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  • Ph 4.6 on a salami
    by Itay » Mon Dec 05, 2022 18:29 » in Homemade Sausage Making » For beginners
    4 Replies
    48 Views
    Last post by Itay
    Tue Dec 06, 2022 11:25
  • Salami Practical Science and Processing Technology
    by Links » Mon Dec 05, 2022 22:32 » in Homemade Sausage Making » Books&Videos of meat processing
    0 Replies
    23 Views
    Last post by Links
    Mon Dec 05, 2022 22:32
  • Swedish Ham
    by TheMeatUpYYC » Wed Nov 23, 2022 15:48 » in Homemade Sausage Making » Smoked pork products
    4 Replies
    133 Views
    Last post by Links
    Mon Dec 05, 2022 22:05
  • [SWE] Swedish Prinskorv
    by Stickan » Sat Dec 03, 2011 18:44 » in Homemade Sausage Making » Sausages
    12 Replies
    7960 Views
    Last post by Links
    Mon Dec 05, 2022 21:49
  • Looking forward to learning from Folks!
    by Bentley Meredith » Thu Oct 13, 2022 17:52 » in Homemade Sausage Making » For beginners
    37 Replies
    741 Views
    Last post by Dave in AZ
    Sat Dec 03, 2022 18:24
  • Anybody experiment with low salt sausages?
    by LinkMeAllOver » Sun Oct 16, 2022 18:51 » in Homemade Sausage Making » Sausages
    6 Replies
    284 Views
    Last post by DumoineUser avatar
    Thu Dec 01, 2022 21:49
  • pH drops and rises during! fermentation
    by Norbi » Fri Nov 25, 2022 20:38 » in Homemade Sausage Making » Dry Cured Meats and Sausages
    1 Replies
    76 Views
    Last post by Indaswamp
    Thu Dec 01, 2022 05:48
  • New to brining/curing questions
    by JDeadwood » Sat Nov 19, 2022 15:46 » in Homemade Sausage Making » For beginners
    4 Replies
    139 Views
    Last post by JDeadwood
    Sun Nov 27, 2022 13:24
  • cure needs sugar?
    by sambal badjak » Sun Nov 20, 2022 19:44 » in Homemade Sausage Making » For beginners
    3 Replies
    124 Views
    Last post by sambal badjak
    Fri Nov 25, 2022 16:44
  • Saucisson sec
    by Gintaras » Thu Nov 03, 2022 21:45 » in Homemade Sausage Making » Sausages
    1 Replies
    107 Views
    Last post by redzedUser avatar
    Thu Nov 24, 2022 02:12



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