun Mar 05, 2006 8:38 pm
- 1 Replies
- 2182 Views
- Last post by tristar
Mon Mar 06, 2006 5:44 am
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- You've been asked Before - so I'll ask it again - Help!!
by ockie » Fri Dec 16, 2005 8:50 pm
- 37 Replies
- 23760 Views
- Last post by ockie
Wed Mar 01, 2006 8:17 pm
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- pate problem
by buckeyebbq » Mon Feb 27, 2006 6:48 pm
- 0 Replies
- 2163 Views
- Last post by buckeyebbq
Mon Feb 27, 2006 6:48 pm
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- Bacon curing
by chase » Thu Feb 23, 2006 8:22 pm
- 6 Replies
- 4549 Views
- Last post by chase
Sat Feb 25, 2006 12:49 pm
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- Problems with stuffing!
by tristar » Wed Feb 22, 2006 9:27 am
- 6 Replies
- 4407 Views
- Last post by aris
Fri Feb 24, 2006 11:57 pm
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- BINDERS???
by hoodoobluesman » Mon Feb 20, 2006 9:33 pm
- 6 Replies
- 5848 Views
- Last post by sausagemaker
Fri Feb 24, 2006 5:14 pm
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- Confusion before first attempt at brine immersion curing
by silkstre » Tue Feb 21, 2006 11:12 am
- 7 Replies
- 5071 Views
- Last post by silkstre
Wed Feb 22, 2006 9:05 pm
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- Whole Mustard Seeds
by kennyliza » Tue Nov 29, 2005 12:20 pm
- 2 Replies
- 2671 Views
- Last post by kennyliza
Wed Feb 22, 2006 5:22 pm
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- Replacing Animal Fat with Olive Oil
by Anya » Thu Feb 16, 2006 8:22 pm
- 6 Replies
- 5107 Views
- Last post by roseway
Fri Feb 17, 2006 7:33 pm
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- help-sausage newbie
by buckeyebbq » Mon Feb 06, 2006 3:44 pm
- 4 Replies
- 3681 Views
- Last post by hmmm sausages
Mon Feb 06, 2006 9:25 pm
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- A problem
by Wohoki » Mon Jan 30, 2006 4:57 pm
- 5 Replies
- 4168 Views
- Last post by welsh wizard
Thu Feb 02, 2006 12:52 pm
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- Do I need to add rusk when using Franco's Seasoning Mixes?
by boudin » Thu Jan 19, 2006 10:39 pm
- 9 Replies
- 7403 Views
- Last post by roseway
Mon Jan 30, 2006 7:15 am
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- Unwritten rule for beginners
by akesingland » Sun Jan 29, 2006 8:38 pm
- 1 Replies
- 2583 Views
- Last post by TJ Buffalo
Mon Jan 30, 2006 1:35 am
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- Ok I took the plunge.. looks like friday will be the day :o)
by Onlymenotu » Wed Jan 25, 2006 11:21 pm
- 7 Replies
- 5134 Views
- Last post by othmar
Sun Jan 29, 2006 8:02 pm
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- My Smoked Venison Summer needs help!
by TomSak » Tue Jan 24, 2006 1:27 pm
- 7 Replies
- 5095 Views
- Last post by othmar
Fri Jan 27, 2006 5:00 pm
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- Any special consideration using boar?
by akesingland » Mon Jan 23, 2006 11:28 am
- 1 Replies
- 2159 Views
- Last post by othmar
Thu Jan 26, 2006 10:35 am
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- Rusk Substitute
by tristar » Thu Dec 29, 2005 6:21 am
- 19 Replies
- 16586 Views
- Last post by Wohoki
Sun Jan 15, 2006 10:13 am
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- Help! How long to cure?
by castramon » Fri Jan 13, 2006 6:23 pm
- 4 Replies
- 3647 Views
- Last post by Oddley
Fri Jan 13, 2006 9:01 pm
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- new legislation re wild boar
by croft 8 » Thu Jan 12, 2006 7:04 pm
- 1 Replies
- 2303 Views
- Last post by Paul Kribs
Thu Jan 12, 2006 7:56 pm
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