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Data Sheets on curing
by ryanpropst » Wed Jul 13, 2005 9:15 pm
in Recipes for cured meats
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- 2349
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by ryanpropst
Wed Jul 13, 2005 9:15 pm
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Cheers Steph
by deb » Wed Jul 13, 2005 2:40 pm
in Chatter
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- 1749
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by deb
Wed Jul 13, 2005 2:40 pm
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Looking for dry cure sausage manufacturer U.K.
by sausage apprentice » Tue Jul 12, 2005 12:01 pm
in For food service professionals, chefs, butchers etc.
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- 5050
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by sausage apprentice
Tue Jul 12, 2005 12:01 pm
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looking for a JointVenture of setting up sausage manufacturg
by qadarudin » Sat Jul 09, 2005 5:17 am
in For food service professionals, chefs, butchers etc.
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- 4940
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by qadarudin
Sat Jul 09, 2005 5:17 am
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The Wurst museum in the world?
by aris » Sat Jul 02, 2005 6:06 am
in Chatter
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- 1778
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by aris
Sat Jul 02, 2005 6:06 am
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A journey in search of the whole hog
by Ubarrow Peter » Fri Jun 24, 2005 3:40 pm
in Books,videos,manuals etc.
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- 4642
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by Ubarrow Peter
Fri Jun 24, 2005 3:40 pm
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Bacon Cures - Slogan Prize
by Platypus » Fri Jun 17, 2005 3:44 pm
in Chatter
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- 1637
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by Platypus
Fri Jun 17, 2005 3:44 pm
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Aniversery
by Shaun » Fri Jun 10, 2005 9:18 am
in Chatter
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- 1642
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by Shaun
Fri Jun 10, 2005 9:18 am
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Sausage Recipe Competition
by Paul Kribs » Thu Jun 09, 2005 6:40 pm
in Chatter
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- 1796
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by Paul Kribs
Thu Jun 09, 2005 6:40 pm
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Shout Box
by Shaun » Thu Jun 09, 2005 4:13 pm
in Chatter
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- 1787
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by Shaun
Thu Jun 09, 2005 4:13 pm
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I made Toulouse Sausage
by Oddley » Tue May 31, 2005 12:40 am
in Sausage Recipes
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- 3231
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by Oddley
Tue May 31, 2005 12:40 am
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Are there any good small organic sausage makers out there?
by digit » Thu May 26, 2005 3:07 pm
in Chatter
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- 1872
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by digit
Thu May 26, 2005 3:07 pm
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Ain't it funny
by Oddley » Sun May 22, 2005 10:48 pm
in Chatter
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- 1878
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by Oddley
Sun May 22, 2005 10:48 pm
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Cured Meat Recipes - Biltong
by Spuddy » Sun May 22, 2005 7:18 pm
in FAQ - Curing- [Moderated]
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- 16961
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by Spuddy
Sun May 22, 2005 7:18 pm
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Recipe Database - CURED MEATS
by Spuddy » Sun May 22, 2005 7:01 pm
in FAQ - Curing- [Moderated]
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- 18177
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by Spuddy
Sun May 22, 2005 7:01 pm
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boozy bangers
by welsh wizard » Sat Apr 30, 2005 11:10 pm
in Chatter
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- 2010
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by welsh wizard
Sat Apr 30, 2005 11:10 pm
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Salt Beef
by Erikht » Tue Apr 26, 2005 4:56 pm
in FAQ - Curing- [Moderated]
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- 16666
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by Erikht
Tue Apr 26, 2005 4:56 pm
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Recepies: Biltong
by Erikht » Sun Apr 24, 2005 12:38 pm
in FAQ - Curing- [Moderated]
- 0
- 16910
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by Erikht
Sun Apr 24, 2005 12:38 pm
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Bertolli - "Cooking By Hand"
by twasilewski » Fri Apr 15, 2005 4:52 pm
in Books,videos,manuals etc.
