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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- What consistancy should my mix be?
by JustaMum » Sat Jun 23, 2007 10:04 am
- 1 Replies
- 1747 Views
- Last post by silken
Sat Jun 23, 2007 12:18 pm
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- Plate size for manual mincer
by JMLONDON » Fri Jun 22, 2007 5:24 pm
- 2 Replies
- 2375 Views
- Last post by Big Guy
Fri Jun 22, 2007 7:22 pm
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- frozen meat question...again...sorry!!
by lauraj » Wed Jun 20, 2007 5:53 pm
- 1 Replies
- 2037 Views
- Last post by jpj
Wed Jun 20, 2007 9:34 pm
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- Sausages made with lamb
by silken » Sat Jun 16, 2007 8:08 pm
- 7 Replies
- 5905 Views
- Last post by welsh wizard
Mon Jun 18, 2007 12:43 pm
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- Hello and can you suggest...
by ToffeeCup » Sun Jun 03, 2007 6:34 pm
- 21 Replies
- 12220 Views
- Last post by ToffeeCup
Fri Jun 15, 2007 10:58 pm
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- Newbie Question...
by JustaMum » Tue Jun 12, 2007 12:27 am
- 7 Replies
- 4734 Views
- Last post by JustaMum
Tue Jun 12, 2007 9:43 pm
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- Beginner to sausage making
by Brit in Chicago » Wed Jun 06, 2007 9:31 pm
- 9 Replies
- 6444 Views
- Last post by lemonD
Mon Jun 11, 2007 8:51 pm
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- Really Pink meat but fully cooked??????
by Nafe » Fri Jun 01, 2007 3:28 pm
- 7 Replies
- 5675 Views
- Last post by johnc
Sun Jun 10, 2007 11:41 pm
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- Help... ive just used metal implements instead of plastic!
by ArteMiss » Mon May 21, 2007 7:51 pm
- 7 Replies
- 5266 Views
- Last post by DarrinG
Mon Jun 04, 2007 2:01 am
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- Errr.. I think I overdid the spice mix a bit!
by harterz » Fri May 25, 2007 8:19 am
- 8 Replies
- 5563 Views
- Last post by harterz
Fri May 25, 2007 9:55 am
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- What should I use instead?
by aussieinor » Wed May 09, 2007 6:53 pm
- 10 Replies
- 10543 Views
- Last post by DarrinG
Fri May 18, 2007 4:20 pm
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- My First Go
by harterz » Tue May 15, 2007 2:31 pm
- 3 Replies
- 3081 Views
- Last post by Nafe
Tue May 15, 2007 7:30 pm
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- hog casings - long long do they last?
by Nafe » Mon Apr 30, 2007 4:50 pm
- 2 Replies
- 3587 Views
- Last post by jerrykr
Tue May 15, 2007 1:06 pm
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- FDA Inspectors Handbook
by wheels » Sun May 13, 2007 4:58 pm
- 0 Replies
- 2099 Views
- Last post by wheels
Sun May 13, 2007 4:58 pm
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- I have a load of minced venison... What can i do with it?
by ArteMiss » Tue May 08, 2007 10:02 pm
- 5 Replies
- 4123 Views
- Last post by ArteMiss
Sat May 12, 2007 7:07 pm
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- Salt Beef & Salt Petre
by goake » Thu Apr 26, 2007 8:26 pm
- 13 Replies
- 8932 Views
- Last post by Ken D
Sun May 06, 2007 7:13 pm
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- Pork shoulder question
by Nafe » Mon Apr 30, 2007 11:50 am
- 2 Replies
- 2609 Views
- Last post by aris
Mon Apr 30, 2007 9:25 pm
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- Manual or electric?
by Nafe » Fri Apr 13, 2007 6:38 pm
- 5 Replies
- 4312 Views
- Last post by jerrykr
Mon Apr 30, 2007 9:00 pm
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- What am I doing wrong?
by shilps2000 » Thu Apr 19, 2007 8:25 am
- 9 Replies
- 6453 Views
- Last post by jerrykr
Mon Apr 30, 2007 8:57 pm
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- Trying to cheat with Gammon
by Ianinfrance » Wed Apr 25, 2007 3:08 pm
- 2 Replies
- 2650 Views
- Last post by Ianinfrance
Mon Apr 30, 2007 12:17 pm
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- WANTING TO MOVE OVER TO DRIED/CURED FROM FRESH....
by Ken D » Tue Apr 24, 2007 4:03 pm
- 12 Replies
- 10450 Views
- Last post by Ken D
Sun Apr 29, 2007 4:40 pm
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- Mortadella
by Lance Yeoh » Fri Apr 27, 2007 4:44 am
- 1 Replies
- 2133 Views
- Last post by Ken D
Fri Apr 27, 2007 2:15 pm
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- A whole pig
by vinner » Sun Apr 15, 2007 6:55 pm
- 5 Replies
- 3627 Views
- Last post by Fallow Buck
Tue Apr 17, 2007 7:49 am
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- In search of your Parma experiences...
by culinary bear » Mon Apr 16, 2007 8:04 pm
- 4 Replies
- 2808 Views
- Last post by jpj
Tue Apr 17, 2007 6:29 am
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- Sausages Ahoy!
