For beginners

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  • Wedliny Domowe - Meats and Sausages
    by Bob K » Sat Feb 09, 2019 15:02
    2 Replies
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    Last post by dream-builder
    Wed Jan 29, 2020 10:39
  • How to Post Pictures
    by Bob K » Fri Dec 14, 2018 15:52
    0 Replies
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    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
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    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
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  • Tying Sausage Links
    by markjass » Sun Sep 22, 2013 14:56
    8 Replies
    11929 Views
    Last post by sambal badjak
    Tue Sep 24, 2013 05:54
  • Keeping Sausage-Making Simple
    by Chuckwagon » Tue Sep 10, 2013 10:19
    14 Replies
    12034 Views
    Last post by el DuckoUser avatar
    Mon Sep 23, 2013 04:50
  • The Preservation Of Sausages
    by sambal badjak » Sun Sep 08, 2013 10:22
    11 Replies
    11941 Views
    Last post by sambal badjak
    Sun Sep 22, 2013 14:49
  • Stuffing 22 MM casings
    by Krakowska » Thu Sep 19, 2013 14:38
    8 Replies
    5782 Views
    Last post by ChuckwagonUser avatar
    Fri Sep 20, 2013 07:48
  • Fat levels
    by gurkanyeniceri » Wed Jul 31, 2013 01:09
    8 Replies
    6574 Views
    Last post by ssorllih
    Fri Sep 13, 2013 14:54
  • Duck breast skin - help me design or make a sausage.
    by markjass » Sat May 18, 2013 05:39
    6 Replies
    5578 Views
    Last post by eightysixCJ
    Sat Aug 31, 2013 14:15
  • what is the easiest to smoke for a beginner?
    by sambal badjak » Sat Aug 10, 2013 08:52
    10 Replies
    6822 Views
    Last post by ursula
    Mon Aug 12, 2013 14:55
  • Your own casings?
    by ssorllih » Sun Aug 04, 2013 17:26
    19 Replies
    12740 Views
    Last post by ChuckwagonUser avatar
    Thu Aug 08, 2013 11:35
  • need help fast about to make krakowska kielbasa casing
    by king kabanos » Wed Aug 07, 2013 16:41
    3 Replies
    3505 Views
    Last post by ursula
    Thu Aug 08, 2013 09:35
  • how to get kielbasa to come out brown instead of dark red
    by king kabanos » Thu Aug 01, 2013 17:47
    13 Replies
    11826 Views
    Last post by crustyo44
    Sat Aug 03, 2013 09:06
  • When is it safe not to use nitrite/nitrate?
    by sambal badjak » Fri Jul 26, 2013 10:29
    11 Replies
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    Last post by ChuckwagonUser avatar
    Thu Aug 01, 2013 19:17
  • Instant cure S
    by sambal badjak » Fri Jul 26, 2013 10:16
    1 Replies
    4285 Views
    Last post by crustyo44
    Fri Jul 26, 2013 11:33
  • My continual quest for a cured cooked merguez
    by markjass » Fri Jul 12, 2013 12:30
    3 Replies
    5459 Views
    Last post by ChuckwagonUser avatar
    Fri Jul 12, 2013 23:34
  • Questions and thoughts on making fermented Sausages
    by markjass » Tue Jul 09, 2013 09:15
    2 Replies
    2502 Views
    Last post by markjass
    Tue Jul 09, 2013 10:01
  • Cured air dry bacon - when is it safe and humidity?
    by markjass » Mon Jul 08, 2013 09:36
    1 Replies
    2190 Views
    Last post by ssorllih
    Mon Jul 08, 2013 14:23
  • What is fresh bacon. Is it pork belly or is it something els
    by markjass » Wed Jun 19, 2013 14:45
    7 Replies
    5646 Views
    Last post by crustyo44
    Sat Jun 29, 2013 09:46
  • To Fatty Sausage
    by markjass » Thu Jun 20, 2013 12:28
    1 Replies
    2278 Views
    Last post by Cabonaia
    Thu Jun 20, 2013 22:41
  • Making my first load of Panacetta
    by markjass » Sun May 05, 2013 08:21
    16 Replies
    14348 Views
    Last post by ChuckwagonUser avatar
    Thu Jun 20, 2013 17:02
  • Grinding into casings
    by patrad » Thu Apr 18, 2013 21:18
    9 Replies
    7853 Views
    Last post by Edward Ronald
    Mon Jun 17, 2013 10:02
  • Beginners! Make Your Own Ham
    by Chuckwagon » Sun Oct 10, 2010 02:18
    6 Replies
    14637 Views
    Last post by Edward Ronald
    Mon Jun 17, 2013 09:59
  • Hog Jowls And Bacon
    by Doug » Wed Apr 24, 2013 02:04
    53 Replies
    36323 Views
    Last post by ChuckwagonUser avatar
    Wed Jun 12, 2013 05:42
  • Emulsified Meat
    by grasshopper » Sat Jun 08, 2013 17:20
    2 Replies
    5744 Views
    Last post by huckelberry
    Sun Jun 09, 2013 08:55
  • Currywurst to pork loin to Currywurst rolls
    by markjass » Thu May 30, 2013 13:50
    8 Replies
    4891 Views
    Last post by ssorllih
    Fri May 31, 2013 13:50
  • Pork ham suggestions
    by Butterbean » Wed May 22, 2013 15:04
    11 Replies
    8591 Views
    Last post by Cabonaia
    Thu May 30, 2013 21:55
  • cured brined chicken breast. Smoke then poach or poach then
    by markjass » Sat May 11, 2013 01:41
    6 Replies
    7542 Views
    Last post by ButterbeanUser avatar
    Fri May 17, 2013 21:01
  • To cure or not
    by Tom J » Thu May 09, 2013 18:35
    8 Replies
    5858 Views
    Last post by markjass
    Sat May 11, 2013 12:30
  • Hog casing, Collagen casing and ethics
    by markjass » Thu May 09, 2013 15:11
    9 Replies
    7253 Views
    Last post by Big Guy
    Fri May 10, 2013 19:27
  • Pickle Eggs in Fermented Vegetable.
