Hi all members,
Just want to take the opportunity to thank all of you who regularly and generously give your time and experience to help sausagemakers seeking anwers. It amazes me how kind and genuinely helpful members from all over the world are, taking the time to support and encourage others and...

Christchurch Earthquake + 1401 Days! Update on my house. Met with my insurance company and builders last Thursday. Plans signed off. Now waiting a start date. They were unable to give a start date. I suspect it will be at least April/May. The builder said that I do not sound excited! I said in a...

There are discussions and some answers that I refer back to. I bookmark these on my own computer. I have so many bookmarks from all sorts of web sites that I loose track of what they are. Is there any way that I can bookmark within this site?

OK I'm guessing this has been covered before but I am to lazy to search :mrgreen:
Is there any way to post a youtube video in your post so it shows up as the video rather than a link to the video? Some site's allow you to use the link to the video and you see the youtube video box instead of the...

I find their shipping rates to be out of this world for Canada.
So true Devo - we've had occassion to send identical parcels to our daughter in ON and our son in TX - the cross Cda shipping was twice that of TX - but some one has to pay the big bonuses to the executives, eh. I often wonder how...

After 2,830km and3.5 days of driving, including blinding torrential rains in Washington and Oregon, we are in Arizona! I loaded a large cooler full of salami, lonzino, Polish smoked sausage and about 15lbs of Kabanosy I made out of 50% wild boar meat and 50% regular pork. While crossing into the...

To all of our friends in the US, wish you a wonderful Thanksgiving celebration. Enjoy the day, and to he** with the diet!

redzed

I'm currently in my old stompin' grounds around Saskatchewan, visiting family and friends, mushrooming and walleye fishing. The other day I stopped at a wild boar farm and arranged to buy a half a boar later this fall. I have never made sausage with boar meat and there are so many Polish recipes...

I`m always impressed when folks like Red, Crusty and Ross talk about having made multi items. This morning I looked in the fridge and thought Hey, not too shabby, eh!

These were on the Polsh WD site today. I guess if one must smoke, one will find a way. :lol:

I am not making a statement here only posing a question because I am interested in your opinions on this. With the recent thread about wild boar and the talk about heritage breeds I was wondering if you think sausages made from these type animals makes a difference because of the breed or the...

November 11 is Remembrance Day in Canada, Veterans' Day in The US and Armistice Day in the UK. It is a day for all of us to remember those who made the ultimate sacrifice so that today we live in a free nation.

We must remember. If we do not, the sacrifice of those one hundred thousand...

Have changed my job. I have been in my present job for 14 years. Start my new one in 12 hrs time. Bit nervous, cannot sleep. I will do good. It is the next step on my career plan. It is the same profession, but a new area. Still planning to spend a year working and traveling in Australia, but need...

Yesterday, the Polish Forum wedlinydomowe.pl the flagship site of our forum, celebrated it`s 10th anniversary. During this period it has grown exponentially and is the largest forum relating to home production of sausages and meats in the world.

TO ALL AUSTRALIAN Members.
As it says in the subject, Melbourne will be holding a Salami festival later this month.
Great if you live in Melbourne or easy driving distance.
The Best part is that the organisers are planning to open a shop/website where everything will be available for salami...

Over the summer we have not had any rain with any consequence for over 11 weeks. Last week the rain finally came so today it was time to do some foraging. We were rewarded with 16lbs of chanterelles (white and Pacific varieties), and one small cauliflower mushroom. Last year by this time we had...

To all Canuck members who are celebrating Thanksgiving this weekend:

open ecard

and be thankful that you are not a cranberry

Started hunting season on a good foot with a visit to a friend's ranch in Colorado where I bagged this antelope. It was a lot of work but well worth it. Whitetail season will come in season here in another week and I'm ready to start filling the freezer.

A note to our new members that there are hundreds of great recipes to play with on our website. CW assembled members' contributions here:

And recipes from the Marianski books, including the latest on smoking fish are here:

Hands down, this is the best resource for learning and honing the art...

High rise house. It has been amazing watching this process. This house across the street is having its foundations fixed. I am not sure if they are going to pile it, dig out and relay the foundations or what. It was originally proposed that this was going to be done to my house. I am glad that it...

This afternoon a colleague of mine said she followed me up the corridor this morning. She did not want to interrupt me as she was enjoying my almost skip, however she could not make out what I was singing. She said that it was fantastic to see me back towards my old self after my trials and...

Since Christmas I have been very busy with work, study and legal issues concerning my earthquake damaged house have not had much time for anything else. The legal side should be resolved within the next 6-8 weeks. After that my stress levels should return to normal (whatever that is) and I will get...

ON This past Saturday Nancy and I passed the ownership of our sailboat to new stewards. With proper care she should last for another fifty years. So now I am land locked and not terribly thrilled about the prospect.

This handsome fella has been hanging around my front yard for the past few weeks. You have to get about 4 feet from him before he leisurely walks away. Today he lightened the load on my trailer of yard waste by eating fruit tree leaves for a couple of hours.

Four types of sausages manufactured in Ontario being recalled because of samonella risk.

Be safe, follow CW's advice and make your own:

I was born and lived in the UK until I was 27. Since 1989 I have lived in New Zealand (25 yrs). I hold dual citizenship and respect both countries.

Every so often the issue of the NZ flag comes up. Whether to retain or change the flag. From a personal point it does not matter to me. I see a flag...

I am a Registered Nurse. I work on a very busy acute Medical ward in a large metropoltatan hospital. I think there are about 45 Nurses, Nurse aids and ward clerks that work on the ward. The staff vary from working 2 days a week to full time (I have no idea how many Dr's, Physio's, Social workers,...

For spices I use a lot of I order from TSM or Butcher& Packer in the larger more economical quantities.

I recently have used these folks for smaller quantities of spices and herbs that I don't use a lot of or just want to try.

Excellent quality and service.

Free shipping (US) and you get a free...

It`s a year now since I attended a one day course on sausage making. It has been quite a journey encouraged by DW who also likes meat and by following the WD forum. I`ve now got my processing equipment, except perhaps a mixer. DW was tired of mining in the chest freezer because of my inventory of...

Crawfish Sausage - Worth Visiting New Orleans For
Hopefully you have visited New Orleans at least once in your life. It seems to be considered a right of passage for college kids at Mardi Gras time. During football season... well, we probably shouldn`t go there, this year. For the rest of us,...

Apart from mustard what types of jam's, pastes, relishes etc do you use/serve with your cured sausages and meats?

An amazing video clip called Christchurch From the Streets Spring 2014. It lasts 3mins 20 seconds. I am a little unusual in the fact that I do not have a TV. This is a TV program that I will have to watch somewhere.

If any of you are into cooking in cast iron pots/ovens here is a good article on seasoning them with flax seed oil.

Flax seed oil and seasoning cast iron.

This was forwarded to me by a hunter friend. Some may take it as fear mongering but I think there is a lot of merit and a lot to think about in both the video and article.

I don't know what you'd call this cut of meat. I suspect, but I'm can't say for sure, the fella that butchered the beef was most likely drunk. Would you call this a clod? A hunk? Or is it beef? Could very well be manatee for all I know.

Whatever it is it looks like it would look better if it...

What a weekend with daughter and sister-in-law and their husbands. It is the first time, being a beginner to this tasty hobby, that each of our meals included our own sausage and charcuterie. We all survived the breakfast patties, the capicola and the dry-cured ham. For a change in direction we did...

Interesting story I stumbled upon this morning. This is one meat safety issue CW has not yet covered!

This article on natural and artificial casings is published by the Food & Agricultural Organization of the United Nations - an interesting read including how natural casings are prepared.

Not me, some sausage making gear. There are two things that help keep my marriage together while I embark on my sausage-making hobby. First, DW likes my sausage and ham and it keeps me busy and out of her hair. Second, I sell other equipment (she calls them toys) to fund my purchases to avoid...

Funny story.

We don't run a butcher shop. We make sausage, selling both wholesale and retail.

We order whole pigs - cut in half actually - as this is the cheapest way to get the most meat for the money in this part of the world.

No offal or organ meats.

Everything goes into the sausage that...

I have been a bit preoccupied since well, I am not to sure when. Lets go back. In Feb 2011 Christchurch had an earthquake For 18 months I was without sewerage. I gave up with a chemical toilet and built a long drop. I let the grey water flood over an area of the garden.

I have a small two bedroom...

Canadians Cant Drink Their Water After 1.3 Billion Gallons of Mining Waste Flows into Rivers

Red, You anywhere near this disaster? Sad man. :cry:

(Might have to reload article a couple of times to finally get to it, it really is worth while to read)

To all those recent birthdayers, Ursula, Guylás, Red, sorry I missed your special days, due to the fact that the cranium which used to contain grey matter is gradually reducing in content. I intend to replace the void with cured, smoked and grilled charcuterie. Just have to recall what and how I...

Just read Marianski`s page on curing and he says cure#1 can be used in fresh sausage. I`m interested because I want to try a smoked bratwurst but DW insists on the brats being fresh and I don`t want to make 2 batches. Does anyone making fresh sausage include cure #1 as a regular practice :?:

Where is the lettuce and Tomatoes from the garden? :shock:

All I really want on my burger in a thick slice of onion, if I want some salad I'll make one on the side. The burger the way it is makes it still possible to take a bite, tho one does have to open wide ! :lol:

I got rid on my big boat...

I`m beginning to feel like Redzed, the muli-tasker, what with my soppressata and capicola drying in the Fridge with their UMAi bag wrappings. Yesterday DW had me put down a Canadian Bacon. I`ve been using a wet brine so wanted to try a dry cure this time. I have used the recipe Northfork posted...

I found these growing in the edge of a crushed stone driveway on the edge of a mixed hardwood forest. Hogans mushroom is my identifier.