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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- chicken sausages
by hoodoobluesman » Wed Jan 03, 2007 6:35 pm
- 1 Replies
- 2179 Views
- Last post by TJ Buffalo
Thu Jan 04, 2007 4:47 pm
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- Making a start
by yr hen selsig » Fri Dec 29, 2006 4:29 pm
- 2 Replies
- 2490 Views
- Last post by BBQer
Fri Dec 29, 2006 5:19 pm
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- Pork butchery
by Paul Kribs » Thu Dec 28, 2006 6:03 pm
- 4 Replies
- 3475 Views
- Last post by DarrinG
Fri Dec 29, 2006 3:20 am
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- Rusks or Breadcrumbs
by wallie » Thu Dec 14, 2006 12:19 pm
- 9 Replies
- 6857 Views
- Last post by Lee
Thu Dec 21, 2006 11:10 am
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- HUMIDITY
by robarnone » Tue Dec 19, 2006 4:22 pm
- 0 Replies
- 2122 Views
- Last post by robarnone
Tue Dec 19, 2006 4:22 pm
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- binders
by kangaroo » Wed Dec 13, 2006 1:55 am
- 8 Replies
- 5963 Views
- Last post by Spuddy
Fri Dec 15, 2006 9:40 am
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- organic cure
by maddox » Tue Dec 05, 2006 8:16 pm
- 8 Replies
- 6019 Views
- Last post by Ianinfrance
Sat Dec 09, 2006 1:25 am
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- scary mould on salami
by andyb » Sun Apr 30, 2006 7:12 pm
- 13 Replies
- 12118 Views
- Last post by Gen
Tue Dec 05, 2006 5:22 pm
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- Searching
by wallie » Sat Dec 02, 2006 6:01 pm
- 3 Replies
- 3240 Views
- Last post by saucisson
Sat Dec 02, 2006 7:01 pm
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- Goat.......
by opus » Sat Dec 02, 2006 12:50 am
- 2 Replies
- 3329 Views
- Last post by opus
Sat Dec 02, 2006 4:04 pm
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- Fist time sausage maker question
by wellys » Sat Dec 02, 2006 11:45 am
- 1 Replies
- 2596 Views
- Last post by sausagemaker
Sat Dec 02, 2006 12:07 pm
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- Uneven cut
by claude » Mon Nov 13, 2006 5:22 pm
- 5 Replies
- 4697 Views
- Last post by claude
Wed Nov 29, 2006 3:27 pm
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- Substitutions for beef?
by vagreys » Fri Nov 24, 2006 10:36 pm
- 6 Replies
- 5028 Views
- Last post by Michelle
Wed Nov 29, 2006 3:30 am
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- Adventures of a Sausage Making Tyro
by Wal Footrot » Sat Nov 25, 2006 10:12 pm
- 11 Replies
- 7567 Views
- Last post by Wal Footrot
Tue Nov 28, 2006 8:47 am
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- Help a beginner
by William » Sun Nov 26, 2006 11:54 am
- 9 Replies
- 6477 Views
- Last post by William
Mon Nov 27, 2006 4:18 pm
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- Questions about salt and seasoning sausage...
by vagreys » Fri Nov 24, 2006 10:43 pm
- 3 Replies
- 3505 Views
- Last post by Big Guy
Sun Nov 26, 2006 5:23 pm
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- Making Haggis
by Paul Kribs » Sat Nov 25, 2006 10:15 am
- 5 Replies
- 4346 Views
- Last post by tristar
Sun Nov 26, 2006 4:34 pm
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- Use of Magimix instead of mincer
by realcoolchris » Wed Nov 22, 2006 11:17 pm
- 7 Replies
- 10390 Views
- Last post by Lance Yeoh
Sat Nov 25, 2006 1:08 am
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- Advice needed, mould on parma ham style loin
by Richierich » Thu Nov 16, 2006 4:56 pm
- 4 Replies
- 3965 Views
- Last post by Richierich
Mon Nov 20, 2006 11:57 am
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- A tale of woe
by this41uk » Mon Nov 13, 2006 9:14 pm
- 3 Replies
- 2645 Views
- Last post by dougal
Tue Nov 14, 2006 11:09 am
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- Modifying Franco's bacon cure
by Ianinfrance » Fri Nov 03, 2006 5:25 pm
- 8 Replies
- 4776 Views
- Last post by Ianinfrance
Tue Nov 14, 2006 12:03 am
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- simplicity...
by vagreys » Tue Oct 31, 2006 1:25 am
- 36 Replies
- 20063 Views
- Last post by Lance Yeoh
Mon Nov 13, 2006 9:53 am
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- did a little bit of sausage today
by wittdog » Fri Nov 10, 2006 10:57 pm
- 8 Replies
- 5197 Views
- Last post by jenny_haddow
Sat Nov 11, 2006 7:27 pm
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- Where to buy meat
by Jeff » Fri Nov 10, 2006 11:03 am
- 5 Replies
- 3916 Views
- Last post by jenny_haddow
Fri Nov 10, 2006 5:50 pm
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- Vinegar in boerewors
by Robert H » Wed Nov 08, 2006 11:45 pm
- 4 Replies
- 5517 Views
- Last post by TJ Buffalo
Thu Nov 09, 2006 3:09 pm
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- splitting sausages
by spenrex » Mon Nov 06, 2006 5:17 pm
- 14 Replies
- 7349 Views
- Last post by Spuddy
Wed Nov 08, 2006 9:46 pm
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- Eureka!
