A lot of folks are interested in meat brining, sausage making, which is now being "aired" on the Harvest Forum.

Would appreciate your considering a special forum as there seems to be quite a bit of interest.

Thanks in advance.

Bejay

yes, definitely.. I think a forum on these meats would be of great interest especially for rural people who do not have a very good selection of these at the grocery stores..like me! This way I could gather recipes from here and make my own.

I also would like to see a homemade sausage/bacon making forum available.

Each winter I make venison sausage and also grind up all the extra venison, that did not go into roasts, for ground meat. It would be nice to read about others' experiences in making homemade sausage.

Brenda

I'm another person who would be interested in such a forum. I just cured a roll of pancetta and made some Italian sausage and would like to be able to exchange recipes, ideas, tips, with other people doing the same thing.

Annie

Been doing these for over 30 years now. Have many experiences I would like to share.

Not sure what the forum name should be, but would be nice to have a single place to go to for processing farm-raised meat, fish, fowl, wild game and of course meats bought at the market. Sausage and jerky making is becoming very popular & I intend to learn both this year. Brining meat for smoking and BBQ I already do. Forum could include both hot and cold smoking of meats, curing and storage.
I personally will promise never to post my Sons of Norway method of making lutefisk by the barrel. :)

JohnT

I am just getting started into making my own sausage. We badly need a forum that will allow sharing ideas, tips, traps and tricks to make it more successful and enjoyable. I started a posting on the Harvest Forum out of desperation because there was no where else to go.

Thanks for your consideration.

Bob

I agree. A curing, smoking preserving of meats forum would be extrememly useful.
Please consider!!!!

Deanna

Yes, yes, a meaty forum, please!

Zabby17

I would love to see a sausage making forum. Please, please. You will be amazed at the response.

Shirley

A "Meat Curing" forum would be a great asset to GardenWeb. There are many of us, several of whom hang out on the "Harvest" forum, who have a strong interest in making bacon, pastrami, corned beef, jerky and the like, as well as all sorts of sausages (of which there are many). It's a very creative endeavor and will spark many exchanges of information.

GW, please consider this seriously, as I know you will.

Thanks,

Jim

I'm a sausage maker and would enjoy a Sausage and Meat Forum.

Michelle

Definitely agree! Perhaps a "charcuterie" forum would cover all the topics?

femmelady,

Totally agree with your idea.

DL

I also would like to see this sausage and bacon forum. I think it would be very useful and used by many who like good home made sausage and home cured meats. Please consider.

I'm another one who would like to see a forum on sausage/bacon making. I'm particularly interested in making my own sausage and know there are many skilled people here that would help me learn and be more than happy to answer any questions or offer recipes.

GW - let us have a MEAT forum. We really need a MEAT forum.

add me to the list requesting a Meat forum.

I'd like to see this forum started also.

Thanks!

I would also like to see this forum get started. I think it would be very informative and helpful.
Thanks in advance...Marylee

Yes Meat forum Please!! More Meat! More Meat! To quote my 3 yr old.
I would be very interested in a Meat/sausage Forum.

i would like to see a forum for:

SAUSAGE MAKING/JERKY/SMOKING

good stuff
wildlifeman

Where's the beef (or venison, or elk, or turkey)? Would love to contribute to a sausage making/meat preserving forum.

Maybe they think the site is already too jerky.

I also would like to see a sausage/bacon making forum. Please consider this
Thanks

I just finished eating sandwich made of home cured corned beef. It was delicious!

It caused me to start thinking about the proposed Meat Curing forum once again because, while I was eating the corned beef, I was reading the Cooking forum. I considered starting a thread there about the proposed Meat Curing forum. However, having gotten acquainted with that forum, I realized meat curing would not be of great interest to most members of that forum. Cured meat to those members is an ingredient, not a finished product.

As has been said before, the most interest in meat curing is on the Harvest thread. That's OK, but meat curing really is a special interest, one which is not indulged in by most members of that forum.

I believe the topic of meat curing really does have the breadth and depth to make a successful forum. I hope Tamara and the other administrators will seriously consider establishing one.

Jim

I am another forum member who would benefit from a meat curing forum.

I would love to have other forum members recipes and useful tips/information for curing meats, sausages, and for smoking meats and fish.

Please consider.

