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  • Backslopping mould culture
    by redzed » Thu Jun 19, 2014 06:47 » in Microbiology of meat and products
    5 Replies
    6344 Views
    Last post by magicianUser avatar
    Sun Jan 17, 2021 00:21
  • South African Russian Sausage
    by S@usage » Fri Jul 31, 2020 10:45 » in Sausages
    6 Replies
    1014 Views
    Last post by magicianUser avatar
    Sun Jan 17, 2021 00:17
  • Question about microbes and salt concentration
    by Indaswamp » Sat Jan 16, 2021 23:57 » in Microbiology of meat and products
    0 Replies
    8 Views
    Last post by Indaswamp
    Sat Jan 16, 2021 23:57
  • Snack Stick recipe.
    by muxmun » Sat Jan 16, 2021 00:57 » in Dry Cured Meats and Sausages
    7 Replies
    71 Views
    Last post by muxmun
    Sat Jan 16, 2021 22:39
  • Genoa Salami
    by Albertaed » Wed Jan 13, 2021 17:36 » in Dry Cured Meats and Sausages
    6 Replies
    106 Views
    Last post by AlbertaedUser avatar
    Sat Jan 16, 2021 17:23
  • Boneless Pork Loin - Kasseler Style
    by redzed » Sun Jan 10, 2021 19:41 » in Smoked pork products
    10 Replies
    256 Views
    Last post by DanMcGUser avatar
    Sat Jan 16, 2021 10:30
  • Questions about pH drop safety Hurdle
    by Indaswamp » Tue Jan 12, 2021 17:08 » in For beginners
    8 Replies
    137 Views
    Last post by redzedUser avatar
    Sat Jan 16, 2021 08:42
  • Wind Dried Sausage from Western China(and Hello!)
    by woklikeaman » Sat Jan 16, 2021 04:30 » in Dry Cured Meats and Sausages
    0 Replies
    20 Views
    Last post by woklikeaman
    Sat Jan 16, 2021 04:30
  • Curing Powder#2 Subsitute for slow ferment
    by Fatdog » Thu Jan 14, 2021 15:56 » in Dry Cured Meats and Sausages
    3 Replies
    47 Views
    Last post by redzedUser avatar
    Fri Jan 15, 2021 09:34
  • Soppressata is Missing That Nice "Cheesy" Taste and Smell
    by johnnybgoode333 » Wed Jan 06, 2021 08:26 » in Dry Cured Meats and Sausages
    6 Replies
    196 Views
    Last post by redzedUser avatar
    Fri Jan 15, 2021 08:04
  • Fermenting without starter cultures
    by LOUSANTELLO » Sat Dec 08, 2018 16:18 » in Dry Cured Meats and Sausages
    30 Replies
    6156 Views
    Last post by Indaswamp
    Thu Jan 14, 2021 04:48
  • The Amazen Smoker
    by el Ducko » Sun Apr 14, 2013 22:22 » in Hardware
    24 Replies
    19038 Views
    Last post by bcboyUser avatar
    Mon Jan 11, 2021 04:09
  • Ok...educate me on adding nuts, citrus zest, etc,,,
    by Indaswamp » Sat Jan 09, 2021 07:42 » in Dry Cured Meats and Sausages
    14 Replies
    166 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:14
  • F-RM-52 Culture by Chr Hansen
    by Indaswamp » Sat Jan 09, 2021 20:28 » in Dry Cured Meats and Sausages
    4 Replies
    99 Views
    Last post by Indaswamp
    Sun Jan 10, 2021 23:13
  • Salami
    by magician176 » Fri Nov 20, 2020 05:03 » in For beginners
    11 Replies
    706 Views
    Last post by redzedUser avatar
    Sun Jan 10, 2021 23:07
  • Soy Isolate
    by Albertaed » Fri Jan 08, 2021 17:42 » in Sausages
    3 Replies
    95 Views
    Last post by AlbertaedUser avatar
    Sun Jan 10, 2021 20:05