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Question about odd casings Replies: 7
by
wasuky »Mon Mar 14, 2022 03:22
First post
I hope you guys are doing great. It's been I while.
A friend of mine just asked me a question regarding some casing he got from big hog. The hog was a bit more than 300kg, it was fed with a mixture of pork food and fruits/vegetables left overs.
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Were they salted or fresh?
By the moment of the picture they were fresh (my friend had just cleaned them up) but right now they are under salt and look just the same.
- 7 Replies
- 34688 Views
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Last post bywasuky
Fri Mar 18, 2022 17:57
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Technological Videos Replies: 42
by
redzed »Sun Jul 27, 2014 07:08
First post
A Note To New Members Chuckwagon here...
Hi fellow sausage makers. Welcome to the English-speaking division of the Polish website called Wedliny Domowe (Homemade Sausage Making) . If you are browsing and do not speak Polish, we invite you to return to the forum-index page and click on the second...
Last post
Our YouTube channel:
- 42 Replies
- 108932 Views
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Last post byMaxell
Wed Dec 09, 2020 14:31
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School of Home-made Meat production. Useful information Replies: 33
by
Maxell »Mon Feb 23, 2009 18:48
First post
A Note To New Members
Hi fellow sausage makers. Welcome to the English-speaking division of the Polish site called Wedliny Domowe (Homemade Sausage Making). If you are browsing and do not speak Polish, we invite you to return to the forum-index page and click on the second forum entitled, New To...
Last post
I'll put on my patience straight jacket to view the video series. Ideas might flow from that for at least a regional meet.
- 33 Replies
- 187036 Views
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Last post byShuswap
Thu Aug 21, 2014 16:09
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First course on the "Venison" Replies: 14
by
Maxell »Mon Mar 07, 2011 10:10
First post
The first course on the Venison carried out in our SDM www.lipowadolina.pl
Photogallery:
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Saw and for those that have hogs in their area, here's a few websites you may want to check out. txferalhogs.pdf, Texasboars.com. We don't have them in NYS, so far, nor do I want them. You need to kill 70% of the population every year, just to control them.
- 14 Replies
- 43423 Views
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Last post bynuynai
Wed Sep 25, 2013 19:38
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School Of Home-Made Meat Production Replies: 4
by
Chuckwagon »Mon Jun 20, 2011 06:59
First post
A Note To New Members
Hi fellow sausage makers. Welcome to the English-speaking division of the Polish website called Wedliny Domowe (Homemade Sausage Making) . If you are browsing and do not speak Polish, we invite you to return to the forum-index page and click on the second forum entitled, New...
Last post
A Note To New Members
Hi fellow sausage makers. Welcome to the English-speaking division of the Polish site called Wedliny Domowe (Homemade Sausage Making).
Are you looking for site navigating help?
If you are browsing and do not speak Polish, we invite you to return to the forum-index page...
- 4 Replies
- 27455 Views
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Last post byChuckwagon
Mon Jul 15, 2013 11:21
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- 0 Replies
- 19352 Views
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Last post byMaxell
Wed Oct 27, 2010 18:44
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