Ha ha ha - good idea !

Question : Can you submit more than one recipe?

Also …. if any talented publishers on the forum ….could (with permission) publish a little book of the top recipes.

This may have been covered already - but will put it there for my fellow noobs. If you are going to have electronic PH testing tool, the full professional models typically have a stabbing sheaf protecting the probe, to allow penetration of denser organic material without damaging the probe itself (i...

Thanks Stefan. I hit it with mold-600 last night @ 48hrs. So maybe a premature strike. Tonight is 72 hours and seems all in line. I had it my head fermentation was 48hrs , but a re-read of the recipe said 72 hrs (Mariake). Ph had dipped to about 4.8 - so time to move to curing. I did a check of all ...

Hi Having got a grinder from China ….. I would not get a unit mail order from China unless you have a high degree of certainty about the bona fides of the manufacturer, and they have some sort of customer service either in China (and can communicate in English) or representative office in your count...

Thanks Indaswamp for comment on fan. I probably was not clear in my post - turning the fan on actually dropped the temperature by about 2.5c (Dropped from 20c to 17.5c) but increased humidity by about 15%.(74% to 90%) When I turn the fan off, the ambient temperature and humidity revert back. Whateve...

Made about 6.5 kgs of Chorizo on Saturday - or probably more properly 'Fuet' given the relatively thin casing size (only 27mm-32mm hog casing available). I hope the picture below loads - looking good in the wine fridge. Hanging above bottles of Cider, Ginger Beer and Ale which are also mid ferment. ...

Thanks Redzed and other people who have commented. Apologies for late reply. After much angst I managed to get cure#2 - so I will stick with this for now! I will make my first cured sausage this Saturday. Has been a fascinating journey reading all about it (and indeed I read the entire string on usi...

Hi Well - I have just joined the forum and this is my first post! I have however spent the last couple weeks browsing the forum and it really is excellent, so Im glad to be part :) I live in Singapore and been making wet sausages for over 10years. We actually have a small group of home sausage maker...