For beginners

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  • Wedliny Domowe - Meats and Sausages
    by Bob K » Sat Feb 09, 2019 15:02
    1 Replies
    494 Views
    Last post by ButterbeanUser avatar
    Sat Feb 09, 2019 20:24
  • How to Post Pictures
    by Bob K » Fri Dec 14, 2018 15:52
    0 Replies
    1075 Views
    Last post by Bob KUser avatar
    Fri Dec 14, 2018 15:52
  • 32 Sausage Making Tips To Save You Grief!
    by Chuckwagon » Fri May 02, 2014 00:08
    12 Replies
    11351 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
  • Topics
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  • Online Workshop: Project B2 (October 2013)
    by Chuckwagon » Mon Oct 07, 2013 06:19
    401 Replies
    189880 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 26, 2014 03:55
  • Online Workshop: Project B (August 2012)
    by Chuckwagon » Thu Aug 16, 2012 09:33
    689 Replies
    208565 Views
    Last post by Cabonaia
    Fri Jan 18, 2013 02:00
  • Cold smoking pork what temperature
    by Mujo » Thu Jan 16, 2020 00:26
    7 Replies
    155 Views
    Last post by Mujo
    Fri Jan 17, 2020 23:31
  • Fermento or Culture for Tang
    by Rick » Sun Jan 12, 2020 03:52
    4 Replies
    101 Views
    Last post by Rick
    Sun Jan 12, 2020 19:54
  • Meat Choice
    by Rick » Sat Jan 04, 2020 13:59
    4 Replies
    147 Views
    Last post by redzedUser avatar
    Sun Jan 05, 2020 18:11
  • Flavorless Seitan
    by JP Alan » Tue Mar 05, 2019 23:29
    2 Replies
    445 Views
    Last post by Rick
    Fri Jan 03, 2020 21:47
  • Head Cheese and How much Hot Jelly
    by Rick » Sun Dec 22, 2019 18:18
    2 Replies
    136 Views
    Last post by Rick
    Mon Dec 23, 2019 21:23
  • Pork Tongue Preparation
    by Rick » Sat Dec 14, 2019 20:29
    2 Replies
    154 Views
    Last post by Rick
    Sun Dec 22, 2019 18:03
  • Navigating the Site for Recipe Lists
    by Rick » Fri Dec 13, 2019 21:09
    3 Replies
    158 Views
    Last post by Rick
    Sat Dec 14, 2019 20:21
  • Casings
    by Rick » Sat Dec 14, 2019 20:17
    0 Replies
    76 Views
    Last post by Rick
    Sat Dec 14, 2019 20:17
  • Hot Italian Today
    by William O Young » Wed Dec 11, 2019 00:34
    2 Replies
    136 Views
    Last post by redzedUser avatar
    Wed Dec 11, 2019 05:53
  • Preserving Pig Casings
    by William O Young » Tue Dec 10, 2019 03:10
    3 Replies
    124 Views
    Last post by William O YoungUser avatar
    Tue Dec 10, 2019 07:13
  • New To Sausage Making
    by William O Young » Sat Nov 30, 2019 02:37
    5 Replies
    538 Views
    Last post by ButterbeanUser avatar
    Sun Dec 01, 2019 17:00
  • Proper Use of Cure #1
    by Rick » Fri Nov 29, 2019 18:13
    8 Replies
    500 Views
    Last post by redzedUser avatar
    Sat Nov 30, 2019 17:42
  • Dewlap
    by Rick » Wed Nov 27, 2019 21:41
    1 Replies
    221 Views
    Last post by redzedUser avatar
    Thu Nov 28, 2019 07:10
  • Waterproof Casing
    by Rick » Wed Nov 27, 2019 22:54
    1 Replies
    211 Views
    Last post by redzedUser avatar
    Thu Nov 28, 2019 06:56
  • Zungenblutwurst
    by Rick » Wed Nov 27, 2019 21:36
    1 Replies
    210 Views
    Last post by redzedUser avatar
    Thu Nov 28, 2019 06:37
  • ClassII Pork
    by Rick » Wed Nov 27, 2019 14:08
    2 Replies
    224 Views
    Last post by Rick
    Wed Nov 27, 2019 15:02
  • Garlic and Onion Choices for Smoked Sausage
    by forestridgefarm » Thu Oct 03, 2019 16:54
    2 Replies
    267 Views
    Last post by forestridgefarm
    Sat Oct 05, 2019 14:58
  • Greetings from Germany
    by hamschta » Mon Sep 30, 2019 20:30
    5 Replies
    303 Views
    Last post by hamschtaUser avatar
    Fri Oct 04, 2019 21:13
  • Greetings
    by Mick » Mon Aug 12, 2019 02:56
    11 Replies
    759 Views
    Last post by Mick
    Thu Aug 15, 2019 06:10
  • How warm is too warm for fermenting?
    by Woylie » Mon Aug 05, 2019 11:39
    5 Replies
    579 Views
    Last post by ButterbeanUser avatar
    Tue Aug 06, 2019 01:14
  • Texture problem with American style pepperoni
    by Fishhead » Sun May 26, 2019 23:49
    12 Replies
    1073 Views
    Last post by redzedUser avatar
    Sun Jun 09, 2019 19:13
  • Dishwashing issues
    by Agoracritus » Wed May 29, 2019 07:07
    8 Replies
    573 Views
    Last post by ButterbeanUser avatar
    Sat Jun 01, 2019 01:33
  • Post-drying PH is 6.5 - is my sausage safe?
