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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- help
by hoggie » Wed Jan 11, 2006 3:41 pm
- 7 Replies
- 4672 Views
- Last post by welsh wizard
Wed Jan 11, 2006 7:06 pm
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- New Bloke
by thostorey » Tue Jul 12, 2005 5:17 am
- 7 Replies
- 5376 Views
- Last post by Michelle
Wed Jan 11, 2006 12:34 am
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- Hi
by Wohoki » Tue Jan 10, 2006 2:15 pm
- 0 Replies
- 2028 Views
- Last post by Wohoki
Tue Jan 10, 2006 2:15 pm
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- Tough casings
by roseway » Mon Jan 09, 2006 9:17 am
- 6 Replies
- 5173 Views
- Last post by roseway
Tue Jan 10, 2006 7:39 am
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- Water or Not?
by hmmm sausages » Sat Jan 07, 2006 12:47 pm
- 2 Replies
- 3106 Views
- Last post by hmmm sausages
Sat Jan 07, 2006 7:35 pm
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- casings
by feather » Fri Jul 22, 2005 5:03 pm
- 9 Replies
- 7292 Views
- Last post by chase
Sat Jan 07, 2006 7:21 pm
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- Collagen casings
by Tricia » Sat Jan 07, 2006 2:10 pm
- 2 Replies
- 3320 Views
- Last post by JFIELDS
Sat Jan 07, 2006 4:55 pm
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- sausage too soft, help
by Lance Yeoh » Sat Dec 24, 2005 1:13 am
- 16 Replies
- 14046 Views
- Last post by Paul Kribs
Sat Jan 07, 2006 9:26 am
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- What causes Hollowing?
by NXGHOST » Tue Dec 06, 2005 1:05 am
- 3 Replies
- 4062 Views
- Last post by tristar
Fri Jan 06, 2006 2:17 pm
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- Sausage too dry....
by KJUN » Tue Jan 03, 2006 5:47 pm
- 4 Replies
- 4788 Views
- Last post by KJUN
Wed Jan 04, 2006 12:43 am
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- Salt Prunella
by countrybumpkin » Wed Dec 28, 2005 8:02 pm
- 7 Replies
- 6910 Views
- Last post by Oddley
Thu Dec 29, 2005 8:01 pm
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- Tongue Sausages
by tristar » Thu Dec 22, 2005 12:36 pm
- 4 Replies
- 4337 Views
- Last post by tristar
Fri Dec 23, 2005 6:02 am
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- Proper Way to Tie Links
by MCHILT » Wed Dec 21, 2005 4:21 pm
- 2 Replies
- 3357 Views
- Last post by othmar
Thu Dec 22, 2005 2:48 am
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- Natural vs Artificial casing
by Lance Yeoh » Wed Dec 21, 2005 5:03 am
- 3 Replies
- 3823 Views
- Last post by aris
Wed Dec 21, 2005 10:55 am
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- no mincer, will a blender do?
by Lance Yeoh » Mon Dec 19, 2005 12:51 am
- 5 Replies
- 5110 Views
- Last post by Lance Yeoh
Wed Dec 21, 2005 12:55 am
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- Time & Temp
by Red99 » Sat Dec 17, 2005 4:52 am
- 0 Replies
- 2276 Views
- Last post by Red99
Sat Dec 17, 2005 4:52 am
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- Casing Help
by thostorey » Fri Jul 15, 2005 10:01 pm
- 6 Replies
- 5872 Views
- Last post by TJ Buffalo
Sat Dec 17, 2005 12:54 am
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- Casing bursting
by PORKY » Fri Dec 16, 2005 8:07 am
- 1 Replies
- 2838 Views
- Last post by sausagemaker
Fri Dec 16, 2005 2:18 pm
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- How to make own casing?
by Lance Yeoh » Wed Dec 14, 2005 7:33 am
- 1 Replies
- 2524 Views
- Last post by aris
Wed Dec 14, 2005 7:51 am
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- New To Chorizo.
by Fallow Buck » Fri Dec 09, 2005 12:12 pm
- 2 Replies
- 3195 Views
- Last post by Fallow Buck
Tue Dec 13, 2005 10:19 am
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- Refreezing pork
by moidoid » Sun Dec 11, 2005 6:56 pm
- 3 Replies
- 4874 Views
- Last post by othmar
Tue Dec 13, 2005 2:24 am
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- Advice on mincer/stuffers
by MONKEY » Wed Nov 30, 2005 10:48 am
- 1 Replies
- 2645 Views
- Last post by Hobbitfeet
Sat Dec 10, 2005 12:01 pm
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- chunky mince for salami
by Maximilian » Thu Dec 08, 2005 1:48 pm
- 1 Replies
- 2551 Views
- Last post by Spuddy
Thu Dec 08, 2005 4:05 pm
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- Manual mincer/stuffer
by kennyliza » Sun Nov 27, 2005 8:17 pm
- 2 Replies
- 2941 Views
- Last post by J.P.
