Homemade Sausage Making

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  • Nitrite and Bacon
    by redzed » Sun Nov 02, 2014 19:27
    41 Replies
    28144 Views
    Last post by Bob KUser avatar
    Thu Jan 24, 2019 17:34
  • Manual Vertical Suasage Stuffer ?
    by Knifeman » Fri Mar 09, 2018 21:34
    31 Replies
    4743 Views
    Last post by Kijek
    Fri Mar 16, 2018 02:33
  • Stawiany's Meat Smokers
    by Maxell » Wed Feb 16, 2011 16:16
    7 Replies
    12319 Views
    Last post by Kijek
    Mon Jan 08, 2018 02:31
  • Pickles!
    by StefanS » Thu Aug 11, 2016 16:52
    33 Replies
    9794 Views
    Last post by redzedUser avatar
    Sun Aug 20, 2017 04:14
  • Smoke Generators - Venturi Type
    by Seminole » Thu Dec 08, 2011 21:49
    93 Replies
    73836 Views
    Last post by LOEBER74
    Tue Jul 18, 2017 18:04
  • Tough Casings - Causes and Solutions
    by redzed » Mon May 08, 2017 05:43
    4 Replies
    4290 Views
    Last post by K98 AL
    Tue May 16, 2017 12:41
  • Calculating Legal Amounts Of Sodium Nitrite
    by Chuckwagon » Wed Apr 18, 2012 09:54
    37 Replies
    26384 Views
    Last post by Bob KUser avatar
    Wed Feb 08, 2017 17:06
  • Sauerkraut (Home Made)
    by uwanna61 » Sat Aug 20, 2011 02:32
    128 Replies
    66676 Views
    Last post by fatboyz
    Mon Nov 14, 2016 12:34
  • I Have A Question
    by siamon » Tue Aug 13, 2013 08:58
    60 Replies
    34159 Views
    Last post by Bob KUser avatar
    Thu Jun 16, 2016 17:27
  • Shrink and water activity comparison (Aw)
    by Butterbean » Fri Apr 15, 2016 20:20
    23 Replies
    11986 Views
    Last post by Fingers
    Thu Apr 21, 2016 11:42
  • Cadillac by StefanS
    by StefanS » Thu Feb 26, 2015 15:12
    19 Replies
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    Last post by ButterbeanUser avatar
    Mon Apr 11, 2016 02:13
  • Sausage "Chatter"
    by partycook » Mon Jul 25, 2011 02:01
    327 Replies
    110832 Views
    Last post by redzedUser avatar
    Fri Nov 13, 2015 13:17
  • Fish and Seafood Recipes
    by redzed » Sun Aug 16, 2015 18:12
    0 Replies
    7938 Views
    Last post by redzedUser avatar
    Sun Aug 16, 2015 18:12
  • MEMBERS RECIPE INDEX (MRI)
    by redzed » Sun Dec 21, 2014 06:47
    0 Replies
    6921 Views
    Last post by redzedUser avatar
    Sun Dec 21, 2014 06:47
  • Why We Use Nitrites/Nitrate Cures and Starter Cultures
    by oneills » Sat Jun 29, 2013 11:00
    31 Replies
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    Last post by Doc Barrington
    Fri Nov 28, 2014 04:29
  • Testing pH Acidity Using Litmus Paper
    by Chuckwagon » Sat Aug 06, 2011 11:59
    6 Replies
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    Last post by redzedUser avatar
    Thu Oct 30, 2014 15:59
  • need help buying a grinder and dont know what to get
    by king kabanos » Tue Aug 19, 2014 23:58
    23 Replies
    12367 Views
    Last post by ShuswapUser avatar
    Sun Aug 24, 2014 14:59
  • Online Workshop: Project B2 (October 2013)
    by Chuckwagon » Mon Oct 07, 2013 06:19
    401 Replies
    186507 Views
    Last post by ChuckwagonUser avatar
    Sat Jul 26, 2014 03:55
  • Curing Pork - Butterbean's Methods & Advice
    by Chuckwagon » Thu Jun 12, 2014 05:22
    0 Replies
    3589 Views
    Last post by ChuckwagonUser avatar
    Thu Jun 12, 2014 05:22
  • JBK's "Pierogi Makers" Corner
    by Rick » Fri Jan 17, 2014 19:07
    50 Replies
    30350 Views
    Last post by KrakowskaUser avatar
    Sat Feb 01, 2014 10:29
  • Recipe Chat
    by Gulyás » Tue Aug 13, 2013 19:22
    30 Replies
    20763 Views
    Last post by ssorllih
    Fri Dec 06, 2013 05:40
  • Cranky Buzzard's Barbecue Workbook
    by Chuckwagon » Sun Feb 27, 2011 04:41
    9 Replies
    11576 Views
    Last post by markjass
    Thu Nov 14, 2013 10:29
  • Canned Meats - Basic Methods
    by Seminole » Fri May 21, 2010 05:01
    14 Replies
    18642 Views
    Last post by ssorllih
    Wed Jul 31, 2013 19:35
  • Food Preservation Methods
    by Chuckwagon » Wed Jul 31, 2013 12:57
    1 Replies
    3467 Views
    Last post by ssorllih
    Wed Jul 31, 2013 15:21
  • What kind of meat grinder does everyone have?