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- 5213
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by twasilewski
Fri Apr 15, 2005 4:52 pm
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Recipes: Bacon Cures
by Hobbitfeet » Sat Apr 09, 2005 5:55 pm
in FAQ - Curing- [Moderated]
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- 19540
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by Hobbitfeet
Sat Apr 09, 2005 5:55 pm
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Weights & Measures Calculator
by sausagemaker » Fri Apr 08, 2005 6:32 pm
in Chatter
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- 2471
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by sausagemaker
Fri Apr 08, 2005 6:32 pm
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Recipe: Droewors
by aris » Mon Apr 04, 2005 8:52 pm
in FAQ - Curing- [Moderated]
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- 27130
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by aris
Mon Apr 04, 2005 8:52 pm
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Recipe: Gravmeat
by aris » Mon Apr 04, 2005 8:51 pm
in FAQ - Curing- [Moderated]
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- 14530
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by aris
Mon Apr 04, 2005 8:51 pm
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Chorizo production
by sausage apprentice » Wed Mar 16, 2005 12:25 pm
in Chatter
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- 2192
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by sausage apprentice
Wed Mar 16, 2005 12:25 pm
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serrano ham
by stuarto » Tue Mar 08, 2005 1:15 pm
in Curing Techniques
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- 2781
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by stuarto
Tue Mar 08, 2005 1:15 pm
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Stuffing Tubes
by Deer Man » Sun Feb 20, 2005 2:14 pm
in Equipment & Supplies
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- 2352
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by Deer Man
Sun Feb 20, 2005 2:14 pm
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Clickable link to shop
by TobyB » Thu Feb 17, 2005 3:22 pm
in Chatter
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- 2041
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by TobyB
Thu Feb 17, 2005 3:22 pm
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BBQ Smoker
by Deer Man » Sat Feb 12, 2005 7:46 am
in Smoking and Barbecuing
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- 2918
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by Deer Man
Sat Feb 12, 2005 7:46 am
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Professional Section
by aris » Fri Jan 28, 2005 5:18 pm
in Announcements
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- 36075
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by aris
Fri Jan 28, 2005 5:18 pm
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Seasoning salts (Recipes)
by Parson Snows » Wed Jan 26, 2005 6:20 am
in Cookery in general
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- 3108
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by Parson Snows
Wed Jan 26, 2005 6:20 am
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UK food agency calls on industry for opinions on meat info
by Parson Snows » Mon Jan 24, 2005 2:11 pm
in Chatter
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- 2197
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by Parson Snows
Mon Jan 24, 2005 2:11 pm
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Beef Bacon Recipe
by Parson Snows » Sat Jan 22, 2005 1:12 pm
in Recipes for cured meats
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- 2810
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by Parson Snows
Sat Jan 22, 2005 1:12 pm
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The Sausage Book
by Parson Snows » Sat Jan 22, 2005 7:11 am
in Books,videos,manuals etc.
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- 5317
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by Parson Snows
Sat Jan 22, 2005 7:11 am
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Add a Brining Section
by Parson Snows » Fri Jan 21, 2005 2:51 pm
in Chatter
- 0
- 1983
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by Parson Snows
Fri Jan 21, 2005 2:51 pm
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Recipes from the Maynard Davies book
by TobyB » Fri Jan 21, 2005 9:20 am
in Recipes for cured meats
- 0
- 3042
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by TobyB
Fri Jan 21, 2005 9:20 am
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Wet and Dry Bulb tables and Dew Point Readings
by Parson Snows » Wed Jan 19, 2005 7:14 am
in Smoking and Barbecuing
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- 2826
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by Parson Snows
Wed Jan 19, 2005 7:14 am
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H.P. Style Sauce Recipe (Minimal Mess)
by Parson Snows » Mon Jan 17, 2005 5:41 am
in Cookery in general
- 0
- 2937
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by Parson Snows
Mon Jan 17, 2005 5:41 am
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Please read
by Helen » Sun Jan 09, 2005 8:38 am
in Chatter
- 0
- 2009
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by Helen
Sun Jan 09, 2005 8:38 am
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The Hairy Biker's Cookbook
by robin » Thu Jan 06, 2005 11:44 pm
in Chatter
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- 2359
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by robin
Thu Jan 06, 2005 11:44 pm
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Meat Curing Book
by Parson Snows » Tue Jan 04, 2005 10:55 am
in Books,videos,manuals etc.
- 0
- 5100
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by Parson Snows
Tue Jan 04, 2005 10:55 am
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Build your own BBQ/Smoker EBook
by Parson Snows » Tue Jan 04, 2005 7:27 am
in Smoking and Barbecuing
- 0
- 3555
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by Parson Snows
Tue Jan 04, 2005 7:27 am
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American Pork Site
by Franco » Mon Jan 03, 2005 6:50 pm
in Chatter
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- 2305
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by Franco
Mon Jan 03, 2005 6:50 pm
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Cooksweb: Great books for Great Cooks
by Parson Snows » Mon Jan 03, 2005 7:29 am
in Books,videos,manuals etc.
- 0
- 4520
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by Parson Snows
Mon Jan 03, 2005 7:29 am
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Bacon Curing & Sausage making Courses
by Parson Snows » Sun Jan 02, 2005 10:19 am
in Chatter
- 0
- 2355
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by Parson Snows
Sun Jan 02, 2005 10:19 am
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Ayrshire Bacon Recipe
by Parson Snows » Sun Jan 02, 2005 6:15 am
in Recipes for cured meats
- 0
- 8336
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by Parson Snows
Sun Jan 02, 2005 6:15 am
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The Current list of Approved Additives (EU) and E-Numbers
by Parson Snows » Thu Dec 30, 2004 3:37 pm
in Chatter
- 0
- 2117
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by Parson Snows
Thu Dec 30, 2004 3:37 pm
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Standardised methods of analysis for Nitrates/Nitrites
by Parson Snows » Wed Dec 29, 2004 8:10 am
in Curing Techniques
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- 2972
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by Parson Snows
Wed Dec 29, 2004 8:10 am
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Easy Beef Salami Recipe
by Parson Snows » Wed Dec 29, 2004 5:39 am
in Recipes for cured meats
- 0
- 3185
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by Parson Snows
Wed Dec 29, 2004 5:39 am
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Stocking Heller's Seasonings and Cures?
by Parson Snows » Wed Dec 29, 2004 5:36 am
in Equipment & Supplies
- 0
- 2942
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by Parson Snows
Wed Dec 29, 2004 5:36 am
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Preservation of Game Meats and Fish
by Parson Snows » Wed Dec 29, 2004 5:13 am
in Curing Techniques
- 0
- 2820
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by Parson Snows
Wed Dec 29, 2004 5:13 am
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