Tips and tecniques on dryng drying, curing etc.
-
- Harvesting mould from commercial salami
by grisell » Mon Oct 03, 2011 12:37 pm
- 10 Replies
- 64473 Views
- Last post by NCPaul
Sun Aug 14, 2022 11:46 am
-
- Fresh to Smoking recipe convertion
by spudie » Fri Sep 01, 2023 2:48 am
- 6 Replies
- 18341 Views
- Last post by spudie
Sat Oct 21, 2023 1:46 am
-
- Smoking uncured sausages
by Davea » Thu Nov 24, 2022 5:45 pm
- 2 Replies
- 6367 Views
- Last post by Davea
Fri Nov 25, 2022 12:52 pm
-
- Mincer Grind Definition's
by spudie » Sat Mar 05, 2022 1:21 am
- 0 Replies
- 7636 Views
- Last post by spudie
Sat Mar 05, 2022 1:21 am
-
- Small Batch Stuffer
by spudie » Fri Mar 04, 2022 3:45 am
- 2 Replies
- 4754 Views
- Last post by spudie
Fri Mar 04, 2022 10:49 pm
-
- Mixture wet for Beef or Lamb
by spudie » Wed Nov 01, 2017 4:30 am
- 8 Replies
- 17084 Views
- Last post by spudie
Sat Feb 05, 2022 10:55 am
-
- What do you soak your skins in?
by X86BSD » Tue Feb 23, 2021 1:57 am
- 3 Replies
- 12277 Views
- Last post by lkapigian
Sun Mar 07, 2021 4:00 pm
-
- Just curious, show of hands, when do you season your sausage
by X86BSD » Wed Feb 10, 2021 1:35 am
- 6 Replies
- 9627 Views
- Last post by lkapigian
Fri Feb 12, 2021 3:40 pm
-
- I’m wondering about shelf life of freshly made sausages?
by X86BSD » Mon Dec 28, 2020 7:15 pm
- 8 Replies
- 11239 Views
- Last post by X86BSD
Tue Feb 09, 2021 8:26 pm
-
- I...What... I don’t even... LOL
by X86BSD » Wed Jan 13, 2021 1:14 am
- 0 Replies
- 7642 Views
- Last post by X86BSD
Wed Jan 13, 2021 1:14 am
-
- Fermenting Chorizo
by tommix » Tue Aug 25, 2020 6:07 pm
- 1 Replies
- 7801 Views
- Last post by NCPaul
Wed Aug 26, 2020 11:18 am
-
- mold vs no mold?
by ferincr » Sun May 31, 2020 4:52 pm
- 8 Replies
- 13325 Views
- Last post by wheels
Wed Jun 03, 2020 1:21 pm
-
- SAUSAGE SEASONING
by MikeD » Sun Feb 16, 2020 6:31 pm
- 6 Replies
- 13138 Views
- Last post by wheels
Wed Feb 19, 2020 6:29 pm
-
- How to stop fermentation?????
by lou317 » Wed Dec 25, 2019 6:31 pm
- 2 Replies
- 9732 Views
- Last post by lou317
Fri Dec 27, 2019 5:47 pm
-
- Use of B&P "special meat binder"
by dopp creek » Mon Nov 18, 2019 11:44 pm
- 1 Replies
- 9298 Views
- Last post by DanMcG
Tue Nov 19, 2019 6:48 am
-
- Alternative to long smoke dried cured meats
by gsevelle » Mon Sep 30, 2019 12:21 am
- 7 Replies
- 15055 Views
- Last post by wheels
Wed Oct 02, 2019 8:40 am
-
- question about pork shoulder
by lou317 » Fri Mar 22, 2019 9:55 pm
- 7 Replies
- 16155 Views
- Last post by ahm Fae glasgow
Sun Apr 14, 2019 3:16 pm
-
- Pineapple in sausage
by DanMcG » Fri Jan 25, 2019 12:31 pm
- 11 Replies
- 17754 Views
- Last post by YakForger38
Sun Feb 24, 2019 5:50 pm
-
- Black sausage with activated charcoal
by ComradeQ » Sun Dec 09, 2018 5:11 pm
- 15 Replies
- 28138 Views
- Last post by ComradeQ
Mon Feb 18, 2019 3:32 pm
-
- smoked sausage salvage
by kayakyok » Mon Jan 14, 2019 6:09 pm
- 2 Replies
- 10717 Views
- Last post by kayakyok
Tue Jan 15, 2019 2:15 am
-
- Beer cheese deer dogs
by Jocosausage » Mon Jan 07, 2019 1:19 pm
- 2 Replies
- 10871 Views
- Last post by Jocosausage
Wed Jan 09, 2019 1:11 am
-
- Smoking before and after grinding
by Lpshann1 » Wed Sep 05, 2018 11:19 pm
- 2 Replies
- 11588 Views
- Last post by wheels
Thu Sep 06, 2018 11:35 pm
-
- Mold inside salami
by Philip May » Sun Apr 29, 2018 1:26 pm
- 4 Replies
- 13174 Views
- Last post by NCPaul
Tue Jul 31, 2018 10:41 am
-
- Craziest question of the month
by DanMcG » Mon Jul 09, 2018 3:52 pm
- 2 Replies
- 11548 Views
- Last post by NCPaul
Tue Jul 10, 2018 10:57 am
-
- Generating smoke at low heat
by SteveDenvir » Tue Jun 26, 2018 7:37 pm
- 6 Replies
- 14699 Views
- Last post by ComradeQ
Fri Jun 29, 2018 6:02 pm
-
- French "Chitterlings" sausage
by spudie » Sat Jun 23, 2018 8:33 pm
- 3 Replies
- 12001 Views
- Last post by wheels
Tue Jun 26, 2018 7:21 pm
-
- Ribeye Trim
by banditfox » Thu May 24, 2018 5:18 pm
- 2 Replies
- 11561 Views
- Last post by banditfox
Tue May 29, 2018 5:14 pm
-
- Sausage Question
by banditfox » Tue May 22, 2018 4:18 pm
- 3 Replies
- 12044 Views
- Last post by wheels
Wed May 23, 2018 5:37 pm
-
- Sausage stuffing using an electric grinder:
by MikeD » Mon Jan 29, 2018 10:47 pm
- 5 Replies
- 13587 Views
- Last post by dps51
Wed May 23, 2018 1:26 pm
-
- Storing fully cooked (smoked) slim jim sausages
by gorillamotors » Sat May 05, 2018 2:01 am
- 1 Replies
- 10351 Views
- Last post by NCPaul
Sat May 05, 2018 10:41 am
-
- Textured Vegetable Protein
by Banjoe » Tue Mar 06, 2012 10:19 pm
- 25 Replies
- 46777 Views
- Last post by neildj
Fri May 04, 2018 10:14 am
-
- older natural cases -good?
by ttx450 » Sun Oct 29, 2017 2:05 pm
- 10 Replies
- 17424 Views
- Last post by DanMcG
Fri Mar 30, 2018 1:05 pm
-
- sausage making
by trip1950 » Tue Jan 23, 2018 4:45 pm
- 3 Replies
- 12889 Views
- Last post by wheels
Fri Feb 23, 2018 3:12 pm
-
- English Banger Question -- Tasting the Rusk?
by polka » Mon Oct 30, 2017 11:46 am
- 7 Replies
- 15505 Views
- Last post by wheels
Tue Jan 16, 2018 4:50 pm
-
- American Pork vs German Pork
by Spies2 » Sat Dec 30, 2017 6:09 pm
- 2 Replies
- 11532 Views
- Last post by wheels
Sun Dec 31, 2017 10:36 pm
-
- Lacing Large sausages
by U06jgg » Thu Oct 19, 2017 9:22 am
- 4 Replies
- 12592 Views
- Last post by DanMcG
Fri Oct 20, 2017 9:45 am
-
- Best way to Cook Fresh Sausage
by Sausage_Man » Tue Feb 21, 2017 12:58 pm
- 8 Replies
- 16896 Views
- Last post by ChipsAhoy
Sat Sep 23, 2017 10:54 am
-
- Using Surface Mold
by Cavaleiros » Tue Sep 19, 2017 3:32 pm
- 2 Replies
- 11664 Views
- Last post by Cavaleiros
Thu Sep 21, 2017 7:19 pm
-
- Springform for Mortadella?
by pilsnerkokaren » Sat Aug 26, 2017 8:21 am
- 10 Replies
- 17337 Views
- Last post by pilsnerkokaren
Mon Sep 04, 2017 9:35 pm
-
- Alternative to beef middle casing?
by beardedcook » Thu Aug 10, 2017 9:18 am
- 9 Replies
- 18644 Views
- Last post by NCPaul
Tue Aug 29, 2017 10:21 pm
-
- Tying off end links? Any tips?
by GoldenEagle666 » Sun Feb 12, 2017 3:29 pm
- 9 Replies
- 18520 Views
- Last post by Shuswap
Sun Aug 20, 2017 1:53 pm
-
- Guide to Percentage of Fat by Cut of Meat
by gsevelle » Tue Jul 25, 2017 1:51 pm
- 5 Replies
- 14473 Views
- Last post by NCPaul
Wed Jul 26, 2017 1:09 pm
-
- Storing my Bactoferm
by airbrush » Wed Jul 12, 2017 4:26 pm
- 7 Replies
- 16444 Views
- Last post by airbrush
Fri Jul 14, 2017 10:46 pm
-
- Fresh Turkey Sausage
by Cavaleiros » Sat Jul 08, 2017 6:17 pm
- 1 Replies
- 10591 Views
- Last post by wheels
Mon Jul 10, 2017 2:44 pm
-
- Various Sausage Making Questions
by DPG » Mon Apr 17, 2017 12:57 pm
- 5 Replies
- 14902 Views
- Last post by wheels
Mon May 15, 2017 4:04 pm
-
- Cooking the fat before mixing with meat
by noxwaste » Wed May 10, 2017 7:58 pm
- 2 Replies
- 11667 Views
- Last post by wheels
Thu May 11, 2017 8:54 pm
-
- Substitute for Pennyroyal?
by JerBear » Tue Oct 07, 2014 10:38 pm
- 24 Replies
- 52997 Views
- Last post by yotmon
Tue May 02, 2017 3:28 pm
-
- A fresh herb question
by sevorg » Tue May 02, 2017 1:29 pm
- 0 Replies
- 11200 Views
- Last post by sevorg
Tue May 02, 2017 1:29 pm
-
- Reasons for 10-15 C drying temperature
by cashmkr2001 » Sun Apr 02, 2017 11:16 am
- 4 Replies
- 14039 Views
- Last post by BriCan
Wed Apr 05, 2017 9:23 am
-
- strange sharpness at back of throat with homemade sausages
by cashmkr2001 » Wed Jul 11, 2012 2:18 pm
- 17 Replies
- 33313 Views
- Last post by wheels
Mon Apr 03, 2017 2:30 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 11 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