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Last post: Re: Sausagemaking supply sour… by michi, Sat Dec 16, 2023 00:59

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by michi View the latest post
Sat Dec 16, 2023 00:59
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Last post: SausageMaker Free Shipping by Scogar, Mon Nov 29, 2021 19:49

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Mon Nov 29, 2021 19:49
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Topics: 23, Posts: 112

Last post: Re: meatsandsausages website … by sambal badjak, Sun Jan 26, 2020 07:25

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by sambal badjak View the latest post
Sun Jan 26, 2020 07:25

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Member-Recommended Outlets For Sausage Supplies - USA

Last post by Bob K « Thu Apr 21, 2022 11:57
Replies: 3
by jbk101 » Sat Apr 02, 2011 13:01

First post

An area like this I think would be helpful to new users and maybe even the experienced ones to have a place to go and help them find reputable sources for their sausage making equipment that the more experienced members could suggest for such things as Casings, Cures, Smokers , Grinders etc.
Let me...

Last post

Thanks Dave. Link has been updated

3 Replies

43020 Views

Last post by Bob K
Thu Apr 21, 2022 11:57
32 Sausage Making Tips To Save You Grief

Last post by alex_mercer « Tue Oct 24, 2017 08:17
Replies: 8
by Chuckwagon » Mon Apr 11, 2011 09:34

First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

Last post

Bookmarking this page!

8 Replies

50253 Views

Last post by alex_mercer
Tue Oct 24, 2017 08:17
Australian And New Zealand Resources Discusion

Last post by caterpillar « Fri Jan 27, 2017 09:12
Replies: 188
by snagman » Fri Oct 05, 2012 06:45
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First post

Topic was split
Discussion on putting the list together, and misc. items

Jan,
Here is some of my sources for the listings;

Redback Trading - casings, cures
MistyGully - smokers, dust, spices, ingredients ( found them to be expensive )
Butcher At Home casings, equipment ( good supplier, limited...

Last post

crustyo44 , Hi Jan - thanks for your suggestions and links. Cheers Michelle
188 Replies

150318 Views

Last post by caterpillar
Fri Jan 27, 2017 09:12
Member-Recommended Outlets For Sausage Supplies - CANADA

Last post by redzed « Tue Jan 19, 2016 04:23
Replies: 1
by redzed » Tue Jan 19, 2016 04:20

First post

Updated Aug. 29, 2021

BSA Canada
Mississauga ON and Montreal PQ

Casings, spices, cures, packaging supplies. Distributor of Bitec (Frutarom) cultures in Canada. May not sell to public.

Butchers and Packers Supplies
Edmonton, AB

Casings, spices. cures, equipment.

Canada Compound...

Last post

To facilitate faster searching, the Canadian suppliers have been split off from the American list. Please post here if you discover errors, locate a new supplier or comment on the service and products from the listed businesses.

1 Replies

14181 Views

Last post by redzed
Tue Jan 19, 2016 04:23
Australian And New Zealand Resources Corner

Last post by crustyo44 « Thu Oct 04, 2012 07:56
Replies: 1
by crustyo44 » Mon Sep 24, 2012 22:04

First post

Australian And New Zealand Resources For Downunder Members Of WD.

A note from Crusty ...

Hi Everyone,
Seeing that we are getting a few Australian members now, it would be a good idea that we band together to exchange information in regard to suppliers. Charcuterie is a fast growing hobby here...

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Hi Members,
Over the next few weeks and beyond I will be listing all the suppliers of charcuteri ingredients, spare parts for mincers, stuffers etc etc.
If there any Australian members that would like to add their suppliers names, addresses, phone, emails as well as a 1-10 rating in regard to...

1 Replies

75046 Views

Last post by crustyo44
Thu Oct 04, 2012 07:56
Our "Members' Recipes Index"

Last post by Chuckwagon « Mon Jul 18, 2011 01:55
Replies: 5
by Chuckwagon » Sat Jul 16, 2011 10:45

First post

*******************
******************
*******************
Our Members' Recipe Index (MRI)

Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)

*******************
******************
*******************

( Also , see Stan's Index And Recipe Pages at...

