The place to swap commercial recipes, techniques etc.
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- Patty forming equipment
by Thewitt » Thu Feb 06, 2014 8:06 am
- 11 Replies
- 59469 Views
- Last post by X86BSD
Sun Dec 27, 2020 1:31 am
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- Chamber Vacuum Sealer
by JerBear » Tue Dec 18, 2012 6:04 am
- 11 Replies
- 27976 Views
- Last post by X86BSD
Sun Dec 27, 2020 1:26 am
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- Hollymatic Mixer Grinder
by sjh2018 » Fri Apr 06, 2018 7:56 pm
- 0 Replies
- 14492 Views
- Last post by sjh2018
Fri Apr 06, 2018 7:56 pm
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- Isler Steels
by Aitchbone » Tue Feb 27, 2018 7:41 pm
- 0 Replies
- 10063 Views
- Last post by Aitchbone
Tue Feb 27, 2018 7:41 pm
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- UK Start up - what equipment?
by HeatherFedMeats » Sun Jul 16, 2017 10:07 pm
- 5 Replies
- 14250 Views
- Last post by HeatherFedMeats
Thu Jul 20, 2017 9:04 am
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- Portioner experience
by EdwinT » Fri Nov 02, 2012 7:16 am
- 6 Replies
- 18290 Views
- Last post by wheels
Tue Dec 06, 2016 8:31 pm
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- Celery salt vs cure #1
by lulabell » Wed Dec 21, 2011 4:01 am
- 12 Replies
- 41967 Views
- Last post by wheels
Sun May 29, 2016 11:16 pm
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- milk powder vs soy powder
by grb » Tue Jan 19, 2016 8:09 pm
- 7 Replies
- 16673 Views
- Last post by ped
Fri Jan 22, 2016 4:52 pm
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- HELP! Costing Whole Pig
by RehctubUK » Mon Jun 29, 2015 4:48 am
- 4 Replies
- 16060 Views
- Last post by RehctubUK
Sun Jul 05, 2015 7:59 am
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- Suddenly fresh sausage too salty!
by Thewitt » Sun Aug 17, 2014 3:53 am
- 11 Replies
- 22007 Views
- Last post by welsh wizard
Tue Oct 21, 2014 7:40 pm
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- You can't put that in sausages!
by Thewitt » Sun Aug 10, 2014 1:41 pm
- 3 Replies
- 12721 Views
- Last post by BriCan
Mon Aug 11, 2014 8:25 am
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- Bugs in the cayenne pepper!
by Thewitt » Tue May 13, 2014 5:51 am
- 7 Replies
- 18738 Views
- Last post by vagreys
Thu May 15, 2014 9:15 pm
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- Rusk in a microwave??
by EdwinT » Wed Apr 09, 2014 3:31 pm
- 6 Replies
- 15734 Views
- Last post by yotmon
Sat Apr 12, 2014 9:09 pm
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- Doubt about knives
by m3m021 » Thu Nov 14, 2013 11:01 pm
- 3 Replies
- 13428 Views
- Last post by wheels
Wed Apr 09, 2014 10:54 pm
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- Ordered 36mm retrieved 40mm casings
by Thewitt » Sat Oct 19, 2013 3:49 am
- 9 Replies
- 18257 Views
- Last post by Thewitt
Tue Nov 12, 2013 10:00 am
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- How Bad are Health Department Regs and Requirements?
by Mark W » Sat Jun 01, 2013 2:51 am
- 10 Replies
- 19964 Views
- Last post by St-Anthony
Sat Nov 09, 2013 11:42 am
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- Cooking your Links
by JerBear » Mon Nov 04, 2013 4:40 pm
- 2 Replies
- 11991 Views
- Last post by JerBear
Mon Nov 04, 2013 5:33 pm
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- Bulk Order Packaging
by JerBear » Thu Oct 24, 2013 6:06 pm
- 4 Replies
- 15200 Views
- Last post by JerBear
Sun Oct 27, 2013 11:09 pm
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- Butcher or purchase already butchered...
by Thewitt » Tue Sep 10, 2013 11:37 am
- 8 Replies
- 16053 Views
- Last post by Thewitt
Thu Oct 17, 2013 5:27 pm
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- Custom equipment manufactured?
by Thewitt » Tue Oct 15, 2013 2:34 am
- 3 Replies
- 13078 Views
- Last post by RodinBangkok
Tue Oct 15, 2013 9:17 am
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- Inexpensive linking equipment
by Thewitt » Sun Sep 22, 2013 6:07 am
- 3 Replies
- 13965 Views
- Last post by BriCan
Sun Sep 22, 2013 5:16 pm
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- Teaching sausage making classes?
by Thewitt » Thu Sep 12, 2013 8:26 am
- 3 Replies
- 12417 Views
- Last post by Thewitt
Thu Sep 12, 2013 5:46 pm
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- How fast can you make a batch?
by JerBear » Thu Jul 04, 2013 5:46 pm
- 22 Replies
- 36969 Views
- Last post by JerBear
Sun Aug 18, 2013 12:05 am
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- Wurst emulsions
by EdwinT » Sun Apr 28, 2013 5:04 am
- 8 Replies
- 17975 Views
- Last post by JerBear
Sun Aug 18, 2013 12:03 am
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- Considering going commercial. Am I nuts?
by Thewitt » Fri Jul 12, 2013 5:56 am
- 24 Replies
- 38396 Views
- Last post by JerBear
Fri Aug 16, 2013 3:57 am
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- Costing your product....
