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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- Curing salt question:
by MikeD » Thu Dec 07, 2017 8:04 pm
- 9 Replies
- 6303 Views
- Last post by DanMcG
Sun Dec 10, 2017 2:02 am
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- Question regarding adding water while mixing
by SteveJonesMO » Mon Dec 04, 2017 10:59 pm
- 3 Replies
- 3588 Views
- Last post by wheels
Wed Dec 06, 2017 2:18 pm
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- Rookie mistake when hanging Salami - keep or throw?
by Artless » Wed Dec 06, 2017 4:08 am
- 2 Replies
- 2906 Views
- Last post by wheels
Wed Dec 06, 2017 2:07 pm
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- Snack stix
by Big..T » Thu Nov 30, 2017 3:30 am
- 6 Replies
- 4644 Views
- Last post by NCPaul
Fri Dec 01, 2017 11:24 am
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- How to properly make salami
by islander84 » Sat Nov 18, 2017 5:35 pm
- 5 Replies
- 5840 Views
- Last post by islander84
Wed Nov 22, 2017 4:54 am
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- 'Resting' Sausages
by eatcookandplay » Sat Nov 04, 2017 10:22 pm
- 3 Replies
- 3734 Views
- Last post by wheels
Mon Nov 06, 2017 3:27 pm
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- first attempt at pork sausage with hog casings
by sunbelt56 » Tue Oct 31, 2017 4:51 pm
- 5 Replies
- 6204 Views
- Last post by sunbelt56
Sat Nov 04, 2017 1:51 pm
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- Dry Boerewors
by jacquesv » Thu Oct 26, 2017 1:05 pm
- 5 Replies
- 5371 Views
- Last post by crustyo44
Fri Nov 03, 2017 7:42 pm
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- Sausage Saturday - first pictures
by Swing Swang » Sun Feb 01, 2015 3:56 pm
- 5 Replies
- 5754 Views
- Last post by Swing Swang
Thu Nov 02, 2017 9:49 pm
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- Can I dry Salami in my Biltong box?
by Fabgal3 » Tue Oct 17, 2017 2:06 pm
- 4 Replies
- 5708 Views
- Last post by Fabgal3
Sun Oct 22, 2017 6:22 pm
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- Water coming out of sausages
by deags » Tue Oct 17, 2017 10:29 am
- 5 Replies
- 5054 Views
- Last post by wheels
Wed Oct 18, 2017 11:15 pm
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- Slim Jims -- Kabanosy Polish Style
by montanaSalami » Wed May 17, 2017 1:55 pm
- 6 Replies
- 5199 Views
- Last post by sfobill
Sun Oct 15, 2017 7:27 pm
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- Fillers or extenders ie soy protien
by sfobill » Sat Oct 07, 2017 5:45 pm
- 5 Replies
- 5005 Views
- Last post by sfobill
Sun Oct 15, 2017 6:22 pm
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- Making Salami - no access to starter cultures
by astromech » Tue Oct 03, 2017 3:38 am
- 4 Replies
- 5025 Views
- Last post by wheels
Fri Oct 06, 2017 11:59 am
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- Sausage emergency. Forgot the salt.
by U06jgg » Sun Sep 24, 2017 7:34 pm
- 7 Replies
- 5950 Views
- Last post by wheels
Tue Sep 26, 2017 11:29 pm
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- Problem about casing (Tough,Snap,crisp)
by kev_e92 » Fri Sep 22, 2017 5:20 pm
- 1 Replies
- 2675 Views
- Last post by DanMcG
Sun Sep 24, 2017 10:14 am
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- Suggestions for a idiot proof base
by Gizo » Thu Jul 27, 2017 6:29 am
- 18 Replies
- 13511 Views
- Last post by sevorg
Sat Sep 23, 2017 9:39 pm
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- Pig skin
by sfobill » Tue Sep 19, 2017 2:17 am
- 2 Replies
- 2934 Views
- Last post by sfobill
Wed Sep 20, 2017 10:27 pm
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- Tuscan Salami Mold
by chefmp » Fri Jan 07, 2011 5:11 am
- 14 Replies
- 15164 Views
- Last post by Cavaleiros
Sun Sep 10, 2017 3:22 pm
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- dry curing in the philippines or any sub tropical to tropica
by Chefjancris » Mon Feb 14, 2011 5:12 am
- 11 Replies
- 10674 Views
- Last post by Silaynon
Sun Aug 27, 2017 7:53 am
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- First try
by SuperMario » Sun Jul 30, 2017 6:37 pm
- 3 Replies
- 3292 Views
- Last post by NCPaul
Tue Aug 01, 2017 7:25 pm
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- converting shop bought recipe
by walter2015 » Sat Jul 22, 2017 6:01 pm
- 8 Replies
- 5718 Views
- Last post by wheels
Mon Jul 24, 2017 2:03 pm
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- crumbly sausage and over stuffed
by floppybackend » Tue Jul 18, 2017 6:23 pm
- 1 Replies
- 2536 Views
- Last post by wheels
Wed Jul 19, 2017 10:17 pm
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- Newbie
by kepp54 » Sun Jul 02, 2017 11:16 am
- 2 Replies
- 2861 Views
- Last post by montanaSalami
Wed Jul 12, 2017 6:05 pm
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- Intro and advice please
by Gizo » Sat Jul 08, 2017 9:57 pm
- 6 Replies
- 4942 Views
- Last post by montanaSalami
Wed Jul 12, 2017 6:02 pm
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- Trying to get my all beef hot dogs more pink/red color.
