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!
-
- Air Flow v. Air Circulation - Any merrit here?
by reee » Wed Jan 30, 2013 12:42 am
- 2 Replies
- 2327 Views
- Last post by wheels
Wed Jan 30, 2013 8:49 pm
-
- New to the Forum - Mold Issues
by ChefJim » Tue Jan 01, 2013 10:07 pm
- 8 Replies
- 4297 Views
- Last post by tommix
Wed Jan 30, 2013 2:09 pm
-
- Noob grinder question
by Reklaw » Sun Jan 27, 2013 5:11 am
- 5 Replies
- 3391 Views
- Last post by captain wassname
Tue Jan 29, 2013 4:38 pm
-
- mortons tender quick
by mohoghead » Thu Dec 20, 2012 1:39 pm
- 14 Replies
- 9741 Views
- Last post by wheels
Fri Jan 25, 2013 1:31 pm
-
- Curing without bactoferm...
by jay travis » Fri Jan 04, 2013 4:54 pm
- 1 Replies
- 2303 Views
- Last post by wheels
Thu Jan 24, 2013 7:38 pm
-
- about the combination way of cure
by warston » Tue Jan 01, 2013 5:32 pm
- 12 Replies
- 7851 Views
- Last post by warston
Tue Jan 22, 2013 9:42 am
-
- Pork Loin with saltpeter only ?
by warston » Wed Jan 02, 2013 10:12 am
- 11 Replies
- 6393 Views
- Last post by warston
Tue Jan 22, 2013 9:31 am
-
- Vegetarian Sausages
by nicam » Mon Aug 22, 2005 4:31 am
- 18 Replies
- 18479 Views
- Last post by Omadina
Sun Jan 20, 2013 3:43 pm
-
- Meat for pepperoni
by DarrylB » Thu Jan 17, 2013 3:03 pm
- 4 Replies
- 3005 Views
- Last post by DarrylB
Thu Jan 17, 2013 4:43 pm
-
- First timer with sausages
by DarrylB » Wed Jan 16, 2013 6:37 pm
- 5 Replies
- 3557 Views
- Last post by vagreys
Wed Jan 16, 2013 10:19 pm
-
- Problems with case hardening.
by chilehed » Fri Jan 11, 2013 10:47 pm
- 9 Replies
- 5127 Views
- Last post by wheels
Tue Jan 15, 2013 3:14 pm
-
- I don't have a vac packer.....
by Jonnie » Thu Dec 27, 2012 8:15 pm
- 3 Replies
- 2794 Views
- Last post by JerBear
Sun Jan 13, 2013 11:42 pm
-
- I jumped into the fray and made some sausage.
by zelix » Fri Jan 04, 2013 4:01 pm
- 6 Replies
- 4269 Views
- Last post by JerBear
Sun Jan 13, 2013 11:38 pm
-
- my pastrami came out looking like dry roast beef...
by thepiggerpicture » Fri Jan 11, 2013 11:03 am
- 7 Replies
- 4646 Views
- Last post by wheels
Sat Jan 12, 2013 2:32 am
-
- new, aspiring sausage-maker.
by merguezmatty » Sun Jan 06, 2013 5:56 am
- 3 Replies
- 2860 Views
- Last post by merguezmatty
Wed Jan 09, 2013 9:02 pm
-
- Crumbly, but still fatty
by thepiggerpicture » Tue Jan 08, 2013 1:45 pm
- 7 Replies
- 5231 Views
- Last post by thepiggerpicture
Wed Jan 09, 2013 11:37 am
-
- Percentage calculations
by nickbrat » Sat Jan 05, 2013 12:25 am
- 4 Replies
- 7819 Views
- Last post by crustyo44
Tue Jan 08, 2013 7:32 pm
-
- Awful taste,strange texture...
by Coastal Defence » Tue Dec 04, 2012 8:09 pm
- 10 Replies
- 7710 Views
- Last post by wheels
Sun Jan 06, 2013 12:41 am
-
- Nitrate breaking down
by warston » Fri Jan 04, 2013 11:28 am
- 1 Replies
- 1867 Views
- Last post by captain wassname
Fri Jan 04, 2013 5:39 pm
-
- lard
by labman » Tue Dec 25, 2012 3:58 pm
- 13 Replies
- 8259 Views
- Last post by vagreys
Sun Dec 30, 2012 8:55 pm
-
- cold smoking
by labman » Sun Dec 23, 2012 2:17 pm
- 1 Replies
- 1750 Views
- Last post by DanMcG
Sun Dec 23, 2012 9:45 pm
-
- Meat discoloured after curing
by Shug » Thu Dec 20, 2012 11:23 am
- 3 Replies
- 4035 Views
- Last post by Shug
Thu Dec 20, 2012 4:40 pm
-
- Ham curing; controling mold and internal smell
by NikZ » Mon Dec 17, 2012 9:16 am
- 3 Replies
- 2609 Views
- Last post by BriCan
Thu Dec 20, 2012 9:39 am
-
- does smoking after fermentation prevent mould growth?
by TradeWinds » Mon Dec 03, 2012 8:57 am
- 6 Replies
- 3500 Views
- Last post by grisell
Wed Dec 19, 2012 9:59 pm
-
- First time making fermented sausage - Salami Finocchiona
by atcnick » Wed Oct 10, 2012 4:44 am
- 17 Replies
- 18368 Views
- Last post by Wunderdave
Mon Dec 17, 2012 11:07 pm
-
- Bacon - vitamin C for colour?