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You are mighty welcome Bubba. Be sure to check out Stan Marianski`s book recipes on this site. The page also includes much information about smoking, building a smokehouse, all sorts of other references, and even has a handy spice and cure measuring reference. Here`s a link:

Best Wishes,...

5 Replies

87614 Views

Last post by Chuckwagon
Mon Jul 18, 2011 01:55
Sausagemaking supply source in Germany?

Last post by michi « Sat Dec 16, 2023 00:59
Replies: 2
by Links » Fri Oct 21, 2022 02:09

First post

I’ll be moving to northern Germany in a few months. Does anyone have a source for sausage making supplies in Germany?. Fresh fatback and pork casings (bratwurst size) are easy to find in the supermarket but anything else is a mystery. I’m especially interested in finding fermentation starter...

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Does anyone have a source for sausage making supplies in Germany?. Fresh fatback and pork casings (bratwurst size) are easy to find in the supermarket but anything else is a mystery.

Hausschlachtebedarf is a popular online retailer.

Cheers,

Michi.

2 Replies

36558 Views

Last post by michi
Sat Dec 16, 2023 00:59
We are back!

Last post by sawhorseray « Sat Sep 23, 2023 19:11
Replies: 5
by redzed » Fri Jul 21, 2023 06:11

First post

Apologies for the lengthy period of time that the forum was offline. The Polish language forum has now been transferred to a different platform and there were issues with the changes in bringing the English language forum as an adjunct to to the main forum. We are now back in business and want to...

Last post

Great to see you guys are back up and running Red, I was wondering why the site has disappeared from my favorites. I still miss CW.

5 Replies

31709 Views

Last post by sawhorseray
Sat Sep 23, 2023 19:11
Returning to the fold.

Last post by redzed « Thu Oct 20, 2022 17:22
Replies: 2
by TheMeatUpYYC » Sat Oct 15, 2022 18:27

First post

Hello again.

I started off my journey on this forum almost a decade ago now but due to “situations” I have not been active in a long time. In the past several years I’ve changed from running my family business to returning to school at 45. I went to SAIT in 2019 and took the Butchery and...

Last post

Hello again.

I started off my journey on this forum almost a decade ago now but due to “situations” I have not been active in a long time. In the past several years I’ve changed from running my family business to returning to school at 45. I went to SAIT in 2019 and took the Butchery and...

2 Replies

6551 Views

Last post by redzed
Thu Oct 20, 2022 17:22
Is kielbasa healthy?

Last post by Indaswamp « Thu Jul 28, 2022 07:41
Replies: 4
by redzed » Mon May 30, 2022 17:41

First post

Start your week by reading this article.

Last post

I'm not knocking anyon that suffers from any of those diseases, But there is new research being done on how the microbes in your gut affect your health. Lactose intolerance can be cured...yes CURED with a gut microbiome transplant. Get the right microbes, and lactose no longer is a problem. There...

4 Replies

9852 Views

Last post by Indaswamp
Thu Jul 28, 2022 07:41
Hey everyone nice forum :)

Last post by redzed « Sun Jan 23, 2022 23:22
Replies: 1
by DerekBic » Fri Jan 21, 2022 20:08

First post

Hey everyone nice forum :)

Last post

Thanks Derek, welcome!

1 Replies

7075 Views

Last post by redzed
Sun Jan 23, 2022 23:22
Gulumpki

Last post by fatboyz « Sat Jan 15, 2022 01:25
Replies: 1
by Butterbean » Fri Jan 14, 2022 21:15

First post

Just wanted to share a tip for using that left over mince that is left in the grinder and the stuffer. Gulumpki. I read where Gulumpki is the Polish name for cabbage roll and this I've found is the answer to what to do with that left over mince. And it's so easy to make and thus far I've used this...

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Looks very tasty! will have to give that a try. I also make meatloaf from my left over. Half sausage mince half burger. We also use it for Ravioli or Pelmeni (Russian meat dumplings).

