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  • Adding zingy brightness without acid for fresh sausages
    by LinkMeAllOver » Tue Apr 06, 2021 01:12 » in Sausages
    8 Replies
    132 Views
    Last post by LinkMeAllOver
    Wed Apr 14, 2021 15:57
  • Smoking lengths with Cure?
    by BocZek » Wed Apr 14, 2021 04:52 » in For beginners
    1 Replies
    27 Views
    Last post by AlbertaedUser avatar
    Wed Apr 14, 2021 13:33
  • Wrong texture everytime I try fresh/smoked sausages
    by wasuky » Tue Apr 13, 2021 04:59 » in For beginners
    7 Replies
    95 Views
    Last post by StefanSUser avatar
    Wed Apr 14, 2021 00:46
  • Finding Starter cultures in Australia
    by bluc » Tue Apr 13, 2021 10:51 » in Dry Cured Meats and Sausages
    1 Replies
    30 Views
    Last post by Bob KUser avatar
    Tue Apr 13, 2021 13:06
  • Curing pork fat for smoked sausages?
    by so_not_rad » Thu Apr 08, 2021 07:00 » in Sausages
    6 Replies
    129 Views
    Last post by so_not_radUser avatar
    Tue Apr 13, 2021 07:38
  • Kiełbasa Krakowska -Kraków Sausage
    by redzed » Thu Apr 08, 2021 06:44 » in Sausages
    6 Replies
    137 Views
    Last post by jens49
    Mon Apr 12, 2021 11:18
  • Spanish Fuet - Unsure if this turned out right
    by anrew » Thu Apr 08, 2021 16:49 » in For beginners
    11 Replies
    140 Views
    Last post by redzedUser avatar
    Sun Apr 11, 2021 17:42
  • 100% beef fresh sausage?
    by LinkMeAllOver » Tue Apr 06, 2021 01:16 » in Sausages
    7 Replies
    120 Views
    Last post by LinkMeAllOver
    Fri Apr 09, 2021 14:34
  • Busy week/weekend sausage/meat making!
    by fatboyz » Sat Feb 27, 2021 15:08 » in Sausages
    39 Replies
    1856 Views
    Last post by fatboyz
    Thu Apr 08, 2021 01:30
  • How Capocollo Is Made In Italy
    by redzed » Fri Apr 02, 2021 08:12 » in Dry Cured Meats and Sausages
    3 Replies
    151 Views
    Last post by Lorenzoid
    Wed Apr 07, 2021 17:58