Search found 201 matches

by Keymaster
Tue Dec 20, 2011 15:15
Forum: Sausages
Topic: [SWE] Christmas cocktail sausage
Replies: 5
Views: 6165

Vwry Nice job on them sausages, Thanks for sharing your recipe!!!
by Keymaster
Tue Dec 20, 2011 15:10
Forum: Hyde Park
Topic: Holiday dinner last night
Replies: 10
Views: 2918

Very Nice indeed!!!!
by Keymaster
Mon Dec 19, 2011 12:33
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1292
Views: 331185

Welcome aboard Keymaster in Washington state. Did you know that Seattle has twice as many college graduates as any other state? Yup pards, it`s true! Hey Keymaster, would you answer a question for me? Do you think Lipton Tea employees take coffee breaks? We`re happy to have you with us Keymaster. B...
by Keymaster
Mon Dec 19, 2011 12:16
Forum: Curing chambers and Related Equipment
Topic: Cure cabinet advice
Replies: 15
Views: 7403

Thanks Wally, I really dont want to cut holes in my cabinet but in the same token I dont want slimy salami. I will see how this first batch of Genoa goes and adjust from there.
by Keymaster
Mon Dec 19, 2011 00:54
Forum: Curing chambers and Related Equipment
Topic: Cure cabinet advice
Replies: 15
Views: 7403

Hi buddy :mrgreen: Welcome to a great forum. The more info we collect the better I say. Hey folks keymaster is one hell of a good guy and knows his sh*t that's for sure. I have learned a lot of good info from his posts from a forum that we both belong to. He is always willing to help out. Just chec...
by Keymaster
Sun Dec 18, 2011 23:32
Forum: Curing chambers and Related Equipment
Topic: Cure cabinet advice
Replies: 15
Views: 7403

Cure cabinet advice

I must first say what a great forum. I have been reading the forum for about 4 hours today and it has answered a lot of questions. I have been making smoked type sausages for a couple years now and really enjoy that but its time to step up to fermented salami. I really want to know if I need to cut ...