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Homemade Sausage Making
Recipes for Tasty Homemade Sausages

School of Homemade Meat Production polish
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Homemade Sausage Making
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Topic Forum Username Replies Date
Bio Cultures by Chr. Hansen Dry Cured Meats and Sausages Bob K 31 Yesterday 16:54
Coppa de la Vera Dry Cured Meats and Sausages harleykids 46 Thu Apr 28, 2016 15:44
Why does my summer sausage taste like chlorine? Dry Cured Meats and Sausages Bob K 9 Wed Apr 27, 2016 13:38
Spring Bacon Smoked pork products redzed 12 Tue Apr 26, 2016 07:57
Coppa in a beef Bung? Dry Curing with Tublin: Umai and Banquet Bags BlueMonkey 2 Sun Apr 24, 2016 15:37
do i need a curing chamber Dry Cured Meats and Sausages Bob K 4 Sun Apr 24, 2016 14:36
Swiss Sausage Recipe Sausages Bob K 5 Sat Apr 23, 2016 17:21
Shrink and water activity comparision Technology basis Fingers 23 Thu Apr 21, 2016 12:42
Salami, is it just sweating? Dry Cured Meats and Sausages LOUSANTELLO 3 Tue Apr 19, 2016 14:32
members recipe index Hyde Park Bob K 1 Tue Apr 19, 2016 13:00
Umai salt/cure blend: Are we that stupid? Dry Curing with Tublin: Umai and Banquet Bags Shuswap 6 Sun Apr 17, 2016 16:25
Hi New Guys - Introduce Yourself Hyde Park BlueMonkey 1143 Sat Apr 16, 2016 08:06
Umai Salumi vs. Chamber Salumi: Which tastes better? Dry Curing with Tublin: Umai and Banquet Bags harleykids 38 Fri Apr 15, 2016 14:28
Hello and a fatty For beginners harleykids 7 Fri Apr 15, 2016 14:25
Braesola questions Dry Cured Meats and Sausages harleykids 16 Thu Apr 14, 2016 23:07
over dose of starter culture! help. Dry Cured Meats and Sausages Fingers 22 Thu Apr 14, 2016 10:35
all most ready for first go Dry Cured Meats and Sausages Bob K 13 Wed Apr 13, 2016 13:38
First pancetta gone wrong, I think. What to do next? Dry Cured Meats and Sausages redzed 4 Wed Apr 13, 2016 05:17
Whipping up a Spanish "Fuet" Dry Cured Meats and Sausages redzed 6 Wed Apr 13, 2016 03:58
Cadillac by StefanS Smokehouses. Construction and Maintenance. Butterbean 19 Mon Apr 11, 2016 03:13

 Forum   Topics   Posts   Last Post 
Homemade Sausage Making  
School of Domestic Meat Processing  Last Post: Technological Videos
5 94 Wed Jun 03, 2015 06:12
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For beginners  Last Post: Hello and a fatty
290 4084 Fri Apr 15, 2016 14:25
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207 3108 Yesterday 16:54
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Dry Curing with Tublin: Umai and Banquet Bags   Last Post: Coppa in a beef Bung?
22 578 Sun Apr 24, 2016 15:37
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Microbiology of meat and products  Last Post: Using cultures after &qu...
58 669 Wed Feb 24, 2016 02:58
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211 2215 Fri Mar 25, 2016 04:33
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Smokehouses. Construction and Maintenance.  Last Post: Cadillac by StefanS
77 1313 Mon Apr 11, 2016 03:13
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Technology basis  Last Post: Shrink and water activit...
165 1421 Thu Apr 21, 2016 12:42
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Sausages  Last Post: Swiss Sausage Recipe
330 4448 Sat Apr 23, 2016 17:21
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Smoked pork products  Last Post: Spring Bacon
136 1798 Tue Apr 26, 2016 07:57
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Venison and Other Game  Last Post: Venison Sausages
44 433 Mon Dec 28, 2015 23:31
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BBQ  Last Post: Drum Smoker BBQ
57 461 Wed Mar 25, 2015 13:35
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Other products  Last Post: Photo Gallery Of Meat Or...
143 1992 Thu Jan 14, 2016 20:51
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Recipes from around the world  Last Post: Fattie - For StefanS
106 1094 Sat Apr 02, 2016 03:37
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Handyman's Corner  Last Post: Curing Room Equipment
12 133 Wed Nov 25, 2015 22:50
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Books&Videos of meat processing  Last Post: Vintage ebook - The art ...

No new postsStanley & Adam Marianski author's corner
49 228 Sun Jan 24, 2016 22:01
redzed Last Post
Other Topics  
Hyde Park  Last Post: members recipe index
Talk about anything here as long as it is not against the rules.
530 7626 Tue Apr 19, 2016 13:00
Bob K Last Post
Announcements  Last Post: New Forum Topic - UMAI ...
All important news and announcements will be posted here.
14 185 Tue Jan 06, 2015 13:48
Bob K Last Post
Suggestions & Feedback  Last Post: posting pictures
Something you do or don't like? Let us know. This is also the place for questions regarding this forum.
19 92 Sun May 03, 2015 14:09
StefanS Last Post
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