Sausage Making Techniques
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- Bulk sausage making help
1, 2by shanew » Sun Mar 08, 2015 5:08 pm - 16 Replies
- 12101 Views
- Last post by yotmon
Wed Mar 18, 2015 10:05 pm
- Bulk sausage making help
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- Emulsifying with Cutter
by raifemre » Wed Jan 21, 2015 9:50 am - 3 Replies
- 5062 Views
- Last post by raifemre
Fri Jan 30, 2015 3:36 pm
- Emulsifying with Cutter
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- can someone offer some advice on how to "de fluff" my emulsi
by cutlass1972 » Thu Feb 20, 2014 7:44 pm - 10 Replies
- 9330 Views
- Last post by This Little Piggy
Mon Jan 26, 2015 6:00 pm
- can someone offer some advice on how to "de fluff" my emulsi
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- Emulsion type sausages
by kimgary » Thu Nov 27, 2014 2:33 pm - 3 Replies
- 5658 Views
- Last post by This Little Piggy
Mon Jan 26, 2015 4:38 pm
- Emulsion type sausages
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- I hate sheep casings
by Laripu » Wed Dec 24, 2014 5:47 am - 9 Replies
- 8574 Views
- Last post by BriCan
Thu Jan 22, 2015 6:56 pm
- I hate sheep casings
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- What is magical about 6" during curing?
by johngaltsmotor » Thu Nov 06, 2014 3:53 pm - 2 Replies
- 4482 Views
- Last post by johngaltsmotor
Thu Nov 06, 2014 4:34 pm
- What is magical about 6" during curing?
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- tough casings and humidity?
by DanMcG » Sun Oct 19, 2014 9:21 am - 2 Replies
- 4237 Views
- Last post by wheels
Tue Oct 21, 2014 7:14 pm
- tough casings and humidity?
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- Calculating salt content
by Swing Swang » Thu Oct 16, 2014 8:23 pm - 2 Replies
- 4057 Views
- Last post by Swing Swang
Fri Oct 17, 2014 9:03 am
- Calculating salt content
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- finishing sausages after smoking
by badjak » Sun Oct 12, 2014 7:16 am - 2 Replies
- 4134 Views
- Last post by badjak
Mon Oct 13, 2014 11:34 am
- finishing sausages after smoking
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- Am I on the right track?
by marcopolo41 » Mon Aug 18, 2014 10:53 am - 6 Replies
- 7798 Views
- Last post by larry
Wed Aug 27, 2014 4:55 pm
- Am I on the right track?
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- Len Poli Dry Sausage
by ninocala61 » Sun Jul 06, 2014 10:25 pm - 2 Replies
- 4577 Views
- Last post by ninocala61
Mon Jul 07, 2014 11:05 pm
- Len Poli Dry Sausage
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- Loose casing in air dried salami
by MagiChaaf » Thu Jul 03, 2014 7:24 am - 1 Replies
- 3923 Views
- Last post by NCPaul
Thu Jul 03, 2014 10:30 am
- Loose casing in air dried salami
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- Kudu boerewors
by Uplands » Wed Jun 18, 2014 5:20 pm - 2 Replies
- 4379 Views
- Last post by Uplands
Thu Jun 19, 2014 6:04 am
- Kudu boerewors
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- Elevated pH for sausage/soppressata
1, 2, 3by ninocala61 » Sat Feb 15, 2014 8:45 pm - 35 Replies
- 28459 Views
- Last post by NCPaul
Tue Jun 17, 2014 10:43 am
- Elevated pH for sausage/soppressata
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- pretubed casing
by labman » Mon Jun 16, 2014 1:15 am - 2 Replies
- 4589 Views
- Last post by labman
Mon Jun 16, 2014 3:13 pm
- pretubed casing
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- Question about smoking fresh sausage
by Ed Gerrard » Fri Jun 06, 2014 11:16 am - 5 Replies
- 7315 Views
- Last post by Ed Gerrard
Sat Jun 07, 2014 11:20 am
- Question about smoking fresh sausage
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- Bread vs rusk
1, 2by SGK » Tue Mar 18, 2014 11:24 am - 23 Replies
- 20128 Views
- Last post by SGK
Sat Jun 07, 2014 11:08 am
- Bread vs rusk
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- Mixing with water - sequence?
by johngaltsmotor » Fri May 23, 2014 12:49 pm - 4 Replies
- 5405 Views
- Last post by vagreys
Wed May 28, 2014 5:12 pm
- Mixing with water - sequence?
