For beginners

New Topic
  • Announcements
    Replies
    Views
    Last post
  • Wedliny Domowe - Meats and Sausages
    by Bob K » Sat Feb 09, 2019 15:02
    1 Replies
    494 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
    1078 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
    11354 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
  • Topics
    Replies
    Views
    Last post
  • Online Workshop: Project B2 (October 2013)
    by Chuckwagon » Mon Oct 07, 2013 06:19
    401 Replies
    189959 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
    208764 Views
    Last post by Cabonaia
    Fri Jan 18, 2013 02:00
  • Cold smoking pork what temperature
    by Mujo » Thu Jan 16, 2020 00:26
    7 Replies
    171 Views
    Last post by Mujo
    Fri Jan 17, 2020 23:31
  • Fermento or Culture for Tang
    by Rick » Sun Jan 12, 2020 03:52
    4 Replies
    106 Views
    Last post by Rick
    Sun Jan 12, 2020 19:54
  • Meat Choice
    by Rick » Sat Jan 04, 2020 13:59
    4 Replies
    149 Views
    Last post by redzedUser avatar
    Sun Jan 05, 2020 18:11
  • Flavorless Seitan
    by JP Alan » Tue Mar 05, 2019 23:29
    2 Replies
    449 Views
    Last post by Rick
    Fri Jan 03, 2020 21:47
  • Head Cheese and How much Hot Jelly
    by Rick » Sun Dec 22, 2019 18:18
    2 Replies
    145 Views
    Last post by Rick
    Mon Dec 23, 2019 21:23
  • Pork Tongue Preparation
    by Rick » Sat Dec 14, 2019 20:29
    2 Replies
    157 Views
    Last post by Rick
    Sun Dec 22, 2019 18:03
  • Navigating the Site for Recipe Lists
    by Rick » Fri Dec 13, 2019 21:09
    3 Replies
    161 Views
    Last post by Rick
    Sat Dec 14, 2019 20:21
  • Casings
    by Rick » Sat Dec 14, 2019 20:17
    0 Replies
    78 Views
    Last post by Rick
    Sat Dec 14, 2019 20:17
  • Hot Italian Today
    by William O Young » Wed Dec 11, 2019 00:34
    2 Replies
    138 Views
    Last post by redzedUser avatar
    Wed Dec 11, 2019 05:53
  • Preserving Pig Casings
    by William O Young » Tue Dec 10, 2019 03:10
    3 Replies
    125 Views
    Last post by William O YoungUser avatar
    Tue Dec 10, 2019 07:13
  • New To Sausage Making
    by William O Young » Sat Nov 30, 2019 02:37
    5 Replies
    541 Views
    Last post by ButterbeanUser avatar
    Sun Dec 01, 2019 17:00
  • Proper Use of Cure #1
    by Rick » Fri Nov 29, 2019 18:13
    8 Replies
    501 Views
    Last post by redzedUser avatar
    Sat Nov 30, 2019 17:42
  • Dewlap
    by Rick » Wed Nov 27, 2019 21:41
    1 Replies
    223 Views
    Last post by redzedUser avatar
    Thu Nov 28, 2019 07:10
  • Waterproof Casing
    by Rick » Wed Nov 27, 2019 22:54
    1 Replies
    213 Views
    Last post by redzedUser avatar
    Thu Nov 28, 2019 06:56
  • Zungenblutwurst
    by Rick » Wed Nov 27, 2019 21:36
    1 Replies
    214 Views
    Last post by redzedUser avatar
    Thu Nov 28, 2019 06:37
  • ClassII Pork
    by Rick » Wed Nov 27, 2019 14:08
    2 Replies
    229 Views
    Last post by Rick
    Wed Nov 27, 2019 15:02
  • Garlic and Onion Choices for Smoked Sausage
    by forestridgefarm » Thu Oct 03, 2019 16:54
    2 Replies
    267 Views
    Last post by forestridgefarm
    Sat Oct 05, 2019 14:58
  • Greetings from Germany
    by hamschta » Mon Sep 30, 2019 20:30
    5 Replies
    305 Views
    Last post by hamschtaUser avatar
    Fri Oct 04, 2019 21:13
  • Greetings
    by Mick » Mon Aug 12, 2019 02:56
    11 Replies
    761 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
    582 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
    1078 Views
    Last post by redzedUser avatar
    Sun Jun 09, 2019 19:13
  • Dishwashing issues
    by Agoracritus » Wed May 29, 2019 07:07
    8 Replies
    578 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
    584 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
    1260 Views
    Last post by Agoracritus
    Fri May 24, 2019 03:01
  • Fermented spreadable sausage
    by Workman2 » Wed Nov 14, 2018 19:07
    6 Replies
    1086 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
    1516 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
    1783 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
    15633 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
    1250 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
    2784 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
    2708 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
    2885 Views
    Last post by EAnna
    Thu Jul 05, 2018 04:34
  • Back Fat
    by jrittvo » Sat Jun 30, 2018 21:09
    5 Replies
    1250 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
    1357 Views
    Last post by redzedUser avatar
    Sun Jul 01, 2018 15:15
  • Milwaukee 102
    by Saltedtyme30 » Sat Jun 30, 2018 01:51
    3 Replies
    903 Views
    Last post by airbrush
    Sat Jun 30, 2018 12:00
  • Finding out percentages
    by Philip86 » Mon Jun 25, 2018 06:09
    1 Replies
    777 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
    1948 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
    3971 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
    1268 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
    1014 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
    1291 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
    1655 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
    6306 Views
    Last post by kevinmgm
    Tue Jan 30, 2018 12:46
  • Bacon Cure
    by Laftpig » Mon Jan 22, 2018 17:42
    0 Replies
    1466 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
    1948 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
    2105 Views
    Last post by Kijek
    Sun Jan 21, 2018 16:33
  • Bologna recpie
    by Laftpig » Sat Dec 16, 2017 19:15
    7 Replies
    2014 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
    1284 Views
    Last post by Kijek
    Fri Jan 12, 2018 18:29
New Topic

Forum permissions

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum