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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- Using mustard seed
by Quark_VI » Mon Nov 19, 2007 9:15 pm
- 2 Replies
- 2233 Views
- Last post by Oddley
Tue Nov 20, 2007 11:21 am
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- Sausage Casing
by sausimum » Fri Nov 16, 2007 3:45 am
- 4 Replies
- 3649 Views
- Last post by johnfb
Mon Nov 19, 2007 7:51 am
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- Feedback on first attempt at Lincolnshire style sausage
by Quark_VI » Sun Nov 18, 2007 6:41 pm
- 1 Replies
- 1952 Views
- Last post by saucisson
Sun Nov 18, 2007 9:10 pm
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- Problems with skins
by Shamus » Sat Nov 17, 2007 9:57 am
- 4 Replies
- 3479 Views
- Last post by Oddley
Sun Nov 18, 2007 4:25 pm
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- Ham Help
by dylan » Fri Nov 09, 2007 2:15 pm
- 4 Replies
- 3423 Views
- Last post by dylan
Sat Nov 10, 2007 9:07 am
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- First batch of Droewors underway
by Coote » Fri Nov 02, 2007 4:05 am
- 3 Replies
- 3175 Views
- Last post by Coote
Wed Nov 07, 2007 8:28 am
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- Processing a Whole Pig - tired but happy
by maranman » Sat Nov 03, 2007 9:26 pm
- 6 Replies
- 4873 Views
- Last post by Coote
Tue Nov 06, 2007 6:22 am
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- Droewors - you can eat this uncooked, right?
by Coote » Thu Oct 25, 2007 8:57 pm
- 23 Replies
- 27025 Views
- Last post by aris
Sat Nov 03, 2007 8:29 pm
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- Why was my Boerewors Tough?????
by Coote » Tue Oct 30, 2007 5:08 am
- 6 Replies
- 4437 Views
- Last post by Coote
Thu Nov 01, 2007 4:45 am
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- Are Synthetic Casings OK for Sausages You Want to Dry ?
by Coote » Wed Oct 31, 2007 9:11 am
- 3 Replies
- 3358 Views
- Last post by Coote
Wed Oct 31, 2007 8:30 pm
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- Fat Content - Pork vs Beef
by Wal Footrot » Sat Oct 20, 2007 9:49 pm
- 3 Replies
- 3991 Views
- Last post by Wal Footrot
Tue Oct 30, 2007 8:49 am
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- ox runnners
by dylan » Thu Oct 25, 2007 8:05 am
- 1 Replies
- 2303 Views
- Last post by Fallow Buck
Thu Oct 25, 2007 1:48 pm
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- best supply places for ordering in the US
by veener79 » Sun Aug 26, 2007 3:22 pm
- 12 Replies
- 8136 Views
- Last post by Iamarealbigdog
Sun Oct 21, 2007 4:55 pm
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- Zip lock bags
by dylan » Wed Oct 17, 2007 11:58 am
- 6 Replies
- 4778 Views
- Last post by georgebaker
Thu Oct 18, 2007 12:34 pm
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- Ham: how much salt am I going to need?
by Nicole » Fri Oct 12, 2007 9:27 pm
- 4 Replies
- 3695 Views
- Last post by Ianinfrance
Wed Oct 17, 2007 2:20 pm
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- My First Batch of Saveloys
by Wal Footrot » Sat Jul 14, 2007 11:52 pm
- 12 Replies
- 20541 Views
- Last post by Wal Footrot
Tue Oct 16, 2007 9:03 am
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- Dry Cure Streaky advice
by dylan » Mon Oct 15, 2007 2:10 pm
- 1 Replies
- 2112 Views
- Last post by harterz
Mon Oct 15, 2007 2:38 pm
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- Thanks !! I just made my first batch.
by Coote » Thu Oct 11, 2007 8:57 am
- 5 Replies
- 3779 Views
- Last post by Coote
Mon Oct 15, 2007 4:59 am
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- bacon help
by dylan » Thu Sep 27, 2007 8:05 am
- 20 Replies
- 12745 Views
- Last post by saucisson
Fri Oct 05, 2007 10:28 pm
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- Depressed; just cannot get it right!
by Shamusosean » Wed Oct 03, 2007 5:21 am
- 15 Replies
- 11395 Views
- Last post by Ianinfrance
Fri Oct 05, 2007 7:59 pm
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- Storing bacon - strange smell
by Richierich » Fri Sep 28, 2007 7:43 am
- 3 Replies
- 2936 Views
- Last post by Oddley
Fri Sep 28, 2007 10:29 am
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- Freezer pork legs for curing
by Dave » Thu Sep 27, 2007 10:51 am
- 2 Replies
- 2527 Views
- Last post by Dave
Thu Sep 27, 2007 12:52 pm
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- Just did my first susage making
by veener79 » Sun Sep 16, 2007 3:51 am
- 4 Replies
- 4259 Views
- Last post by veener79
Mon Sep 17, 2007 11:44 pm
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- Dry cure bacon-how long does it keep for, do I need to wrap?
by Nafe » Tue Sep 11, 2007 8:40 pm
- 3 Replies
- 2925 Views
- Last post by Richierich
Wed Sep 12, 2007 1:56 pm
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- Dry Cure Bacon
by dylan » Thu Sep 06, 2007 7:42 am
- 5 Replies
- 3891 Views
- Last post by wheels
Thu Sep 06, 2007 1:16 pm
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- Vacuum packing
by charlesfender » Sat Aug 25, 2007 6:29 am
- 2 Replies
- 2483 Views
- Last post by jpj
Mon Aug 27, 2007 3:21 pm
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- Franco's Cure #2
by wheels » Wed Aug 08, 2007 3:59 pm
- 15 Replies
- 8326 Views
- Last post by wheels
Fri Aug 24, 2007 3:49 pm
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- salami attempt no 2
by dylan » Thu Aug 23, 2007 9:59 am
- 0 Replies
- 1779 Views
- Last post by dylan
Thu Aug 23, 2007 9:59 am
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- Culture Query
by dylan » Wed Aug 22, 2007 11:00 am
- 2 Replies
- 1981 Views
- Last post by dylan
Wed Aug 22, 2007 4:15 pm
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- Lard v. Fatback?
by Meat » Sat Aug 04, 2007 3:37 pm
- 11 Replies
- 24105 Views
- Last post by sausagemaker
Mon Aug 13, 2007 6:47 pm
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- Pork Rind
by beemer » Wed Aug 08, 2007 9:24 pm
- 3 Replies
- 2473 Views
- Last post by Heather
Thu Aug 09, 2007 9:19 am
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- May need assistance from Spuddy!!!
by beemer » Fri Jul 06, 2007 4:08 am
- 6 Replies
- 3772 Views
- Last post by beemer
Wed Aug 08, 2007 8:59 pm
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- melbourne newbie!
by mango11 » Mon Jul 30, 2007 10:57 am
- 18 Replies
- 11332 Views
- Last post by harterz
Mon Aug 06, 2007 12:16 pm
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- Bacon cure, and intro
by Ptarmigan » Tue Jul 24, 2007 1:34 am
- 19 Replies
- 11639 Views
- Last post by Ptarmigan
Mon Aug 06, 2007 8:30 am
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- My First Time
by Meat » Sun Aug 05, 2007 9:47 pm
- 0 Replies
- 1817 Views
- Last post by Meat
Sun Aug 05, 2007 9:47 pm
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- first go!
by mango11 » Sun Aug 05, 2007 7:15 am
- 0 Replies
- 1635 Views
- Last post by mango11
Sun Aug 05, 2007 7:15 am
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- Storing and Using Casings and BactoFerm
by Meat » Fri Aug 03, 2007 2:30 pm
- 1 Replies
- 2207 Views
- Last post by wheels
Fri Aug 03, 2007 2:46 pm
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- anyone from australia
by mango11 » Tue Jul 31, 2007 8:26 am
- 3 Replies
- 4278 Views
- Last post by Wal Footrot
Wed Aug 01, 2007 9:34 am
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- Where do you dry your sausage?
by Meat » Mon Jul 30, 2007 9:27 pm
- 2 Replies
- 2558 Views
- Last post by Michelle
Tue Jul 31, 2007 5:05 pm
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- dry cure bacon
by Silken » Sun Jul 08, 2007 9:27 pm
- 3 Replies
- 2693 Views
- Last post by Hobbitfeet
Fri Jul 13, 2007 8:55 am
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- Tesco's Lamb Shoulder Joint
by Silken » Fri Jul 06, 2007 7:02 pm
- 9 Replies
- 4848 Views
- Last post by saucisson
Sun Jul 08, 2007 7:46 pm
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- steak & kidney sausage absolutely delicious says beloved
by Silken » Sat Jul 07, 2007 12:26 pm
- 5 Replies
- 4339 Views
- Last post by Silken
Sat Jul 07, 2007 11:10 pm
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- Do Sausage Skins have an Odour?
by Silken » Sun Jul 01, 2007 2:23 pm
- 19 Replies
- 9427 Views
- Last post by Silken
Mon Jul 02, 2007 1:45 pm
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- Sausage Skins have arrived!!
by silken » Tue Jun 19, 2007 10:22 am
- 42 Replies
- 18988 Views
- Last post by Silken
Sun Jul 01, 2007 5:51 pm
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- First time ham cure/cook questions
by tallchap » Tue Jun 06, 2006 10:03 am
- 71 Replies
- 41721 Views
- Last post by Vernon Smith
Sun Jul 01, 2007 5:10 am
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- Cross contamination
by silken » Tue Jun 26, 2007 4:02 pm
- 2 Replies
- 2067 Views
- Last post by Silken
Thu Jun 28, 2007 9:44 am
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- Friday- Pork Sausage making day!
by silken » Fri Jun 22, 2007 10:33 am
- 13 Replies
- 5911 Views
- Last post by Silken
Thu Jun 28, 2007 9:35 am
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- my new site is finished
by jerrykr » Sat Apr 07, 2007 5:37 pm
- 9 Replies
- 5378 Views
- Last post by jerrykr
Sun Jun 24, 2007 1:32 pm
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- Why Stabiliser?
by IanP » Sat Dec 31, 2005 10:12 am
- 5 Replies
- 5231 Views
- Last post by sausagemaker
Sun Jun 24, 2007 8:33 am
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- Irish Breakfast Sausage Picture
by silken » Sat Jun 23, 2007 12:59 pm
- 2 Replies
- 3047 Views
- Last post by silken
Sat Jun 23, 2007 8:32 pm
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