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  • Wedliny Domowe - Meats and Sausages
    byBob K »Sat Feb 09, 2019 15:02
    2 Replies
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    Last post bydream-builder
    Wed Jan 29, 2020 10:39
  • How to Post Pictures
    byBob K »Fri Dec 14, 2018 15:52
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    Last post byBob KUser avatar
    Fri Dec 14, 2018 15:52
  • 32 Sausage Making Tips To Save You Grief!
    byChuckwagon »Fri May 02, 2014 00:08
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    Last post byChuckwagonUser avatar
    Sat Jul 05, 2014 11:40
  • Topics
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  • Project KB (For Beginners)
    byChuckwagon »Tue Aug 05, 2014 13:10
    261 Replies
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    Last post bysambal badjak
    Mon Sep 22, 2014 08:42
  • Online Workshop: Project B2 (October 2013)
    byChuckwagon »Mon Oct 07, 2013 06:19
    401 Replies
    531762 Views
    Last post byChuckwagonUser avatar
    Sat Jul 26, 2014 03:55
  • Online Workshop: Project B (August 2012)
    byChuckwagon »Thu Aug 16, 2012 09:33
    689 Replies
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    Last post byCabonaia
    Fri Jan 18, 2013 02:00
  • easy simple smoked sausage ideas
    bysambal badjak »Wed Jun 12, 2024 17:01
    9 Replies
    31682 Views
    Last post bysambal badjak
    Sun Jun 16, 2024 13:04
  • options in hot climate
    bysambal badjak »Fri Dec 29, 2023 07:59
    2 Replies
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    Last post bysambal badjak
    Fri Dec 29, 2023 09:17
  • Kielbasa - Emulsion Problems
    byS@usage »Thu Jan 13, 2022 08:23
    8 Replies
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    Last post byjym571
    Fri Jun 09, 2023 17:43
  • Looking forward to learning from Folks!
    byBentley Meredith »Thu Oct 13, 2022 17:52
    55 Replies
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    Last post byBentley MeredithUser avatar
    Tue Jan 24, 2023 22:12
  • Ph 4.6 on a salami
    byItay »Mon Dec 05, 2022 18:29
    4 Replies
    10540 Views
    Last post byItay
    Tue Dec 06, 2022 11:25
  • New to brining/curing questions
    byJDeadwood »Sat Nov 19, 2022 15:46
    4 Replies
    9985 Views
    Last post byJDeadwood
    Sun Nov 27, 2022 13:24
  • cure needs sugar?
    bysambal badjak »Sun Nov 20, 2022 19:44
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    Last post bysambal badjak
    Fri Nov 25, 2022 16:44
  • What bacteria smells like Ranch Dressing.
    byJonB2 »Wed Oct 26, 2022 00:43
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    Wed Oct 26, 2022 00:43
  • grassfed beef?
    byfordtruckbeast »Fri Feb 25, 2022 17:05
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    Last post byBentley MeredithUser avatar
    Fri Oct 14, 2022 02:44
  • cleaning equipment
    byfordtruckbeast »Sat Mar 26, 2022 13:00
    19 Replies
    32822 Views
    Last post byScogarUser avatar
    Wed Apr 27, 2022 14:17
  • bacteria in spices
    byfordtruckbeast »Wed Apr 20, 2022 05:30
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    Last post byfordtruckbeast
    Wed Apr 20, 2022 05:30
  • Venison Salami not drying enough in the center
    bymagician »Tue Jun 08, 2021 01:21
    6 Replies
    12387 Views
    Last post byfordtruckbeast
    Tue Apr 12, 2022 09:42
  • Water Activity and percent weight loss
    byIndaswamp »Mon Feb 01, 2021 16:55
    1 Replies
    13367 Views
    Last post byfordtruckbeast
    Sun Apr 10, 2022 09:05
  • Acceptable Initial bacteria load in fresh meat for salami?
    byIndaswamp »Sun Mar 14, 2021 01:58
    1 Replies
    13348 Views
    Last post byfordtruckbeast
    Wed Apr 06, 2022 18:01
  • Marianski spanish sausage book
    byCubatahavana »Fri Feb 25, 2022 13:36
    1 Replies
    7488 Views
    Last post byredzedUser avatar
    Fri Mar 04, 2022 07:37
  • Sucuk Question
    byBa275 »Fri Mar 05, 2021 11:57
    2 Replies
    13773 Views
    Last post byredzedUser avatar
    Sun Jan 30, 2022 18:56
  • Getting the flavor right - American Pepperoni
    byFishhead »Tue Jun 22, 2021 18:03
    4 Replies
    10822 Views
    Last post byfordtruckbeast
    Sun Jan 30, 2022 06:55
  • Fuet - beginner texture question
    byhetyu »Wed Dec 29, 2021 14:08
    1 Replies
    7354 Views
    Last post byredzedUser avatar
    Thu Dec 30, 2021 04:25
  • Some whole muscle drying questions...
