Homemade Sausage Making

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  • Nitrite and Bacon
    by redzed » Sun Nov 02, 2014 19:27
    41 Replies
    27717 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
    4355 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
    12178 Views
    Last post by Kijek
    Mon Jan 08, 2018 02:31
  • Pickles!
    by StefanS » Thu Aug 11, 2016 16:52
    33 Replies
    9447 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
    73036 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
    4041 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
    26035 Views
    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
    65588 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
    33668 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
    108441 Views
    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
    7700 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
    6644 Views
    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
    12076 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
    183698 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
    3538 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
    29795 Views
    Last post by KrakowskaUser avatar
    Sat Feb 01, 2014 10:29
  • Recipe Chat
    by Gulyás » Tue Aug 13, 2013 19:22
    30 Replies
    20416 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
    11436 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
    18478 Views
    Last post by ssorllih
    Wed Jul 31, 2013 19:35
  • Food Preservation Methods
    by Chuckwagon » Wed Jul 31, 2013 12:57
    1 Replies
    3434 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
    23587 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
    198462 Views
    Last post by Cabonaia
    Fri Jan 18, 2013 02:00
  • Woods for Smoking
    by Chuckwagon » Wed Jul 20, 2011 01:59
    6 Replies
    7043 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
    5574 Views
    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
    8861 Views
    Last post by ssorllih
    Fri Dec 16, 2011 23:44
  • Brining table
    by Siara » Fri Nov 26, 2010 10:35
    3 Replies
    4926 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
    12528 Views
    Last post by ssorllih
    Sun Mar 20, 2011 18:52
  • Naming convention
    by Siara » Fri Feb 25, 2011 04:06
    1 Replies
    3871 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 25, 2011 05:03
  • Shashlik
    by Siara » Tue Feb 22, 2011 04:25
    6 Replies
    8784 Views
    Last post by Gray GoatUser avatar
    Thu Feb 24, 2011 07:15
  • # 32 Grinder Plates - 3mm (1/8")
    by Scogar » Sat Sep 14, 2019 16:24
    6 Replies
    100 Views
    Last post by ButterbeanUser avatar
    Mon Sep 16, 2019 17:36
  • Odd grinder
    by Butterbean » Sun Aug 25, 2019 21:30
    4 Replies
    231 Views
    Last post by ButterbeanUser avatar
    Wed Sep 11, 2019 19:45
  • Green onion sausage
    by Gatorgar » Mon Aug 26, 2019 13:36
    4 Replies
    161 Views
    Last post by Gatorgar
    Sun Sep 08, 2019 02:24
  • Using Cultures in Curing Whole Muscle Cuts
    by Bob K » Sun Oct 27, 2013 14:26
    25 Replies
    21791 Views
    Last post by StefanSUser avatar
    Sat Sep 07, 2019 01:46
  • The herb 'savory' in sausage question
    by polka » Sun Sep 01, 2019 02:31
    3 Replies
    104 Views
    Last post by polkaUser avatar
    Mon Sep 02, 2019 04:16
  • Drying fast fermented sausages?
    by Agoracritus » Thu Jul 04, 2019 22:44
    22 Replies
    1401 Views
    Last post by LOUSANTELLO
    Sat Aug 31, 2019 12:37
  • "Sun" Dried Tomatoes
    by Bob K » Mon Aug 26, 2019 15:22
    3 Replies
    126 Views
    Last post by ButterbeanUser avatar
    Mon Aug 26, 2019 23:14
  • Yeast Question for Winemakers
    by Butterbean » Sun Aug 25, 2019 22:11
    2 Replies
    103 Views
    Last post by ButterbeanUser avatar
    Mon Aug 26, 2019 15:12
  • Made some salceson
    by redzed » Mon Oct 01, 2012 20:18
    76 Replies
    40209 Views
    Last post by redzedUser avatar
    Sat Aug 24, 2019 06:04
  • Formed ham
    by Hankus » Tue Aug 20, 2019 15:44
    1 Replies
    157 Views
    Last post by Bob KUser avatar
    Tue Aug 20, 2019 17:00
  • Taylor's Ham (aka Pork Roll)
    by NorCal Kid » Wed Dec 19, 2012 15:07
    50 Replies
    64537 Views
    Last post by Hankus
    Tue Aug 20, 2019 15:56
  • bacon
    by northener » Sun Aug 18, 2019 02:30
    2 Replies
    227 Views
    Last post by northener
    Mon Aug 19, 2019 07:28
  • Greetings
    by Mick » Mon Aug 12, 2019 02:56
    11 Replies
    387 Views
    Last post by Mick
    Thu Aug 15, 2019 06:10
  • Moist and Tender Jerky Experiment
    by Butterbean » Thu Nov 01, 2018 17:39
    8 Replies
    943 Views
    Last post by LOEBER74
    Tue Aug 13, 2019 20:16
  • TRANSLATING SAUSAGE RECIPES
    by polka » Sun Aug 04, 2019 13:02
    6 Replies
    511 Views
    Last post by Agoracritus
    Wed Aug 07, 2019 06:31
  • How warm is too warm for fermenting?
    by Woylie » Mon Aug 05, 2019 11:39
    5 Replies
    400 Views
    Last post by ButterbeanUser avatar
    Tue Aug 06, 2019 01:14
  • Biltong
    by Butterbean » Tue Dec 05, 2017 14:32
    5 Replies
    1474 Views
    Last post by ButterbeanUser avatar
    Mon Aug 05, 2019 13:45