    by Tom J » Sun May 05, 2013 18:01
    9 Replies
    8583 Views
    Last post by nuynai
    Tue May 07, 2013 02:47
  • Chorizo fermentation temp !!
    by ped » Mon Apr 22, 2013 10:10
    23 Replies
    18173 Views
    Last post by ChuckwagonUser avatar
    Sun May 05, 2013 22:36
  • Stuffer?
    by Rtasma » Fri Mar 22, 2013 14:40
    25 Replies
    24024 Views
    Last post by ChuckwagonUser avatar
    Sun Apr 28, 2013 09:38
  • Salometer - puzzling label
    by Tatoosh » Wed Apr 17, 2013 16:57
    14 Replies
    10274 Views
    Last post by BaconologistUser avatar
    Fri Apr 26, 2013 21:09
  • Salt Pork
    by YooperDog » Wed Apr 24, 2013 16:22
    4 Replies
    3940 Views
    Last post by ChuckwagonUser avatar
    Fri Apr 26, 2013 11:48
  • Help me understand this
    by markjass » Sat Apr 20, 2013 12:03
    3 Replies
    3065 Views
    Last post by ssorllih
    Sun Apr 21, 2013 00:08
  • A thought on smoking
    by Butterbean » Fri Apr 19, 2013 03:39
    4 Replies
    3014 Views
    Last post by ButterbeanUser avatar
    Sat Apr 20, 2013 18:21
  • Common German Casings
    by patrad » Fri Apr 19, 2013 19:02
    1 Replies
    2333 Views
    Last post by ChuckwagonUser avatar
    Sat Apr 20, 2013 04:19
  • The Small Shop In Today's Economy
    by huckelberry » Wed Oct 10, 2012 13:08
    20 Replies
    14357 Views
    Last post by patrad
    Fri Apr 19, 2013 21:32
  • General Question On Recpie Books
    by Krakowska » Thu Apr 18, 2013 15:29
    6 Replies
    4742 Views
    Last post by ssorllih
    Fri Apr 19, 2013 02:08
  • Beginner Needs Advice
    by pignout » Wed Jan 30, 2013 02:54
    10 Replies
    9070 Views
    Last post by ChuckwagonUser avatar
    Wed Apr 10, 2013 11:16
  • White spots on smoked sausage
    by kielbasanjo » Sun Apr 07, 2013 22:07
    5 Replies
    10635 Views
    Last post by Big Guy
    Mon Apr 08, 2013 12:48
  • Juniper Berries & Gin
    by Tom J » Tue Mar 19, 2013 15:47
    15 Replies
    11403 Views
    Last post by el DuckoUser avatar
    Sun Mar 24, 2013 13:29
  • Recipes
    by Rtasma » Wed Mar 20, 2013 19:24
    5 Replies
    3613 Views
    Last post by ChuckwagonUser avatar
    Thu Mar 21, 2013 09:00
  • Update on meat tumbler
    by Determined » Tue Mar 19, 2013 03:11
    3 Replies
    6679 Views
    Last post by Determined
    Tue Mar 19, 2013 05:14
  • Instacure equivs
    by cbrace » Wed Mar 06, 2013 08:50
    9 Replies
    16088 Views
    Last post by cbrace
    Sat Mar 16, 2013 19:02
  • Wife brought home 2 butts and a large porkloin
    by CrankyBuzzard » Fri Mar 08, 2013 22:25
    3 Replies
    3432 Views
    Last post by BubbaUser avatar
    Sat Mar 09, 2013 00:28
  • In a cheeky mood...
    by cbrace » Thu Mar 07, 2013 21:54
    2 Replies
    2837 Views
    Last post by cbrace
    Thu Mar 07, 2013 23:20
  • cooking a raw ham
    by Doug » Fri Mar 01, 2013 02:47
    13 Replies
    9211 Views
    Last post by ssorllih
    Wed Mar 06, 2013 01:36
  • Which mondostart culture similar to bactoferm T-SPX
    by tobertuzzi » Sun Mar 03, 2013 06:32
    9 Replies
    69560 Views
    Last post by Walleye1
    Tue Mar 05, 2013 19:06
  • Tough collagen casings?
    by tobertuzzi » Mon Mar 04, 2013 17:01
    7 Replies
    8187 Views
    Last post by tobertuzzi
    Tue Mar 05, 2013 17:09
  • sausage not quite right texture
    by cmustang » Thu Feb 21, 2013 13:42
    20 Replies
    11928 Views
    Last post by ChuckwagonUser avatar
    Mon Mar 04, 2013 13:06
  • Braunschweiger success!
    by Doug » Fri Feb 22, 2013 17:44
    7 Replies
    5395 Views
    Last post by BubbaUser avatar
    Fri Mar 01, 2013 02:31
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