Tips and tecniques on dryng drying, curing etc.
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- Curing times for collagen casings
by redneckfoodie » Thu Mar 24, 2011 6:58 pm
- 23 Replies
- 12813 Views
- Last post by jasonmolinari
Fri Apr 01, 2011 2:55 pm
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- sheep casing
by snagman » Tue Mar 29, 2011 1:06 am
- 3 Replies
- 3224 Views
- Last post by snagman
Wed Mar 30, 2011 10:54 pm
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- Turkish / Armenian Sujuk Tasty But Crumbly
by RichardAllen » Fri Mar 18, 2011 8:49 pm
- 22 Replies
- 29235 Views
- Last post by RichardAllen
Mon Mar 28, 2011 9:34 am
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- pepperoni stick
by dorsets21 » Tue Mar 08, 2011 5:39 pm
- 3 Replies
- 3414 Views
- Last post by redneckfoodie
Fri Mar 25, 2011 11:49 pm
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- Chicken thigh meat injection pressure
by IngredientSeller » Fri Mar 25, 2011 9:28 am
- 0 Replies
- 2089 Views
- Last post by IngredientSeller
Fri Mar 25, 2011 9:28 am
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- saving Private Brian's sausage
by DanteBrian » Sun Mar 13, 2011 6:09 am
- 4 Replies
- 3578 Views
- Last post by grisell
Sun Mar 13, 2011 7:54 pm
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- making a cooling chamber
by danny c » Sat Mar 05, 2011 7:16 am
- 5 Replies
- 4205 Views
- Last post by danny c
Sun Mar 06, 2011 5:36 am
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- salt ratios for curing whole cuts: coppa, prosciutto, guanci
by Chefjancris » Tue Feb 22, 2011 11:48 am
- 6 Replies
- 5532 Views
- Last post by Chefjancris
Wed Feb 23, 2011 2:44 pm
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- Strange yellow stuff - what is this??
by grisell » Mon Feb 07, 2011 8:35 am
- 9 Replies
- 7853 Views
- Last post by grisell
Tue Feb 22, 2011 11:20 pm
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- Steaming sausages?
by grisell » Mon Feb 21, 2011 9:02 pm
- 4 Replies
- 4538 Views
- Last post by grisell
Mon Feb 21, 2011 10:14 pm
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- Removing mould
by grisell » Wed Feb 16, 2011 12:37 am
- 0 Replies
- 1998 Views
- Last post by grisell
Wed Feb 16, 2011 12:37 am
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- vac packing salami to even out dryness and salami safety
by mattwright » Sun Feb 13, 2011 5:02 am
- 5 Replies
- 4448 Views
- Last post by Scotty2
Mon Feb 14, 2011 5:55 am
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- question about synethic casings for dry cured salami
by mattwright » Sun Jan 16, 2011 6:06 am
- 7 Replies
- 6661 Views
- Last post by PC
Sat Feb 12, 2011 7:53 am
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- Mould?
by JollyJohn » Sat Jul 31, 2010 8:56 am
- 52 Replies
- 33879 Views
- Last post by wheels
Sat Feb 12, 2011 1:10 am
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- paprika negatively influences bind?
by cashmkr2001 » Tue Feb 08, 2011 7:06 pm
- 17 Replies
- 10592 Views
- Last post by Zulululu
Fri Feb 11, 2011 4:48 pm
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- White sausages
by Massimo Maddaloni » Sun Feb 06, 2011 7:02 pm
- 15 Replies
- 14479 Views
- Last post by BriCan
Wed Feb 09, 2011 5:40 am
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- Bresaola
by Massimo Maddaloni » Fri Dec 03, 2010 7:25 pm
- 18 Replies
- 18731 Views
- Last post by tristar
Sat Feb 05, 2011 7:58 am
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- blood sausage
by mattwright » Sun Jan 30, 2011 6:14 am
- 3 Replies
- 3174 Views
- Last post by wheels
Mon Jan 31, 2011 5:57 pm
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- Question about binder
by sausagejoe » Fri Jan 28, 2011 12:23 am
- 1 Replies
- 2597 Views
- Last post by DangerDan
Sun Jan 30, 2011 8:57 am
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- pork fat frozen?
by MikeF » Sat Jan 22, 2011 12:29 am
- 3 Replies
- 3849 Views
- Last post by mattwright
Mon Jan 24, 2011 6:31 pm
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- keeping salamis in olive oil?
by MikeF » Mon Mar 01, 2010 6:28 pm
- 31 Replies
- 20767 Views
- Last post by wheels
Sun Jan 23, 2011 9:04 pm
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- Sterilized pate production
by IngredientSeller » Thu Jan 20, 2011 12:05 pm
- 0 Replies
- 1942 Views
- Last post by IngredientSeller
Thu Jan 20, 2011 12:05 pm
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- grainy texture
by enstorm » Wed Jan 19, 2011 9:43 pm
- 4 Replies
- 15341 Views
- Last post by captain wassname
Thu Jan 20, 2011 10:42 am
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- Raw Fermented Snack Salami
by Oddley » Sat Jan 08, 2011 5:28 pm
- 14 Replies
- 8690 Views
- Last post by Franco
Wed Jan 19, 2011 8:57 pm
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- Ranco ETC -am I doing it right
by canoodle » Wed Jan 19, 2011 7:21 am
- 2 Replies
- 2453 Views
- Last post by canoodle
Wed Jan 19, 2011 8:09 am
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- My fridge arrived- now what ?
