-
- British Charcuterie
by vagreys » Sun Mar 04, 2012 2:34 am
- 3 Replies
- 7308 Views
- Last post by BriCan
Sun Mar 04, 2012 10:42 am
-
- Biltong/Jerky...Excellent Reading...
by Subhematoma » Sun Jan 15, 2012 11:47 pm
- 2 Replies
- 5579 Views
- Last post by SweetCharly
Wed Feb 29, 2012 9:35 am
-
- More vintage ebooks - Butchers, Packers, Sausagemakers Redbk
by vagreys » Sun Feb 12, 2012 9:33 am
- 4 Replies
- 9533 Views
- Last post by SweetCharly
Wed Feb 29, 2012 9:34 am
-
- Charcuterie, by Fritz H. Sonnenschmidt
by This Little Piggy » Tue Jan 20, 2009 2:47 pm
- 19 Replies
- 23727 Views
- Last post by m1cat
Tue Feb 28, 2012 1:54 pm
-
- Secrets of meat curing and sausage making
by this41uk » Sat Sep 15, 2007 3:05 pm
- 13 Replies
- 41879 Views
- Last post by m1cat
Sun Feb 26, 2012 9:11 pm
-
- More vintage ebooks - Preserving fruit, vegetables, and meat
by vagreys » Sun Feb 12, 2012 9:35 am
- 1 Replies
- 4413 Views
- Last post by wheels
Sun Feb 12, 2012 5:48 pm
-
- More vintage ebooks - The Cold Curing of Cheese
by vagreys » Sun Feb 12, 2012 9:31 am
- 0 Replies
- 4117 Views
- Last post by vagreys
Sun Feb 12, 2012 9:31 am
-
- More vintage ebooks - The Modern Packing House
by vagreys » Sun Feb 12, 2012 9:28 am
- 0 Replies
- 3805 Views
- Last post by vagreys
Sun Feb 12, 2012 9:28 am
-
- Used Books
by chix-boy » Wed Feb 01, 2012 4:59 pm
- 5 Replies
- 6303 Views
- Last post by vagreys
Wed Feb 01, 2012 10:53 pm
-
- Book on Curing Meats
by driekus » Wed Aug 17, 2011 1:44 am
- 8 Replies
- 8719 Views
- Last post by franyanne
Sat Jan 14, 2012 2:57 pm
-
- jane grigson
by dorsets21 » Tue Jan 10, 2012 8:44 pm
- 1 Replies
- 3842 Views
- Last post by BriCan
Thu Jan 12, 2012 8:39 am
-
- Le Charcutier Anglais?
by SausageBoy » Sat Dec 31, 2011 6:36 pm
- 3 Replies
- 5147 Views
- Last post by wheels
Tue Jan 03, 2012 7:24 pm
-
- Home Production of Quality Meats and Sausages
by vagreys » Tue Sep 14, 2010 7:05 pm
- 14 Replies
- 15950 Views
- Last post by ChickenTurtle
Mon Jan 02, 2012 7:07 pm
-
- Photos or posters
by dorsets21 » Fri Nov 04, 2011 8:17 pm
- 3 Replies
- 4862 Views
- Last post by jenny_haddow
Sat Nov 05, 2011 6:10 pm
-
- Making Healthy Sausages
by Seminole » Fri Sep 02, 2011 9:18 am
- 1 Replies
- 5059 Views
- Last post by buckeye
Fri Sep 02, 2011 10:43 am
-
- Free Ebooks Home Pork Making
by johnfb » Thu Aug 11, 2011 9:14 am
- 8 Replies
- 12214 Views
- Last post by johnfb
Fri Aug 12, 2011 11:03 pm
-
- The Professional Charcuterie Series
by culinairezaken » Mon Oct 19, 2009 8:48 am
- 11 Replies
- 19406 Views
- Last post by vagreys
Tue Jul 26, 2011 6:54 pm
-
- Sausage and Processed Meat Formulations by Ockerman on-line
by vagreys » Mon Apr 18, 2011 7:41 am
- 7 Replies
- 9835 Views
- Last post by arun_paul
Thu Jun 09, 2011 2:51 pm
-
- Would anyone be up for writing a sausage recipe book?
by taido » Wed Apr 13, 2011 12:42 pm
- 1 Replies
- 3655 Views
- Last post by Richierich
Wed Apr 13, 2011 2:35 pm
-
- Reviews: Maynard Davies and Jane Grigson
by Frank » Sun Jan 23, 2011 7:42 pm
- 1 Replies
- 4315 Views
- Last post by onewheeler
Fri Mar 18, 2011 11:02 am
-
- Seven Fires
by quietwatersfarm » Tue Dec 21, 2010 2:24 pm
- 2 Replies
- 4566 Views
- Last post by wheels
Wed Feb 02, 2011 12:40 pm
-
- sausage grinder manual
by pallen38 » Sun Jan 16, 2011 6:15 pm
- 3 Replies
- 4834 Views
- Last post by wheels
Sun Jan 16, 2011 11:33 pm
-
- Anyone read these?
by wheels » Thu Oct 28, 2010 4:23 pm
- 6 Replies
- 6924 Views
- Last post by wheels
Sun Dec 19, 2010 5:42 pm
-
- A Practicle Guide To Vacuum Packing - ebook from Lava
by Jaunty » Wed Nov 03, 2010 2:23 pm
- 2 Replies
- 6249 Views
- Last post by arun_paul
Sat Dec 11, 2010 3:15 pm
-
- Stanley Marianski's new publishing venture
by This Little Piggy » Fri Jul 31, 2009 1:26 pm
- 5 Replies
- 8873 Views
- Last post by wheels
Wed Oct 13, 2010 3:29 pm
-
- Traditional Italian Salami
by Snags » Fri May 14, 2010 1:15 am
- 8 Replies
- 8353 Views
- Last post by Snags
Fri Jun 04, 2010 12:12 pm
-
- Kutas' book, Any good?