by vagreys » Fri Nov 03, 2006 12:28 am
- 6 Replies
- 4105 Views
- Last post by jenny_haddow
Wed Nov 08, 2006 5:11 pm
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- How much cure to use? Wiltshire/honey roast mix
by Cledry » Mon Nov 06, 2006 11:03 am
- 3 Replies
- 2849 Views
- Last post by Cledry
Mon Nov 06, 2006 1:53 pm
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- Avatars
by thostorey » Mon Dec 12, 2005 4:24 am
- 15 Replies
- 8809 Views
- Last post by Michelle
Sun Nov 05, 2006 3:45 pm
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- lost arts
by vagreys » Tue Oct 31, 2006 1:54 am
- 10 Replies
- 5643 Views
- Last post by saucisson
Thu Nov 02, 2006 1:30 pm
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- A question from an eater, not a maker
by komuso » Wed Nov 01, 2006 10:09 am
- 3 Replies
- 2832 Views
- Last post by komuso
Wed Nov 01, 2006 9:22 pm
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- What should my cured ham smell like?
by npsmama » Thu Oct 26, 2006 8:23 pm
- 3 Replies
- 3060 Views
- Last post by Fallow Buck
Tue Oct 31, 2006 2:24 pm
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- need suplies and advice
by maddox » Mon Oct 30, 2006 6:53 pm
- 4 Replies
- 3487 Views
- Last post by Heather
Tue Oct 31, 2006 1:03 pm
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- BARLEY AS BINDER??
by hoodoobluesman » Thu Oct 26, 2006 3:59 am
- 5 Replies
- 3870 Views
- Last post by hoodoobluesman
Sun Oct 29, 2006 1:01 pm
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- Problem with meat consistency
by PAF » Sat Oct 28, 2006 5:55 am
- 10 Replies
- 5825 Views
- Last post by pokerpete
Sun Oct 29, 2006 11:08 am
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- Quality Pork
by this41uk » Sun Oct 22, 2006 7:56 pm
- 1 Replies
- 2001 Views
- Last post by saucisson
Wed Oct 25, 2006 2:35 pm
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- welcome back!
by fb » Sun Oct 22, 2006 11:13 pm
- 6 Replies
- 3984 Views
- Last post by jenny_haddow
Wed Oct 25, 2006 7:34 am
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- Shoulder or Leg
by this41uk » Thu Oct 19, 2006 8:13 pm
- 3 Replies
- 2726 Views
- Last post by this41uk
Sun Oct 22, 2006 7:53 pm
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- Substituting saltpetre in old recipes...
by npsmama » Fri Oct 20, 2006 9:59 pm
- 1 Replies
- 2076 Views
- Last post by Spuddy
Fri Oct 20, 2006 10:08 pm
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- ? about the cure process
by BBQer » Thu Oct 19, 2006 5:16 pm
- 3 Replies
- 2500 Views
- Last post by Oddley
Thu Oct 19, 2006 10:18 pm
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- Enough to make a grown woman cry!!
by npsmama » Fri Sep 22, 2006 6:58 pm
- 6 Replies
- 3968 Views
- Last post by saucisson
Thu Oct 19, 2006 6:01 pm
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- Hobby stuffer review.
by Bangerboy » Thu Sep 21, 2006 5:40 pm
- 6 Replies
- 4022 Views
- Last post by wittdog
Fri Sep 22, 2006 12:26 pm
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- new to salami
by fb » Mon Sep 18, 2006 9:54 pm
- 9 Replies
- 5036 Views
- Last post by Patricia Thornton
Tue Sep 19, 2006 4:51 pm
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- Sausagemaking.org's Salami Kits
by Cheese Sport » Tue Sep 05, 2006 3:26 pm
- 6 Replies
- 4293 Views
- Last post by Cheese Sport
Fri Sep 15, 2006 6:15 pm
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- Linking Collagen Casings : Help
by Lance Yeoh » Wed Sep 06, 2006 4:30 am
- 7 Replies
- 7702 Views
- Last post by ockie
Wed Sep 13, 2006 7:54 pm
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- First time (saltpetre) bacon curing and a bit nervous!
by Crispybacon » Fri Aug 18, 2006 12:42 am
- 30 Replies
- 19971 Views
- Last post by Crispybacon
Sat Sep 09, 2006 12:10 am
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- Bangers up up north
by Shamus » Tue Sep 05, 2006 1:50 pm
- 2 Replies
- 2405 Views
- Last post by Shamus
Wed Sep 06, 2006 6:13 am
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- Blooming Sausages
by hmmm sausages » Tue Sep 05, 2006 12:49 pm
- 7 Replies
- 5565 Views
- Last post by Lance Yeoh
Wed Sep 06, 2006 1:32 am
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- 1st Time Bacon
by Lance Yeoh » Tue Aug 15, 2006 1:56 am
- 28 Replies
- 14370 Views
- Last post by Ma
Tue Sep 05, 2006 9:05 am
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- Are these Prague Powders?
by Crispybacon » Sun Sep 03, 2006 7:10 am
- 3 Replies
- 4161 Views
- Last post by Crispybacon
Sun Sep 03, 2006 11:15 pm
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