Thank you,

lynn

I want to voice here too. I post just on the HARVEST forum, which is really hard to get people to read about meat curing, sausage making, jerky making and preserving meats of all kinds. I've been doing meats for many years now, and move up well beyond a few pounds of it in a batch. My last effort was 30+ pounds of Polish kielbasa the way I want it to taste. Loaded with garlic and Marjorum, as well as some flavor of brown mustard seeds. Add to this, my pepperoni snack sticks, which end up being 50 pounds or more. Here, I have a big meat mixer, big stuffer, that can even press out 1/2 pound hamburger patties in 2 seconds, made just like you want, as lean or as fatty as you like, as well as seasoned. The list is endless, salami, pepproni, summer sausages, beer bratwurst, Italian cheese, Italian loaded- with fennel, hot, garlic, cheese, onions and peppers, all in the same casings!! Beef and tomato, breakfast, smoked meats, pastrami, corned beef, and easy away to turn corned beef into pastrami. Many, many spice combinations. Heck, I don't use any recipes, and never measure anything, unless its for the total weights of meats vs. fat, as well as any meat cure additives like salt, sugar, nitrates, and even soy protien and other texture improvers like phosphates. Imagine a sausage with a Chinese red sweet and sour flavor, or some with sundried tomatoes and basil. The list can go on and on. We need a forum for these, as many more people are concerned about meat consumption, additives, excess fat, and that every familiar, meat 'by-products'... Come on Admins, lets get rolling. BBQ time is near, and I need my brain to be picked..

An interesting post was made today re rendering and preserving beef fat.

Here is a link that might be useful: Rendering Beef Fat

I would love to see a Meat curing forum! I've never cured my own meat, but I am very interested in it and hope to try curing my own meats.

Laura

Would this forum include chorizo?

Chorizo? Absolutely! As well as linguica, keilbasa, pepperoni, andouille, and so on ad infinitum.

Got your interest?

Jim

Oops! I spoke too soon about my familiarity with the Cooking Forum. I haven't followed that forum long enough to know the level of interest in meat curing. Mea culpa. I'm told there was a "sausagethon" on that forum last summer, for example. I need to do some searches to find out what else has been happening on the Cooking Forum relative to meat curing.

Jim

Hi,

I would also like to see a meat curing/charcuterie forum. I'm just getting into this very interesting activity and have lots of "newbee" questions and interest in reading what others have to say on the subject.

Thank you!
Anne

Hi Again,

Since retiring and moving to a new city, I'm getting involved in lots of new things - including charcuterie, cheesemaking, and brewing. At least for me, all this will be done with purchased products. I've just been exploring the harvest forum recently and except for the recent sausage thread, it seems to be mostly about dealing with your actual harvest (as in fruits and vegetables). So I think it would be appropriate to have a separate forum dealing with the subjects I mentioned. It seems to be a whole different mindset in some ways from dealing with the veggies from your garden (as most of the harvest posts seem to relate to).

Thanks!
Anne

Charcuterie sounds like wall calendars etc. featuring pictures of models in skimpy outfits posed with barbecue grills.

Maybe a charcuterie wall calendar would be a good prize for the party who waits the longest for this thread to be responded to.

Charcuterie, please! Last week I made pork belly confit and shrinp and lobster sausage using sheep casing. Both were a big hit.

TIA

"Charcuterie" is perhaps the name we have been seeking for a forum of this type. It seems appropriate and general enough to cover the topics which would be discussed.

Jim

I see it now: a charcuterie wall calendar with various meat-based foods arranged in seductive poses. Maybe call it Pleasures of Flesh.

Add my voice to the request for a meat forum. We have recently begun buying all of our meat from a local farm (beef & pork) whose philosophy of production we agree with. But having been raised a carnivore in my distant youth, I MISS BACON. Please, please, let others with the knowledge share and discuss it here.

The thread, Homemade sausage, on the Harvest Forum, is now up to 140 posts and going strong. This is but one of several charcuterie threads on that forum over recent months.

Jim

Please add a meat curing forum. It's something of interest to many, and quality information is not always available easily. Books are few and far between, and often available at the local library only after a lengthy waiting period. A testament to their desirability.

I joined this group because I read the thread about sausage making on "Harvest forum". Please add sausage making and curing to the list.

I made British/Irish bacon which IÂve missed for a long time and it was fantastic. I have to buy the cure from the UK because it was my first time making it. This will go down well  no pun intended ;).

Rachel

I love the section about sausage making that is presently on the Harvest Forum, and judging from the responce, so do many others. WE NEED A SAUSAGE/MEAT Forum.

Please...Please we need a sausage forum..

Well what does it take ??? Can we get a sausage forum here? Just look at the response. Thank You

Big Al

we need a sausage/cured meat forum. Thanks.

Yes, please, may we have a separate forum for sausage, jerky etc. I have just started making my own sausage and would benefit from advice and recipes.

Thanks
kim

PS ksrogers and others please share your recipes with me !

I guess I have been waiting for this forum to get started without putting in my proper request. I would love to add to my 4 or 5 sausage recipes and learn properly how to do it. I have been reluctant to start an area I have so much interest in but I perceive it to be very complicated. In addition, it take a sizable investment that you don't want to go to waste. If you are going to do it, and because it involves fresh meats and possible contamination, I believe it is critical to do it safely.
I read Ken Rogers posts always in AWE with respect to his knowledge and experience and with the Harvest Forum would give him a proper forum in which he could share all his knowledge with us. With this recession, seed companies are selling 25 to 40% more seeds, and I believe that preservation of all kinds will bloom. And hey, jam making is fine for the ladies, but meat making is real man's work!
Why, if there were a meat preservation forum, I'd log on everyday.
My input from Jim McNulty in Southern California