by canoodle » Fri Jan 14, 2011 12:11 am
- 7 Replies
- 5359 Views
- Last post by Snags
Sat Jan 15, 2011 1:37 am
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- Dumb Newbie Question
by Darius » Sat Jan 08, 2011 10:43 pm
- 18 Replies
- 11760 Views
- Last post by Darius
Thu Jan 13, 2011 5:36 pm
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- How important is water content?
by tristar » Mon Jan 10, 2011 9:07 pm
- 8 Replies
- 6076 Views
- Last post by tristar
Tue Jan 11, 2011 4:22 pm
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- Fermenting/drying sausage in fridge
by canoodle » Mon Jan 10, 2011 10:21 pm
- 3 Replies
- 3197 Views
- Last post by grisell
Tue Jan 11, 2011 7:55 am
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- Guanciale vs pancetta. Lardo.
by Massimo Maddaloni » Thu Jan 06, 2011 11:13 am
- 7 Replies
- 5594 Views
- Last post by Billy Rhomboid
Mon Jan 10, 2011 1:54 pm
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- fermenting temp with F-LC
by cordova » Sat Jan 08, 2011 2:05 pm
- 1 Replies
- 1623 Views
- Last post by Scotty2
Mon Jan 10, 2011 5:48 am
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- freezing hog casings?
by Howard » Wed Dec 08, 2010 12:45 pm
- 4 Replies
- 11913 Views
- Last post by rogpayne
Wed Jan 05, 2011 5:53 am
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- How much to trim?
by JerBear » Fri Dec 24, 2010 5:10 pm
- 3 Replies
- 2822 Views
- Last post by mattwright
Tue Jan 04, 2011 8:08 pm
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- Storage Duration
by DangerDan » Fri Dec 31, 2010 5:10 am
- 14 Replies
- 7332 Views
- Last post by BriCan
Tue Jan 04, 2011 4:24 am
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- Is a fridge really necessary for use as fermentation-drying
by canoodle » Sun Jan 02, 2011 7:35 pm
- 3 Replies
- 3002 Views
- Last post by the chorizo kid
Mon Jan 03, 2011 3:44 pm
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- Poaching sausages
by grisell » Thu Dec 23, 2010 1:59 am
- 8 Replies
- 9284 Views
- Last post by grisell
Sun Dec 26, 2010 9:35 pm
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- Beef middles, how much?
by JollyJohn » Thu Dec 23, 2010 2:04 pm
- 1 Replies
- 1891 Views
- Last post by tristar
Fri Dec 24, 2010 7:56 am
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- salami making outside??
by mattwright » Tue Nov 30, 2010 5:54 pm
- 23 Replies
- 12328 Views
- Last post by mattwright
Mon Dec 20, 2010 4:39 am
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- tough sausage casings
by DanMcG » Tue Dec 14, 2010 9:57 pm
- 0 Replies
- 1974 Views
- Last post by DanMcG
Tue Dec 14, 2010 9:57 pm
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- la tradition du cochon en Aveyron
by quietwatersfarm » Thu Dec 09, 2010 1:08 am
- 4 Replies
- 3167 Views
- Last post by wheels
Thu Dec 09, 2010 5:51 pm
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- Kabanosy without smoking?
by grisell » Mon Dec 06, 2010 7:28 pm
- 8 Replies
- 5463 Views
- Last post by tristar
Wed Dec 08, 2010 8:15 pm
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- Artificial smoke
by grisell » Tue Nov 30, 2010 8:52 am
- 9 Replies
- 6897 Views
- Last post by NCPaul
Fri Dec 03, 2010 12:47 am
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- Frozen blood in black pudding
by Billy Rhomboid » Wed Nov 17, 2010 8:05 pm
- 4 Replies
- 6369 Views
- Last post by wheels
Wed Nov 17, 2010 8:50 pm
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- Mould (Mold) on chorizo?
by wheels » Tue Nov 16, 2010 4:36 pm
- 10 Replies
- 6416 Views
- Last post by lemonD
Wed Nov 17, 2010 7:29 pm
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- dry cured sausage with mold 600 results
by delprete » Mon Nov 15, 2010 3:59 pm
- 2 Replies
- 2471 Views
- Last post by Richierich
Tue Nov 16, 2010 9:26 am
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- remove beneficial mold from casing once sausage is cured?
by delprete » Sun Nov 07, 2010 3:08 am
- 1 Replies
- 2008 Views
- Last post by wheels
Sun Nov 07, 2010 2:26 pm
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- Which casings?
by JollyJohn » Sun Oct 31, 2010 12:07 pm
- 2 Replies
- 2587 Views
- Last post by JollyJohn
Sun Oct 31, 2010 2:08 pm
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- Possum sausage success
by Sam Newman » Mon Sep 27, 2010 10:16 am
- 7 Replies
- 5033 Views
- Last post by Sam Newman
Tue Oct 19, 2010 5:20 am
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- fat replacer and/or substitute
by crustyo44 » Tue Oct 12, 2010 11:45 pm
- 13 Replies
- 14514 Views
- Last post by captain wassname
Sat Oct 16, 2010 3:48 pm
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- Making Black pudding in a loaf tin.
by mparkemcr » Mon Oct 11, 2010 7:45 am
- 3 Replies
- 3476 Views
- Last post by Richierich
Mon Oct 11, 2010 11:38 am
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