by Vermis » Sat Dec 15, 2012 4:21 pm
- 6 Replies
- 4708 Views
- Last post by Vermis
Sat Dec 15, 2012 9:41 pm
-
- Discoloured back fat? And fuzzy mould.
by Vermis » Thu Nov 22, 2012 9:48 pm
- 10 Replies
- 4318 Views
- Last post by Vermis
Thu Dec 13, 2012 2:15 am
-
- Dry curing/hanging without a fridge
by Okawari » Tue Nov 27, 2012 2:35 pm
- 9 Replies
- 4451 Views
- Last post by vondugan26
Tue Dec 11, 2012 9:52 pm
-
- cooking a ham
by captain wassname » Mon Dec 10, 2012 12:10 am
- 6 Replies
- 3245 Views
- Last post by captain wassname
Tue Dec 11, 2012 4:53 pm
-
- cures
by labman » Fri Dec 07, 2012 2:09 pm
- 6 Replies
- 3321 Views
- Last post by labman
Sat Dec 08, 2012 3:05 pm
-
- my first ham
by warston » Fri Nov 30, 2012 9:01 am
- 13 Replies
- 6758 Views
- Last post by warston
Sat Dec 08, 2012 3:13 am
-
- Recipe Conversion Help
by tengu1234 » Fri Dec 07, 2012 12:02 pm
- 3 Replies
- 4511 Views
- Last post by vagreys
Fri Dec 07, 2012 2:10 pm
-
- brine with vinegar?
by captain wassname » Wed Dec 05, 2012 9:05 pm
- 6 Replies
- 3405 Views
- Last post by captain wassname
Thu Dec 06, 2012 6:43 pm
-
- Using frozen meat
by andycase007 » Thu Dec 06, 2012 2:40 pm
- 5 Replies
- 4960 Views
- Last post by onewheeler
Thu Dec 06, 2012 5:32 pm
-
- Questions on newly made sausage
by jpp7717 » Mon Dec 03, 2012 2:11 pm
- 5 Replies
- 2764 Views
- Last post by jpp7717
Wed Dec 05, 2012 8:28 pm
-
- Newbie trying a kit - seeking Guidance
by tengu1234 » Wed Nov 28, 2012 1:41 pm
- 10 Replies
- 4871 Views
- Last post by tengu1234
Wed Dec 05, 2012 12:37 pm
-
- recipe search - Deer
by vondugan26 » Tue Dec 04, 2012 2:03 pm
- 6 Replies
- 3120 Views
- Last post by NCPaul
Tue Dec 04, 2012 11:18 pm
-
- smoking bacon
by labman » Mon Dec 03, 2012 7:06 pm
- 6 Replies
- 2998 Views
- Last post by the chorizo kid
Tue Dec 04, 2012 3:49 pm
-
- Questionable mold on first ever batch of finocchiona
by dbizzell » Fri Nov 30, 2012 6:13 pm
- 4 Replies
- 2413 Views
- Last post by Headonis
Mon Dec 03, 2012 10:23 pm
-
- making good mold
by Edd » Tue Nov 27, 2012 8:56 pm
- 4 Replies
- 2461 Views
- Last post by Edd
Wed Nov 28, 2012 6:37 pm
-
- Nippi Collagen Casing
by harvestfrozenjb » Fri Oct 12, 2012 8:16 am
- 6 Replies
- 5526 Views
- Last post by harvestfrozenjb
Wed Nov 28, 2012 8:55 am
-
- My first dry cured product
by Chainsaw13 » Wed Nov 28, 2012 2:29 am
- 2 Replies
- 1762 Views
- Last post by Headonis
Wed Nov 28, 2012 4:00 am
-
- Breseola and Mold
by reee » Mon Nov 19, 2012 11:38 pm
- 11 Replies
- 6448 Views
- Last post by Headonis
Tue Nov 27, 2012 10:48 pm
-
- Humidifiers
by reee » Mon Nov 26, 2012 4:55 pm
- 3 Replies
- 2177 Views
- Last post by Wunderdave
Mon Nov 26, 2012 6:49 pm
-
- Moving from Bag Curing to "Dry" Curing. Amounts?
by confusedsausage » Tue Nov 20, 2012 2:07 pm
- 5 Replies
- 3120 Views
- Last post by confusedsausage
Wed Nov 21, 2012 8:29 am
-
- Greasy Salami casings
by Headonis » Thu Nov 15, 2012 3:25 am
- 4 Replies
- 5312 Views
- Last post by Headonis
Tue Nov 20, 2012 12:07 am
-
- Salt crystals in finished product
by Ubiquitous35 » Fri Nov 16, 2012 3:55 pm
- 1 Replies
- 1813 Views
- Last post by the chorizo kid
Mon Nov 19, 2012 4:36 pm
-
- Alternatives ?
by sundodger » Fri Nov 16, 2012 11:10 am
- 7 Replies
- 5187 Views
- Last post by DanMcG
Sun Nov 18, 2012 10:45 am
-
- Prague powders and the frustrated newbie
by Vermis » Thu Nov 15, 2012 3:33 pm
- 2 Replies
- 2076 Views
- Last post by Vermis
Fri Nov 16, 2012 5:48 pm
-
- First summer sausage run
by Kyle » Thu Nov 15, 2012 2:22 pm
- 7 Replies
- 3570 Views
- Last post by Kyle
Fri Nov 16, 2012 3:04 am
Return to Board index
Who is online
Users browsing this forum: No registered users and 29 guests
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum