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  • New member.
    by bluc » Thu Jul 30, 2020 05:41 » in For beginners
    22 Replies
    2125 Views
    Last post by bluc
    Tue Oct 20, 2020 08:29
  • Types of culture
    by jjnurk » Tue Sep 15, 2020 19:33 » in Dry Cured Meats and Sausages
    6 Replies
    796 Views
    Last post by redzedUser avatar
    Tue Oct 20, 2020 07:02
  • Lots of liquid loss when canning spreadable ham
    by wasuky » Mon Oct 12, 2020 16:57 » in Canned meat products
    14 Replies
    142 Views
    Last post by ButterbeanUser avatar
    Tue Oct 20, 2020 00:33
  • Vienna sausage
    by Butterbean » Mon Oct 19, 2020 18:16 » in Sausages
    0 Replies
    15 Views
    Last post by ButterbeanUser avatar
    Mon Oct 19, 2020 18:16
  • Two batches of saucisson, made at same time, but so different.
    by so_not_rad » Wed Oct 14, 2020 06:32 » in Dry Cured Meats and Sausages
    3 Replies
    66 Views
    Last post by bluc
    Sun Oct 18, 2020 21:33
  • Lifespan of Apera PH60S pH meter?
    by ronbo » Sun Oct 11, 2020 01:19 » in Hardware
    10 Replies
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    Last post by ronbo
    Sat Oct 17, 2020 16:01
  • Rookie failure doing Spanish chorizo
    by wasuky » Mon Oct 12, 2020 15:37 » in For beginners
    3 Replies
    74 Views
    Last post by cajuneric
    Sat Oct 17, 2020 13:28
  • Sausage is splitting while smoking (in tropical countries)
    by so_not_rad » Fri Oct 02, 2020 09:10 » in Sausages
    3 Replies
    549 Views
    Last post by ButterbeanUser avatar
    Fri Oct 16, 2020 14:42
  • [USA] "Bronsonville Jots"
    by Blackriver » Tue Feb 14, 2012 02:28 » in Sausages
    15 Replies
    9124 Views
    Last post by muxmun
    Wed Oct 14, 2020 14:15