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  • Wedliny Domowe - Meats and Sausages
    by Bob K » Sat Feb 09, 2019 15:02
    2 Replies
    985 Views
    Last post by dream-builder
    Wed Jan 29, 2020 10:39
  • How to Post Pictures
    by Bob K » Fri Dec 14, 2018 15:52
    0 Replies
    1280 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
    11429 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
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  • Boston Butt % of fat
    by sfisher » Sat Aug 30, 2014 07:18
    18 Replies
    9296 Views
    Last post by Tasso
    Thu Sep 18, 2014 11:23
  • Question about Polish Sausage Keilbasa
    by Scooterjam » Mon Aug 25, 2014 21:53
    9 Replies
    4626 Views
    Last post by nadin
    Mon Sep 15, 2014 09:38
  • Fermento
    by Scooterjam » Sun Sep 14, 2014 16:47
    2 Replies
    3606 Views
    Last post by Scooterjam
    Sun Sep 14, 2014 23:07
  • Cured, smoked, but uncooked pork loin.
    by markjass » Thu Sep 11, 2014 04:35
    4 Replies
    3365 Views
    Last post by markjass
    Sun Sep 14, 2014 03:44
  • What's In YOUR Polish Kielbasa?
    by redzed » Tue Aug 05, 2014 17:45
    16 Replies
    8983 Views
    Last post by Darwin
    Wed Sep 03, 2014 04:16
  • Kitchen Aid speed
    by sfisher » Fri Aug 29, 2014 18:25
    1 Replies
    1561 Views
    Last post by BaconologistUser avatar
    Fri Aug 29, 2014 20:04
  • Question about Soy Protein
    by Shuswap » Fri Aug 29, 2014 14:41
    1 Replies
    1445 Views
    Last post by redzedUser avatar
    Fri Aug 29, 2014 16:21
  • Internal temp for breakfast sausage
    by snakeoil » Wed Aug 20, 2014 14:04
    1 Replies
    1411 Views
    Last post by ChuckwagonUser avatar
    Wed Aug 20, 2014 22:41
  • [USA] Hip Shot" Hamburgers
    by Chuckwagon » Tue Sep 04, 2012 05:03
    25 Replies
    12076 Views
    Last post by graybeard
    Mon Aug 18, 2014 13:09
  • Imitating the flavor of a particular commercial sausage.....
    by toddpipkin » Mon Apr 21, 2014 23:44
    10 Replies
    9954 Views
    Last post by Darwin
    Mon Aug 11, 2014 05:47
  • (Lamb) going to crack it this time
    by markjass » Sat Aug 09, 2014 14:37
    3 Replies
    2490 Views
    Last post by ChuckwagonUser avatar
    Sat Aug 09, 2014 16:33
  • Are You New To Wedliny Domowe? Start Here:
    by Chuckwagon » Sat Dec 03, 2011 09:36
    3 Replies
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    Last post by ChuckwagonUser avatar
    Tue Aug 05, 2014 11:43
  • Ground Back Fat
    by Shuswap » Sat Feb 22, 2014 18:48
    19 Replies
    13054 Views
    Last post by Janlab
    Fri Jul 18, 2014 14:32
  • Cold Smoking
    by oldman » Thu Jul 03, 2014 13:19
    4 Replies
    2810 Views
    Last post by crustyo44
    Sat Jul 05, 2014 11:00
  • New Style Sausage
    by crustyo44 » Wed Jun 25, 2014 20:48
    1 Replies
    1862 Views
    Last post by cogboy
    Wed Jun 25, 2014 22:39
  • Member's Recipe Index
    by Chuckwagon » Fri Jun 20, 2014 08:06
    0 Replies
    3207 Views
    Last post by ChuckwagonUser avatar
    Fri Jun 20, 2014 08:06
  • Question on Stanley Marianski's sausage recipes
    by Nico » Mon Jun 16, 2014 04:38
    4 Replies
    3271 Views
    Last post by ChuckwagonUser avatar
    Wed Jun 18, 2014 19:53
  • New to Salami - 1st try
    by rgauthier20420 » Mon May 12, 2014 21:30
    29 Replies
    11286 Views
    Last post by rgauthier20420
    Thu May 29, 2014 14:10
  • PH strip
    by rgauthier20420 » Mon May 19, 2014 21:17
    0 Replies
    2720 Views
    Last post by rgauthier20420
    Mon May 19, 2014 21:17
  • Mold 600
    by ped » Wed May 07, 2014 12:55
    3 Replies
    2734 Views
    Last post by ped
    Sun May 18, 2014 09:07
  • Beginner's hints and tips
    by Chuckwagon » Sun May 18, 2014 08:55
    0 Replies
    2388 Views
    Last post by ChuckwagonUser avatar
    Sun May 18, 2014 08:55
  • Weight of a hank of casings?
    by Tasso » Sat May 10, 2014 19:56
    4 Replies
    2688 Views
    Last post by Tasso
    Fri May 16, 2014 04:20
  • Beginner's mixup - hopefully all isn't lost
    by rgauthier20420 » Wed May 14, 2014 15:42
    2 Replies
    1777 Views
    Last post by rgauthier20420
    Wed May 14, 2014 17:12
  • Casing packaging selection and saving unused casings
    by Tasso » Thu May 08, 2014 18:12
    16 Replies
    7077 Views
    Last post by Pete
    Mon May 12, 2014 06:11
  • Casing size to sausage type reference?