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- casing failure
1, 2by nerow » Wed May 14, 2014 7:51 pm - 20 Replies
- 16855 Views
- Last post by Tasso
Tue May 27, 2014 7:03 pm
- casing failure
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- sausage emulsification
by rfathman » Tue May 13, 2014 9:08 pm - 2 Replies
- 4237 Views
- Last post by vagreys
Thu May 15, 2014 9:34 pm
- sausage emulsification
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- First Time Smoking
by Meat » Fri Apr 18, 2014 6:55 pm - 2 Replies
- 4373 Views
- Last post by NCPaul
Sat Apr 19, 2014 8:25 pm
- First Time Smoking
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- Sheep casing failure
by Moski » Tue Nov 19, 2013 6:17 am - 9 Replies
- 11443 Views
- Last post by vagreys
Thu Apr 03, 2014 4:06 pm
- Sheep casing failure
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- Fine vs Course
by icbman51 » Thu Feb 06, 2014 5:28 pm - 4 Replies
- 5497 Views
- Last post by wheels
Wed Apr 02, 2014 11:06 am
- Fine vs Course
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- Troubleshooting sausages!
by purplemoose » Tue Dec 31, 2013 2:37 am - 2 Replies
- 4900 Views
- Last post by wheels
Wed Apr 02, 2014 11:04 am
- Troubleshooting sausages!
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- Over stuffing
by icbman51 » Sun Feb 16, 2014 1:33 pm - 3 Replies
- 4304 Views
- Last post by thankswayne
Tue Apr 01, 2014 11:07 pm
- Over stuffing
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- Ok it's the Daily Mail.... But
by denty632 » Fri Mar 21, 2014 1:49 am - 5 Replies
- 5352 Views
- Last post by johngaltsmotor
Fri Mar 21, 2014 5:05 pm
- Ok it's the Daily Mail.... But
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- Texture
by quietwatersfarm » Sat Mar 15, 2014 7:05 am - 13 Replies
- 10280 Views
- Last post by wheels
Wed Mar 19, 2014 7:38 pm
- Texture
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- Fresh chorizo with salt-only, Supaphos, and Activa
by EnriqueB » Fri Mar 14, 2014 9:06 am - 14 Replies
- 12490 Views
- Last post by wheels
Tue Mar 18, 2014 3:03 pm
- Fresh chorizo with salt-only, Supaphos, and Activa
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- DRY SAUSAGE TASTING TIME
by ninocala61 » Sat Mar 15, 2014 11:51 pm - 0 Replies
- 3512 Views
- Last post by ninocala61
Sat Mar 15, 2014 11:51 pm
- DRY SAUSAGE TASTING TIME
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- German Bratwurst curing
by soibcp » Wed Mar 12, 2014 3:56 am - 4 Replies
- 5921 Views
- Last post by soibcp
Thu Mar 13, 2014 12:17 am
- German Bratwurst curing
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- stuffing sausage
by shawnr70 » Wed Feb 26, 2014 6:09 pm - 3 Replies
- 4748 Views
- Last post by yotmon
Tue Mar 04, 2014 10:53 am
- stuffing sausage
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- Can sausage made with Cure #2 be eaten as fresh
by cnl390 » Thu Feb 27, 2014 6:02 pm - 1 Replies
- 3370 Views
- Last post by NCPaul
Fri Feb 28, 2014 12:06 am
- Can sausage made with Cure #2 be eaten as fresh
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- Smoking Dry Sausage
by cnl390 » Wed Feb 26, 2014 4:41 pm - 0 Replies
- 3576 Views
- Last post by cnl390
Wed Feb 26, 2014 4:41 pm
- Smoking Dry Sausage
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- Controlling Temperature in SMI 20 lb Smoker
by Pat Anderson » Fri Jan 02, 2009 12:01 am - 2 Replies
- 5573 Views
- Last post by Pat Anderson
Mon Feb 24, 2014 4:37 am
- Controlling Temperature in SMI 20 lb Smoker
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- Getting all the ingredients.