1 Replies

7459 Views

Last post by fatboyz
Sat Jan 15, 2022 01:25
SausageMaker Free Shipping

Last post by Scogar « Mon Nov 29, 2021 19:49

by Scogar » Mon Nov 29, 2021 19:49

Presuming the free shipping is today CYBER MON only. I know they do not make a habit of free shipping. This may only be good for the 48 contiguous US States, but wanted to sound the alert for those it may help anyway

0 Replies

35922 Views

Last post by Scogar
Mon Nov 29, 2021 19:49
THE GREAT SAUSAGE CONTEST!

Last post by Albertaed « Sun May 02, 2021 19:40
Replies: 51
by redzed » Wed Feb 03, 2021 18:40
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First post

Hello fellow sausage makers from around the world! Let's have some of fun here and hold a friendly contest!

You are invited to submit a recipe and detailed instructions on a sausage that you have made or will make just for this event. It can be fresh, smoked or fermented and dried sausage. The...

Last post

It is excellent! The in-depth color pictures are very well done. I’m going to try and translate it over time but a picture is in fact worth a thousand words in this case. My wife says I should leave it out as a coffee table book.
51 Replies

36945 Views

Last post by Albertaed
Sun May 02, 2021 19:40
Weekend Projects

Last post by Albertaed « Sun Apr 25, 2021 01:28
Replies: 3
by Albertaed » Sat Apr 24, 2021 21:34

First post

I usually have 3 or more projects on the go and this week is no exception. I’m building a stone surround for my electric fireplace as well as a live edge pine mantle. While I pick away at that I managed to harvest some sopressata out of the drying chamber, get 10kgs of Hungarian salami fermenting,...

Last post

Good luck!
We're packing up for our bear hunt.

Good luck!

3 Replies

7837 Views

Last post by Albertaed
Sun Apr 25, 2021 01:28
Easter kielbasa in New Britian

Last post by redzed « Sat Apr 03, 2021 17:13
Replies: 2
by Bob K » Fri Apr 02, 2021 17:21

First post

These Folks make 150,000+ lbs for Easter
New Britian CT

Last post

New Britain has a huge Polish-American cohort. The demand for kielbasa, especially at Easter is natural. :D

2 Replies

8557 Views

Last post by redzed
Sat Apr 03, 2021 17:13
Bowl Cutter

Last post by DanMcG « Sat Apr 03, 2021 09:29
Replies: 3
by Albertaed » Fri Apr 02, 2021 14:59

First post

If anybody in Canada comes across or wants to sell their bowl cutter could you pm me please.

Last post

Great advice from Scogar, and let me add to search Marketplace and Craigslist. I picked mine on Craigslist for $200, cleaned it up, sourced a drive belt and added new cutter blades and it works great. I watch local auction sites which always have stuff I'd want, but there is a lot more competition...

3 Replies

8187 Views

Last post by DanMcG
Sat Apr 03, 2021 09:29
St. Patrick's Day addictions

Last post by Lorenzoid « Sun Mar 21, 2021 19:56
Replies: 15
by Lorenzoid » Sat Feb 27, 2021 18:27
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First post

I blame St. Patrick's Day for my addictions (no, not to the Jameson's and Guinness). For a number of years my tradition was to corn a brisket (as I know it is for many others). First, I used only the flat, as is apparently typical, and cooked it on St. Pat's Day in a pot with cabbage, potatoes and...

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I'm not much of a picture-taker, so my follow-up will not be as interesting as Scogar's. The corned beef was great, but for me, it was the Irish fry-up for breakfast, with black and white puddings and bacon, that made it St. Patrick's Day. As I mentioned, I don't do the boil-up with cabbage, etc.,...
15 Replies

16830 Views

Last post by Lorenzoid
Sun Mar 21, 2021 19:56
Pork ribs

Last post by jcflorida « Sat Mar 20, 2021 17:47
Replies: 1
by Albertaed » Sat Mar 20, 2021 17:36

First post

Does anybody have a recipe and procedure for delicious juicy pork ribs?

Last post

recipe and procedure for delicious juicy pork ribs

We've had some baby backs on the smoker for the last 2 hours this morning

1 Replies

7504 Views

Last post by jcflorida
Sat Mar 20, 2021 17:47
HOW TO MAKE BEEF RENDANG

Last post by Butterbean « Fri Feb 05, 2021 19:14
Replies: 1
by ndesorecipes » Fri Feb 05, 2021 01:25

First post

IF YOU WANT TO GET RECIPE TENGKLENG, PLEASE VISIT

Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising liquid until the liquid caramelizes...

Last post

Interesting. Some ingredients might be tough for me to find though. Of course there is Amazon isn't there? Thanks for sharing.

1 Replies

7629 Views

Last post by Butterbean
Fri Feb 05, 2021 19:14
Polish Translation

Last post by Scogar « Mon Feb 01, 2021 02:50
Replies: 2
by Scogar » Sun Jan 31, 2021 22:23

First post

So I was watching Film No 1 on sharpening...as a woodworker this holds some interest to me. The film

Since I am one of those people who until recently thought kielbasa was a specific sausage recipe, I have no hope of translating the video. Unlike the sausage making videos this one is tough to...

Last post

thank you Stefan.

2 Replies

7850 Views

Last post by Scogar
Mon Feb 01, 2021 02:50
Learning to speak Polish

Last post by Butterbean « Thu Dec 10, 2020 14:23
Replies: 6
by Butterbean » Wed Dec 09, 2020 11:38

First post

Do many of you speak Polish? If so, I'm envious of you and wonder how hard is it to learn? Reason I say this is I found a vein of wonderful information on YouTube last night and spent a few hours watching these videos. (type in Krakowska) Most, if not all were in Polish and I couldn't understand a...

Last post

Anyone know what the little round softball sized sausages are called?

6 Replies

9202 Views

Last post by Butterbean
Thu Dec 10, 2020 14:23
Update for Canadian members

Last post by redzed « Mon Oct 26, 2020 16:22

by redzed » Mon Oct 26, 2020 16:22

I recently updated the list of member recommended sausage making supply outlets in Canada. The main changes are that there are now two retailers of Bactoferm/SafePro starter cultures and Malabar Superspice no longer sells to individual hobbyists. It is really too bad, because they carry the Danisco...

0 Replies

28121 Views

Last post by redzed
Mon Oct 26, 2020 16:22
Back after a long absence

Last post by redzed « Tue Aug 04, 2020 01:42
Replies: 2
by DLFL » Sun Jul 26, 2020 19:50

First post

Last post I made was in 2017. Back with a new pit boss smoker. having a great time and eating lots of smoked products, and sausages!

Last post

Hey DLFL welcome back! How about an update on some of the meats and sausages that you have been smoking?

2 Replies

8489 Views

Last post by redzed
Tue Aug 04, 2020 01:42
Hard times and opportunities

Last post by Butterbean « Tue Apr 14, 2020 15:28

by Butterbean » Tue Apr 14, 2020 15:28

With the closure of Smithfield and other large processing facilities we will probably see meat prices go up however the system works like a slinky toy and there are a lot of pigs in the system that do not have a place to go. We have a local producer here who is in this very situation and is trying...

0 Replies

28814 Views

Last post by Butterbean
Tue Apr 14, 2020 15:28
Cabbage roll Sausage

Last post by Rough Cutt « Fri Feb 28, 2020 04:24
Replies: 6
by Determined » Sat Dec 21, 2019 23:13

First post

It's that time again to be making up a bunch of perogies and cabbage rolls for Christmas.

Have been doing this for decades so no I have no questions about recipes or methods.

So here is my question.

Everyone in the family loves cabbage rolls except for my wife, she likes the filling but not the...

Last post

Have you come up with any more ideas with the cabbage roll sausage since your last experience?

6 Replies

12813 Views

Last post by Rough Cutt
Fri Feb 28, 2020 04:24
So who's in with me?

Last post by Scogar « Wed Feb 12, 2020 15:34
Replies: 13
by Scogar » Fri Feb 07, 2020 17:27

First post

I can do this challenge - who's in? :mrgreen: :mrgreen:

Last post

When I lived up in New Hampshire I used to go to Elks Club Game Suppers. The best meat all around that I had was beaver hands down

13 Replies

14559 Views

Last post by Scogar
Wed Feb 12, 2020 15:34
meatsandsausages website issues

Last post by sambal badjak « Sun Jan 26, 2020 07:25
Replies: 2
by sambal badjak » Sat Jan 25, 2020 07:45

First post

Long time since I posted and not sure if this is the right place.
I was recently referring someone to the affiliated website meatsandsausages about curing bacon.
We had a look at this page:
And it's all a bit messy.
It is giving sort of 3 ways to cure without clearly differentiating between them...

Last post

Thanks !

2 Replies

27098 Views

Last post by sambal badjak
Sun Jan 26, 2020 07:25
Couldn't say no

Last post by Butterbean « Mon Jan 20, 2020 13:00
Replies: 5
by Butterbean » Sat Jan 18, 2020 17:38

First post

I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no...

Last post

I have used some about ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...

5 Replies

10032 Views

Last post by Butterbean
Mon Jan 20, 2020 13:00
White foam on bacon

Last post by DanMcG « Wed Jan 15, 2020 11:51
Replies: 1
by Butterbean » Mon Jan 13, 2020 21:25

First post

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just...

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I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:

1 Replies

8494 Views

Last post by DanMcG
Wed Jan 15, 2020 11:51
Was I dreaming?

Last post by Butterbean « Sun Dec 22, 2019 16:41
Replies: 3
by Butterbean » Sat Dec 21, 2019 22:16

First post

Lately I've been experimenting with contrasting textures in sausages using different grinds. I find the contrast interesting to the eye and to the palette. Anyhow, during the processing of some hams I ended up with some cooked pork skins that I thought might add an interesting texture to smoked...

Last post

I've seen it a lot of times and used in head cheese, also in Wursts, Some references in this string:

I use it in head cheese and like the texture it gives as I like the cartilagey crunch you get from properly cooked ribs and things like that. I've recently been experimenting with sausages that...

3 Replies

8986 Views

Last post by Butterbean
Sun Dec 22, 2019 16:41
I thought it funny

Last post by bolepa « Fri Dec 20, 2019 22:23
Replies: 5
by Butterbean » Mon Dec 16, 2019 20:30

First post

I've been working on processing a pig and decided to use some of the skin to make pork skins. I had gone through all the steps and had them ready to fry and my daughter had mixed up a seasoning blend to dust them with when a friend dropped by. As we began to fry the skins he began telling us that...

Last post

You just cracked me up!!! Hilarious!

5 Replies

9991 Views

Last post by bolepa
Fri Dec 20, 2019 22:23
logging in issue

Last post by Bob K « Mon Dec 16, 2019 13:37
Replies: 1
by DanMcG » Mon Dec 16, 2019 12:18

First post

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.

Last post

No problems here...

1 Replies

8700 Views

Last post by Bob K
Mon Dec 16, 2019 13:37
Deli Meat Specialist

Last post by Meat Capitalist « Tue Dec 03, 2019 20:21

by Meat Capitalist » Tue Dec 03, 2019 20:21

Deli Meat Specialist sought for helping with establishment of new commercial operation.
Want to earn money implementing traditional recipes?
We are looking to rebuild know-how and processes around traditional cured products (mainly sausages like products, both cooked and fermented). New US facility...

0 Replies

33799 Views

Last post by Meat Capitalist
Tue Dec 03, 2019 20:21
School

Last post by redzed « Sat Oct 19, 2019 01:37
Replies: 13
by LOEBER74 » Thu Jan 31, 2019 20:43

First post

Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking Butchery and Charcuterie Management at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my...

Last post

Great to hear! The cooking instructions will help you immensely when you start working the profession. You will have clients often ask you how to cook or prepare a cut of meat or product. And it's so much better to learn from professionals and experienced people. Learning from internet posts may be...

13 Replies

14924 Views

Last post by redzed
Sat Oct 19, 2019 01:37
Starting School Sept 3 BUTCHERY

Last post by LOEBER74 « Mon Aug 19, 2019 21:53
Replies: 3
by LOEBER74 » Tue Aug 13, 2019 21:20

First post

I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books,...

