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!
-
- Shelf Life after curing with Sodium Nitrite
by Maria.Martins » Wed Feb 20, 2008 5:01 pm
- 1 Replies
- 1977 Views
- Last post by Bad Flynch
Wed Feb 20, 2008 7:00 pm
-
- Help Needed Please?
by cazspirit » Sun Feb 17, 2008 9:46 pm
- 2 Replies
- 2499 Views
- Last post by cazspirit
Mon Feb 18, 2008 5:15 pm
-
- streaky
by gadusmorhua » Fri Feb 15, 2008 2:41 pm
- 2 Replies
- 2501 Views
- Last post by Kuma
Sat Feb 16, 2008 11:55 am
-
- air in casing
by gadusmorhua » Tue Feb 12, 2008 2:30 pm
- 1 Replies
- 2089 Views
- Last post by Bad Flynch
Tue Feb 12, 2008 5:31 pm
-
- Pepper sticks Help
by mike klawitter » Tue Feb 12, 2008 1:04 am
- 1 Replies
- 2131 Views
- Last post by wittdog
Tue Feb 12, 2008 1:46 pm
-
- Saving My Bacon
by chossy » Sun Feb 10, 2008 10:07 am
- 2 Replies
- 2595 Views
- Last post by chossy
Sun Feb 10, 2008 1:30 pm
-
- what size casing
by panther » Fri Feb 08, 2008 7:01 pm
- 9 Replies
- 6718 Views
- Last post by saucisson
Sat Feb 09, 2008 4:33 pm
-
- Vac packing
by geoffl » Sun Feb 03, 2008 5:03 pm
- 2 Replies
- 2454 Views
- Last post by geoffl
Mon Feb 04, 2008 10:40 am
-
- First taste
by Bill The Grill Guy » Mon Jan 21, 2008 5:51 pm
- 4 Replies
- 3805 Views
- Last post by Iamarealbigdog
Thu Jan 31, 2008 4:45 pm
-
- salt beef curing time
by gadusmorhua » Thu Jan 31, 2008 12:22 pm
- 1 Replies
- 2160 Views
- Last post by saucisson
Thu Jan 31, 2008 1:02 pm
-
- Salty Ham
by culpitt » Sat Jan 26, 2008 5:24 pm
- 11 Replies
- 7023 Views
- Last post by Bad Flynch
Tue Jan 29, 2008 5:06 am
-
- Mincer Problems
by RobOz » Mon Jan 21, 2008 2:06 am
- 2 Replies
- 2531 Views
- Last post by RobOz
Mon Jan 21, 2008 6:23 am
-
- dry cure mix
by gadusmorhua » Sun Jan 20, 2008 9:48 am
- 1 Replies
- 2239 Views
- Last post by saucisson
Sun Jan 20, 2008 11:35 am
-
- Help Fixing IS300 Vacuum Sealer
by Gozzer » Wed Dec 19, 2007 5:52 pm
- 4 Replies
- 3607 Views
- Last post by johnfb
Sat Jan 19, 2008 8:27 am
-
- mincing meat
by gadusmorhua » Wed Jan 16, 2008 4:32 pm
- 2 Replies
- 2542 Views
- Last post by gadusmorhua
Wed Jan 16, 2008 5:12 pm
-
- Stopping the meat oozing out of the skins
by Shamus » Tue Jan 15, 2008 7:18 am
- 5 Replies
- 4289 Views
- Last post by Big Guy
Tue Jan 15, 2008 5:22 pm
-
- Pump Style Stuffers
by mykafone » Wed Jan 09, 2008 4:18 am
- 7 Replies
- 5376 Views
- Last post by Iamarealbigdog
Sun Jan 13, 2008 12:01 am
-
- Proceeds of a pork, beef and salmon in a pictorial
by Iamarealbigdog » Fri Dec 14, 2007 7:48 pm
- 27 Replies
- 15903 Views
- Last post by Bill The Grill Guy
Fri Jan 11, 2008 1:09 pm
-
- Preserving fresh sausages
by gavila » Tue Jan 08, 2008 5:51 am
- 5 Replies
- 4520 Views
- Last post by sausagemaker
Fri Jan 11, 2008 8:28 am
-
- Franco's Step by Step Parma Ham
by debsp » Mon Mar 06, 2006 6:52 pm
- 50 Replies
- 35232 Views
- Last post by saucisson
Mon Jan 07, 2008 2:08 pm
-
- Stuffer
by johnfb » Tue Nov 20, 2007 10:57 am
- 10 Replies
- 6906 Views
- Last post by johnfb
Sat Jan 05, 2008 9:06 pm
-
- Look what I got today
by Bill The Grill Guy » Fri Jan 04, 2008 4:32 pm
- 0 Replies
- 1935 Views
- Last post by Bill The Grill Guy
Fri Jan 04, 2008 4:32 pm
-
- One Day Sausage Making Course
by oldspots » Fri Jan 04, 2008 9:33 am
- 0 Replies
- 2253 Views
- Last post by oldspots
Fri Jan 04, 2008 9:33 am
-
- SAUSAGE MAKING
by eoronsaye » Mon Dec 31, 2007 6:04 pm
- 3 Replies
- 2775 Views
- Last post by sausagemaker
Thu Jan 03, 2008 3:42 pm
-
- starter cultures
by gadusmorhua » Sat Dec 29, 2007 11:15 am
- 3 Replies
- 2779 Views
- Last post by Oddley
Thu Jan 03, 2008 2:08 pm
-
- Issues with texture of fresh sausage
by workhorse » Mon Dec 31, 2007 2:19 am
- 5 Replies
- 3188 Views
- Last post by TJ Buffalo
Thu Jan 03, 2008 3:02 am
-
- Some stupid questions
by Bill The Grill Guy » Mon Dec 31, 2007 1:56 pm
- 1 Replies
- 1718 Views
- Last post by Oddley
Mon Dec 31, 2007 3:43 pm
-
- 1st timer questions
by chossy » Fri Dec 28, 2007 4:08 pm
- 2 Replies
- 2165 Views
- Last post by chossy
Sat Dec 29, 2007 11:06 am
-
- Prague powder
by tuggy19 » Fri Dec 28, 2007 9:31 pm
- 2 Replies
- 2899 Views
- Last post by Big Guy
Sat Dec 29, 2007 1:15 am
-
- What did I do wrong? Hungarian Kolbasz
by KatyBoem » Fri Dec 28, 2007 5:00 pm
- 1 Replies
- 2499 Views
- Last post by Oddley
Fri Dec 28, 2007 5:36 pm
-
- sausage mix
by kurgan » Thu Dec 27, 2007 11:51 am
- 10 Replies
- 4923 Views
- Last post by Lance Yeoh
Fri Dec 28, 2007 1:12 pm
-
- Mixture not going through the mincer easily
by Shamus » Tue Dec 25, 2007 1:42 pm
- 3 Replies
- 2499 Views
- Last post by Shamus
Thu Dec 27, 2007 11:53 am
-
- xmass ham video
by wittdog » Fri Dec 21, 2007 12:56 am
- 24 Replies
- 10652 Views
- Last post by scotty
Sun Dec 23, 2007 9:54 pm
-
- Bargain Pork Shoulder
by Gozzer » Thu Dec 20, 2007 11:44 am
- 0 Replies
- 2075 Views
- Last post by Gozzer
Thu Dec 20, 2007 11:44 am
-
- DESPERATE - failure again
by Sky C. » Tue Dec 11, 2007 5:58 pm
- 15 Replies
- 9715 Views
- Last post by wittdog
Tue Dec 18, 2007 5:47 pm
-
- butchering advice in greece needed asap
by susanjane » Mon Dec 17, 2007 9:45 am
- 1 Replies
- 1798 Views
- Last post by Paul Kribs
Mon Dec 17, 2007 1:42 pm
-
- Real Silly Question About Pork/Fat Ratio ..
by Meat » Fri Aug 03, 2007 3:25 pm
- 6 Replies
- 5707 Views
- Last post by Paul Kribs
Thu Dec 13, 2007 2:26 pm
-
- curing a saddleback
by fairbrook » Wed Dec 12, 2007 4:38 pm
- 1 Replies
- 1821 Views
- Last post by saucisson
Wed Dec 12, 2007 5:41 pm
-
- wiltshire ham curing
by suedbrace » Mon May 08, 2006 6:51 pm
- 7 Replies
- 5174 Views
- Last post by saucisson
Wed Dec 12, 2007 5:33 pm
-
- Hog Casings
by Gozzer » Tue Dec 11, 2007 1:24 pm
- 1 Replies
- 1807 Views
- Last post by johnfb
Tue Dec 11, 2007 2:10 pm
-
- Collagen Casings
by Gozzer » Fri Dec 07, 2007 5:34 pm
- 3 Replies
- 2733 Views
- Last post by Nafe
Sat Dec 08, 2007 9:05 am
-
- First time sausages are to dry??
by Grogger27 » Wed Dec 05, 2007 6:43 am
- 5 Replies
- 3514 Views
- Last post by Wal Footrot
Fri Dec 07, 2007 9:49 pm
-
- How to improve the "bite"?
by Sky C. » Sun Dec 02, 2007 11:26 pm
- 1 Replies
- 1970 Views
- Last post by johnfb
Tue Dec 04, 2007 10:07 am
-
- Sausage stuffer
by liverfreak » Sun Dec 02, 2007 5:20 am
- 2 Replies
- 2123 Views
- Last post by aris
Sun Dec 02, 2007 8:41 am
-
- Caribbean White Pudding
by scrolljoe » Sun Dec 02, 2007 2:09 am
- 0 Replies
- 1732 Views
- Last post by scrolljoe
Sun Dec 02, 2007 2:09 am
-
- wet cure bacon
by jamesm » Wed Nov 21, 2007 10:40 am
- 4 Replies
- 3361 Views
- Last post by jamesm
Sat Dec 01, 2007 8:23 pm
-
- Lips, Snouts and Tongues!
by rick54 » Tue Nov 27, 2007 7:29 pm
- 7 Replies
- 4134 Views
- Last post by Iamarealbigdog
Fri Nov 30, 2007 2:46 am
-
- Reasonably priced sausage filler/stuffer
by Gozzer » Thu Nov 22, 2007 3:30 pm
- 12 Replies
- 6343 Views
- Last post by Nafe
Tue Nov 27, 2007 9:18 pm
-
- Ham & Sausages
by Aorne » Sat Nov 24, 2007 1:45 pm
- 3 Replies
- 2539 Views
- Last post by johnfb
Mon Nov 26, 2007 7:58 am
-
- Bresaola
by vinner » Fri Mar 31, 2006 12:33 am
- 45 Replies
- 36221 Views
- Last post by aris
Wed Nov 21, 2007 10:49 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 18 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