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The Book of the Meat Trade Vol. 1
by yotmon » Thu Aug 02, 2012 10:13 pm
in Books,videos,manuals etc.
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- 3671
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by yotmon
Thu Aug 02, 2012 10:13 pm
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I think I screwed up... advice, please?
by chilehed » Thu Aug 02, 2012 1:04 pm
in Beginners
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- 996
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by chilehed
Thu Aug 02, 2012 1:04 pm
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Good News for UK salmon
by wheels » Mon Jul 30, 2012 9:22 pm
in Smoking and Barbecuing
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- 1469
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by wheels
Mon Jul 30, 2012 9:22 pm
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Sun Dried Tomato & Basil
by corromant » Fri Jul 27, 2012 7:17 pm
in Sausage Recipes
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- 1932
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by corromant
Fri Jul 27, 2012 7:17 pm
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New Pork-Centric Clothing Company Looking for Support
by JerBear » Thu Jul 19, 2012 4:03 am
in Chatter
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- 871
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by JerBear
Thu Jul 19, 2012 4:03 am
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Coppa Prefered Mold?
by Kizer » Fri Jul 06, 2012 3:54 pm
in Sausage Making Techniques
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- 1143
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by Kizer
Fri Jul 06, 2012 3:54 pm
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2012 Olympics
by salumi512 » Thu Jun 28, 2012 12:45 am
in Chatter
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- 798
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by salumi512
Thu Jun 28, 2012 12:45 am
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Optimal amount of brine for a pork butt
by JimD » Fri Jun 08, 2012 1:16 pm
in Brine cured meats
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- 1734
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by JimD
Fri Jun 08, 2012 1:16 pm
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"Asian" Rabbit Sausage
by Dogfish » Sun May 27, 2012 1:34 am
in Sausage Recipes
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- 2924
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by Dogfish
Sun May 27, 2012 1:34 am
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Heart salami
by Salami Student » Sat May 26, 2012 5:59 am
in Sausage Recipes
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- 1375
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by Salami Student
Sat May 26, 2012 5:59 am
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could thin casings lead to case hardening?
by mrphilips » Wed May 23, 2012 3:36 pm
in Curing Techniques
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- 1117
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by mrphilips
Wed May 23, 2012 3:36 pm
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Advantages and Disadvantages of Various Herb and Spice Forms
by vagreys » Mon May 21, 2012 11:18 am
in Beginners
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- 3128
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by vagreys
Mon May 21, 2012 11:18 am
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Bangers and Mash
by Vindii » Wed May 16, 2012 1:15 pm
in Cookery in general
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- 1605
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by Vindii
Wed May 16, 2012 1:15 pm
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Commision: Best NY style hotdog frankfurter recipe
by murraywellsjn » Mon Apr 23, 2012 11:08 am
in Sausage Recipes
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- 1827
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by murraywellsjn
Mon Apr 23, 2012 11:08 am
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Cheap lettuce plants.
by yotmon » Tue Apr 10, 2012 4:39 pm
in Grow your own
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- 3871
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by yotmon
Tue Apr 10, 2012 4:39 pm
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Flounders and cream
by Sam Newman » Mon Mar 26, 2012 10:48 am
in Chatter
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- 956
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by Sam Newman
Mon Mar 26, 2012 10:48 am
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new mincer needed, any ideas?
by thepiggerpicture » Tue Mar 20, 2012 6:54 pm
in Equipment & Supplies
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- 1228
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by thepiggerpicture
Tue Mar 20, 2012 6:54 pm
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Flyscreen curing chamber
by saucisson » Fri Mar 16, 2012 5:44 pm
in Equipment & Supplies
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- 1092
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by saucisson
Fri Mar 16, 2012 5:44 pm
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Cheap Mincer
by wheels » Mon Mar 05, 2012 9:24 pm
in Equipment & Supplies
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- 1182
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by wheels
Mon Mar 05, 2012 9:24 pm
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tough collagen casings
by tommix » Mon Mar 05, 2012 3:23 pm
in Beginners
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- 950
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by tommix
Mon Mar 05, 2012 3:23 pm
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Not Chorizo again
by chix-boy » Sat Mar 03, 2012 4:35 am
in Chatter
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- 906
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by chix-boy
Sat Mar 03, 2012 4:35 am
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Memphis Dry Rub for Pork (Smoker)
by vagreys » Thu Mar 01, 2012 4:02 pm
in rubs, marinades and brines
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- 3524
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by vagreys
Thu Mar 01, 2012 4:02 pm
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Part Needed
by tattooman_553 » Fri Feb 24, 2012 2:40 pm
in Equipment & Supplies
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- 997
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by tattooman_553
Fri Feb 24, 2012 2:40 pm
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Pepperoni
by chix-boy » Tue Feb 21, 2012 3:47 pm
in Chatter
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- 812
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by chix-boy
Tue Feb 21, 2012 3:47 pm
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land and mentor
by dorsets21 » Thu Feb 16, 2012 9:57 pm
in Chatter
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- 809
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by dorsets21
Thu Feb 16, 2012 9:57 pm
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Temp Controler
by chix-boy » Wed Feb 15, 2012 7:41 pm
in Equipment & Supplies
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- 921
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by chix-boy
Wed Feb 15, 2012 7:41 pm
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More vintage ebooks - The Cold Curing of Cheese
by vagreys » Sun Feb 12, 2012 9:31 am
in Books,videos,manuals etc.
