Homemade Sausage Making

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  • Nitrite and Bacon
    by redzed » Sun Nov 02, 2014 19:27
    41 Replies
    31437 Views
    Last post by Bob KUser avatar
    Thu Jan 24, 2019 17:34
  • Manual Vertical Suasage Stuffer ?
    by Knifeman » Fri Mar 09, 2018 21:34
    31 Replies
    7613 Views
    Last post by Kijek
    Fri Mar 16, 2018 02:33
  • Stawiany's Meat Smokers
    by Maxell » Wed Feb 16, 2011 16:16
    7 Replies
    13500 Views
    Last post by Kijek
    Mon Jan 08, 2018 02:31
  • Pickles!
    by StefanS » Thu Aug 11, 2016 16:52
    33 Replies
    12603 Views
    Last post by redzedUser avatar
    Sun Aug 20, 2017 04:14
  • Smoke Generators - Venturi Type
    by Seminole » Thu Dec 08, 2011 21:49
    93 Replies
    80087 Views
    Last post by LOEBER74
    Tue Jul 18, 2017 18:04
  • Tough Casings - Causes and Solutions
    by redzed » Mon May 08, 2017 05:43
    4 Replies
    7257 Views
    Last post by K98 AL
    Tue May 16, 2017 12:41
  • Calculating Legal Amounts Of Sodium Nitrite
    by Chuckwagon » Wed Apr 18, 2012 09:54
    37 Replies
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    Last post by Bob KUser avatar
    Wed Feb 08, 2017 17:06
  • Sauerkraut (Home Made)
    by uwanna61 » Sat Aug 20, 2011 02:32
    128 Replies
    74233 Views
    Last post by fatboyz
    Mon Nov 14, 2016 12:34
  • I Have A Question
    by siamon » Tue Aug 13, 2013 08:58
    60 Replies
    38496 Views
    Last post by Bob KUser avatar
    Thu Jun 16, 2016 17:27
  • Shrink and water activity comparison (Aw)
    by Butterbean » Fri Apr 15, 2016 20:20
    23 Replies
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    Last post by Fingers
    Thu Apr 21, 2016 11:42
  • Cadillac by StefanS
    by StefanS » Thu Feb 26, 2015 15:12
    19 Replies
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    Last post by ButterbeanUser avatar
    Mon Apr 11, 2016 02:13
  • Sausage "Chatter"
    by partycook » Mon Jul 25, 2011 02:01
    327 Replies
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    Last post by redzedUser avatar
    Fri Nov 13, 2015 13:17
  • Fish and Seafood Recipes
    by redzed » Sun Aug 16, 2015 18:12
    0 Replies
    9511 Views
    Last post by redzedUser avatar
    Sun Aug 16, 2015 18:12
  • MEMBERS RECIPE INDEX (MRI)
    by redzed » Sun Dec 21, 2014 06:47
    0 Replies
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    Last post by redzedUser avatar
    Sun Dec 21, 2014 06:47
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
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    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Testing pH Acidity Using Litmus Paper
    by Chuckwagon » Sat Aug 06, 2011 11:59
    6 Replies
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    Last post by redzedUser avatar
    Thu Oct 30, 2014 15:59
  • need help buying a grinder and dont know what to get
    by king kabanos » Tue Aug 19, 2014 23:58
    23 Replies
    14561 Views
    Last post by ShuswapUser avatar
    Sun Aug 24, 2014 14:59
  • Online Workshop: Project B2 (October 2013)
    by Chuckwagon » Mon Oct 07, 2013 06:19
    401 Replies
    202058 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 26, 2014 03:55
  • Curing Pork - Butterbean's Methods & Advice
    by Chuckwagon » Thu Jun 12, 2014 05:22
    0 Replies
    4187 Views
    Last post by ChuckwagonUser avatar
    Thu Jun 12, 2014 05:22
  • JBK's "Pierogi Makers" Corner
    by Rick » Fri Jan 17, 2014 19:07
    50 Replies
    34744 Views
    Last post by KrakowskaUser avatar
    Sat Feb 01, 2014 10:29
  • Recipe Chat
    by Gulyás » Tue Aug 13, 2013 19:22
    30 Replies
    23238 Views
    Last post by ssorllih
    Fri Dec 06, 2013 05:40
  • Cranky Buzzard's Barbecue Workbook
    by Chuckwagon » Sun Feb 27, 2011 04:41
    9 Replies
    12633 Views
    Last post by markjass
    Thu Nov 14, 2013 10:29
  • Canned Meats - Basic Methods
    by Seminole » Fri May 21, 2010 05:01
    14 Replies
    19892 Views
    Last post by ssorllih
    Wed Jul 31, 2013 19:35
  • Food Preservation Methods
    by Chuckwagon » Wed Jul 31, 2013 12:57
    1 Replies
    4058 Views
    Last post by ssorllih
    Wed Jul 31, 2013 15:21
  • What kind of meat grinder does everyone have?
