For beginners

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  • Wedliny Domowe - Meats and Sausages
    by Bob K » Sat Feb 09, 2019 15:02
    1 Replies
    349 Views
    Last post by ButterbeanUser avatar
    Sat Feb 09, 2019 20:24
  • How to Post Pictures
    by Bob K » Fri Dec 14, 2018 15:52
    0 Replies
    624 Views
    Last post by Bob KUser avatar
    Fri Dec 14, 2018 15:52
  • 32 Sausage Making Tips To Save You Grief!
    by Chuckwagon » Fri May 02, 2014 00:08
    12 Replies
    11004 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
  • Topics
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  • 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
  • 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
  • Greetings
    by Mick » Mon Aug 12, 2019 02:56
    11 Replies
    387 Views
    Last post by Mick
    Thu Aug 15, 2019 06:10
  • 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
  • Texture problem with American style pepperoni
    by Fishhead » Sun May 26, 2019 23:49
    12 Replies
    740 Views
    Last post by redzedUser avatar
    Sun Jun 09, 2019 19:13
  • Dishwashing issues
    by Agoracritus » Wed May 29, 2019 07:07
    8 Replies
    374 Views
    Last post by ButterbeanUser avatar
    Sat Jun 01, 2019 01:33
  • Post-drying PH is 6.5 - is my sausage safe?
    by MTBiker » Fri May 24, 2019 14:16
    7 Replies
    377 Views
    Last post by Bob KUser avatar
    Mon May 27, 2019 11:29
  • Beef, what cut?
    by RLH3 » Sun May 27, 2018 21:20
    3 Replies
    1061 Views
    Last post by Agoracritus
    Fri May 24, 2019 03:01
  • Flavorless Seitan
    by JP Alan » Tue Mar 05, 2019 23:29
    1 Replies
    319 Views
    Last post by redzedUser avatar
    Thu Mar 07, 2019 00:03
  • Fermented spreadable sausage
    by Workman2 » Wed Nov 14, 2018 19:07
    6 Replies
    876 Views
    Last post by redzedUser avatar
    Sat Dec 08, 2018 09:01
  • Hungarian style salami with T-SPX?
    by markizschnitzel » Thu Nov 08, 2018 19:44
    8 Replies
    1257 Views
    Last post by Igor Duńczyk
    Wed Dec 05, 2018 01:34
  • Why not just leave fermenting sausages in a container indoor
    by markizschnitzel » Thu Nov 01, 2018 19:17
    11 Replies
    1421 Views
    Last post by markizschnitzel
    Wed Nov 14, 2018 21:05
  • Which Salami's suggested for a newbie?
    by BlueMonkey » Tue Jun 07, 2016 12:31
    41 Replies
    14830 Views
    Last post by redzedUser avatar
    Sat Oct 27, 2018 19:16
  • Making a capacolla and casing
    by kullboys » Tue Sep 11, 2018 10:01
    2 Replies
    1110 Views
    Last post by reddal
    Sun Sep 30, 2018 15:39
  • Mixing Molded & Unmolded In The Same Cabinet?
    by jrittvo » Sun Apr 15, 2018 20:34
    13 Replies
    2464 Views
    Last post by jrittvo
    Fri Aug 31, 2018 04:14
  • poaching chubs in fibrous casings
    by wurstlover » Sat Mar 24, 2018 23:15
    10 Replies
    2335 Views
    Last post by wurstlover
    Thu Aug 30, 2018 20:39
  • Beef Mortadella Lyoner receipt
    by Hector » Fri Jun 22, 2018 06:47
    18 Replies
    2437 Views
    Last post by EAnna
    Thu Jul 05, 2018 04:34
  • Back Fat
    by jrittvo » Sat Jun 30, 2018 21:09
    5 Replies
    1041 Views
    Last post by ButterbeanUser avatar
    Mon Jul 02, 2018 10:05
  • Dextrose, sugar, and both
    by Saltedtyme30 » Fri Jun 29, 2018 04:03
    7 Replies
    1143 Views
    Last post by redzedUser avatar
    Sun Jul 01, 2018 15:15
  • Milwaukee 102
    by Saltedtyme30 » Sat Jun 30, 2018 01:51
    3 Replies
    745 Views
    Last post by airbrush
    Sat Jun 30, 2018 12:00
  • Finding out percentages
    by Philip86 » Mon Jun 25, 2018 06:09
    1 Replies
    672 Views
    Last post by Bob KUser avatar
    Wed Jun 27, 2018 19:05
  • New batch of salamis in new dryer
    by airbrush » Sat Jun 02, 2018 18:45
    8 Replies
    1645 Views
    Last post by redzedUser avatar
    Wed Jun 20, 2018 17:53
  • Protein lined casings
    by muxmun » Sat Apr 14, 2018 01:15
    25 Replies
    3265 Views
    Last post by muxmun
    Mon May 14, 2018 21:26
  • Ham by injection only
    by sambal badjak » Wed Apr 04, 2018 06:25
    4 Replies
    1052 Views
    Last post by ButterbeanUser avatar
    Thu Apr 05, 2018 07:06
  • Fermentation - two questions
    by airbrush » Thu Mar 01, 2018 17:21
    1 Replies
    934 Views
    Last post by redzedUser avatar
    Thu Mar 01, 2018 17:37
  • Meat Processing Technology
    by Knifeman » Thu Feb 15, 2018 21:54
    0 Replies
    851 Views
    Last post by Knifeman
    Thu Feb 15, 2018 21:54
  • Boy did I mess up!
