Porkert Stuffer ??

[Bob]

Bob I'll ask some more questions when you've copied the post to the curing section. That will give everybody a chance to read the answers.

I need for someone to tell me how I start a New Topic directly under the Curing heading.

Since I may not be able to do so, I suggest we continue the discussion here.

[aris]

Bob I'll ask some more questions when you've copied the post to the curing section. That will give everybody a chance to read the answers.

I need for someone to tell me how I start a New Topic directly under the Curing heading.

Just go to that heading and click on the 'new topic' button.

[aris]

If you're wanting to add a whole new message area - this can only be done by admin.

[Bob]

I need for someone to tell me how I start a New Topic directly under the Curing heading.

Just go to that heading and click on the 'new topic' button.

There is no such New Topic button.

I am not a site admin.

Since you are a site admin, would you create "Jerky" as a New Topic directly under "Curing". I'll take it from there.

[Bob]

If you're wanting to add a whole new message area - this can only be done by admin.

That's what I thought. The original suggestion of Parson Snows was to create a whole new message area called "Jerky" under "Curing".

Can you do that for us?

[aris]

In theory - yes, but it is up to Franco - it's his board.

I don't see why you can't just use the Curing areas to talk about Jerkey - after all, that is what it is - a dried cured meat.

[Oddley]

Bob start a new topic under Curing\Recipes and just copy over the original jerky post.

[Parson Snows]

Aris wrote

I don't see why you can't just use the Curing areas to talk about Jerkey - after all, that is what it is - a dried cured meat.

If it's such a big deal I agree with Aris's suggestion.
Do it under "Curing/Recipes/Jerky" or whatever ... the MAIN purpose that I was suggesting/trying to achieve was to keep it ALL TOGETHER in ONE place - as I'm sure that it will get a lot of postings/views.

I apologise for any headaches suffered; it was just a suggestion

kind regards

Parson Snows

[Bob]

Bob start a new topic under Curing\Recipes and just copy over the original jerky post.

I will copy to Curing > Recipes > Jerky.

There - it's done. See you there.

[Shaun]

deb
type buscuit maker on ebay search. they have a simular thing to the jerk gun. i'm sure it could be adapted. I have one of these myself bought from netto before christmas for a tenner but have not tried it with sausage.
Also they have a simular thing in the professional cookware co in medowhall in sheffield smaller tube but fully stainless steel even the screw mounts so should be stronger, that one was selling for �8.

Hope this is helpful.
Shaun

[deb]

Thanks Shaun I'll investigate further.