    by Blackriver » Mon Jan 14, 2013 01:37
    39 Replies
    26686 Views
    Last post by sausagemaneric
    Sun Jan 20, 2013 23:41
  • Online Workshop: Project B (August 2012)
    by Chuckwagon » Thu Aug 16, 2012 09:33
    689 Replies
    226612 Views
    Last post by Cabonaia
    Fri Jan 18, 2013 02:00
  • Woods for Smoking
    by Chuckwagon » Wed Jul 20, 2011 01:59
    6 Replies
    7997 Views
    Last post by ssorllih
    Mon Dec 10, 2012 03:41
  • [USA] Cooking An Entire Hog
    by Chuckwagon » Thu Jul 12, 2012 13:44
    4 Replies
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    Last post by DLFLUser avatar
    Fri Jul 13, 2012 20:34
  • How Salt Is Measured In Brine
    by Chuckwagon » Mon Aug 15, 2011 03:49
    2 Replies
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    Last post by ssorllih
    Fri Dec 16, 2011 23:44
  • Brining table
    by Siara » Fri Nov 26, 2010 10:35
    3 Replies
    5717 Views
    Last post by ssorllih
    Sun Jul 31, 2011 17:00
  • Formed Hams - Basic Rules
    by Seminole » Sun May 16, 2010 05:55
    6 Replies
    13775 Views
    Last post by ssorllih
    Sun Mar 20, 2011 18:52
  • Naming convention
    by Siara » Fri Feb 25, 2011 04:06
    1 Replies
    4486 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 25, 2011 05:03
  • Shashlik
    by Siara » Tue Feb 22, 2011 04:25
    6 Replies
    9885 Views
    Last post by Gray GoatUser avatar
    Thu Feb 24, 2011 07:15
  • Coppa Mold - Does this look ok?
    by Tenorbrew » Wed Jul 08, 2020 14:30
    1 Replies
    67 Views
    Last post by Bob KUser avatar
    Thu Jul 09, 2020 16:45
  • Weight to time relationship
    by Melbourne » Sun Jul 05, 2020 02:59
    2 Replies
    104 Views
    Last post by Melbourne
    Sun Jul 05, 2020 20:15
  • Pork Pepperoni (fast fermented, semi dry, cooked)
    by so_not_rad » Sat Apr 25, 2020 09:38
    11 Replies
    1361 Views
    Last post by Bob KUser avatar
    Sat Jul 04, 2020 12:39
  • Cured Pork sausages texture please help, Thankyou
    by jasonthebass » Wed Jun 03, 2020 04:22
    3 Replies
    880 Views
    Last post by so_not_rad
    Sat Jul 04, 2020 05:56
  • EQ in Commercial production
    by farmboy236 » Wed Jun 17, 2020 12:08
    4 Replies
    248 Views
    Last post by reddal
    Mon Jun 22, 2020 10:38
  • Pepper lined cloth casings
    by fatboyz » Sun Jun 21, 2020 00:41
    1 Replies
    173 Views
    Last post by fatboyz
    Sun Jun 21, 2020 15:31
  • Pastrami
    by Butterbean » Fri May 22, 2020 21:23
    8 Replies
    1029 Views
    Last post by ScogarUser avatar
    Tue Jun 16, 2020 13:14
  • Difficulty with non-culture PH drop
    by LOUSANTELLO » Sun May 24, 2020 11:53
    6 Replies
    1068 Views
    Last post by cajuneric
    Sat Jun 13, 2020 17:45
  • White Mold during fermentation please help
    by Mujo » Tue May 26, 2020 12:39
    6 Replies
    1194 Views
    Last post by reddal
    Mon Jun 08, 2020 09:42
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    by cajuneric » Fri Nov 08, 2019 00:15
    18 Replies
    3981 Views
    Last post by LonsterUser avatar
    Mon Jun 08, 2020 01:56
  • "Anti-Oxidants - Pros and Cons"
    by Igor Duńczyk » Sat Sep 28, 2013 16:55
    24 Replies
    28319 Views
    Last post by cajuneric
    Fri Jun 05, 2020 17:57
  • Beef salami: need a substitute for beef short rib.
    by wkw » Mon May 25, 2020 15:51
    2 Replies
    582 Views
    Last post by polkaUser avatar
    Sun May 31, 2020 00:02
  • Brisket burgers
    by wkw » Fri May 22, 2020 23:25
    2 Replies
    763 Views
    Last post by wkw
    Sat May 23, 2020 11:49
  • Struggling with Frankfurters
    by so_not_rad » Tue Jan 21, 2020 09:36
    15 Replies
    3395 Views
    Last post by ButterbeanUser avatar
    Fri May 22, 2020 21:02
  • Sausage recipe for large diameter casing
    by bolepa » Tue May 19, 2020 16:20
    4 Replies
    418 Views
    Last post by reddal
    Wed May 20, 2020 10:57
  • Fuet made without any preservatives, dyes, taste enhancers, who could explain how they achieved that?
    by gastronomas » Tue Jan 14, 2020 21:17
    5 Replies
    1103 Views
    Last post by ButterbeanUser avatar
    Tue May 19, 2020 19:17
  • Good green mold
    by IFB » Wed Apr 08, 2020 16:04
    2 Replies
    925 Views
    Last post by redzedUser avatar
    Sun May 17, 2020 18:51