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- 2439
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by vagreys
Sun Feb 12, 2012 9:31 am
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More vintage ebooks - The Modern Packing House
by vagreys » Sun Feb 12, 2012 9:28 am
in Books,videos,manuals etc.
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- 2133
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by vagreys
Sun Feb 12, 2012 9:28 am
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Portland Oregon sausage supplies?
by Polack » Sun Feb 05, 2012 7:48 pm
in Equipment & Supplies
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- 1283
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by Polack
Sun Feb 05, 2012 7:48 pm
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2:1 Old English Brine
by saucisson » Thu Feb 02, 2012 10:50 am
in FAQ - Curing- [Moderated]
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- 6120
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by saucisson
Thu Feb 02, 2012 10:50 am
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Mold 600
by ukphil » Wed Jan 11, 2012 7:40 pm
in Sausage Making Techniques
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- 884
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by ukphil
Wed Jan 11, 2012 7:40 pm
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Festive Bangers
by adventureswiththepig » Wed Jan 11, 2012 9:22 am
in Sausage Recipes
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- 1303
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by adventureswiththepig
Wed Jan 11, 2012 9:22 am
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Le foie de volaille à la cuillère (Chicken Liver Paté)
by grisell » Wed Jan 04, 2012 11:33 pm
in Cookery in general
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- 913
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by grisell
Wed Jan 04, 2012 11:33 pm
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Turkey sausage
by Greyham » Sat Dec 24, 2011 1:43 pm
in Sausage Recipes
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- 1281
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by Greyham
Sat Dec 24, 2011 1:43 pm
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rosemary extract
by dorsets21 » Thu Dec 22, 2011 5:13 pm
in Dietary Chat
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- 3699
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by dorsets21
Thu Dec 22, 2011 5:13 pm
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Buffalo Milk in America
by jpp7717 » Thu Nov 17, 2011 3:07 pm
in Soft Cheese Making
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- 3836
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by jpp7717
Thu Nov 17, 2011 3:07 pm
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Chicken dumpling
by Reeder » Mon Nov 14, 2011 4:00 am
in Cookery in general
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- 879
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by Reeder
Mon Nov 14, 2011 4:00 am
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Get an oil painting of your pet
by Sam Newman » Sun Nov 13, 2011 1:38 am
in Chatter
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- 721
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by Sam Newman
Sun Nov 13, 2011 1:38 am
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Brinkmann smoke'n grill
by bernalwats » Sun Nov 06, 2011 11:37 pm
in Smoking and Barbecuing
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- 1816
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by bernalwats
Sun Nov 06, 2011 11:37 pm
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Prosciutto style ham - skin off or on?
by FilbertFox » Tue Nov 01, 2011 5:16 pm
in Sausage Making Techniques
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- 938
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by FilbertFox
Tue Nov 01, 2011 5:16 pm
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Lidl Wireless Digi Thermometer
by onewheeler » Sat Oct 29, 2011 3:32 pm
in Equipment & Supplies
- 0
- 907
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by onewheeler
Sat Oct 29, 2011 3:32 pm
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Musk sausage clone?
by Zinger » Sat Oct 22, 2011 10:33 pm
in Sausage Recipes
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- 1191
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by Zinger
Sat Oct 22, 2011 10:33 pm
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White on casing
by BILLTRU » Sat Oct 22, 2011 2:17 pm
in Beginners
- 0
- 797
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by BILLTRU
Sat Oct 22, 2011 2:17 pm
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Mommy's milk cheese
by Reeder » Fri Oct 21, 2011 3:07 pm
in Cheese Chat
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- 3586
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by Reeder
Fri Oct 21, 2011 3:07 pm
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Saucisse de Toulouse
by Salzburg » Wed Oct 19, 2011 2:49 am
in Sausage Recipes
- 0
- 2819
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by Salzburg
Wed Oct 19, 2011 2:49 am
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Brine curing lamb
by photokyatlarge » Sun Oct 09, 2011 9:49 pm
in Brine cured meats
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- 1608
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by photokyatlarge
Sun Oct 09, 2011 9:49 pm
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Classic Swedish gravlax sauce (gravlaxsås)
by grisell » Wed Oct 05, 2011 11:48 pm
in sauces and side dishes
- 0
- 5001
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by grisell
Wed Oct 05, 2011 11:48 pm
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Help on fermentation and curing chambers/rooms
by WLS1111 » Mon Sep 26, 2011 10:04 pm
in For food service professionals, chefs, butchers etc.
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- 3783
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by WLS1111
Mon Sep 26, 2011 10:04 pm
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Today i made Chorizo Lomo and sobressada
by christ2000 » Sun Sep 25, 2011 7:30 pm
in Beginners
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- 1010
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by christ2000
Sun Sep 25, 2011 7:30 pm
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Some nice free e-books about bread and pizza
by grisell » Fri Sep 16, 2011 9:39 pm
in Bread Making
- 0
- 3041
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by grisell
Fri Sep 16, 2011 9:39 pm
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