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  • Anybody experiment with low salt sausages?
    by LinkMeAllOver » Sun Oct 16, 2022 18:51 » in Sausages
    5 Replies
    218 Views
    Last post by LinkMeAllOver
    Mon Nov 28, 2022 20:03
  • New to brining/curing questions
    by JDeadwood » Sat Nov 19, 2022 15:46 » in For beginners
    4 Replies
    94 Views
    Last post by JDeadwood
    Sun Nov 27, 2022 13:24
  • pH drops and rises during! fermentation
    by Norbi » Fri Nov 25, 2022 20:38 » in Dry Cured Meats and Sausages
    0 Replies
    37 Views
    Last post by Norbi
    Fri Nov 25, 2022 20:38
  • cure needs sugar?
    by sambal badjak » Sun Nov 20, 2022 19:44 » in For beginners
    3 Replies
    84 Views
    Last post by sambal badjak
    Fri Nov 25, 2022 16:44
  • Swedish Ham
    by TheMeatUpYYC » Wed Nov 23, 2022 15:48 » in Smoked pork products
    3 Replies
    73 Views
    Last post by redzedUser avatar
    Fri Nov 25, 2022 04:23
  • Saucisson sec
    by Gintaras » Thu Nov 03, 2022 21:45 » in Sausages
    1 Replies
    80 Views
    Last post by redzedUser avatar
    Thu Nov 24, 2022 02:12
  • Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
    by jcflorida » Mon Oct 24, 2022 18:57 » in Sausages
    3 Replies
    200 Views
    Last post by redzedUser avatar
    Thu Nov 24, 2022 02:08
  • Beef salami: need a substitute for beef short rib.
    by wkw » Mon May 25, 2020 15:51 » in Sausages
    3 Replies
    1454 Views
    Last post by Itay
    Tue Nov 22, 2022 17:09