Spring Cleaning In The Middle Of Winter

Chuckwagon · Post by **Chuckwagon** » Wed Dec 21, 2011 07:31

Hi smoke addicts!

The "Sausage" forum is becoming a little bit cluttered so I`ll have to tidy it up a little. That`s what moderators do... "tidy up". If a post in the sausage forum contains a recipe, it will most probably be left right there. If the post just asks questions or talks about sausages in general, it may be moved to a more suitable forum such as "technology" or "microbiology of meat" etc. Very often, it may even be moved to Hyde Park, depending upon the content of the post.

Very often, a post collects quite a bit of "off-topic info" and even "chatter". When this happens, a moderator will often "split" the conversation, leaving the original topic in place yet "splitting off" the chatter to a more suitable forum such as Hyde Park. It may be put in an existing topic or even a completely new one with a new name. At one time, we had a topic in the Hyde Park forum called "sticky-chat". It was sort of a catch-all for split-off chatter from other posts. It was also a great place to post general chit-chat. I`ll resurrect the topic, so watch for it. If you get a message regarding your posts, don`t panic! It`s just a moderator doing his job and tidying up our site to make it more attractive for others.

We`re always open for suggestions. JBK had a good one that we finally put into effect - the "User Recommended Outlets For Sausage Making Supplies" topic. And if you don`t agree with a particular modification to one of your posts, please let me know by writing a PM or EM to me. Thanks for your understanding.

Best Wishes,
Chuckwagon

jbk101 · Post by **jbk101** » Wed Dec 21, 2011 11:12

Hey Chuckwagon,
Maybe you could put a list together (like an index of some type) that lets us know whats acceptable to post in each topic area of the forum?

I know that I have been Guilty

of posting something in the wrong area of the forum thinking that is were that topic belonged

etc..........

I sure a few of us newbies are really guilty of it

and not intentionally

Thanks and keep up the good work,
John

Chuckwagon · Post by **Chuckwagon** » Wed Dec 21, 2011 12:41

John, I appreciate your insight and courtesy. Don't worry about inadvertently posting in a wrong forum. That's what moderators are here to do. We "re-route" if necessary. However, we do really appreciate people thinking about where to post a topic before they hit the enter button. Here's a rough outline of suggested destinations. My best wishes sir! Chuckwagon

Section #1 The FORUMS:

1. School Of Domestic Meat Processing For Polish & Polish-speaking members (School in Poland)
2. For beginners How to post a photo - New members start here - Browsing? start here - salt - Beginner`s questions.
3. Traditional butchery in Poland (Not in use)
4. Microbiology of meat and products DRY-CURED SAUSAGES - Bio-cultures (Bactoferm) - nitrate/nitrite Destroying trichinae - PSE pork - Project "A" - Lactic Acid Bacteria And Nutrient Sugars
5. Hardware Smokers - Curing Chambers - Fermentation Chambers - Grinders - Stuffers - Thermometers - Salinometers -
6. Technology basis Brining - Salt - Porcine mycology -- Alcohol in sausage - Testing with litmus for Ph
7. Sausages Contest winning and proven recipes - - 32 sausagemaking tips - Various sausage recipes - Casings
8. Smoked pork products Hams - Bacons - Kassler - Tasso - Prosciutto - Hocks - Butt - Canadian Bacon
9. Offal products Liver sausage - Lamb offal -
10. Products in blocks Formed Hams - Honey loaf - Other block products
11. Canned meat products Formed ham - Basic methods - Splam - Deviled Ham -
12. Fishes Smoked wild salmon - Coho - Tuna - Trout - Whitefish -
13. Venison Deer sausage - Elk - Moose - Moosestrami - Lorne sausage - venison ham
14. BBQ Cranky Buzzard`s BBQ Workbook - BBQ Sauce - Brisket - Ribs - BBW Sausages.
15. Other products Turkey - Lamb - Chicken - JERKY - Coppa (not smoked) - Sourdough - Tongue
16. Recipes from around the world Various Recipes - Sourdough - Non-meat recipes - Condiment recipes
17. Books & videos of meat processing V OZWB (Nationwide meeting of Wędzarniczej Brothers)
..............Sub Topic: a. Stan & Adam Marianski author`s corner All Bookmagic Publications

Section #2 OTHER TOPICS:

18. Hyde Park General Chat - Chat about anything! Sub Topic: User recommended Outlets for Sausage making
19. Announcements For Announcements by administration - Contest rules
20. Suggestions & Feedback Misc. suggestions
21. Administration For administrative use only

jbk101 · Post by **jbk101** » Wed Dec 21, 2011 15:47

Chuckwagon
As always your right on the mark!

I know the listing you just set up will help me

and I sure that it will help other members thanks for doing it!

Now I will be able to sleep at night or is it day when I sleep

I plan on printing out a copy and posting it next to the old computer for future posting reference.

I vow I will never post in the wrong area of the forum again

and if you believe that I got a real nice bridge with access to beach front property for sale

and the price is reduced for quick sale and I even offer great short term financing rates

ssorllih · Post by **ssorllih** » Wed Dec 21, 2011 16:12

This should be a great help. I know that I sometimes post something that doesn't seem to fit any where for certain but this give an outline for the fit.