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  • Wedliny Domowe - Meats and Sausages
    by Bob K » Sat Feb 09, 2019 15:02
    2 Replies
    3649 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
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    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
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    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
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  • how long to smoke
    by ursula » Tue Aug 14, 2012 06:28
    1 Replies
    2017 Views
    Last post by JerBearUser avatar
    Tue Aug 14, 2012 06:43
  • my first smoked pork loin. Looks great. But SOOOOO salty. An
    by ursula » Fri Aug 03, 2012 09:41
    4 Replies
    3017 Views
    Last post by ChuckwagonUser avatar
    Wed Aug 08, 2012 08:42
  • Sausages with high moisture content
    by el Ducko » Sat Aug 04, 2012 19:57
    9 Replies
    6731 Views
    Last post by tooth
    Tue Aug 07, 2012 23:37
  • The right salt.
    by Marty » Sat Jul 28, 2012 04:03
    9 Replies
    12576 Views
    Last post by ssorllih
    Mon Jul 30, 2012 00:46
  • The book, 'ham' making and a question on making bacon
    by markjass » Fri Jul 27, 2012 08:34
    1 Replies
    2620 Views
    Last post by ssorllih
    Fri Jul 27, 2012 15:05
  • Bone marrow in Sausage?
    by BenjaminTaylor » Mon Jul 23, 2012 01:04
    2 Replies
    5010 Views
    Last post by JerBearUser avatar
    Mon Jul 23, 2012 04:57
  • Alternatives to poach and sear
    by BenjaminTaylor » Mon Jul 23, 2012 00:27
    2 Replies
    3317 Views
    Last post by JerBearUser avatar
    Mon Jul 23, 2012 04:57
  • Vienna Sausage recipe question
    by YooperDog » Sun Jul 22, 2012 22:30
    1 Replies
    4609 Views
    Last post by ssorllih
    Sun Jul 22, 2012 22:44
  • The use of netting
    by Devo » Fri Jul 20, 2012 16:18
    1 Replies
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    Last post by NorCal KidUser avatar
    Fri Jul 20, 2012 17:48
  • Soy Protein vs Powdered Milk
    by Krakowska » Sat Jul 14, 2012 21:03
    16 Replies
    31330 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 18, 2012 07:56
  • Salt and fat question
    by YooperDog » Mon Jun 25, 2012 00:23
    13 Replies
    10458 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 11, 2012 06:52
  • Difficulty getting Pork Liver
    by markjass » Wed Jun 27, 2012 09:19
    3 Replies
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    Last post by markjass
    Wed Jul 04, 2012 12:54
  • Relating to Brats
    by redzed » Mon Jun 25, 2012 02:38
    13 Replies
    10611 Views
    Last post by redzedUser avatar
    Fri Jun 29, 2012 07:10
  • Corned Beef Sausage?
    by BenjaminTaylor » Fri Jun 15, 2012 02:49
    13 Replies
    10521 Views
    Last post by ssorllih
    Mon Jun 25, 2012 03:13
  • Fresh sausage coming out too dry
    by eightysixCJ » Tue May 15, 2012 01:59
    23 Replies
    21811 Views
    Last post by el DuckoUser avatar
    Wed Jun 20, 2012 04:15
  • Wood condition for smoking
    by olek » Wed Feb 29, 2012 21:16
    24 Replies
    16357 Views
    Last post by ssorllih
    Wed May 23, 2012 03:00
  • Question For ChuckWagon
    by Devo » Fri May 18, 2012 22:01
    2 Replies
    3087 Views
    Last post by ChuckwagonUser avatar
    Sat May 19, 2012 05:39
  • Tasting Food Using Your Nose
    by Chuckwagon » Fri May 11, 2012 12:02
    12 Replies
    6898 Views
    Last post by el DuckoUser avatar
    Sun May 13, 2012 16:06
  • Is what I did safe
    by markjass » Sat May 05, 2012 15:06
    12 Replies
    7626 Views
    Last post by DumoineUser avatar
    Mon May 07, 2012 10:36
  • Brisket to Pastrami
    by nuynai » Fri May 04, 2012 15:28
    9 Replies
    5628 Views
    Last post by two_MN_kids
    Sat May 05, 2012 03:04
  • Boild Ham questions
    by Nakom » Sat Apr 07, 2012 14:58
    37 Replies
    18011 Views
    Last post by Nakom
    Fri May 04, 2012 11:54
  • (Question About) Sopressata
    by oops1215 » Wed Feb 08, 2012 01:50
    8 Replies
    13500 Views
    Last post by BaconologistUser avatar
    Wed May 02, 2012 00:45
  • Free wood for smoking
    by ssorllih » Sun Apr 29, 2012 03:51
    3 Replies
    3110 Views
    Last post by nuynai
    Sun Apr 29, 2012 15:21
  • Different textures of cooked bacon - brined vs. dry cured.
    by story28 » Sun Apr 15, 2012 02:27
    31 Replies
    15986 Views
    Last post by BubbaUser avatar
    Sun Apr 29, 2012 02:36
  • What to do with extra beef fat?
    by JerBear » Wed Feb 08, 2012 20:49
    24 Replies
    15873 Views
    Last post by BaconologistUser avatar
    Thu Apr 26, 2012 22:43
  • Add Your Pin To The WD Map.