by Old Tom » Thu Feb 13, 2014 1:54 am - 2 Replies
- 3959 Views
- Last post by RodinBangkok
Sun Feb 16, 2014 3:05 am
- Getting all the ingredients.
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- Is this too much cure # 2
1 ... 5, 6, 7by Iamarealbigdog » Thu Jan 15, 2009 4:52 pm - 94 Replies
- 80074 Views
- Last post by Inthebiz
Tue Jan 14, 2014 2:04 am
- Is this too much cure # 2
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- 50+# of Ground beef. What to do?
by Shawneeleelee » Sat Apr 10, 2010 1:37 am - 7 Replies
- 10237 Views
- Last post by JerBear
Thu Jan 02, 2014 5:20 pm
- 50+# of Ground beef. What to do?
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- How long is it safe to refrigerate snack sticks?
by johngaltsmotor » Mon Dec 16, 2013 11:34 pm - 2 Replies
- 4335 Views
- Last post by johngaltsmotor
Wed Dec 18, 2013 12:36 pm
- How long is it safe to refrigerate snack sticks?
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- Pork butt prep for sausage
by JuniorBalloon » Mon Nov 11, 2013 2:16 pm - 2 Replies
- 4205 Views
- Last post by JuniorBalloon
Tue Nov 12, 2013 7:53 pm
- Pork butt prep for sausage
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- sopressata (or other dried salami) meat option opinions
by yianni » Tue Nov 05, 2013 2:24 am - 13 Replies
- 15324 Views
- Last post by BriCan
Mon Nov 11, 2013 9:54 am
- sopressata (or other dried salami) meat option opinions
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- Snack Stick Dehydration Question....
by JerBear » Sat Nov 09, 2013 4:16 pm - 2 Replies
- 3840 Views
- Last post by JerBear
Mon Nov 11, 2013 5:04 am
- Snack Stick Dehydration Question....
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- Casing large, whole muscles
by Ces » Fri Nov 08, 2013 2:01 am - 2 Replies
- 3658 Views
- Last post by Ces
Mon Nov 11, 2013 1:03 am
- Casing large, whole muscles
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- professional salami/chorizo making courses
by fionahg » Tue Nov 05, 2013 10:47 am - 3 Replies
- 6537 Views
- Last post by quietwatersfarm
Fri Nov 08, 2013 9:35 am
- professional salami/chorizo making courses
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- Mixing frozen fat(And more pent up questions)
by Reeder » Fri Aug 30, 2013 1:42 pm - 1 Replies
- 3425 Views
- Last post by bwalt822
Fri Oct 11, 2013 3:00 pm
- Mixing frozen fat(And more pent up questions)
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- why is vinegar in some fresh sausage recipes?
1, 2by mattwright » Tue Jan 04, 2011 5:41 pm - 16 Replies
- 27513 Views
- Last post by Thewitt
Wed Sep 18, 2013 2:32 am
- why is vinegar in some fresh sausage recipes?
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- Meat Grinder Advice
by johnnycurewell » Fri Sep 06, 2013 1:01 pm - 2 Replies
- 5729 Views
- Last post by JerBear
Sun Sep 08, 2013 5:50 pm
- Meat Grinder Advice
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- Traditional Spanish charcuterie disturbing practices?
by EnriqueB » Mon Jul 29, 2013 11:05 am - 13 Replies
- 16133 Views
- Last post by yotmon
Thu Aug 22, 2013 12:47 pm
- Traditional Spanish charcuterie disturbing practices?
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