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  • Salt vs. Sodium in getting a bind
    by LinkMeAllOver » Tue Apr 20, 2021 18:23 » in Sausages
    3 Replies
    44 Views
    Last post by LinkMeAllOver
    Wed Apr 21, 2021 01:39
  • 100% beef fresh sausage?
    by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Sausages
    10 Replies
    189 Views
    Last post by LinkMeAllOver
    Tue Apr 20, 2021 18:11
  • Cure #2 with different percent of sodium nitrate
    by Winterchrome » Mon Dec 09, 2019 04:45 » in Dry Cured Meats and Sausages
    14 Replies
    2206 Views
    Last post by redzedUser avatar
    Tue Apr 20, 2021 16:57
  • Why add cure/spice mixture in stages?
    by Lorenzoid » Mon Apr 19, 2021 16:52 » in Dry Cured Meats and Sausages
    3 Replies
    74 Views
    Last post by Lorenzoid
    Tue Apr 20, 2021 16:11
  • My favorite version of pastrami
    by jcflorida » Sun Apr 18, 2021 21:56 » in BBQ
    7 Replies
    77 Views
    Last post by ScogarUser avatar
    Tue Apr 20, 2021 00:41
  • Smoking lengths with Cure?
    by BocZek » Wed Apr 14, 2021 04:52 » in For beginners
    7 Replies
    160 Views
    Last post by BocZek
    Sun Apr 18, 2021 01:11
  • How NOT to make hotdogs
    by Scogar » Tue Apr 06, 2021 02:49 » in Sausages
    15 Replies
    178 Views
    Last post by AlbertaedUser avatar
    Sat Apr 17, 2021 13:16
  • Salame Calabrese
    by redzed » Sat Nov 12, 2016 05:39 » in Dry Cured Meats and Sausages
    39 Replies
    19950 Views
    Last post by SMR
    Fri Apr 16, 2021 16:39
  • Adding zingy brightness without acid for fresh sausages
    by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Sausages
    8 Replies
    180 Views
    Last post by LinkMeAllOver
    Wed Apr 14, 2021 15:57