    by Blackriver » Mon Jan 14, 2013 01:37
    39 Replies
    23980 Views
    Last post by sausagemaneric
    Sun Jan 20, 2013 23:41
  • Online Workshop: Project B (August 2012)
    by Chuckwagon » Thu Aug 16, 2012 09:33
    689 Replies
    202934 Views
    Last post by Cabonaia
    Fri Jan 18, 2013 02:00
  • Woods for Smoking
    by Chuckwagon » Wed Jul 20, 2011 01:59
    6 Replies
    7114 Views
    Last post by ssorllih
    Mon Dec 10, 2012 03:41
  • [USA] Cooking An Entire Hog
    by Chuckwagon » Thu Jul 12, 2012 13:44
    4 Replies
    5679 Views
    Last post by DLFLUser avatar
    Fri Jul 13, 2012 20:34
  • How Salt Is Measured In Brine
    by Chuckwagon » Mon Aug 15, 2011 03:49
    2 Replies
    8927 Views
    Last post by ssorllih
    Fri Dec 16, 2011 23:44
  • Brining table
    by Siara » Fri Nov 26, 2010 10:35
    3 Replies
    4998 Views
    Last post by ssorllih
    Sun Jul 31, 2011 17:00
  • Formed Hams - Basic Rules
    by Seminole » Sun May 16, 2010 05:55
    6 Replies
    12669 Views
    Last post by ssorllih
    Sun Mar 20, 2011 18:52
  • Naming convention
    by Siara » Fri Feb 25, 2011 04:06
    1 Replies
    3916 Views
    Last post by ChuckwagonUser avatar
    Fri Feb 25, 2011 05:03
  • Shashlik
    by Siara » Tue Feb 22, 2011 04:25
    6 Replies
    8900 Views
    Last post by Gray GoatUser avatar
    Thu Feb 24, 2011 07:15
  • Celery Powder Cure
    by Kijek » Tue Oct 29, 2019 14:52
    7 Replies
    212 Views
    Last post by Kijek
    Thu Nov 14, 2019 22:22
  • Mold 600 chamber inoculation
    by Kijek » Wed Nov 13, 2019 19:05
    2 Replies
    21 Views
    Last post by Kijek
    Thu Nov 14, 2019 20:40
  • Cured, dried and fermented by StefanS
    by StefanS » Sun Apr 23, 2017 18:36
    80 Replies
    18373 Views
    Last post by cajuneric
    Thu Nov 14, 2019 16:55
  • New Starter Culture for Fermented Sausages -- Flavor of Italy
    by cajuneric » Fri Nov 08, 2019 00:15
    6 Replies
    165 Views
    Last post by cajuneric
    Thu Nov 14, 2019 01:38
  • Help with Cure - did I muck this up?
    by adrian078 » Wed Nov 13, 2019 03:48
    4 Replies
    53 Views
    Last post by adrian078
    Wed Nov 13, 2019 21:43
  • Venison Sausages
    by redzed » Tue Dec 22, 2015 04:27
    13 Replies
    7459 Views
    Last post by redzedUser avatar
    Wed Nov 13, 2019 21:40
  • pancetta arrotolata still "squishy" - what would you do?
    by ewanspeirs » Wed Oct 30, 2019 23:18
    3 Replies
    94 Views
    Last post by adrian078
    Wed Nov 13, 2019 03:41
  • Summer Sausage Questions
    by Scogar » Sun Nov 10, 2019 14:40
    4 Replies
    61 Views
    Last post by redzedUser avatar
    Mon Nov 11, 2019 02:22
  • Just got 500 pounds of fresh organic meat. What to make??
    by fatboyz » Sun Sep 30, 2018 15:29
    3 Replies
    969 Views
    Last post by priya31
    Mon Nov 04, 2019 13:14
  • MiniMax Smokehouse
    by IFB » Wed Oct 23, 2019 02:09
    7 Replies
    256 Views
    Last post by IFB
    Sun Nov 03, 2019 17:50
  • Spice dosage help
    by razvangrig » Mon Oct 28, 2019 16:28
    3 Replies
    133 Views
    Last post by razvangrig
    Sat Nov 02, 2019 13:48
  • Orange and Fennel Salami
    by redzed » Mon Sep 28, 2015 06:57
    26 Replies
    9255 Views
    Last post by cathouse willy
    Sat Oct 26, 2019 17:33
  • Smoked Liver Sausage and Cure #1
    by Scogar » Wed Oct 16, 2019 18:40
    10 Replies
    255 Views
    Last post by ButterbeanUser avatar
    Sun Oct 20, 2019 17:52
  • First attempt at Spanish Chorizo/Salami Milano are too salty?
    by ewanspeirs » Thu Oct 10, 2019 17:39
    7 Replies
    235 Views
    Last post by adrian078
    Sun Oct 13, 2019 22:47
  • Can my salami be saved?
    by adrian078 » Wed Oct 09, 2019 01:10
    5 Replies
    184 Views
    Last post by adrian078
    Thu Oct 10, 2019 20:44
  • Champion Juicer for emulsifying hotdogs
    by Thewitt » Mon Jan 28, 2019 16:26
    7 Replies
    1044 Views
    Last post by Bob KUser avatar
    Wed Oct 09, 2019 12:58
  • Garlic and Onion Choices for Smoked Sausage
    by forestridgefarm » Thu Oct 03, 2019 16:54
    2 Replies
    198 Views
    Last post by forestridgefarm
    Sat Oct 05, 2019 14:58