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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- Questions about food safety
by Yumad » Wed Jan 08, 2014 1:45 pm
- 2 Replies
- 2014 Views
- Last post by Yumad
Thu Jan 09, 2014 4:19 am
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- First Salami Question
by drakesdad » Fri Dec 27, 2013 3:40 am
- 3 Replies
- 2649 Views
- Last post by crustyo44
Wed Jan 08, 2014 8:47 pm
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- First batch
by Coldcure » Sat Jan 04, 2014 1:12 am
- 2 Replies
- 2194 Views
- Last post by Coldcure
Tue Jan 07, 2014 5:34 pm
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- Made my first bach of bacon! Need some help
by alnicol » Sun Dec 15, 2013 1:51 am
- 7 Replies
- 4671 Views
- Last post by LM600
Sat Jan 04, 2014 3:27 pm
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- New beggining
by Coldcure » Thu Jan 02, 2014 3:09 pm
- 7 Replies
- 4740 Views
- Last post by NCPaul
Thu Jan 02, 2014 11:50 pm
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- making my own cure#1
by smokemalky » Sat Dec 28, 2013 1:24 am
- 7 Replies
- 4820 Views
- Last post by vagreys
Tue Dec 31, 2013 2:25 am
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- which cut?
by SimonSez » Wed Nov 20, 2013 12:43 pm
- 8 Replies
- 5535 Views
- Last post by vagreys
Thu Dec 19, 2013 6:45 am
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- Recommend me a sausage stuffer...Please!
by stevecb1300 » Fri Dec 13, 2013 9:45 am
- 7 Replies
- 5214 Views
- Last post by MrB59
Mon Dec 16, 2013 6:09 am
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- How long do casings keep for..
by Jonnie » Wed Dec 11, 2013 8:42 pm
- 1 Replies
- 2112 Views
- Last post by NCPaul
Wed Dec 11, 2013 10:39 pm
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- casing question
by pahunter » Tue Dec 10, 2013 2:35 am
- 4 Replies
- 3547 Views
- Last post by vagreys
Tue Dec 10, 2013 6:44 am
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- Mold on genoa salami
by pantry3cow » Fri Dec 06, 2013 7:45 pm
- 5 Replies
- 4362 Views
- Last post by reee
Mon Dec 09, 2013 9:19 pm
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- First Mistake.
by jay29 » Sun Dec 08, 2013 2:19 pm
- 2 Replies
- 2494 Views
- Last post by DanMcG
Sun Dec 08, 2013 4:29 pm
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- What is rusk?
by chefcheryl » Thu Dec 05, 2013 4:29 am
- 5 Replies
- 4217 Views
- Last post by DanMcG
Sat Dec 07, 2013 9:01 am
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- Venison Sausage
by Bruce101 » Fri Nov 29, 2013 12:49 am
- 2 Replies
- 2676 Views
- Last post by wheels
Thu Dec 05, 2013 8:59 pm
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- new to sausage question
by pahunter » Sun Dec 01, 2013 12:57 am
- 7 Replies
- 4934 Views
- Last post by pahunter
Tue Dec 03, 2013 6:42 am
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- So many questions...
by Frieda » Wed Nov 27, 2013 5:36 pm
- 2 Replies
- 2972 Views
- Last post by Frieda
Thu Nov 28, 2013 9:27 pm
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- Does this sound right? Dry Aged Venison Sausage/Salami
by sausage202 » Tue Nov 26, 2013 8:19 pm
- 5 Replies
- 4622 Views
- Last post by NCPaul
Wed Nov 27, 2013 12:44 pm
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- Curing smell, color, beginner sopressata
by yianni » Tue Nov 26, 2013 1:33 pm
- 4 Replies
- 5810 Views
- Last post by yianni
Tue Nov 26, 2013 6:24 pm
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- New Guy...Polish Sausage in Progress...Question...
by coldmark » Wed Nov 20, 2013 2:40 pm
- 1 Replies
- 1937 Views
- Last post by the chorizo kid
Mon Nov 25, 2013 5:30 pm
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- first timer air pockets.
by yianni » Sun Nov 24, 2013 4:12 pm
- 3 Replies
- 2689 Views
- Last post by Mohalk
Mon Nov 25, 2013 2:08 pm
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- I made a mistake help
by flatlander64 » Mon Nov 25, 2013 12:28 am
- 2 Replies
- 2300 Views
- Last post by flatlander64
Mon Nov 25, 2013 3:11 am
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- Questions about rice powder
by Weoochaun » Mon Aug 26, 2013 2:02 am
- 17 Replies
- 19129 Views
- Last post by wheels
Sat Nov 16, 2013 2:46 pm
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- About cooking sausages and brined hams??
by Weoochaun » Thu Nov 14, 2013 3:02 am
- 0 Replies
- 2019 Views
- Last post by Weoochaun
Thu Nov 14, 2013 3:02 am
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- Oops, I messed up.
by CaptainSEO » Mon Nov 11, 2013 7:25 pm
- 2 Replies
- 2143 Views
- Last post by Big Guy
Wed Nov 13, 2013 12:21 pm
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- intro and question
by pajero64 » Wed Jun 22, 2011 1:40 pm
- 29 Replies
- 17179 Views
- Last post by Moski
Thu Oct 31, 2013 9:04 am
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- Making my first sausages next week
by big brew ejit » Fri Oct 25, 2013 5:49 pm
- 8 Replies
- 4586 Views
- Last post by Laripu
Mon Oct 28, 2013 10:11 pm
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- Didn't prick coppa casing. Will it be OK?