    by Chuckwagon » Sat Apr 21, 2012 08:15
    0 Replies
    2432 Views
    Last post by ChuckwagonUser avatar
    Sat Apr 21, 2012 08:15
  • chorizo turned out too salty
    by kristje » Sun Apr 08, 2012 19:23
    1 Replies
    2803 Views
    Last post by ssorllih
    Sun Apr 08, 2012 22:31
  • confused about how much water to add to rzeszowska kielbasa
    by king kabanos » Thu Apr 05, 2012 06:37
    5 Replies
    5399 Views
    Last post by BaconologistUser avatar
    Fri Apr 06, 2012 03:01
  • HOW To Post A Photo On Wedliny Domowe
    by Chuckwagon » Mon Nov 21, 2011 23:03
    3 Replies
    8505 Views
    Last post by ChuckwagonUser avatar
    Thu Apr 05, 2012 05:59
  • 1st timer needing some really simple directions and help
    by Vermonter » Mon Apr 02, 2012 12:22
    3 Replies
    3380 Views
    Last post by HamnCheese
    Tue Apr 03, 2012 00:01
  • Casing management?
    by eightysixCJ » Mon Mar 19, 2012 02:07
    14 Replies
    9657 Views
    Last post by IdaKraut
    Thu Mar 29, 2012 16:28
  • Beginning Slaughtering & Butchering Technique
    by sendin » Mon Mar 12, 2012 21:00
    31 Replies
    18111 Views
    Last post by ButterbeanUser avatar
    Tue Mar 27, 2012 15:13
  • Pastrami
    by DLFL » Thu Mar 22, 2012 16:57
    3 Replies
    2821 Views
    Last post by HamnCheese
    Mon Mar 26, 2012 23:21
  • First grind
    by eightysixCJ » Mon Mar 19, 2012 02:40
    13 Replies
    7796 Views
    Last post by eightysixCJ
    Wed Mar 21, 2012 04:15
  • Confused about cold smoking
    by kozulich » Tue Mar 13, 2012 12:06
    13 Replies
    22325 Views
    Last post by ssorllih
    Tue Mar 20, 2012 17:31
  • Black liquid inside smoker
    by olek » Tue Jan 10, 2012 03:13
    16 Replies
    14809 Views
    Last post by ssorllih
    Tue Mar 20, 2012 01:50
  • Learning in small batches
    by ssorllih » Thu Feb 09, 2012 23:03
    15 Replies
    9508 Views
    Last post by ssorllih
    Mon Mar 12, 2012 20:35
  • Can't Locate Mapeline
    by revid » Sun Jan 29, 2012 02:05
    16 Replies
    9884 Views
    Last post by Big Guy
    Fri Feb 24, 2012 16:04
  • Mortadella water content
    by Dumoine » Mon Jan 30, 2012 21:23
    4 Replies
    7015 Views
    Last post by NorCal KidUser avatar
    Sun Feb 05, 2012 02:28
  • cryovacked fat back
    by oops1215 » Sat Jan 21, 2012 22:50
    8 Replies
    7921 Views
    Last post by Keymaster
    Mon Jan 30, 2012 14:06
  • Happy To Help If I Can
    by Chuckwagon » Sat Apr 10, 2010 06:12
    39 Replies
    32270 Views
    Last post by story28
    Wed Jan 18, 2012 00:44
  • stuffing tubes.
    by mking5 » Thu Apr 21, 2011 19:56
    14 Replies
    10619 Views
    Last post by crustyo44
    Mon Jan 16, 2012 23:34
  • New USDA Guidelines
    by Ninkasi » Mon Jan 09, 2012 07:02
    3 Replies
    2616 Views
    Last post by NinkasiUser avatar
    Wed Jan 11, 2012 19:52
  • grinder plates
    by mking5 » Tue Apr 19, 2011 19:10
    11 Replies
    9244 Views
    Last post by jbk101User avatar
    Tue Jan 10, 2012 18:08
  • WHERE To Post A Message On Wedliny Domowe.
    by Chuckwagon » Wed Dec 21, 2011 12:51
    0 Replies
    6196 Views
    Last post by ChuckwagonUser avatar
    Wed Dec 21, 2011 12:51
  • What two years of making summer sausage can do
    by Blackriver » Mon Oct 17, 2011 00:52
    6 Replies
    5524 Views
    Last post by ssorllih
    Thu Nov 24, 2011 05:30
  • Salt Content in Sausage
    by Dumoine » Mon Nov 07, 2011 00:00
    8 Replies
    13061 Views
    Last post by ssorllih
    Thu Nov 10, 2011 01:25
  • coppa recipe question
    by andrejwout » Tue Jul 12, 2011 13:32
    9 Replies
    6749 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 13, 2011 02:15
  • Chicken & his fat /skin
    by spud » Sat Apr 17, 2010 02:43
    17 Replies
    13989 Views
    Last post by crustyo44
    Wed Jun 22, 2011 23:14
  • silly question
    by andrejwout » Sun Jun 19, 2011 18:07
    3 Replies
    3224 Views
    Last post by ChuckwagonUser avatar
    Mon Jun 20, 2011 05:36
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