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Forum – Discussion Topics

Where You Can Comment ’til the Cows Come Home (and then, cook and eat ’em!)…

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Forum Comments: Pt 1. Sausages Forum Comments: PT. 2. Hardware, Science, Recipe Input Project “B” Pages (See below for a complete list with links.)
Tenderfoot Territory (Beginners’ Forum) Microbiology and Technology (Science of Meat & Cultures) – Chapter 1 – Introduction
Sausages at Home (Fresh, Cured/Cooked) Smokehouses and Hardware(Smokin’ Savvy) Chapter 2 – Startup
Fermented Sausages (air-dried delicacies Recipe Index (sausages) Chapter 3 – Reading:  Meat Selection / Grinding, Curing / Mixing / Stuffing
Ham, Bacon, and Whole Muscles – Preserving Entire Cuts Recipe Index (other recipes) Chapter 4Choosing the Right Meat for your Sausages  pork, beef cuts
– – – <+> – – – Resource List (Where to Order…) Chapter 5 – Recipes, Ordering Supplies
-TALK ABOUT ANYTHING
Credentials Chapter 6 – Smoking and Curing Sausages
Tales of the Old West – – -the latest in the “DUCK BLIND” series ( Faster-Than-Light sausage drive) Chapter 7 – xxx
– – – – – – Chapter 8 – xxx
– – – – – – Chapter 9 – xxx
– – – – – – Chapter 10 – xxx

KnowledgeBase – Where Big Ideas Live On…

Knowledgebase Pt. 1. – Items of Lasting Interest Knowledgebase Pt. 2. – Know-how, What-not, and Other Odds-n-Ends
– A Word from the Earliest Risin’ Wrangler (Technical Content) Welcome New Wranglers
Bacteria, Fermented Sausages…. Personal Messaging
– Sausage Making Tips & Techniques (see detail below) Become a Member
– Sausage Making Herbs & Spices JOIN US ! (sign up, log-in, comment.)
Certified Pork and Raw Meat Sausages About
Chicken butchering, handling, treating Densities of Common Ingredients
– Salting and Smoking Fish – Adding an Image to a Comment
Injecting and Brining Whole Muscle Meats Project “A” – Fermented Sausage Project (2011) Detailed posts
– Archival Project “B” Sausage Making Courses Book Reviews
Casing Usage Details on how best to easily use… Australian – New Zealand (and other) Resource List
Calculating Legal Amounts of Sodium Nitrite – A tribute to Rytek Kutas and Stan Marianski
Disrupting Protein Structures (Acid, Base, and Alcohol addition) – “Guide to pH Measurement in Food and Drink,” (“Our Daily Brine” site) or (our copy)
Speaking of Salt – useful details about the stuff
“Tasting” Food with your Nose!
The Duck Blind – Archived Items from The University of Northern South Texas

 Some of the Finer Detail

 

…all hosted by the affable Chuckwagon and the unflappable “el Ducko,” two sausage aficionados (perhaps fictional nadas?) who, themselves,  enjoy sausage making and meat processing.

How does Chuckwagon do it all? Beats heck out of me, but somehow he does. Explore, enjoy, share, wonder…