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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- sausage cooking, fat loss, and use of casings
by adrianm » Fri May 17, 2013 4:35 pm
- 14 Replies
- 10539 Views
- Last post by adrianm
Wed Jun 05, 2013 5:03 pm
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- Salt percentage in air-dried sausage
by Kaiser Soze » Mon May 27, 2013 12:40 pm
- 7 Replies
- 8200 Views
- Last post by wheels
Fri May 31, 2013 10:02 am
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- coppa question
by Dryamilehi » Sat May 25, 2013 3:46 pm
- 4 Replies
- 4162 Views
- Last post by Wunderdave
Tue May 28, 2013 2:23 pm
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- Texture Issues
by kilimanj99 » Mon May 20, 2013 6:05 pm
- 3 Replies
- 3459 Views
- Last post by Kaiser Soze
Mon May 27, 2013 12:22 pm
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- Citric Acid as a preservative in Salami
by BronwynFox » Tue May 21, 2013 2:04 am
- 3 Replies
- 4528 Views
- Last post by Wunderdave
Tue May 21, 2013 7:15 pm
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- Slow cooked chorizo
by Jimbob1966 » Mon May 13, 2013 3:48 pm
- 3 Replies
- 3496 Views
- Last post by captain wassname
Wed May 15, 2013 6:32 pm
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- Casings
by D93 » Sun May 12, 2013 8:25 pm
- 2 Replies
- 4192 Views
- Last post by ComradeQ
Mon May 13, 2013 7:40 pm
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- Lendenspeck Bacon Bomb Success!!!
by Kizer » Fri May 03, 2013 6:56 pm
- 6 Replies
- 4556 Views
- Last post by crustyo44
Sat May 04, 2013 7:38 pm
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- Converting a fridge for curing
by pafowkes » Thu Apr 18, 2013 6:12 pm
- 5 Replies
- 4707 Views
- Last post by Kizer
Fri May 03, 2013 6:58 pm
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- Can 7 year old casing become sour? 1st attempt at sausage
by glee006 » Thu Apr 25, 2013 8:15 pm
- 1 Replies
- 2361 Views
- Last post by Wunderdave
Thu Apr 25, 2013 8:44 pm
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- Question re water pan
by mutts » Thu Apr 25, 2013 1:45 pm
- 1 Replies
- 2251 Views
- Last post by johngaltsmotor
Thu Apr 25, 2013 4:07 pm
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- pork belly fat for sausage
by glee006 » Sat Apr 20, 2013 12:02 am
- 2 Replies
- 3044 Views
- Last post by glee006
Sat Apr 20, 2013 10:47 pm
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- Trouble shooting mould
by reee » Fri Apr 12, 2013 5:20 am
- 4 Replies
- 3374 Views
- Last post by reee
Wed Apr 17, 2013 8:52 pm
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- Bacon problem
by numnutz » Wed Apr 17, 2013 2:18 pm
- 0 Replies
- 2667 Views
- Last post by numnutz
Wed Apr 17, 2013 2:18 pm
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- Skinning Advice
by frazzler » Sun Apr 14, 2013 10:36 am
- 8 Replies
- 5369 Views
- Last post by Massimo Maddaloni
Tue Apr 16, 2013 6:14 pm
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- Keeping it all together
by losp » Wed Apr 10, 2013 1:27 am
- 4 Replies
- 3959 Views
- Last post by Wunderdave
Thu Apr 11, 2013 11:00 pm
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- Advise on holiday ham pls - spices, temps, process
by AKokkinos » Mon Apr 08, 2013 1:47 pm
- 1 Replies
- 2203 Views
- Last post by captain wassname
Mon Apr 08, 2013 7:00 pm
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- Food Storage guidlines
by gsevelle » Tue Mar 19, 2013 9:08 pm
- 9 Replies
- 5963 Views
- Last post by BriCan
Thu Apr 04, 2013 6:30 pm
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- Beginner Mold Question
by jp240z » Tue Mar 19, 2013 5:36 am
- 13 Replies
- 8154 Views
- Last post by jp240z
Tue Apr 02, 2013 11:11 pm
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- Hole at top of casing.
by Kizer » Mon Mar 18, 2013 5:14 pm
- 5 Replies
- 4022 Views
- Last post by Kizer
Sun Mar 31, 2013 5:47 am
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- Made a bunch of sausage...is it safe?
by NorthSmoke » Sat Mar 30, 2013 1:35 pm
- 4 Replies
- 3651 Views
- Last post by NCPaul
Sat Mar 30, 2013 5:31 pm
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- Binding issues
by brennuvarger » Wed Mar 27, 2013 11:03 pm
- 7 Replies
- 5049 Views
- Last post by quietwatersfarm
Fri Mar 29, 2013 9:42 pm
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- First Sausages
by Helen2 » Thu Mar 28, 2013 10:44 pm
- 5 Replies
- 4165 Views
- Last post by bwalt822
Fri Mar 29, 2013 3:53 pm
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- Need Help with Chicken Sausage
by chefisaac » Mon Mar 18, 2013 2:41 pm
- 23 Replies
- 13417 Views
- Last post by Dogfish
Fri Mar 29, 2013 12:09 am
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- Bone in Lamb Prosciutto
by Kizer » Tue Mar 19, 2013 11:39 pm
- 5 Replies
- 5105 Views
- Last post by wheels
Wed Mar 20, 2013 6:03 pm
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- Quick pic of my Lonzino
by Jaunty » Mon Mar 04, 2013 6:29 pm
- 13 Replies
- 7211 Views
- Last post by Kizer
Mon Mar 18, 2013 10:02 pm
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- Special Meat Binder.... What is it?