by JerBear » Sat Jul 27, 2013 10:43 pm
- 8 Replies
- 18088 Views
- Last post by St-Anthony
Sat Aug 10, 2013 1:35 pm
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- Double-Grind worth the time?
by JerBear » Mon Jul 08, 2013 8:17 pm
- 28 Replies
- 44885 Views
- Last post by St-Anthony
Mon Aug 05, 2013 10:43 am
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- New standard for meat cut names from the states
by RodinBangkok » Wed Apr 03, 2013 4:56 am
- 0 Replies
- 10940 Views
- Last post by RodinBangkok
Wed Apr 03, 2013 4:56 am
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- Sausage recipes
by NOLASAUSAGE » Thu Feb 28, 2013 12:59 pm
- 2 Replies
- 12208 Views
- Last post by Oddwookiee
Thu Feb 28, 2013 4:13 pm
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- Looking for a sausage supplier in colorado or ship to
by tl748s » Wed Jan 30, 2013 10:48 pm
- 0 Replies
- 10796 Views
- Last post by tl748s
Wed Jan 30, 2013 10:48 pm
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- Help
by Murfster » Tue Oct 09, 2012 6:02 pm
- 1 Replies
- 11703 Views
- Last post by wheels
Wed Nov 14, 2012 1:04 am
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- Looking for Sausage supplier in France
by Chez Barenton » Mon Apr 10, 2006 2:21 pm
- 43 Replies
- 86005 Views
- Last post by fridgedoc
Mon Nov 12, 2012 1:43 pm
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- Best option for vacuum sealer for startup sausage company
by HeXeD » Fri Oct 19, 2012 4:02 pm
- 6 Replies
- 28026 Views
- Last post by Oddwookiee
Sun Oct 21, 2012 4:16 pm
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- US Stops Imports of Cured Meats from Canada
by vagreys » Sun Oct 21, 2012 5:39 am
- 1 Replies
- 11415 Views
- Last post by DiggingDogFarm
Sun Oct 21, 2012 6:25 am
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- Meat prices
by RodinBangkok » Wed Sep 12, 2012 1:21 am
- 1 Replies
- 11719 Views
- Last post by wheels
Wed Sep 12, 2012 5:27 pm
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- Mixing Guidelines
by krautguy » Mon Aug 20, 2012 7:30 pm
- 8 Replies
- 21814 Views
- Last post by wheels
Fri Aug 24, 2012 2:23 pm
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- Can any UK food registered sausage maker help?
by wheels » Sat Jul 21, 2012 1:22 am
- 2 Replies
- 13032 Views
- Last post by salumi512
Mon Jul 23, 2012 10:58 pm
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- Beef jerky question
by viking » Wed May 23, 2012 8:54 am
- 4 Replies
- 16621 Views
- Last post by viking
Fri Jun 01, 2012 5:56 am
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- Small-Scale Production for Farmer's Markets: Equipment
by Cultured Foods » Sun Mar 25, 2012 10:00 pm
- 4 Replies
- 17009 Views
- Last post by Cultured Foods
Mon Apr 30, 2012 4:07 am
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- Pork burger recipe
by thaisausage » Mon Mar 05, 2012 11:38 am
- 11 Replies
- 22053 Views
- Last post by Snags
Thu Mar 08, 2012 12:55 pm
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- Sausage stuffers... Water vs hydraulic
by lulabell » Fri Feb 17, 2012 12:05 am
- 5 Replies
- 16425 Views
- Last post by SausageBoy
Fri Feb 17, 2012 2:05 pm
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- Trying to find a stagé in Italy
by WLS1111 » Thu Dec 01, 2011 4:49 am
- 4 Replies
- 15395 Views
- Last post by WLS1111
Mon Jan 09, 2012 5:37 pm
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- How to sell (legally) in the US ...
by big_onion » Tue Oct 04, 2011 1:42 pm
- 1 Replies
- 12497 Views
- Last post by wnkt
Wed Oct 05, 2011 12:04 pm
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- Help on fermentation and curing chambers/rooms
by WLS1111 » Mon Sep 26, 2011 10:04 pm
- 0 Replies
- 11767 Views
- Last post by WLS1111
Mon Sep 26, 2011 10:04 pm
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- Projected production targets and equipment required
by EdwinT » Mon Mar 14, 2011 7:20 am
- 7 Replies
- 18378 Views
- Last post by Epicurohn
Fri Aug 12, 2011 5:12 am
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- Artisan Sausage licenses
by lulabell » Thu Apr 07, 2011 4:15 am
- 5 Replies
- 20273 Views
- Last post by Epicurohn
Fri Aug 12, 2011 4:51 am
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- casing fresh chicken sausage
by lulabell » Mon Jun 27, 2011 4:32 am
- 3 Replies
- 14386 Views
- Last post by onewheeler
Mon Jun 27, 2011 3:52 pm
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- small scale restaurant production facility
by chorizo royale » Fri Apr 01, 2011 7:48 pm
- 1 Replies
- 12778 Views
- Last post by wheels
Wed Apr 06, 2011 5:36 pm
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- Skilled Charcuterie Maker needed (London or near abouts)
by fatfoodtaxi » Mon Feb 28, 2011 12:55 pm
- 7 Replies
- 19540 Views
- Last post by NCPaul
Wed Mar 09, 2011 8:25 pm
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- Advise required for a gourmet sausage boutique in Australia
by mullsey » Sun Aug 01, 2010 11:08 pm
- 46 Replies
- 90423 Views
- Last post by Wal Footrot
Fri Feb 25, 2011 9:17 pm
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