Mon Dec 05, 2005 8:03 pm
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- Lamb sausages
by gideon » Tue Nov 29, 2005 12:18 pm
- 9 Replies
- 5906 Views
- Last post by gideon
Thu Dec 01, 2005 8:50 am
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- fresh green chives instead of dried?
by skosler » Wed Nov 30, 2005 8:30 pm
- 1 Replies
- 2383 Views
- Last post by sausagemaker
Wed Nov 30, 2005 8:55 pm
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- xmas ham cure
by jimbo » Wed Nov 30, 2005 8:31 am
- 10 Replies
- 6189 Views
- Last post by Franco
Wed Nov 30, 2005 6:52 pm
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- Sausage making recipes
by diabach » Tue Nov 29, 2005 10:30 am
- 1 Replies
- 2508 Views
- Last post by Paul Kribs
Tue Nov 29, 2005 2:51 pm
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- Mincer
by Chob » Sat Nov 26, 2005 4:10 pm
- 4 Replies
- 3499 Views
- Last post by Chob
Tue Nov 29, 2005 9:11 am
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- Dextrose / Kosher salt
by kennyliza » Mon Nov 28, 2005 7:59 pm
- 3 Replies
- 3515 Views
- Last post by Oddley
Mon Nov 28, 2005 11:43 pm
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- Phosphates & Sodium Nitrite
by kennyliza » Mon Nov 28, 2005 8:01 pm
- 6 Replies
- 4704 Views
- Last post by Franco
Mon Nov 28, 2005 9:37 pm
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- Confused and desperate
by hunterman » Wed Nov 23, 2005 9:34 pm
- 7 Replies
- 4918 Views
- Last post by aeddon
Mon Nov 28, 2005 6:30 pm
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- Query about Collagen Casings
by kennyliza » Sun Nov 27, 2005 8:14 pm
- 2 Replies
- 2569 Views
- Last post by aris
Mon Nov 28, 2005 8:04 am
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- One further question...
by kennyliza » Sun Nov 27, 2005 8:31 pm
- 1 Replies
- 2123 Views
- Last post by sausagemaker
Sun Nov 27, 2005 8:54 pm
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- Salami
by Adam » Tue Nov 22, 2005 1:42 pm
- 4 Replies
- 3575 Views
- Last post by J.P.
Sun Nov 27, 2005 10:01 am
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- Dead deer ham - a good way to get ill?
by draylon » Sat Nov 26, 2005 5:35 pm
- 2 Replies
- 2970 Views
- Last post by Paul Kribs
Sat Nov 26, 2005 7:46 pm
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- Hi - new here, and curious
by daves » Thu Sep 22, 2005 12:11 pm
- 35 Replies
- 27413 Views
- Last post by Paul Kribs
Fri Nov 25, 2005 3:28 pm
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- Lonzino, had an issue
by NXGHOST » Tue Nov 22, 2005 3:44 pm
- 6 Replies
- 4338 Views
- Last post by aris
Tue Nov 22, 2005 9:55 pm
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- Salami smell
by bellarby » Thu Nov 03, 2005 12:55 pm
- 3 Replies
- 3835 Views
- Last post by Platypus
Fri Nov 11, 2005 6:58 pm
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- rusk
by kitchen-angel » Fri Nov 04, 2005 2:07 am
- 1 Replies
- 2391 Views
- Last post by sausagemaker
Fri Nov 04, 2005 7:07 am
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- Eggs in sausage mix
by kitchen-angel » Fri Nov 04, 2005 2:09 am
- 1 Replies
- 2376 Views
- Last post by sausagemaker
Fri Nov 04, 2005 7:04 am
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- pancetta, lomo, curing process
by aeddon » Thu Oct 13, 2005 2:05 pm
- 8 Replies
- 6628 Views
- Last post by Platypus
Fri Oct 14, 2005 6:39 am
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- Manual mincers/stuffers
by Chorizodude » Wed Oct 12, 2005 10:40 am
- 0 Replies
- 2115 Views
- Last post by Chorizodude
Wed Oct 12, 2005 10:40 am
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- Skin on or off
by Carl » Fri Feb 18, 2005 5:02 pm
- 25 Replies
- 15836 Views
- Last post by othmar
Sun Oct 09, 2005 1:57 am
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- what type of pork?
by Spicy » Mon Sep 26, 2005 1:58 pm
- 13 Replies
- 7294 Views
- Last post by Oddley
Tue Oct 04, 2005 3:52 pm
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- New Black Pudding maker
by Alastair » Fri Sep 30, 2005 11:42 am
- 2 Replies
- 2992 Views
- Last post by Alastair
Fri Sep 30, 2005 2:42 pm
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- Complete Salami kit??
by Nozwaldo » Tue Sep 27, 2005 9:54 pm
- 3 Replies
- 3077 Views
- Last post by Platypus
Thu Sep 29, 2005 10:19 am
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- Equipment for a beginner
by caoimin » Thu Sep 22, 2005 9:13 pm
- 4 Replies
- 8863 Views
- Last post by caoimin
Sun Sep 25, 2005 7:30 pm
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- I'm going to try it.
by Sausage » Tue Sep 20, 2005 6:24 am
- 12 Replies
- 6916 Views
- Last post by sausagemaker
Fri Sep 23, 2005 6:44 pm
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- wet falling apart sausages
by nigelr » Fri Sep 23, 2005 5:13 pm
- 1 Replies
- 2501 Views
- Last post by sausagemaker
Fri Sep 23, 2005 6:28 pm
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