by chefisaac » Mon Mar 18, 2013 6:30 pm
- 0 Replies
- 2410 Views
- Last post by chefisaac
Mon Mar 18, 2013 6:30 pm
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- Journey Begins - Sausage Making (?)
by Sausage_Man » Tue Jan 15, 2013 3:40 pm
- 25 Replies
- 15681 Views
- Last post by Sausage_Man
Mon Mar 18, 2013 2:50 pm
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- Hard rusk, hardening casing - any hope?
by MissingLink » Sat Mar 16, 2013 9:02 am
- 4 Replies
- 3312 Views
- Last post by captain wassname
Sun Mar 17, 2013 5:09 pm
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- Deboned Ham Pauline's way
by warston » Mon Mar 04, 2013 2:31 pm
- 18 Replies
- 7821 Views
- Last post by warston
Sat Mar 16, 2013 6:24 am
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- Help with stuffing, please
by SimonSez » Tue Dec 18, 2012 3:18 am
- 11 Replies
- 12024 Views
- Last post by Big Guy
Fri Mar 15, 2013 1:23 pm
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- My first Bologna attempt - C minus
by airbrush » Tue Mar 05, 2013 11:55 am
- 5 Replies
- 3737 Views
- Last post by Massimo Maddaloni
Thu Mar 14, 2013 6:11 pm
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- Sausage skins
by Helen2 » Sat Mar 09, 2013 3:52 pm
- 1 Replies
- 1777 Views
- Last post by onewheeler
Sat Mar 09, 2013 6:24 pm
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- sausage making recipe book
by Cowieguy » Sun Mar 03, 2013 10:26 pm
- 2 Replies
- 14495 Views
- Last post by Massimo Maddaloni
Wed Mar 13, 2013 5:26 pm
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- Stuffing cloth casings
by mutts » Sat Mar 02, 2013 2:58 pm
- 5 Replies
- 4845 Views
- Last post by mutts
Mon Mar 04, 2013 12:36 am
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- Removing the bones from the cuts of cured meats
by warston » Fri Feb 22, 2013 4:35 pm
- 5 Replies
- 3189 Views
- Last post by warston
Tue Feb 26, 2013 9:46 am
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- Casings
by Beans » Tue Feb 26, 2013 12:51 am
- 1 Replies
- 1854 Views
- Last post by NCPaul
Tue Feb 26, 2013 2:46 am
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- First timer with questions!
by Kim » Sun Feb 24, 2013 7:14 pm
- 8 Replies
- 4051 Views
- Last post by DiggingDogFarm
Tue Feb 26, 2013 12:36 am
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- pure luck with my first batch!!
by cogries » Sat Feb 23, 2013 11:55 am
- 9 Replies
- 4352 Views
- Last post by jenny_haddow
Sat Feb 23, 2013 11:24 pm
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- Trying to understand types of sausage
by Nickbbb » Fri Feb 22, 2013 3:18 am
- 4 Replies
- 2447 Views
- Last post by Nickbbb
Fri Feb 22, 2013 3:33 pm
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- Honey Pepper Bacon
by slick4591 » Mon Jan 18, 2010 2:44 pm
- 25 Replies
- 13251 Views
- Last post by Michal Denis
Thu Feb 21, 2013 7:50 am
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- good beginner kosher sausage link recipe/method?
by danpeikes » Sun Nov 08, 2009 6:06 pm
- 49 Replies
- 62621 Views
- Last post by Michal Denis
Thu Feb 21, 2013 7:32 am
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- dry cured chorizo
by dvfrancaccio » Mon Feb 18, 2013 1:47 pm
- 4 Replies
- 2523 Views
- Last post by tommix
Tue Feb 19, 2013 11:15 pm
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- Update - Dried, old time summer sausage - #1 and #2 cures
by haeffnkr » Wed Feb 13, 2013 9:11 pm
- 5 Replies
- 3118 Views
- Last post by Mohalk
Sat Feb 16, 2013 2:50 pm
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- Sopresatta
by Beans » Fri Feb 15, 2013 4:17 am
- 0 Replies
- 2130 Views
- Last post by Beans
Fri Feb 15, 2013 4:17 am
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- Jambon de bayonne
by warston » Mon Feb 11, 2013 5:06 pm
- 2 Replies
- 1885 Views
- Last post by warston
Tue Feb 12, 2013 6:26 pm
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- CSG cleaning
by Vindii » Sat Apr 14, 2012 4:33 pm
- 5 Replies
- 3232 Views
- Last post by LM600
Tue Feb 05, 2013 8:15 pm
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- Sopresatta
by Beans » Sat Jan 26, 2013 5:29 pm
- 2 Replies
- 2015 Views
- Last post by Massimo Maddaloni
Sun Feb 03, 2013 4:39 pm
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- Inject meat at 20% pump??? what??
by Carl333 » Wed Jan 30, 2013 11:45 am
- 16 Replies
- 7120 Views
- Last post by Carl333
Fri Feb 01, 2013 7:08 pm
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- How to know when it is done...
by reee » Thu Jan 31, 2013 4:24 pm
- 1 Replies
- 1396 Views
- Last post by BriCan
Fri Feb 01, 2013 10:37 am
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