Sausage Making Techniques
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- Mold good or potentially bad?
by Reeder » Wed Aug 14, 2013 4:00 pm - 0 Replies
- 3020 Views
- Last post by Reeder
Wed Aug 14, 2013 4:00 pm
- Mold good or potentially bad?
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- Saving Fat
by mudflap620v » Tue Aug 06, 2013 3:44 am - 1 Replies
- 3329 Views
- Last post by wheels
Sun Aug 11, 2013 10:38 pm
- Saving Fat
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- Droewors comes out to hard
by mtu1250 » Sat Jul 27, 2013 4:51 am - 0 Replies
- 3022 Views
- Last post by mtu1250
Sat Jul 27, 2013 4:51 am
- Droewors comes out to hard
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- Poaching times and temps-vending on street
by BeijingBob » Wed Jul 17, 2013 2:58 am - 6 Replies
- 6993 Views
- Last post by RodinBangkok
Sun Jul 21, 2013 5:39 pm
- Poaching times and temps-vending on street
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- Percentage of Salt in Various Proteins
by JerBear » Tue Jul 02, 2013 6:15 pm - 4 Replies
- 5185 Views
- Last post by JerBear
Wed Jul 03, 2013 3:33 pm
- Percentage of Salt in Various Proteins
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- Best way to separate links..?
by JerBear » Sun Jun 30, 2013 6:08 am - 3 Replies
- 5821 Views
- Last post by bwalt822
Tue Jul 02, 2013 5:24 pm
- Best way to separate links..?
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- Ames Phos?
by JollyJohn » Thu Aug 05, 2010 2:57 pm - 10 Replies
- 14575 Views
- Last post by vagreys
Sun Jun 30, 2013 9:18 pm
- Ames Phos?
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- Using saltpeter in fresh sausage?
by Thewitt » Mon May 13, 2013 10:58 am - 10 Replies
- 10976 Views
- Last post by saucisson
Wed Jun 26, 2013 4:09 pm
- Using saltpeter in fresh sausage?
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- Thai Sausage (sai grop)
by mattwright » Thu Nov 29, 2012 6:23 am - 6 Replies
- 7584 Views
- Last post by JerBear
Tue Jun 25, 2013 5:25 am
- Thai Sausage (sai grop)
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- How to measure pH of fermenting salami
by Kaiser Soze » Mon Jun 17, 2013 1:31 am - 2 Replies
- 4250 Views
- Last post by Kaiser Soze
Wed Jun 19, 2013 4:32 am
- How to measure pH of fermenting salami
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- More mouldy salamis
1, 2by Fat Rick » Tue Jan 22, 2008 5:07 pm - 21 Replies
- 27880 Views
- Last post by perciani
Tue Jun 18, 2013 2:12 am
- More mouldy salamis
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- what to do with a broken emulsified sausage?
by johngaltsmotor » Tue Jun 04, 2013 1:18 pm - 8 Replies
- 11174 Views
- Last post by wheels
Mon Jun 10, 2013 6:08 pm
- what to do with a broken emulsified sausage?
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- Vegan casing tips?
by vagreys » Fri May 24, 2013 6:46 pm - 5 Replies
- 5830 Views
- Last post by wheels
Sat May 25, 2013 12:36 pm
- Vegan casing tips?
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- New and making sopperssata
by JayW » Sat Apr 20, 2013 4:28 am - 4 Replies
- 5066 Views
- Last post by vg123
Wed May 22, 2013 11:08 am
- New and making sopperssata
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- leftover Hog casings
by Aces high » Mon May 20, 2013 11:42 pm - 3 Replies
- 4702 Views
- Last post by Aces high
Wed May 22, 2013 7:17 am
- leftover Hog casings
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- leaf lard vs. back fat
by Brian P. Miller » Wed Jan 09, 2013 4:14 am - 11 Replies
- 13232 Views
- Last post by zerocrop69
Wed May 22, 2013 12:11 am
- leaf lard vs. back fat
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- Fat rendering, Salt... and wild boar
by brennuvarger » Mon May 06, 2013 3:07 pm - 6 Replies
- 7389 Views
- Last post by brennuvarger
Wed May 08, 2013 11:10 pm
- Fat rendering, Salt... and wild boar
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- Good looking sausages to sell
by Dej » Tue Mar 26, 2013 5:47 pm - 2 Replies
- 4401 Views
- Last post by wheels
Fri May 03, 2013 12:42 pm
- Good looking sausages to sell
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- Drying Sausage in my Cheese Cave ???
by JayW » Mon Apr 22, 2013 3:04 am - 9 Replies
- 9432 Views
- Last post by JayW
Tue Apr 23, 2013 10:13 pm
- Drying Sausage in my Cheese Cave ???