    by airbrush » Wed Jan 31, 2018 22:18
    5 Replies
    1462 Views
    Last post by Kijek
    Thu Feb 01, 2018 23:33
  • Spice Flavours disappear, (do they ?)
    by spud » Tue Jun 24, 2014 09:21
    9 Replies
    6057 Views
    Last post by kevinmgm
    Tue Jan 30, 2018 12:46
  • Bacon Cure
    by Laftpig » Mon Jan 22, 2018 17:42
    0 Replies
    1025 Views
    Last post by Laftpig
    Mon Jan 22, 2018 17:42
  • Bactoferm B-LC-007
    by Laftpig » Sun Jan 21, 2018 21:48
    7 Replies
    1688 Views
    Last post by Laftpig
    Mon Jan 22, 2018 14:47
  • Making a No Tang Sausage
    by Kijek » Fri Jan 12, 2018 22:13
    8 Replies
    1864 Views
    Last post by Kijek
    Sun Jan 21, 2018 16:33
  • Bologna recpie
    by Laftpig » Sat Dec 16, 2017 19:15
    7 Replies
    1823 Views
    Last post by DanMcGUser avatar
    Thu Jan 18, 2018 10:21
  • Intensive Charcuterie & Chamber Building for Beginers
    by Kijek » Thu Jan 11, 2018 01:26
    2 Replies
    1129 Views
    Last post by Kijek
    Fri Jan 12, 2018 18:29
  • Natural Casing Size
    by Laftpig » Wed Jan 10, 2018 17:32
    1 Replies
    761 Views
    Last post by Bob KUser avatar
    Wed Jan 10, 2018 18:07
  • Coppa salt
    by Laftpig » Fri Dec 29, 2017 19:49
    2 Replies
    982 Views
    Last post by Laftpig
    Sat Dec 30, 2017 15:21
  • Boston Butt Cure
    by Laftpig » Thu Dec 21, 2017 15:45
    7 Replies
    1765 Views
    Last post by ButterbeanUser avatar
    Sat Dec 23, 2017 22:42
  • Lonzino Casings
    by Laftpig » Wed Dec 20, 2017 16:57
    17 Replies
    3016 Views
    Last post by Laftpig
    Thu Dec 21, 2017 16:48
  • How much air circulation???
    by airbrush » Wed Dec 20, 2017 21:36
    2 Replies
    1080 Views
    Last post by airbrush
    Thu Dec 21, 2017 12:04
  • First Coppa (first anything really)
    by soccerguy83 » Mon Sep 11, 2017 20:46
    13 Replies
    3557 Views
    Last post by eightysixCJ
    Wed Dec 20, 2017 18:40
  • Class III pork
    by Laftpig » Mon Dec 18, 2017 22:07
    9 Replies
    1992 Views
    Last post by ButterbeanUser avatar
    Wed Dec 20, 2017 00:04
  • Mold of various colors
    by airbrush » Mon Jun 12, 2017 14:17
    27 Replies
    8307 Views
    Last post by Sean
    Thu Oct 12, 2017 17:30
  • Question about making sausage without cure
    by PaulK » Wed Sep 06, 2017 06:40
    8 Replies
    2787 Views
    Last post by harleykids
    Thu Sep 07, 2017 00:05
  • Second Grind or not
    by PaulK » Tue Sep 05, 2017 14:02
    2 Replies
    1495 Views
    Last post by PaulK
    Tue Sep 05, 2017 15:11
  • Problem with salt
    by martin » Fri Aug 25, 2017 22:48
    4 Replies
    2033 Views
    Last post by martin
    Wed Aug 30, 2017 22:19
  • Smoked sausage - still a bit crumbly...
    by Webpoppy8 » Wed Aug 16, 2017 03:38
    12 Replies
    3631 Views
    Last post by redzedUser avatar
    Sat Aug 26, 2017 16:44
  • When mixing, when do I know I have the right bind?
    by Webpoppy8 » Fri Jul 28, 2017 01:34
    7 Replies
    2573 Views
    Last post by reddal
    Mon Jul 31, 2017 18:15
  • I'm a newbie...... Just a question?
    by xúc xích » Sun Jul 24, 2016 21:13
    8 Replies
    3944 Views
    Last post by Webpoppy8
    Fri Jul 28, 2017 01:10
  • My first Saucisson project
    by Yohann » Wed May 31, 2017 17:54
    13 Replies
    4562 Views
    Last post by Sleebus
    Wed Jul 12, 2017 01:19
  • Chamber is dead, is my meat?
    by LOEBER74 » Tue Jun 13, 2017 19:40
    3 Replies
    1940 Views
    Last post by LOEBER74
    Thu Jun 15, 2017 15:24
  • Cleaning hog middles
    by airbrush » Sat Jun 03, 2017 17:20
    3 Replies
    2204 Views
    Last post by airbrush
    Sun Jun 04, 2017 14:04
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