The place to swap commercial recipes, techniques etc.
-
- Patty forming equipment
by Thewitt » Thu Feb 06, 2014 8:06 am
- 11 Replies
- 67044 Views
- Last post by X86BSD
Sun Dec 27, 2020 1:31 am
-
- Chamber Vacuum Sealer
by JerBear » Tue Dec 18, 2012 6:04 am
- 11 Replies
- 29977 Views
- Last post by X86BSD
Sun Dec 27, 2020 1:26 am
-
- Hollymatic Mixer Grinder
by sjh2018 » Fri Apr 06, 2018 7:56 pm
- 0 Replies
- 15437 Views
- Last post by sjh2018
Fri Apr 06, 2018 7:56 pm
-
- Isler Steels
by Aitchbone » Tue Feb 27, 2018 7:41 pm
- 0 Replies
- 10905 Views
- Last post by Aitchbone
Tue Feb 27, 2018 7:41 pm
-
- UK Start up - what equipment?
by HeatherFedMeats » Sun Jul 16, 2017 10:07 pm
- 5 Replies
- 15844 Views
- Last post by HeatherFedMeats
Thu Jul 20, 2017 9:04 am
-
- Portioner experience
by EdwinT » Fri Nov 02, 2012 7:16 am
- 6 Replies
- 19753 Views
- Last post by wheels
Tue Dec 06, 2016 8:31 pm
-
- Celery salt vs cure #1
by lulabell » Wed Dec 21, 2011 4:01 am
- 12 Replies
- 44294 Views
- Last post by wheels
Sun May 29, 2016 11:16 pm
-
- milk powder vs soy powder
by grb » Tue Jan 19, 2016 8:09 pm
- 7 Replies
- 18404 Views
- Last post by ped
Fri Jan 22, 2016 4:52 pm
-
- HELP! Costing Whole Pig
by RehctubUK » Mon Jun 29, 2015 4:48 am
- 4 Replies
- 17021 Views
- Last post by RehctubUK
Sun Jul 05, 2015 7:59 am
-
- Suddenly fresh sausage too salty!
by Thewitt » Sun Aug 17, 2014 3:53 am
- 11 Replies
- 23931 Views
- Last post by welsh wizard
Tue Oct 21, 2014 7:40 pm
-
- You can't put that in sausages!
by Thewitt » Sun Aug 10, 2014 1:41 pm
- 3 Replies
- 13632 Views
- Last post by BriCan
Mon Aug 11, 2014 8:25 am
-
- Bugs in the cayenne pepper!
by Thewitt » Tue May 13, 2014 5:51 am
- 7 Replies
- 20064 Views
- Last post by vagreys
Thu May 15, 2014 9:15 pm
-
- Rusk in a microwave??
by EdwinT » Wed Apr 09, 2014 3:31 pm
- 6 Replies
- 17093 Views
- Last post by yotmon
Sat Apr 12, 2014 9:09 pm
-
- Doubt about knives
by m3m021 » Thu Nov 14, 2013 11:01 pm
- 3 Replies
- 14361 Views
- Last post by wheels
Wed Apr 09, 2014 10:54 pm
-
- Ordered 36mm retrieved 40mm casings
by Thewitt » Sat Oct 19, 2013 3:49 am
- 9 Replies
- 20046 Views
- Last post by Thewitt
Tue Nov 12, 2013 10:00 am
-
- How Bad are Health Department Regs and Requirements?
by Mark W » Sat Jun 01, 2013 2:51 am
- 10 Replies
- 21855 Views
- Last post by St-Anthony
Sat Nov 09, 2013 11:42 am
-
- Cooking your Links
by JerBear » Mon Nov 04, 2013 4:40 pm
- 2 Replies
- 12851 Views
- Last post by JerBear
Mon Nov 04, 2013 5:33 pm
-
- Bulk Order Packaging
by JerBear » Thu Oct 24, 2013 6:06 pm
- 4 Replies
- 16293 Views
- Last post by JerBear
Sun Oct 27, 2013 11:09 pm
-
- Butcher or purchase already butchered...
by Thewitt » Tue Sep 10, 2013 11:37 am
- 8 Replies
- 17277 Views
- Last post by Thewitt
Thu Oct 17, 2013 5:27 pm
-
- Custom equipment manufactured?
by Thewitt » Tue Oct 15, 2013 2:34 am
- 3 Replies
- 14105 Views
- Last post by RodinBangkok
Tue Oct 15, 2013 9:17 am
-
- Inexpensive linking equipment
by Thewitt » Sun Sep 22, 2013 6:07 am
- 3 Replies
- 15017 Views
- Last post by BriCan
Sun Sep 22, 2013 5:16 pm
-
- Teaching sausage making classes?
by Thewitt » Thu Sep 12, 2013 8:26 am
- 3 Replies
- 13429 Views
- Last post by Thewitt
Thu Sep 12, 2013 5:46 pm
-
- How fast can you make a batch?
by JerBear » Thu Jul 04, 2013 5:46 pm
- 22 Replies
- 40687 Views
- Last post by JerBear
Sun Aug 18, 2013 12:05 am
-
- Wurst emulsions
by EdwinT » Sun Apr 28, 2013 5:04 am
- 8 Replies
- 19527 Views
- Last post by JerBear
Sun Aug 18, 2013 12:03 am
-
- Considering going commercial. Am I nuts?
by Thewitt » Fri Jul 12, 2013 5:56 am
- 24 Replies
- 41656 Views
- Last post by JerBear
Fri Aug 16, 2013 3:57 am
-
- Costing your product....
by JerBear » Sat Jul 27, 2013 10:43 pm
- 8 Replies
- 19767 Views
- Last post by St-Anthony
Sat Aug 10, 2013 1:35 pm
-
- Double-Grind worth the time?
by JerBear » Mon Jul 08, 2013 8:17 pm
- 28 Replies
- 49039 Views
- Last post by St-Anthony
Mon Aug 05, 2013 10:43 am
-
- New standard for meat cut names from the states
by RodinBangkok » Wed Apr 03, 2013 4:56 am
- 0 Replies
- 11616 Views
- Last post by RodinBangkok
Wed Apr 03, 2013 4:56 am
-
- Sausage recipes
by NOLASAUSAGE » Thu Feb 28, 2013 12:59 pm
- 2 Replies
- 13076 Views
- Last post by Oddwookiee
Thu Feb 28, 2013 4:13 pm
-
- Looking for a sausage supplier in colorado or ship to
by tl748s » Wed Jan 30, 2013 10:48 pm
- 0 Replies
- 11507 Views
- Last post by tl748s
Wed Jan 30, 2013 10:48 pm
-
- Help
by Murfster » Tue Oct 09, 2012 6:02 pm
- 1 Replies
- 12416 Views
- Last post by wheels
Wed Nov 14, 2012 1:04 am
-
- Looking for Sausage supplier in France
by Chez Barenton » Mon Apr 10, 2006 2:21 pm
- 43 Replies
- 93107 Views
- Last post by fridgedoc
Mon Nov 12, 2012 1:43 pm
-
- Best option for vacuum sealer for startup sausage company
by HeXeD » Fri Oct 19, 2012 4:02 pm
- 6 Replies
- 29330 Views
- Last post by Oddwookiee
Sun Oct 21, 2012 4:16 pm
-
- US Stops Imports of Cured Meats from Canada
by vagreys » Sun Oct 21, 2012 5:39 am
- 1 Replies
- 12191 Views
- Last post by DiggingDogFarm
Sun Oct 21, 2012 6:25 am
-
- Meat prices
by RodinBangkok » Wed Sep 12, 2012 1:21 am
- 1 Replies
- 12416 Views
- Last post by wheels
Wed Sep 12, 2012 5:27 pm
-
- Mixing Guidelines
by krautguy » Mon Aug 20, 2012 7:30 pm
- 8 Replies
- 23268 Views
- Last post by wheels
Fri Aug 24, 2012 2:23 pm
-
- Can any UK food registered sausage maker help?
by wheels » Sat Jul 21, 2012 1:22 am
- 2 Replies
- 13785 Views
- Last post by salumi512
Mon Jul 23, 2012 10:58 pm
-
- Beef jerky question
by viking » Wed May 23, 2012 8:54 am
- 4 Replies
- 17699 Views
- Last post by viking
Fri Jun 01, 2012 5:56 am
-
- Small-Scale Production for Farmer's Markets: Equipment
by Cultured Foods » Sun Mar 25, 2012 10:00 pm
- 4 Replies
- 18067 Views
- Last post by Cultured Foods
Mon Apr 30, 2012 4:07 am
-
- Pork burger recipe
by thaisausage » Mon Mar 05, 2012 11:38 am
- 11 Replies
- 24032 Views
- Last post by Snags
Thu Mar 08, 2012 12:55 pm
-
- Sausage stuffers... Water vs hydraulic
by lulabell » Fri Feb 17, 2012 12:05 am
- 5 Replies
- 17644 Views
- Last post by SausageBoy
Fri Feb 17, 2012 2:05 pm
-
- Trying to find a stagé in Italy
by WLS1111 » Thu Dec 01, 2011 4:49 am
- 4 Replies
- 16428 Views
- Last post by WLS1111
Mon Jan 09, 2012 5:37 pm
-
- How to sell (legally) in the US ...
by big_onion » Tue Oct 04, 2011 1:42 pm
- 1 Replies
- 13271 Views
- Last post by wnkt
Wed Oct 05, 2011 12:04 pm
-
- Help on fermentation and curing chambers/rooms
by WLS1111 » Mon Sep 26, 2011 10:04 pm
- 0 Replies
- 12461 Views
- Last post by WLS1111
Mon Sep 26, 2011 10:04 pm
-
- Projected production targets and equipment required
by EdwinT » Mon Mar 14, 2011 7:20 am
- 7 Replies
- 19774 Views
- Last post by Epicurohn
Fri Aug 12, 2011 5:12 am
-
- Artisan Sausage licenses
by lulabell » Thu Apr 07, 2011 4:15 am
- 5 Replies
- 21561 Views
- Last post by Epicurohn
Fri Aug 12, 2011 4:51 am
-
- casing fresh chicken sausage
by lulabell » Mon Jun 27, 2011 4:32 am
- 3 Replies
- 15406 Views
- Last post by onewheeler
Mon Jun 27, 2011 3:52 pm
-
- small scale restaurant production facility
by chorizo royale » Fri Apr 01, 2011 7:48 pm
- 1 Replies
- 13532 Views
- Last post by wheels
Wed Apr 06, 2011 5:36 pm
-
- Skilled Charcuterie Maker needed (London or near abouts)
by fatfoodtaxi » Mon Feb 28, 2011 12:55 pm
- 7 Replies
- 21081 Views
- Last post by NCPaul
Wed Mar 09, 2011 8:25 pm
-
- Advise required for a gourmet sausage boutique in Australia
by mullsey » Sun Aug 01, 2010 11:08 pm
- 46 Replies
- 97154 Views
- Last post by Wal Footrot
Fri Feb 25, 2011 9:17 pm
Return to Board index
Who is online
Users browsing this forum: No registered users and 1 guest
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