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- Tasting the recipe before making the sausage
by glee006 » Mon Apr 22, 2013 7:44 pm - 4 Replies
- 5260 Views
- Last post by Greyham
Tue Apr 23, 2013 8:45 pm
- Tasting the recipe before making the sausage
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- Poaching makes casings, condom like...
by Xiangchangwang » Fri Apr 19, 2013 6:15 am - 3 Replies
- 4630 Views
- Last post by the chorizo kid
Tue Apr 23, 2013 2:20 pm
- Poaching makes casings, condom like...
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- Tasting the recipe before investing sausage
by glee006 » Mon Apr 22, 2013 7:34 pm - 0 Replies
- 2956 Views
- Last post by glee006
Mon Apr 22, 2013 7:34 pm
- Tasting the recipe before investing sausage
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- Sausage roll...
by Xiangchangwang » Fri Apr 12, 2013 3:46 pm - 1 Replies
- 2943 Views
- Last post by Mohalk
Fri Apr 12, 2013 10:24 pm
- Sausage roll...
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- Cooking Smoked Sausage
by jfsjazz » Wed Apr 03, 2013 5:52 pm - 4 Replies
- 5033 Views
- Last post by vagreys
Sat Apr 06, 2013 4:56 pm
- Cooking Smoked Sausage
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- Fat is rendering out of salami in ferment??
by Salami Student » Sun Mar 24, 2013 12:03 pm - 3 Replies
- 4736 Views
- Last post by quietwatersfarm
Thu Apr 04, 2013 11:46 am
- Fat is rendering out of salami in ferment??
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- Pie fillings in skins...
by Xiangchangwang » Wed Mar 27, 2013 2:56 pm - 1 Replies
- 2975 Views
- Last post by captain wassname
Fri Mar 29, 2013 8:46 am
- Pie fillings in skins...
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- Sausage shaping question
by johngaltsmotor » Thu Mar 21, 2013 4:41 pm - 0 Replies
- 3023 Views
- Last post by johngaltsmotor
Thu Mar 21, 2013 4:41 pm
- Sausage shaping question
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- AIR DRIED SALAMI - HOLLOW IN THE CENTER
by jam1969 » Sun Mar 10, 2013 4:08 pm - 3 Replies
- 6538 Views
- Last post by larry
Tue Mar 19, 2013 5:31 pm
- AIR DRIED SALAMI - HOLLOW IN THE CENTER
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- Help Cacciatore Drying Unevenly
1, 2by Brizee » Thu Oct 11, 2012 7:36 am - 15 Replies
- 14166 Views
- Last post by wheels
Tue Mar 19, 2013 5:18 pm
- Help Cacciatore Drying Unevenly
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- Chorizo -- Air Dried
1, 2by BriCan » Mon Mar 26, 2012 12:39 am - 24 Replies
- 33827 Views
- Last post by larry
Tue Mar 19, 2013 4:28 pm
- Chorizo -- Air Dried
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- Curing chamber, sausage cabinet. How to make
by stborgke » Sat Jun 16, 2012 7:14 pm - 4 Replies
- 6751 Views
- Last post by Mkson1978
Sat Mar 16, 2013 10:06 pm
- Curing chamber, sausage cabinet. How to make
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- Test after 14 days of drying
by vcsausage » Sun Jan 27, 2013 8:46 pm - 6 Replies
- 5885 Views
- Last post by amedeo
Sat Mar 16, 2013 2:44 pm
- Test after 14 days of drying
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- Fresh sausage: oven or frying pan?
by Yog Sothoth » Tue Mar 12, 2013 12:01 pm - 5 Replies
- 5804 Views
- Last post by Yog Sothoth
Wed Mar 13, 2013 8:50 am
- Fresh sausage: oven or frying pan?