    by MTBiker » Fri May 24, 2019 14:16
    7 Replies
    577 Views
    Last post by Bob KUser avatar
    Mon May 27, 2019 11:29
  • Beef, what cut?
    by RLH3 » Sun May 27, 2018 21:20
    3 Replies
    1254 Views
    Last post by Agoracritus
    Fri May 24, 2019 03:01
  • Fermented spreadable sausage
    by Workman2 » Wed Nov 14, 2018 19:07
    6 Replies
    1075 Views
    Last post by redzedUser avatar
    Sat Dec 08, 2018 09:01
  • Hungarian style salami with T-SPX?
    by markizschnitzel » Thu Nov 08, 2018 19:44
    8 Replies
    1509 Views
    Last post by Igor Duńczyk
    Wed Dec 05, 2018 01:34
  • Why not just leave fermenting sausages in a container indoor
    by markizschnitzel » Thu Nov 01, 2018 19:17
    11 Replies
    1773 Views
    Last post by markizschnitzel
    Wed Nov 14, 2018 21:05
  • Which Salami's suggested for a newbie?
    by BlueMonkey » Tue Jun 07, 2016 12:31
    41 Replies
    15611 Views
    Last post by redzedUser avatar
    Sat Oct 27, 2018 19:16
  • Making a capacolla and casing
    by kullboys » Tue Sep 11, 2018 10:01
    2 Replies
    1245 Views
    Last post by reddal
    Sun Sep 30, 2018 15:39
  • Mixing Molded & Unmolded In The Same Cabinet?
    by jrittvo » Sun Apr 15, 2018 20:34
    13 Replies
    2779 Views
    Last post by jrittvo
    Fri Aug 31, 2018 04:14
  • poaching chubs in fibrous casings
    by wurstlover » Sat Mar 24, 2018 23:15
    10 Replies
    2701 Views
    Last post by wurstlover
    Thu Aug 30, 2018 20:39
  • Beef Mortadella Lyoner receipt
    by Hector » Fri Jun 22, 2018 06:47
    18 Replies
    2860 Views
    Last post by EAnna
    Thu Jul 05, 2018 04:34
  • Back Fat
    by jrittvo » Sat Jun 30, 2018 21:09
    5 Replies
    1242 Views
    Last post by ButterbeanUser avatar
    Mon Jul 02, 2018 10:05
  • Dextrose, sugar, and both
    by Saltedtyme30 » Fri Jun 29, 2018 04:03
    7 Replies
    1350 Views
    Last post by redzedUser avatar
    Sun Jul 01, 2018 15:15
  • Milwaukee 102
    by Saltedtyme30 » Sat Jun 30, 2018 01:51
    3 Replies
    900 Views
    Last post by airbrush
    Sat Jun 30, 2018 12:00
  • Finding out percentages
    by Philip86 » Mon Jun 25, 2018 06:09
    1 Replies
    773 Views
    Last post by Bob KUser avatar
    Wed Jun 27, 2018 19:05
  • New batch of salamis in new dryer
    by airbrush » Sat Jun 02, 2018 18:45
    8 Replies
    1940 Views
    Last post by redzedUser avatar
    Wed Jun 20, 2018 17:53
  • Protein lined casings
    by muxmun » Sat Apr 14, 2018 01:15
    25 Replies
    3957 Views
    Last post by muxmun
    Mon May 14, 2018 21:26
  • Ham by injection only
    by sambal badjak » Wed Apr 04, 2018 06:25
    4 Replies
    1264 Views
    Last post by ButterbeanUser avatar
    Thu Apr 05, 2018 07:06
  • Fermentation - two questions
    by airbrush » Thu Mar 01, 2018 17:21
    1 Replies
    1012 Views
    Last post by redzedUser avatar
    Thu Mar 01, 2018 17:37
  • Meat Processing Technology
    by Knifeman » Thu Feb 15, 2018 21:54
    0 Replies
    1290 Views
    Last post by Knifeman
    Thu Feb 15, 2018 21:54
  • Boy did I mess up!
    by airbrush » Wed Jan 31, 2018 22:18
    5 Replies
    1650 Views
    Last post by Kijek
    Thu Feb 01, 2018 23:33
  • Spice Flavours disappear, (do they ?)
    by spud » Tue Jun 24, 2014 09:21
    9 Replies
    6303 Views
    Last post by kevinmgm
    Tue Jan 30, 2018 12:46
  • Bacon Cure
    by Laftpig » Mon Jan 22, 2018 17:42
    0 Replies
    1465 Views
    Last post by Laftpig
    Mon Jan 22, 2018 17:42
  • Bactoferm B-LC-007
    by Laftpig » Sun Jan 21, 2018 21:48
    7 Replies
    1944 Views
    Last post by Laftpig
    Mon Jan 22, 2018 14:47
  • Making a No Tang Sausage
    by Kijek » Fri Jan 12, 2018 22:13
    8 Replies
    2101 Views
    Last post by Kijek
    Sun Jan 21, 2018 16:33
  • Bologna recpie
    by Laftpig » Sat Dec 16, 2017 19:15
    7 Replies
    2009 Views
    Last post by DanMcGUser avatar
    Thu Jan 18, 2018 10:21
  • Intensive Charcuterie & Chamber Building for Beginers
    by Kijek » Thu Jan 11, 2018 01:26
    2 Replies
    1279 Views
    Last post by Kijek
    Fri Jan 12, 2018 18:29
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