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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- salt in fresh sausage
by senorkevin » Sat May 17, 2014 10:20 pm
- 14 Replies
- 7265 Views
- Last post by Tasso
Mon May 19, 2014 9:02 pm
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- solids vs powder/syrup
by senorkevin » Mon May 19, 2014 4:35 pm
- 0 Replies
- 2357 Views
- Last post by senorkevin
Mon May 19, 2014 4:35 pm
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- ppm in finished product? Boffins needed!
by senorkevin » Fri May 16, 2014 11:22 pm
- 4 Replies
- 3439 Views
- Last post by senorkevin
Sat May 17, 2014 2:51 pm
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- what cut for sausage?
by senorkevin » Fri May 16, 2014 2:00 am
- 7 Replies
- 6649 Views
- Last post by vagreys
Fri May 16, 2014 6:44 pm
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- Sausage/smoked sausage must haves?
by senorkevin » Fri May 16, 2014 12:58 am
- 3 Replies
- 2809 Views
- Last post by senorkevin
Fri May 16, 2014 1:26 pm
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- Corn syrup solids
by senorkevin » Thu May 15, 2014 3:35 pm
- 2 Replies
- 2615 Views
- Last post by senorkevin
Fri May 16, 2014 12:49 am
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- cooking / smoking bacon
by badjak » Sun Apr 06, 2014 9:08 am
- 26 Replies
- 15640 Views
- Last post by badjak
Mon Apr 21, 2014 7:03 am
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- First try at Bresaola
by 98xc600 » Sun Apr 20, 2014 5:01 am
- 2 Replies
- 2710 Views
- Last post by crustyo44
Sun Apr 20, 2014 8:36 pm
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- prosciutto and lard
by Jmadera » Sun Feb 02, 2014 3:58 am
- 2 Replies
- 2793 Views
- Last post by vondugan26
Thu Apr 17, 2014 6:36 pm
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- Cold smoking, why doesn't meat spoil?
by Tasso » Mon Apr 14, 2014 5:29 am
- 1 Replies
- 2603 Views
- Last post by johngaltsmotor
Mon Apr 14, 2014 4:48 pm
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- frost free causing case hardening?
by mike m » Fri Apr 11, 2014 4:35 am
- 3 Replies
- 3096 Views
- Last post by mike m
Fri Apr 11, 2014 2:19 pm
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- Safepro LS 25 Starter Culture and BactofermT-SPX
by taprobane » Tue Apr 08, 2014 8:04 am
- 1 Replies
- 2363 Views
- Last post by wheels
Tue Apr 08, 2014 2:15 pm
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- Mortadella - recipe and casing questions
by Tasso » Sun Apr 06, 2014 10:47 pm
- 6 Replies
- 7214 Views
- Last post by wheels
Tue Apr 08, 2014 1:39 pm
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- I used too much nitrite for my bacon - should I toss it?
by badjak » Fri Apr 04, 2014 1:32 pm
- 5 Replies
- 4312 Views
- Last post by badjak
Mon Apr 07, 2014 6:48 am
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- Stuffer Capacity
by taprobane » Wed Apr 02, 2014 7:52 am
- 4 Replies
- 3656 Views
- Last post by vagreys
Thu Apr 03, 2014 3:54 pm
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- Help with Breakfast Sausage problem
by siambob » Sun Mar 30, 2014 9:24 am
- 14 Replies
- 8646 Views
- Last post by ComradeQ
Wed Apr 02, 2014 2:48 am
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- Pork cuts in Spanish
by senorkevin » Tue Mar 25, 2014 9:42 pm
- 14 Replies
- 8293 Views
- Last post by vagreys
Tue Apr 01, 2014 6:47 pm
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- My breakfast sausage is too dry
by cchapo » Sun Jan 10, 2010 8:57 am
- 14 Replies
- 27045 Views
- Last post by siambob
Mon Mar 31, 2014 2:05 pm
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- ham question
by art » Sat Mar 29, 2014 12:58 am
- 1 Replies
- 2383 Views
- Last post by wheels
Sat Mar 29, 2014 7:39 pm
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- Pre Freezing meat
by humma » Fri Mar 28, 2014 12:56 pm
- 3 Replies
- 2945 Views
- Last post by denty632
Sat Mar 29, 2014 3:28 pm
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- First attempt at Salami
by Scotlander » Wed Mar 12, 2014 11:46 am
- 1 Replies
- 2234 Views
- Last post by bwalt822
Fri Mar 28, 2014 2:56 pm
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- kabanosy questions
by badjak » Sat Feb 22, 2014 7:29 am
- 18 Replies
- 12118 Views
- Last post by NCPaul
Sun Mar 23, 2014 10:56 pm
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- Recipes from Phil Vickery's 'Pork' book
by Gruntfuttock » Mon Mar 17, 2014 5:14 pm
- 11 Replies
- 6857 Views
- Last post by wheels
Wed Mar 19, 2014 5:10 pm
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- Hello Beginner Here and a couple of questions
by Ader1 » Tue Sep 18, 2012 5:18 pm
- 9 Replies
- 6535 Views
- Last post by Kebb320
Sat Mar 08, 2014 5:24 pm
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- Questions from a newbie, must make Saveloys!
by expatsaveloyfan » Thu Feb 13, 2014 7:29 pm
- 1 Replies
- 2235 Views
- Last post by Dingo
Mon Feb 17, 2014 12:18 am
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- Have my casings gone bad?