by SausageParty » Sat Oct 05, 2013 12:52 pm
- 7 Replies
- 4264 Views
- Last post by NCPaul
Sun Oct 06, 2013 11:42 pm
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- New to this
by Yolande » Sun Oct 06, 2013 8:30 am
- 2 Replies
- 2209 Views
- Last post by Laripu
Sun Oct 06, 2013 3:04 pm
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- Napoli salami
by Ploppy » Wed Sep 25, 2013 4:29 pm
- 2 Replies
- 2189 Views
- Last post by Ploppy
Sat Oct 05, 2013 1:02 pm
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- tips
by funksteruk2 » Thu Oct 03, 2013 9:53 pm
- 5 Replies
- 3271 Views
- Last post by funksteruk2
Fri Oct 04, 2013 5:09 pm
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- Air drying pork (Parma-style)
by si.hyde » Sat Jul 27, 2013 10:53 pm
- 4 Replies
- 3432 Views
- Last post by gundlrak
Thu Oct 03, 2013 10:39 pm
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- Authentic Boerewors Recipe
by Sausage_Man » Tue Mar 19, 2013 7:50 am
- 6 Replies
- 8526 Views
- Last post by wheels
Wed Oct 02, 2013 11:21 pm
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- I messed up
by badjak » Wed Sep 04, 2013 4:02 pm
- 10 Replies
- 5523 Views
- Last post by Laripu
Mon Sep 30, 2013 4:52 pm
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- Fermentation temp for chorizo with t-spx
by sheermomentum » Fri Sep 27, 2013 6:04 pm
- 5 Replies
- 5585 Views
- Last post by sheermomentum
Sun Sep 29, 2013 3:08 pm
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- very tough casing on Andoullie
by Beans » Sat Sep 21, 2013 1:32 pm
- 3 Replies
- 2312 Views
- Last post by tristar
Tue Sep 24, 2013 7:44 pm
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- risks of vacuum packing?
by badjak » Sat Aug 31, 2013 9:41 am
- 3 Replies
- 2689 Views
- Last post by wheels
Sat Aug 31, 2013 6:08 pm
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- Has anyone tried this recipe?
by BigM » Wed Aug 28, 2013 9:11 pm
- 3 Replies
- 2796 Views
- Last post by BigM
Thu Aug 29, 2013 11:24 pm
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- Beef sausage recipe?
by Weoochaun » Wed Aug 14, 2013 3:59 am
- 4 Replies
- 3132 Views
- Last post by Weoochaun
Sat Aug 17, 2013 2:33 am
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- Terrible trouble
by Papist » Wed Aug 14, 2013 12:00 am
- 3 Replies
- 2268 Views
- Last post by johngaltsmotor
Wed Aug 14, 2013 6:13 pm
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- Thoughts?
by Mohalk » Wed Mar 20, 2013 8:09 pm
- 29 Replies
- 21397 Views
- Last post by crustyo44
Wed Aug 07, 2013 7:11 pm
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- Chicken bacon
by jacker » Sun Jul 28, 2013 7:12 pm
- 2 Replies
- 2397 Views
- Last post by jacker
Sun Jul 28, 2013 8:20 pm
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- New piston stuffer & problem to mix with Kenwood
by EnriqueB » Mon Jul 22, 2013 8:26 am
- 10 Replies
- 4808 Views
- Last post by EnriqueB
Thu Jul 25, 2013 6:49 am
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- rattlesnake?
by Exodus » Sun Jul 29, 2012 2:14 am
- 10 Replies
- 5325 Views
- Last post by bkleinsmid
Thu Jul 11, 2013 10:28 pm
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- What makes a "British Sausage"
by mikeghale » Tue Jun 11, 2013 8:33 am
- 11 Replies
- 6504 Views
- Last post by wheels
Sun Jul 07, 2013 10:53 pm
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- Buying sodium nitrite in Mexico City?
by Juliet » Mon Jul 01, 2013 2:20 am
- 1 Replies
- 2184 Views
- Last post by vagreys
Mon Jul 01, 2013 4:54 am
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- Leaky Booze Based Banger
by frazzler » Sat Jun 22, 2013 3:42 pm
- 3 Replies
- 2961 Views
- Last post by captain wassname
Tue Jun 25, 2013 1:15 pm
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- Reber Sausage Filler Blocked
by Sawyer » Fri Jun 21, 2013 5:53 am
- 2 Replies
- 2777 Views
- Last post by RodinBangkok
Fri Jun 21, 2013 11:15 pm
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- Slicing Bone in Lamb Prosciutto
by Kizer » Wed May 08, 2013 8:28 pm
- 3 Replies
- 3037 Views
- Last post by Massimo Maddaloni
Tue Jun 18, 2013 9:04 pm
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- Sausage troubleshooting (mealy texture)
by danxtptrnrth » Sat Jun 15, 2013 5:07 am
- 3 Replies
- 3059 Views
- Last post by Wunderdave
Mon Jun 17, 2013 10:48 pm
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- what do you use
by Dryamilehi » Wed May 29, 2013 5:13 pm
- 7 Replies
- 4813 Views
- Last post by Dryamilehi
Fri Jun 07, 2013 4:12 am
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