by spakertwins » Thu Jan 11, 2007 8:40 pm
- 7 Replies
- 4317 Views
- Last post by jerrykr
Mon Apr 16, 2007 6:23 pm
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- First Try
by someporker » Sat Apr 14, 2007 8:34 pm
- 2 Replies
- 2313 Views
- Last post by Missing Link
Sun Apr 15, 2007 11:57 am
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- Ready for a better stuffer. Advice please.
by rich » Tue Apr 10, 2007 1:57 am
- 8 Replies
- 4653 Views
- Last post by JimH
Thu Apr 12, 2007 5:47 pm
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- Biltong box question
by Missing Link » Sat Apr 07, 2007 9:49 am
- 3 Replies
- 2385 Views
- Last post by aris
Sat Apr 07, 2007 3:20 pm
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- First sausages
by Missing Link » Tue Apr 03, 2007 8:56 pm
- 7 Replies
- 4085 Views
- Last post by Missing Link
Fri Apr 06, 2007 3:08 pm
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- Sodium Nitrite
by aussieinor » Fri Mar 30, 2007 1:54 pm
- 7 Replies
- 4080 Views
- Last post by aussieinor
Wed Apr 04, 2007 3:37 pm
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- funny smelling sausages..?
by interruptingcow » Sun Mar 25, 2007 10:07 am
- 15 Replies
- 8535 Views
- Last post by Michelle
Thu Mar 29, 2007 3:57 pm
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- Help
by Missing Link » Sat Mar 24, 2007 12:02 pm
- 7 Replies
- 4165 Views
- Last post by saucisson
Mon Mar 26, 2007 7:04 pm
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- need advice..feeling wobbly
by lauraj » Mon Mar 19, 2007 8:36 pm
- 3 Replies
- 3001 Views
- Last post by saucisson
Mon Mar 26, 2007 12:15 pm
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- using frozen meat
by lauraj » Tue Mar 13, 2007 8:23 pm
- 6 Replies
- 4273 Views
- Last post by Michelle
Sun Mar 18, 2007 6:24 pm
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- Fat in Salami
by dmurray » Sat Mar 17, 2007 2:35 am
- 1 Replies
- 1912 Views
- Last post by Spuddy
Sat Mar 17, 2007 9:08 am
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- starting up
by mochyn » Tue Mar 13, 2007 9:02 pm
- 7 Replies
- 4120 Views
- Last post by mochyn
Wed Mar 14, 2007 4:48 pm
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- Bacon curing - first time and questions
by Segat1 » Sun Dec 10, 2006 3:29 pm
- 20 Replies
- 11504 Views
- Last post by saucisson
Mon Mar 05, 2007 4:19 pm
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- Yeasty Salami
by WalterMacd » Wed Feb 28, 2007 12:06 pm
- 2 Replies
- 2173 Views
- Last post by WalterMacd
Mon Mar 05, 2007 10:53 am
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- First project
by tj » Mon Feb 26, 2007 5:22 pm
- 1 Replies
- 1778 Views
- Last post by tj
Mon Feb 26, 2007 6:51 pm
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- Bad Blood
by this41uk » Sun Feb 18, 2007 2:19 pm
- 7 Replies
- 4238 Views
- Last post by Spuddy
Sun Feb 18, 2007 9:40 pm
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- 1st attempt
by mark_canaries » Sat Feb 17, 2007 12:34 pm
- 2 Replies
- 2175 Views
- Last post by Paul Kribs
Sat Feb 17, 2007 1:31 pm
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- Which Casings?
by William » Fri Dec 08, 2006 4:31 pm
- 15 Replies
- 9085 Views
- Last post by William
Fri Feb 16, 2007 6:09 pm
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- How to add more power to a cheap stuffer
by captain bill » Sat Jan 27, 2007 3:40 am
- 5 Replies
- 3669 Views
- Last post by captain bill
Sat Jan 27, 2007 4:44 pm
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- A question about rusk
by captain bill » Sat Jan 20, 2007 4:03 pm
- 4 Replies
- 3056 Views
- Last post by Wilf
Sun Jan 21, 2007 7:43 pm
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- Difference between meats
by Lance Yeoh » Thu Jan 11, 2007 3:17 am
- 12 Replies
- 6243 Views
- Last post by yr hen selsig
Wed Jan 17, 2007 8:04 pm
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- My very first Merguez sausages
by yr hen selsig » Mon Jan 15, 2007 8:35 pm
- 5 Replies
- 4845 Views
- Last post by yr hen selsig
Tue Jan 16, 2007 11:48 pm
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- We are in business but....
by yr hen selsig » Thu Jan 04, 2007 6:12 pm
- 8 Replies
- 4788 Views
- Last post by yr hen selsig
Sat Jan 06, 2007 7:47 pm
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- Meat Nets
by robarnone » Tue Jan 02, 2007 4:20 am
- 13 Replies
- 6751 Views
- Last post by Ken D
Fri Jan 05, 2007 8:09 pm
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- Bang.....er!!!!
by yr hen selsig » Fri Jan 05, 2007 2:32 pm
- 1 Replies
- 1917 Views
- Last post by sausagemaker
Fri Jan 05, 2007 4:46 pm
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- my 1st attemp at sausages.
by parkstone whippets » Thu Jan 04, 2007 9:08 am
- 6 Replies
- 3798 Views
- Last post by porker
Fri Jan 05, 2007 8:49 am
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