by Jim_K » Mon Jan 27, 2014 9:23 pm
- 2 Replies
- 2653 Views
- Last post by Bayouhawk
Sun Feb 09, 2014 7:07 pm
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- Need help, casing shrinking
by ssevey17 » Tue Oct 22, 2013 12:31 pm
- 3 Replies
- 21898 Views
- Last post by Bayouhawk
Sun Feb 09, 2014 6:59 pm
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- Newbie needing sausage recipes
by lala1984 » Sat Feb 08, 2014 7:58 am
- 2 Replies
- 2958 Views
- Last post by vagreys
Sat Feb 08, 2014 5:24 pm
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- mold production and curing times
by meathands » Sun Feb 02, 2014 5:54 pm
- 3 Replies
- 2987 Views
- Last post by Dingo
Tue Feb 04, 2014 11:25 pm
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- Correct "cure" ratio
by Markcan » Mon Feb 03, 2014 7:57 pm
- 2 Replies
- 2507 Views
- Last post by Markcan
Tue Feb 04, 2014 12:16 am
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- Sausage Making workshops!
by Suespice » Mon Feb 03, 2014 3:02 pm
- 0 Replies
- 2272 Views
- Last post by Suespice
Mon Feb 03, 2014 3:02 pm
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- Did I make a mistake?
by rjg » Mon Jan 27, 2014 6:18 pm
- 5 Replies
- 3423 Views
- Last post by rjg
Sun Feb 02, 2014 4:09 pm
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- My first sausages!
by Jabba » Wed Jan 08, 2014 10:07 am
- 7 Replies
- 4980 Views
- Last post by Thewitt
Sun Feb 02, 2014 8:05 am
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- Vegetable suet instead of pork fat
by jitterbug1963 » Tue Jan 28, 2014 8:32 am
- 2 Replies
- 3005 Views
- Last post by jitterbug1963
Wed Jan 29, 2014 5:43 pm
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- First timer - Any tips?
by Celjun » Fri Jan 24, 2014 11:14 pm
- 3 Replies
- 2628 Views
- Last post by yotmon
Mon Jan 27, 2014 7:42 pm
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- Meat Cuts
by rick54 » Sun Jan 19, 2014 3:01 pm
- 14 Replies
- 8200 Views
- Last post by DiggingDogFarm
Thu Jan 23, 2014 11:37 pm
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- Adding Cheese
by rick54 » Wed Jan 22, 2014 10:48 pm
- 1 Replies
- 1694 Views
- Last post by johngaltsmotor
Thu Jan 23, 2014 6:07 pm
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- Ist Bacon batch - planning
by Biggee » Tue Jan 21, 2014 9:38 am
- 2 Replies
- 2793 Views
- Last post by Biggee
Tue Jan 21, 2014 3:57 pm
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- Hot Dogs
by rick54 » Sat Jan 18, 2014 11:14 pm
- 9 Replies
- 5857 Views
- Last post by DanMcG
Sun Jan 19, 2014 8:29 pm
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- Salami making courses
by Nathan Goss » Sun Jan 19, 2014 5:26 pm
- 1 Replies
- 1923 Views
- Last post by ped
Sun Jan 19, 2014 7:37 pm
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- Finished kielbasa crumbly
by WBcoach » Sun Jan 19, 2014 4:09 pm
- 1 Replies
- 1715 Views
- Last post by WBcoach
Sun Jan 19, 2014 4:33 pm
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- Mould Question - Dew Point Issue?
by reee » Thu Dec 05, 2013 6:30 pm
- 13 Replies
- 5974 Views
- Last post by herjac
Sun Jan 19, 2014 2:24 pm
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- Fizzy salami
by boards » Fri Jan 17, 2014 6:18 pm
- 8 Replies
- 4574 Views
- Last post by boards
Sat Jan 18, 2014 9:07 pm
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- lamb sausage & new stuffer
by badjak » Sat Jan 11, 2014 5:21 am
- 9 Replies
- 5082 Views
- Last post by badjak
Sat Jan 18, 2014 4:38 am
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- Air cure ham has gone greasy
by jambo_munro2 » Thu Jan 16, 2014 9:25 pm
- 1 Replies
- 1776 Views
- Last post by reee
Fri Jan 17, 2014 12:38 am
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- First try at making Breakfast sausage.
by icbman51 » Sun Jan 12, 2014 3:30 pm
- 4 Replies
- 2961 Views
- Last post by NCPaul
Thu Jan 16, 2014 10:09 pm
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- Help: Dry and Crumbly Italian Sausage
by knack1943 » Wed Aug 14, 2013 3:04 pm
- 14 Replies
- 8453 Views
- Last post by NCPaul
Thu Jan 16, 2014 11:54 am
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- Urgent help needed, please!
by Cedaronics » Sun Jan 12, 2014 10:31 am
- 11 Replies
- 5771 Views
- Last post by badjak
Tue Jan 14, 2014 5:21 am
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- First time sausage maker...urgent question about "test fry"
by WBcoach » Mon Jan 13, 2014 7:56 pm
- 7 Replies
- 3793 Views
- Last post by WBcoach
Mon Jan 13, 2014 11:36 pm
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- my first banger
by Millssy » Thu Jan 09, 2014 8:43 pm
- 6 Replies
- 3913 Views
- Last post by wheels
Sat Jan 11, 2014 3:07 pm
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