Last post

Red. The stuff here is better than most made by professionals . Big part of why I'm going back. I want to MAKE SALUMI GREAT AGAIN

3 Replies

9596 Views

Last post by LOEBER74
Mon Aug 19, 2019 21:53
More than one way to skin a cat

Last post by Butterbean « Wed Jun 26, 2019 01:14
Replies: 4
by Butterbean » Tue Jun 25, 2019 01:52

First post

Seems my daughter is learning there is a reason I brine pork the way I do. Not saying her method won't work but but I think my way is easier. At least she is having fun and enjoying herself. (No-Name Island in the Abaco Islands)

Last post

It would have been a bit crowded. :lol: Neat thing though was David Copperfield owned the island next door and I'm sure he wouldn't mind giving us some free entertainment.

4 Replies

9878 Views

Last post by Butterbean
Wed Jun 26, 2019 01:14
Quick Curing

Last post by Butterbean « Thu Jun 06, 2019 20:30
Replies: 6
by Butterbean » Sat Jan 12, 2019 17:51

First post

Lately I've run across several recipes for whole muscle meat curing where you cover the meat in salt for 12-24 hours then remove the meat and give it a gentle rinse in white wine then season and hang to dry. This caught my interest as I've never cured meat this way and normally do equilibrium cures...

Last post

Interesting way of curing to be honest. But for some reason I think it works on small pieces.

In the experiment I used coppa and loin so it wasn't too small.

6 Replies

11659 Views

Last post by Butterbean
Thu Jun 06, 2019 20:30
The Butcher

Last post by MatterOne « Thu May 30, 2019 23:07
Replies: 3
by BBQBob » Sat May 25, 2019 12:22

First post

Hey gang!
I watched the new History Channel show called, The Butcher. Four contestants compete with their butcher skills to win $10,000.00.
The last challange was cutting up an alligator. Both contestants made sausage but one sliced the meat up into strips to grind. One commentator stated that by...

Last post

I've always cut my meat into strips. It works fine, but I don't know that it works any better than cubes. It's just less cutting that I have to do.

I agree with Butterbean that having the meat cut to an appropriate size and chilled down enough are the most important things. Having a sharp blade...

3 Replies

9978 Views

Last post by MatterOne
Thu May 30, 2019 23:07
Cured air dry bacon

Last post by Butterbean « Mon Apr 08, 2019 18:25
Replies: 1
by tdh10 » Mon Apr 08, 2019 08:44

First post

I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...

Last post

Rarely do I use a chamber to cure meat but prefer to work the seasons and its been my experience when the humidity gets high - around 80%+ there seems to be an influx of native molds that attempt to colonize in spite of a heavy white mold population. Most of this mold seems to be isolated spots of...

1 Replies

8862 Views

Last post by Butterbean
Mon Apr 08, 2019 18:25
Almost There

Last post by BBQBob « Sun Mar 31, 2019 16:13
Replies: 2
by BBQBob » Sun Mar 31, 2019 14:09

First post

Hey gang!
Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow.
As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have...

Last post

Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃
I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van...

2 Replies

9196 Views

Last post by BBQBob
Sun Mar 31, 2019 16:13
Korean Pepper

Last post by redzed « Mon Mar 11, 2019 17:23
Replies: 2
by Butterbean » Wed Mar 06, 2019 23:19

First post

Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and...

Last post

Always worth trying different flavours. And this reminded me that I want to make a kimchi salami one of these days. Life's just too short!

2 Replies

9267 Views

Last post by redzed
Mon Mar 11, 2019 17:23
Another record!

Last post by sherryamber « Mon Feb 25, 2019 08:55
Replies: 4
by redzed » Sun Oct 28, 2018 03:34

First post

Yesterday at noon we reached a new milestone when we had 226 users online! We normally have several hundred visits each day, and while many of these folks don't participate in any our discussions, the info and recipes gleaned here show up continually on other forums, blogs and FB pages.