by J.P. » Mon Dec 05, 2005 9:05 am
- 15 Replies
- 28671 Views
- Last post by wheels
Sat Jan 30, 2010 12:57 am
-
- Wright's Liquid Smoke Book
by Bad Flynch » Wed Jan 13, 2010 12:38 am
- 1 Replies
- 3999 Views
- Last post by saucisson
Wed Jan 13, 2010 3:05 pm
-
- Definitive Book of Curing
by PepperPig » Wed Aug 19, 2009 7:08 pm
- 10 Replies
- 9700 Views
- Last post by deeps-23
Fri Sep 11, 2009 9:58 am
-
- Butchering a Pig
by wheels » Wed Aug 26, 2009 8:44 pm
- 0 Replies
- 3677 Views
- Last post by wheels
Wed Aug 26, 2009 8:44 pm
-
- Ruhlman Polcyn inaccuracies
by beardedwonder5 » Thu Aug 20, 2009 8:12 am
- 4 Replies
- 5818 Views
- Last post by saucisson
Thu Aug 20, 2009 2:09 pm
-
- Prosciutto di Iowa Video
by wheels » Thu Jul 09, 2009 4:35 pm
- 2 Replies
- 4799 Views
- Last post by Bad Flynch
Sun Aug 02, 2009 9:23 pm
-
- Sausage Making Adobe .pdf Files
by wheels » Thu Jul 09, 2009 6:33 pm
- 0 Replies
- 4950 Views
- Last post by wheels
Thu Jul 09, 2009 6:33 pm
-
- The ARt of Making Fermented Sausages
by Seminole » Sun Oct 19, 2008 2:15 pm
- 13 Replies
- 16804 Views
- Last post by wheels
Wed Jul 08, 2009 4:27 pm
-
- The art and mystery of curing, preserving... (1864 Book)
by wheels » Sun Jul 05, 2009 2:06 pm
- 1 Replies
- 4260 Views
- Last post by Spuddy
Sun Jul 05, 2009 5:26 pm
-
- The 10 rules of sausage making
by jeff_newman » Wed Apr 29, 2009 2:06 am
- 5 Replies
- 9647 Views
- Last post by Spuddy
Thu Apr 30, 2009 3:04 pm
-
- Maynard Davies
by Fatman » Fri Jan 14, 2005 1:04 pm
- 21 Replies
- 31162 Views
- Last post by wheels
Sat Apr 25, 2009 11:35 pm
-
- Preserved.
by aris » Mon Dec 13, 2004 2:01 pm
- 20 Replies
- 24599 Views
- Last post by howlin
Sat Dec 20, 2008 4:48 am
-
- Bruce Aidell
by Jiggy_Piggy » Sun Dec 10, 2006 9:50 pm
- 3 Replies
- 6319 Views
- Last post by This Little Piggy
Fri Dec 05, 2008 4:53 pm
-
- General butchering book
by Griselda » Sun Apr 13, 2008 11:07 am
- 19 Replies
- 28447 Views
- Last post by This Little Piggy
Fri Dec 05, 2008 4:18 pm
-
- Chopping process in bowl chopper
by IngredientSeller » Mon Nov 10, 2008 9:08 am
- 0 Replies
- 3846 Views
- Last post by IngredientSeller
Mon Nov 10, 2008 9:08 am
-
- Charcuterie: The Craft of Salting, Smoking and Curing
by Wilf » Sat Dec 31, 2005 11:03 am
- 15 Replies
- 21660 Views
- Last post by Buckskin
Thu May 29, 2008 3:48 pm
-
- Book of Sausages
by Fatman » Thu Dec 09, 2004 3:34 pm
- 27 Replies
- 29989 Views
- Last post by saucisson
Sat May 17, 2008 5:09 pm
-
- Info..
by mother hen again » Thu Nov 01, 2007 1:39 pm
- 5 Replies
- 7293 Views
- Last post by aris
Sun Nov 04, 2007 7:15 pm
-
- polish sausage book
by grant » Tue Oct 02, 2007 8:17 pm
- 7 Replies
- 9229 Views
- Last post by Bad Flynch
Thu Oct 25, 2007 7:12 pm
-
- The Decadent Cook
by welsh wizard » Tue Sep 04, 2007 8:00 am
- 2 Replies
- 4889 Views
- Last post by welsh wizard
Tue Sep 04, 2007 1:22 pm
-
- Meat Smoking and Smokehouse Design
by Seminole » Tue Apr 25, 2006 10:26 pm
- 1 Replies
- 6790 Views
- Last post by Bad Flynch
Fri Jun 29, 2007 8:52 pm
-
- That Perfect Batch by Clem Stechelin
by cook » Wed Feb 07, 2007 12:49 pm
- 1 Replies
- 4777 Views
- Last post by BBQer
Wed Feb 07, 2007 6:35 pm
-
- Old american cookbooks - scanned (free)
by aris » Mon Nov 13, 2006 10:58 pm
- 9 Replies
- 10642 Views
- Last post by mark gadd
Mon Nov 27, 2006 10:00 pm
-
- Cook books.
by Wohoki » Wed May 31, 2006 1:44 pm
- 65 Replies
- 54771 Views
- Last post by Fricandeau
Wed Sep 20, 2006 1:20 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 10 guests
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum