Sausage Making Techniques
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- Harvesting mould from commercial salami
by grisell » Mon Oct 03, 2011 12:37 pm - 3 Replies
- 15365 Views
- Last post by moldy meat
Thu Apr 28, 2016 11:06 pm
- Harvesting mould from commercial salami
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- Using Surface Mold
by Cavaleiros » Tue Sep 19, 2017 3:32 pm - 2 Replies
- 54 Views
- Last post by Cavaleiros
Thu Sep 21, 2017 7:19 pm
- Using Surface Mold
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- Springform for Mortadella?
by pilsnerkokaren » Sat Aug 26, 2017 8:21 am - 10 Replies
- 308 Views
- Last post by pilsnerkokaren
Mon Sep 04, 2017 9:35 pm
- Springform for Mortadella?
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- Alternative to beef middle casing?
by beardedcook » Thu Aug 10, 2017 9:18 am - 9 Replies
- 321 Views
- Last post by NCPaul
Tue Aug 29, 2017 10:21 pm
- Alternative to beef middle casing?
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- Tying off end links? Any tips?
by GoldenEagle666 » Sun Feb 12, 2017 3:29 pm - 9 Replies
- 507 Views
- Last post by Shuswap
Sun Aug 20, 2017 1:53 pm
- Tying off end links? Any tips?
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- Guide to Percentage of Fat by Cut of Meat
by gsevelle » Tue Jul 25, 2017 1:51 pm - 5 Replies
- 189 Views
- Last post by NCPaul
Wed Jul 26, 2017 1:09 pm
- Guide to Percentage of Fat by Cut of Meat
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- Storing my Bactoferm
by airbrush » Wed Jul 12, 2017 4:26 pm - 7 Replies
- 225 Views
- Last post by airbrush
Fri Jul 14, 2017 10:46 pm
- Storing my Bactoferm
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- Fresh Turkey Sausage
by Cavaleiros » Sat Jul 08, 2017 6:17 pm - 1 Replies
- 98 Views
- Last post by wheels
Mon Jul 10, 2017 2:44 pm
- Fresh Turkey Sausage
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- Various Sausage Making Questions
by DPG » Mon Apr 17, 2017 12:57 pm - 5 Replies
- 493 Views
- Last post by wheels
Mon May 15, 2017 4:04 pm
- Various Sausage Making Questions
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- Cooking the fat before mixing with meat
by noxwaste » Wed May 10, 2017 7:58 pm - 2 Replies
- 209 Views
- Last post by wheels
Thu May 11, 2017 8:54 pm
- Cooking the fat before mixing with meat
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- Substitute for Pennyroyal?
1, 2by JerBear » Tue Oct 07, 2014 10:38 pm - 24 Replies
- 5321 Views
- Last post by yotmon
Tue May 02, 2017 3:28 pm
- Substitute for Pennyroyal?
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- A fresh herb question
by sevorg » Tue May 02, 2017 1:29 pm - 0 Replies
- 176 Views
- Last post by sevorg
Tue May 02, 2017 1:29 pm
- A fresh herb question
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- Reasons for 10-15 C drying temperature
by cashmkr2001 » Sun Apr 02, 2017 11:16 am - 4 Replies
- 346 Views
- Last post by BriCan
Wed Apr 05, 2017 9:23 am
- Reasons for 10-15 C drying temperature
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- strange sharpness at back of throat with homemade sausages
1, 2by cashmkr2001 » Wed Jul 11, 2012 2:18 pm - 17 Replies
- 2876 Views
- Last post by wheels
Mon Apr 03, 2017 2:30 pm
- strange sharpness at back of throat with homemade sausages
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- Need help ,snack sticks turning gray.....
by br549 » Sun Mar 05, 2017 3:26 am - 7 Replies
- 365 Views
- Last post by RodinBangkok
Tue Mar 07, 2017 4:51 am
- Need help ,snack sticks turning gray.....
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- Dry Cure vs Culture
by mclynch » Sun Feb 12, 2017 5:52 pm - 4 Replies
- 354 Views
- Last post by wheels
Sun Feb 26, 2017 6:56 pm
- Dry Cure vs Culture
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- Best way to Cook Fresh Sausage
by Sausage_Man » Tue Feb 21, 2017 12:58 pm - 7 Replies
- 420 Views
- Last post by DanMcG
Wed Feb 22, 2017 2:44 pm
- Best way to Cook Fresh Sausage
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- Techniques for Making "Ready to Eat" Bratwurst
by pjviitas » Wed Feb 01, 2017 6:16 am - 9 Replies
- 581 Views
- Last post by pjviitas
Tue Feb 14, 2017 7:10 pm
- Techniques for Making "Ready to Eat" Bratwurst
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- Using LS 25 Starter Culture
1, 2by etsolakis » Fri Feb 03, 2017 5:51 pm - 16 Replies
- 825 Views
- Last post by NCPaul
Mon Feb 13, 2017 11:27 pm
- Using LS 25 Starter Culture
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- Can't find pork belly
by DPG » Wed Jan 25, 2017 8:33 pm - 4 Replies
- 341 Views
- Last post by DPG
Thu Jan 26, 2017 8:10 am
- Can't find pork belly
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- Freezing Rusk
by DPG » Wed Jan 18, 2017 1:56 pm - 3 Replies
- 313 Views
- Last post by badjak
Thu Jan 26, 2017 5:23 am
- Freezing Rusk
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- Teriyaki Sausage Texture/Binding
1, 2by goskate_girl » Mon Sep 23, 2013 10:38 pm - 16 Replies
- 3949 Views
- Last post by wheels
Wed Jan 18, 2017 5:27 pm
- Teriyaki Sausage Texture/Binding
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- Stabilizers in Emulsified Sausages
by foodmonger2017 » Wed Jan 11, 2017 8:51 pm - 3 Replies
- 348 Views
- Last post by wheels
Thu Jan 12, 2017 7:19 pm
- Stabilizers in Emulsified Sausages
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- Calcium and ham/sausage
by Swing Swang » Mon Jan 09, 2017 8:46 am - 2 Replies
- 278 Views
- Last post by wheels
Tue Jan 10, 2017 5:40 pm
- Calcium and ham/sausage
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- Spudly's easy Salami question
by fusion555 » Fri Dec 30, 2016 7:39 pm - 2 Replies
- 301 Views
- Last post by fusion555
Sat Dec 31, 2016 1:38 am
- Spudly's easy Salami question
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- Lorn sausage help
by Ian Wright » Thu Dec 29, 2016 1:03 pm - 5 Replies
- 376 Views
- Last post by wheels
Fri Dec 30, 2016 5:27 pm
- Lorn sausage help
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- Turkey sausage
by vagreys » Fri Nov 11, 2016 8:50 pm - 6 Replies
- 980 Views
- Last post by wheels
Mon Nov 14, 2016 2:49 pm
- Turkey sausage
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- White mold is sticky
by bhealey59 » Tue Nov 08, 2016 3:10 am - 1 Replies
- 344 Views
- Last post by herjac
Wed Nov 09, 2016 1:06 pm
- White mold is sticky
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- Using Seasoning Mixes For Sausage Making
by mawil1013 » Mon Nov 07, 2016 12:24 pm - 5 Replies
- 589 Views
- Last post by NCPaul
Tue Nov 08, 2016 11:29 am
- Using Seasoning Mixes For Sausage Making
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- linked sausage problem
by herjac » Thu Oct 20, 2016 12:41 pm - 3 Replies
- 539 Views
- Last post by herjac
Sat Oct 22, 2016 2:55 pm
- linked sausage problem
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- Adding a cure to hold in walk-in
by Marcelli » Thu Oct 13, 2016 3:10 pm - 1 Replies
- 358 Views
- Last post by BriCan
Sat Oct 22, 2016 4:07 am
- Adding a cure to hold in walk-in
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- Cheese Injected Cured Sausages
1, 2by Sausage_Man » Tue Sep 06, 2016 7:56 am - 17 Replies
- 1410 Views
- Last post by klephtZA
Thu Oct 13, 2016 12:37 pm
- Cheese Injected Cured Sausages
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- How many grinds?
by Bridgetclyde » Fri Sep 30, 2016 7:55 pm - 3 Replies
- 750 Views
- Last post by wheels
Sat Oct 01, 2016 1:51 pm
- How many grinds?
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- When I make sausage after its cooked the inside is mushy
by Grinch » Thu Sep 08, 2016 1:48 am - 14 Replies
- 1390 Views
- Last post by Grinch
Wed Sep 14, 2016 10:51 am
- When I make sausage after its cooked the inside is mushy
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- Using fruit in a fresh sausage
by klephtZA » Thu Aug 11, 2016 6:45 am - 2 Replies
- 569 Views
- Last post by klephtZA
Mon Aug 29, 2016 2:43 pm
- Using fruit in a fresh sausage
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- Getting the "snap"
by JohnWFlora » Tue Jul 26, 2016 10:53 pm - 4 Replies
- 879 Views
- Last post by NCPaul
Sun Aug 07, 2016 11:32 pm
- Getting the "snap"
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- promul 20 txp
by Frans24 » Sat Jul 02, 2016 7:43 am - 13 Replies
- 1309 Views
- Last post by kil2k
Fri Jul 22, 2016 10:52 am
- promul 20 txp
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- sausage making
by Frans24 » Sat Jul 02, 2016 10:25 am - 0 Replies
- 663 Views
- Last post by Frans24
Sat Jul 02, 2016 10:25 am
- sausage making
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- coppa question
by moldy meat » Wed May 04, 2016 9:40 pm - 13 Replies
- 2050 Views
- Last post by moldy meat
Tue Jun 28, 2016 2:16 pm
- coppa question
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- Help!!!!! Curing Coppa
by gsevelle » Sat Nov 21, 2015 5:31 pm - 8 Replies
- 1938 Views
- Last post by wheels
Mon Jun 27, 2016 12:49 pm
- Help!!!!! Curing Coppa
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- Ideal temperatures and humidty
by lou317 » Thu Jun 16, 2016 11:29 pm - 5 Replies
- 1257 Views
- Last post by lou317
Sat Jun 18, 2016 3:10 pm
- Ideal temperatures and humidty
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- Landjäger
1, 2by BriCan » Fri Jul 22, 2011 7:20 am - 26 Replies
- 10518 Views
- Last post by moldy meat
Sun May 15, 2016 2:25 pm
- Landjäger
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- Sausage never tastes right...
by briand » Fri May 13, 2016 2:27 am - 2 Replies
- 806 Views
- Last post by DanMcG
Fri May 13, 2016 2:47 pm
- Sausage never tastes right...
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- Chorizo Kit
by thecure89 » Sun Mar 27, 2016 5:58 pm - 6 Replies
- 1871 Views
- Last post by onewheeler
Tue Mar 29, 2016 10:24 am
- Chorizo Kit
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- Bactoferm mold 600 questions
by Jokat » Sun Mar 27, 2016 11:02 pm - 1 Replies
- 890 Views
- Last post by ped
Mon Mar 28, 2016 11:56 am
- Bactoferm mold 600 questions
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- salt only curing on thick cuts of pork.
by Smoky » Sat Mar 12, 2016 4:12 pm - 1 Replies
- 925 Views
- Last post by NCPaul
Sun Mar 13, 2016 4:15 pm
- salt only curing on thick cuts of pork.
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- Pictures of finished Salam through different sized plates
by Swing Swang » Mon Feb 01, 2016 8:32 am - 4 Replies
- 1463 Views
- Last post by BriCan
Sun Feb 14, 2016 2:53 am
- Pictures of finished Salam through different sized plates
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- Sausage Mixers
by haeffnkr » Thu Feb 04, 2016 1:54 pm - 1 Replies
- 976 Views
- Last post by herjac
Sat Feb 13, 2016 4:45 pm
- Sausage Mixers
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