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- Beef bungs
by ped » Sun Mar 03, 2013 12:47 pm - 3 Replies
- 4040 Views
- Last post by wheels
Mon Mar 04, 2013 6:54 pm
- Beef bungs
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- dried sausage - pink cure amount
by jeffhernand » Mon Feb 11, 2013 4:33 pm - 6 Replies
- 6144 Views
- Last post by jeffhernand
Mon Feb 18, 2013 10:32 pm
- dried sausage - pink cure amount
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- Casings for ring bologna?
by Blackriver » Mon Feb 11, 2013 11:50 am - 4 Replies
- 4589 Views
- Last post by Blackriver
Tue Feb 12, 2013 12:11 am
- Casings for ring bologna?
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- Brand new member with an important question.
by cnl390 » Wed Feb 06, 2013 1:15 pm - 12 Replies
- 10178 Views
- Last post by yotmon
Thu Feb 07, 2013 1:21 pm
- Brand new member with an important question.
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- Color Coding Hank Rings?
by JerBear » Mon Jan 14, 2013 4:27 pm - 11 Replies
- 10862 Views
- Last post by BriCan
Tue Feb 05, 2013 9:29 am
- Color Coding Hank Rings?
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- Snack Stick Meat Getting Mushy While Stuffing
by goslats » Fri Feb 01, 2013 10:41 pm - 5 Replies
- 5589 Views
- Last post by DiggingDogFarm
Sat Feb 02, 2013 7:53 pm
- Snack Stick Meat Getting Mushy While Stuffing
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- Uncooked Pork W/Cure Question
by goslats » Fri Jan 25, 2013 8:43 pm - 4 Replies
- 4435 Views
- Last post by DiggingDogFarm
Sat Jan 26, 2013 7:49 pm
- Uncooked Pork W/Cure Question
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- Why does store-bought breakfast sausage cook up brown?
by Ned Buntline » Sat Dec 22, 2012 10:01 pm - 9 Replies
- 9585 Views
- Last post by DiggingDogFarm
Sat Jan 26, 2013 1:09 am
- Why does store-bought breakfast sausage cook up brown?
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- Oozing Snack Sticks?
by JerBear » Wed Jan 23, 2013 1:19 am - 5 Replies
- 5228 Views
- Last post by JerBear
Fri Jan 25, 2013 5:26 am
- Oozing Snack Sticks?
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- Courser cut of meat in sausages - HOW?
by gordy100 » Wed Jan 16, 2013 5:08 pm - 8 Replies
- 7347 Views
- Last post by wheels
Thu Jan 17, 2013 7:50 pm
- Courser cut of meat in sausages - HOW?
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- snack sticks
by mudflap620v » Sun Dec 09, 2012 1:58 am - 5 Replies
- 5928 Views
- Last post by JerBear
Mon Jan 14, 2013 4:47 pm
- snack sticks
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- Sausage shrinkage
by EdwinT » Sun Jan 06, 2013 12:53 pm - 3 Replies
- 4403 Views
- Last post by EdwinT
Mon Jan 07, 2013 6:56 am
- Sausage shrinkage
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- Fermentation Temp Drop
by MmmmPork » Sat Jan 05, 2013 7:02 am - 1 Replies
- 2800 Views
- Last post by herjac
Sat Jan 05, 2013 4:47 pm
- Fermentation Temp Drop
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- Dextrose Amount?
by LouisJ » Sat Dec 08, 2012 10:36 am - 3 Replies
- 4301 Views
- Last post by the chorizo kid
Mon Dec 17, 2012 3:18 pm
- Dextrose Amount?
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- Gluten Free Rusk From Pizza Base
by LouisJ » Fri Dec 07, 2012 9:27 am - 7 Replies
- 8141 Views
- Last post by wheels
Thu Dec 13, 2012 1:01 pm
- Gluten Free Rusk From Pizza Base
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- Pork Liver, insight to processing please
by Reeder » Sat Dec 08, 2012 3:51 pm - 3 Replies
- 4207 Views
- Last post by BriCan
Mon Dec 10, 2012 4:12 am
- Pork Liver, insight to processing please
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- How do you 'close' the ends of sausages for cooking?
by LouisJ » Wed Nov 28, 2012 10:29 pm - 8 Replies
- 8026 Views
- Last post by the chorizo kid
Wed Dec 05, 2012 3:34 pm
- How do you 'close' the ends of sausages for cooking?
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