    by Tasso » Thu May 08, 2014 07:36
    20 Replies
    8239 Views
    Last post by ssorllih
    Sat May 10, 2014 02:42
  • Which Recipe is Better? (Small Batch Comparison Method)
    by el Ducko » Thu May 08, 2014 16:55
    5 Replies
    5376 Views
    Last post by redzedUser avatar
    Fri May 09, 2014 07:05
  • Smoked Paprika Salami
    by jcovey713 » Thu May 01, 2014 19:10
    11 Replies
    4028 Views
    Last post by Gulyás
    Fri May 02, 2014 05:57
  • Newbies
    by HamnCheese » Sat Apr 12, 2014 16:55
    2 Replies
    2135 Views
    Last post by ChuckwagonUser avatar
    Sun Apr 13, 2014 01:09
  • What Sausage To Make For A Beginner
    by DelNorte » Thu Feb 27, 2014 19:43
    30 Replies
    15412 Views
    Last post by Bob KUser avatar
    Fri Apr 11, 2014 16:12
  • Did I mess up my bacon?
    by sambal badjak » Fri Apr 04, 2014 09:30
    6 Replies
    5779 Views
    Last post by sambal badjak
    Thu Apr 10, 2014 17:53
  • Just plain roast pork--sorta.
    by ssorllih » Sat Mar 22, 2014 14:57
    1 Replies
    2616 Views
    Last post by ssorllih
    Sun Mar 23, 2014 04:43
  • fat too soft
    by 1shertzer » Sat Jun 02, 2012 10:48
    19 Replies
    13470 Views
    Last post by TaliskerJones
    Fri Mar 14, 2014 07:04
  • Fat Smearing Problem
    by checkerfred » Mon May 28, 2012 18:09
    53 Replies
    23697 Views
    Last post by jscarbo
    Sat Mar 08, 2014 17:10
  • Kabanosy Smoking Problems
    by checkerfred » Wed Feb 12, 2014 18:24
    17 Replies
    9027 Views
    Last post by checkerfred
    Sun Feb 16, 2014 04:40
  • Peperoni
    by Krakowska » Wed Feb 12, 2014 14:19
    4 Replies
    2952 Views
    Last post by KrakowskaUser avatar
    Wed Feb 12, 2014 20:16
  • Meat Choice
    by Krakowska » Tue Feb 11, 2014 02:19
    3 Replies
    2186 Views
    Last post by Carpster
    Wed Feb 12, 2014 04:45
  • Rytek Sausage Sticks (Slim Jims)
    by Krakowska » Wed Jan 29, 2014 00:28
    9 Replies
    7146 Views
    Last post by sawhorserayUser avatar
    Thu Jan 30, 2014 14:26
  • What if you don't have a smoker with temp control?
    by ped » Mon Dec 30, 2013 18:40
    18 Replies
    9144 Views
    Last post by ChuckwagonUser avatar
    Tue Jan 21, 2014 21:40
  • sausage came out a bit too smoky and dont know why
    by king kabanos » Mon Jan 13, 2014 21:55
    9 Replies
    5516 Views
    Last post by ChuckwagonUser avatar
    Sun Jan 19, 2014 19:47
  • Beginners Equipment
    by Rick » Sat Jan 18, 2014 19:54
    0 Replies
    2444 Views
    Last post by Rick
    Sat Jan 18, 2014 19:54
  • Sausage making as a business?
    by Thewitt » Thu Jul 11, 2013 10:25
    20 Replies
    28418 Views
    Last post by Rick
    Sat Jan 18, 2014 19:40
  • hot dog casing size
    by GrillinGlen » Sat Jan 04, 2014 01:37
    3 Replies
    3312 Views
    Last post by Bob KUser avatar
    Sat Jan 18, 2014 19:05
  • lamb sausage suggestions
    by sambal badjak » Sat Jan 04, 2014 12:32
    8 Replies
    4288 Views
    Last post by ChuckwagonUser avatar
    Thu Jan 09, 2014 20:24
  • How long can you refrigerate a chub
    by Rick » Thu Jan 02, 2014 20:02
    4 Replies
    4101 Views
    Last post by el DuckoUser avatar
    Fri Jan 03, 2014 06:35
  • Morton cure vs #1 and #2
    by Carpster » Fri Jan 03, 2014 00:48
    2 Replies
    2307 Views
    Last post by Carpster
    Fri Jan 03, 2014 01:27
  • Measurement volume vs. weight
    by Rick » Wed Jan 01, 2014 22:48
    6 Replies
    3862 Views
    Last post by el DuckoUser avatar
    Thu Jan 02, 2014 23:09
  • Making a capacolla and casing
    by kielbasanjo » Thu Jan 02, 2014 21:37
    0 Replies
    4559 Views
    Last post by kielbasanjo
    Thu Jan 02, 2014 21:37
  • Does anyone grind meat this way?
    by sausagemaneric » Mon Dec 16, 2013 00:30
    6 Replies
    4051 Views
    Last post by sausagemaneric
    Fri Dec 27, 2013 04:27
  • Linguisa smoking question
    by kcdad » Thu Dec 19, 2013 22:27
    16 Replies
    7767 Views
    Last post by crustyo44
    Tue Dec 24, 2013 20:43
  • Replacing Trimmed Fat with Back Fat
    by Rick » Fri Dec 20, 2013 19:10
    3 Replies
    2622 Views
    Last post by sawhorserayUser avatar
    Sat Dec 21, 2013 01:35
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