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  • Types of culture
    by jjnurk » Tue Sep 15, 2020 19:33 » in Dry Cured Meats and Sausages
    8 Replies
    839 Views
    Last post by redzedUser avatar
    Thu Oct 22, 2020 05:53
  • Weekend sausage
    by jjnurk » Wed Dec 13, 2017 18:24 » in Sausages
    55 Replies
    18233 Views
    Last post by ButterbeanUser avatar
    Wed Oct 21, 2020 12:21
  • New member.
    by bluc » Thu Jul 30, 2020 05:41 » in For beginners
    27 Replies
    2177 Views
    Last post by bluc
    Wed Oct 21, 2020 06:56
  • Vienna sausage
    by Butterbean » Mon Oct 19, 2020 18:16 » in Sausages
    2 Replies
    38 Views
    Last post by ButterbeanUser avatar
    Tue Oct 20, 2020 17:12
  • Precuring Meats for Polska Kielbasa Wedzona
    by oneills » Tue Aug 25, 2020 05:15 » in Sausages
    5 Replies
    270 Views
    Last post by ScogarUser avatar
    Tue Oct 20, 2020 16:49
  • Lots of liquid loss when canning spreadable ham
    by wasuky » Mon Oct 12, 2020 16:57 » in Canned meat products
    14 Replies
    164 Views
    Last post by ButterbeanUser avatar
    Tue Oct 20, 2020 00:33
  • Two batches of saucisson, made at same time, but so different.
    by so_not_rad » Wed Oct 14, 2020 06:32 » in Dry Cured Meats and Sausages
    3 Replies
    80 Views
    Last post by bluc
    Sun Oct 18, 2020 21:33
  • Lifespan of Apera PH60S pH meter?
    by ronbo » Sun Oct 11, 2020 01:19 » in Hardware
    10 Replies
    215 Views
    Last post by ronbo
    Sat Oct 17, 2020 16:01
  • Rookie failure doing Spanish chorizo
    by wasuky » Mon Oct 12, 2020 15:37 » in For beginners
    3 Replies
    89 Views
    Last post by cajuneric
    Sat Oct 17, 2020 13:28
  • Sausage is splitting while smoking (in tropical countries)
    by so_not_rad » Fri Oct 02, 2020 09:10 » in Sausages
    3 Replies
    560 Views
    Last post by ButterbeanUser avatar
    Fri Oct 16, 2020 14:42