hi people just got a ham press tried a pressed ham very nice can you do the same with chicken i used the ham butt recipe would i put cure in and cook at the same temp thks

thks

hi can some one give me a good brine recipe for ham lion 4lt please salt and cure in grams would be nice thks

thks will throw some pork in what sort of casing are they looks good

hi all got some venison on the weekend i am going to make some dry pepperoni with it i take it that i have to add 30% pork fat any think else i should put in thks

have not had a bad 1 yet but have not got a ph meter what 1 would u recommend

hi just wondering if a dry fermented goes wrong will the whole sausage be bad or just part of it what i mean is i am having 1 thin slice of every 1 i make and waiting till the next day to see if i get sick before i give to any one else as i think 1 thin slice wouldn,t kill you paraniod???????????? :

hi everyone have been catching bonito we call it the steak of the sea just wondering if you can make ferm and dry sausage with it or any think else would like some idears thks

hi soppressa ready used raps bio start 50 used twice the hot stuff in the recipe and am very pleased with this lot go great with a cold beer have tryed to upload a photo got them in photo shack but can not get them to go on the post can you help thks

hi again with the cold smoking can i do it at the end of drying thks

thks put the water in rh came up a bit been away

they are at 8c cant get any more humidity then 65 in my wine fridge dont let the 65% worry you have never had any trouble before just look a bit different from the last couple of lots will put it down to the bigger casing might go back to what i know works will wait a couple of weeks and let u know ...

ok will keep a eye on them no i did not press them

hi again have made some sopressa in 75mm fib casing they are now 15 days in they are drying on the ends but not the middle is this normal last time i used 50mm and they seemed to dry evenly ?

thks