by vern » Mon Jul 03, 2017 11:32 pm
- 4 Replies
- 3981 Views
- Last post by wheels
Tue Jul 04, 2017 10:45 pm
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- casing
by kepp54 » Mon Jul 03, 2017 4:29 am
- 1 Replies
- 2018 Views
- Last post by NCPaul
Mon Jul 03, 2017 10:33 am
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- Curing Wagyu
by chatterer » Thu Jun 29, 2017 2:05 pm
- 1 Replies
- 2125 Views
- Last post by crustyo44
Fri Jun 30, 2017 8:02 am
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- Rusk
by chris01 » Thu Jun 29, 2017 4:16 pm
- 1 Replies
- 2194 Views
- Last post by NCPaul
Thu Jun 29, 2017 5:55 pm
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- Sausage formulas
by polka » Sun May 28, 2017 11:46 am
- 9 Replies
- 7052 Views
- Last post by petit couchon
Fri Jun 23, 2017 1:06 pm
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- Advice on curing time.
by chatterer » Mon Jun 19, 2017 4:03 pm
- 2 Replies
- 2792 Views
- Last post by chatterer
Thu Jun 22, 2017 3:20 am
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- Shelf life of pastrami?
by Jimuk79 » Thu Jun 15, 2017 2:22 am
- 2 Replies
- 2986 Views
- Last post by Jimuk79
Sat Jun 17, 2017 11:56 pm
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- New Smoker -- or Junk man leaveth, now junk man taketh
by montanaSalami » Tue Jun 06, 2017 9:34 pm
- 4 Replies
- 3900 Views
- Last post by wheels
Wed Jun 07, 2017 11:29 pm
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- Soppressata -- Spianana Roman
by montanaSalami » Sat Apr 22, 2017 8:12 pm
- 12 Replies
- 7649 Views
- Last post by montanaSalami
Sat May 27, 2017 6:08 pm
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- I forgot the salt
by rlc707 » Mon May 15, 2017 12:31 am
- 1 Replies
- 2420 Views
- Last post by NCPaul
Mon May 15, 2017 10:59 am
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- Rusk and water
by wildpig » Tue Apr 18, 2017 11:04 am
- 2 Replies
- 3087 Views
- Last post by wildpig
Wed Apr 19, 2017 6:26 am
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- Buckboard Bacon advice
by JLPicard » Fri Mar 24, 2017 9:08 pm
- 7 Replies
- 6854 Views
- Last post by JLPicard
Mon Apr 10, 2017 6:31 pm
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- Good Links to seperating out a Boston Butt from a whole Butt
by JLPicard » Sat Apr 08, 2017 5:22 pm
- 3 Replies
- 3125 Views
- Last post by Shuswap
Sun Apr 09, 2017 2:00 pm
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- Run into a little problem...
by therealsausageviking » Tue Mar 28, 2017 8:08 am
- 4 Replies
- 4103 Views
- Last post by therealsausageviking
Wed Mar 29, 2017 2:04 pm
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- Is Cure #2 the same as Legg Cure
by Gary.williams933 » Sun Mar 26, 2017 9:11 pm
- 3 Replies
- 3250 Views
- Last post by Gary.williams933
Tue Mar 28, 2017 5:11 pm
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- Buying a Charcuterie Chamber
by Invicta bbq » Tue Mar 21, 2017 7:59 pm
- 2 Replies
- 2597 Views
- Last post by Invicta bbq
Wed Mar 22, 2017 8:29 pm
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- Cold smoking sausages
by ZosoOfZep » Fri Mar 17, 2017 4:46 pm
- 3 Replies
- 3533 Views
- Last post by ZosoOfZep
Sun Mar 19, 2017 9:24 am
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- Fermenting sausages smell like socks in the fridge
by traderguy1173 » Thu Mar 16, 2017 10:43 pm
- 11 Replies
- 7902 Views
- Last post by traderguy1173
Sun Mar 19, 2017 2:43 am
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- Thurlaston Sausage
by fusion555 » Sat Mar 11, 2017 8:33 pm
- 2 Replies
- 2670 Views
- Last post by fusion555
Mon Mar 13, 2017 5:33 pm
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- Hiking with store bought
by wadethrupp » Thu Mar 02, 2017 10:55 pm
- 2 Replies
- 2891 Views
- Last post by wadethrupp
Sun Mar 12, 2017 5:08 pm
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- Sausages burst at ends
by nickscambridge » Mon Mar 06, 2017 6:13 pm
- 1 Replies
- 2041 Views
- Last post by NCPaul
Mon Mar 06, 2017 8:48 pm
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- Soft to the bite
by nickscambridge » Mon Feb 27, 2017 7:09 pm
- 7 Replies
- 5161 Views
- Last post by wheels
Wed Mar 01, 2017 12:38 am
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- I started a Capicola
by montanaSalami » Sun Nov 27, 2016 7:49 pm
- 6 Replies
- 4480 Views
- Last post by wheels
Mon Feb 20, 2017 12:34 am
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- Question about mold
by Binwin » Fri Feb 10, 2017 3:42 am
- 4 Replies
- 3823 Views
- Last post by Binwin
Fri Feb 10, 2017 10:47 pm
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- Merguez
by fusion555 » Mon Feb 06, 2017 8:54 pm
- 7 Replies
- 5804 Views
- Last post by fusion555
Thu Feb 09, 2017 6:28 pm
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