    byIndaswamp »Fri Nov 26, 2021 20:37
    0 Replies
    27125 Views
    Last post byIndaswamp
    Fri Nov 26, 2021 20:37
  • Translator
    byRick »Wed Oct 06, 2021 10:55
    2 Replies
    10513 Views
    Last post byRick
    Wed Oct 06, 2021 16:46
  • Pickle loaf
    byRick »Tue Oct 05, 2021 23:24
    2 Replies
    10037 Views
    Last post byRick
    Wed Oct 06, 2021 13:12
  • Big Guys Chicken and Pork Hotdog Recipe
    byRick »Sun Oct 03, 2021 16:05
    2 Replies
    10208 Views
    Last post byRick
    Sun Oct 03, 2021 21:28
  • Salami with fruit
    bymagician »Sat Jun 26, 2021 03:41
    1 Replies
    8368 Views
    Last post byredzedUser avatar
    Sat Jun 26, 2021 05:36
  • Smoking a whole chicken
    byDumoine »Fri May 14, 2021 13:46
    5 Replies
    11066 Views
    Last post byStefanSUser avatar
    Wed May 26, 2021 20:12
  • Pasturizeation
    bybluc »Thu Apr 29, 2021 13:04
    11 Replies
    17921 Views
    Last post bybluc
    Wed May 12, 2021 10:29
  • Spanish Fuet - Unsure if this turned out right
    byanrew »Thu Apr 08, 2021 16:49
    14 Replies
    17032 Views
    Last post byMmmm MeatUser avatar
    Sun Apr 25, 2021 08:50
  • Smoking lengths with Cure?
    byBocZek »Wed Apr 14, 2021 04:52
    7 Replies
    11738 Views
    Last post byBocZek
    Sun Apr 18, 2021 01:11
  • Wrong texture everytime I try fresh/smoked sausages
    bywasuky »Tue Apr 13, 2021 04:59
    7 Replies
    13575 Views
    Last post byStefanSUser avatar
    Wed Apr 14, 2021 00:46
  • Wheat Gluten vs Vital Wheat Gluten
    byTonto11 »Tue Apr 06, 2021 22:09
    1 Replies
    7982 Views
    Last post byredzedUser avatar
    Wed Apr 07, 2021 02:58
  • Should I add sugar to my whole muscle salami recipes
    byLeesel »Sat Mar 20, 2021 21:19
    6 Replies
    10892 Views
    Last post byLeesel
    Mon Mar 22, 2021 12:05
  • How to store nduja or similar in jars
    bywasuky »Sat Mar 20, 2021 00:05
    0 Replies
    29624 Views
    Last post bywasukyUser avatar
    Sat Mar 20, 2021 00:05
  • Fruit Salami
    bymagician176 »Tue Mar 16, 2021 00:26
    2 Replies
    9297 Views
    Last post byIndaswamp
    Tue Mar 16, 2021 12:05
  • New member.
    bybluc »Thu Jul 30, 2020 05:41
    53 Replies
    42368 Views
    Last post bybluc
    Tue Mar 16, 2021 03:08
  • Anyone know the pH range of Canada Goose Breast meat?
    byIndaswamp »Sat Mar 13, 2021 04:42
    2 Replies
    8495 Views
    Last post byIndaswamp
    Sun Mar 14, 2021 01:24
  • So let's talk about salt percentages....
    byIndaswamp »Thu Mar 04, 2021 04:32
    13 Replies
    19757 Views
    Last post byIndaswamp
    Sun Mar 07, 2021 21:14
  • Back fat
    bybluc »Thu Feb 25, 2021 05:08
    6 Replies
    10995 Views
    Last post bybluc
    Wed Mar 03, 2021 02:03
  • Picture Test..
    byIndaswamp »Sun Feb 28, 2021 00:33
    2 Replies
    7857 Views
    Last post byIndaswamp
    Sun Feb 28, 2021 02:26
  • Spices and herbs in recipes
    bybiggame »Sun Feb 14, 2021 09:19
    2 Replies
    8688 Views
    Last post bybiggame
    Sun Feb 14, 2021 16:22
  • Idea for PH testing sausage during ferment
    byFatdog »Tue Feb 09, 2021 17:35
    2 Replies
    8655 Views
    Last post byredzedUser avatar
    Wed Feb 10, 2021 19:17
  • Venison Bologna Food Safety Question
    byDldalluge »Sat Jan 30, 2021 04:25
    4 Replies
    10522 Views
    Last post byredzedUser avatar
    Wed Feb 10, 2021 18:25
  • Off and running
    byFatdog »Mon Feb 08, 2021 15:07
    5 Replies
    9815 Views
    Last post byFatdogUser avatar
    Tue Feb 09, 2021 16:48
  • Salami
    bymagician176 »Fri Nov 20, 2020 05:03
    16 Replies
    20123 Views
    Last post byredzedUser avatar
    Sat Jan 30, 2021 17:55
  • Questions about pH drop safety Hurdle
    byIndaswamp »Tue Jan 12, 2021 17:08
    8 Replies
    11841 Views
    Last post byredzedUser avatar
    Sat Jan 16, 2021 08:42
  • Greasy Skin
    byBa275 »Mon Jan 04, 2021 15:11
    6 Replies
    10749 Views
    Last post byjcfloridaUser avatar
    Wed Jan 06, 2021 01:44
  • Which style Sherry wine for making salami?
    byIndaswamp »Tue Dec 29, 2020 07:33
    8 Replies
    11185 Views
    Last post byIndaswamp
    Mon Jan 04, 2021 16:18
  • Fermentation?
    byLoco »Sun Jan 03, 2021 14:18
    6 Replies
    10460 Views
    Last post byredzedUser avatar
    Sun Jan 03, 2021 17:44
  • Sundried... Salami?
    bywasuky »Tue Dec 08, 2020 03:12
    9 Replies
    12674 Views
    Last post bybluc
    Mon Dec 14, 2020 22:45
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