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
    287 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
    531 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
    10834 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
  • Topics
    Replies
    Views
    Last post
  • Keeping Sausage-Making Simple
    by Chuckwagon » Tue Sep 10, 2013 10:19
    14 Replies
    9176 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
    9109 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
    3886 Views
    Last post by ChuckwagonUser avatar
    Fri Sep 20, 2013 07:48
  • Fat levels
    by gurkanyeniceri » Wed Jul 31, 2013 01:09
    8 Replies
    4635 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
    4154 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
    4813 Views
    Last post by ursula
    Mon Aug 12, 2013 14:55
  • Your own casings?
    by ssorllih » Sun Aug 04, 2013 17:26
    19 Replies
    8656 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
    2513 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
    7918 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
    6049 Views
    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
    3063 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
    4412 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
    1660 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
    1522 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
    3757 Views
    Last post by crustyo44
    Sat Jun 29, 2013 09:46
  • To Fatty Sausage
    by markjass » Thu Jun 20, 2013 12:28
    1 Replies
    1487 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
    10860 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
    5584 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
    11208 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
    23322 Views
    Last post by ChuckwagonUser avatar
    Wed Jun 12, 2013 05:42
  • Emulsified Meat
    by grasshopper » Sat Jun 08, 2013 17:20
    2 Replies
    3579 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
    3501 Views
    Last post by ssorllih
    Fri May 31, 2013 13:50
  • Pork ham suggestions
    by Butterbean » Wed May 22, 2013 15:04
    11 Replies
    6438 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
    6045 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
    3944 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
    5070 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
    6371 Views
    Last post by nuynai
    Tue May 07, 2013 02:47
  • Chorizo fermentation temp !!
    by ped » Mon Apr 22, 2013 10:10
    23 Replies
    12363 Views
    Last post by ChuckwagonUser avatar
    Sun May 05, 2013 22:36
  • Stuffer?
    by Rtasma » Fri Mar 22, 2013 14:40
    25 Replies
    18709 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
    7399 Views
    Last post by BaconologistUser avatar
    Fri Apr 26, 2013 21:09
  • Salt Pork
    by YooperDog » Wed Apr 24, 2013 16:22
    4 Replies
    2600 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
    2123 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
    2158 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
    1756 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
    9864 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
    3202 Views
    Last post by ssorllih
    Fri Apr 19, 2013 02:08
  • Beginner Needs Advice
    by pignout » Wed Jan 30, 2013 02:54
    10 Replies
    7326 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
    6079 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
    7716 Views
    Last post by el DuckoUser avatar
    Sun Mar 24, 2013 13:29
  • Recipes
    by Rtasma » Wed Mar 20, 2013 19:24
    5 Replies
    2495 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
    5237 Views
    Last post by Determined
    Tue Mar 19, 2013 05:14
  • Instacure equivs
    by cbrace » Wed Mar 06, 2013 08:50
    9 Replies
    13228 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
    2341 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
    1849 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
    6584 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
    15320 Views
    Last post by Walleye1
    Tue Mar 05, 2013 19:06
  • Tough collagen casings?
    by tobertuzzi » Mon Mar 04, 2013 17:01
    7 Replies
    5670 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
    7605 Views
    Last post by ChuckwagonUser avatar
    Mon Mar 04, 2013 13:06
  • Braunschweiger success!
    by Doug » Fri Feb 22, 2013 17:44
    7 Replies
    3834 Views
    Last post by BubbaUser avatar
    Fri Mar 01, 2013 02:31
  • big smoke day tomorrow
    by markjass » Tue Feb 26, 2013 05:45
    2 Replies
    1795 Views
    Last post by BubbaUser avatar
    Wed Feb 27, 2013 02:33
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