Last post

well doen, Congrats

4 Replies

10953 Views

Last post by sherryamber
Mon Feb 25, 2019 08:55
Making room in the freezer

Last post by sherryamber « Mon Feb 25, 2019 08:54
Replies: 5
by Butterbean » Thu Nov 01, 2018 01:48

First post

Deer season is in and I thought I'd try to make some freezer space so I made a 30 lb batch of snack sticks and delivered about half to the Boy's Ranch which I try and support since they do so much good for boys and girls. I figured this might be a nice snack they could enjoy after school.

I gave...

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Thanks for your generousness. so kind of you, that's awesome.

5 Replies

11069 Views

Last post by sherryamber
Mon Feb 25, 2019 08:54
Sad ending I'm afraid

Last post by Butterbean « Wed Feb 13, 2019 00:13

by Butterbean » Wed Feb 13, 2019 00:13

After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.

0 Replies

29920 Views

Last post by Butterbean
Wed Feb 13, 2019 00:13
Business License/Wholesale Issues

Last post by LOUSANTELLO « Fri Feb 08, 2019 12:57
Replies: 4
by Scogar » Thu Jan 24, 2019 20:55

First post

Does anyone have any experience overcoming the issues of getting raw materials by having a business license? It seems everywhere that I turn no one has jowls, or back fat, or even whole belly. Why because Johnny Q Public doesnât buy these items regularly. So when I go to the bigger meat packers...

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3 things. Wholesalers don't want to deal with individual people coming in to buy small quantities. There's a cost involved when dealing with that. Secondly, if a butcher found out that a wholesaler was chopping his nuts off by selling direct, there would be a real good chance the butcher would...

4 Replies

10575 Views

Last post by LOUSANTELLO
Fri Feb 08, 2019 12:57
Its coming in

Last post by BBQBob « Wed Feb 06, 2019 02:16
Replies: 3
by Butterbean » Tue Feb 05, 2019 06:44

First post

Daughter came home from college and I thought it would be a good time to slice up some meat for a little get together.

Coppa

Blueberry Bresaola

A fair amount of patience was required but it was well worth it. As expected my daughter ran back off to college with most everything I had...

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Nice!

3 Replies

9181 Views

Last post by BBQBob
Wed Feb 06, 2019 02:16
What happened

Last post by Scogar « Wed Jan 23, 2019 14:14
Replies: 4
by cathouse willy » Sun Jan 20, 2019 18:50

First post

The site went off the air for 4 or 5 days,now it's back but it's ghostly quiet here. What did I miss?
Bill

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It's my fault! It seems whenever I find something of value online and join, some form of computer turmoil ensues. I am joking of course but I just joined over the last week or so and the level of knowledge of the members of this site is far past impressive. I sincerely hope Redzedâs comment is...

4 Replies

10952 Views

Last post by Scogar
Wed Jan 23, 2019 14:14
R.I.P Chuckwagon

Last post by smik1 « Sun Jan 20, 2019 18:39
Replies: 18
by Bob K » Sun Feb 25, 2018 14:07
1

2
First post

Barry Reed Bryner, 70, passed away February 10, 2018 at his home in Draper, Utah.

CW was a Moderator and major contributor to this Forum

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Hi folks!

Been a long, long time
I laughed at a lot of Chuckwagon's posts. I found many dead-serious. He was like a certain
spice peculiar to a recipe and you know immediately when that spice is missing!
It didn't take much reading of his posts for me to develop a picture of him- and my picture...
18 Replies

27458 Views

Last post by smik1
Sun Jan 20, 2019 18:39
Mushrooms

Last post by redzed « Sat Jan 12, 2019 07:49
Replies: 6
by redzed » Thu Oct 18, 2018 17:10

First post

Mushroom season is here! Although the picking is getting harder due to logging, more people picking and the dry summers, I managed to gather a few. Yesterday I spent all day in a thick forest and managed to find only about 3 lbs of chanterelles. But I also had a few good days in the past couple of...

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That is a nice collection Jason! I love the colour of your chanterelles and it would be great to compare the taste with our Pacific variety. You are lucky that you have no competition in the forest. It used to be like that here but in the last several years more and more people are stomping around...

6 Replies

11795 Views

Last post by redzed
Sat Jan 12, 2019 07:49

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