Search found 201 matches
- Tue Dec 20, 2011 15:15
- Forum: Sausages
- Topic: [SWE] Christmas cocktail sausage
- Replies: 5
- Views: 7319
- Tue Dec 20, 2011 15:10
- Forum: Hyde Park
- Topic: Holiday dinner last night
- Replies: 10
- Views: 4849
- Mon Dec 19, 2011 12:33
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 572979
Welcome aboard Keymaster in Washington state. Did you know that Seattle has twice as many college graduates as any other state? Yup pards, it`s true! Hey Keymaster, would you answer a question for me? Do you think Lipton Tea employees take coffee breaks? We`re happy to have you with us Keymaster. B...
- Mon Dec 19, 2011 12:16
- Forum: Curing chambers and Related Equipment
- Topic: Cure cabinet advice
- Replies: 15
- Views: 10714
- Mon Dec 19, 2011 00:54
- Forum: Curing chambers and Related Equipment
- Topic: Cure cabinet advice
- Replies: 15
- Views: 10714
Hi buddy :mrgreen: Welcome to a great forum. The more info we collect the better I say. Hey folks keymaster is one hell of a good guy and knows his sh*t that's for sure. I have learned a lot of good info from his posts from a forum that we both belong to. He is always willing to help out. Just chec...
- Sun Dec 18, 2011 23:32
- Forum: Curing chambers and Related Equipment
- Topic: Cure cabinet advice
- Replies: 15
- Views: 10714
Cure cabinet advice
I must first say what a great forum. I have been reading the forum for about 4 hours today and it has answered a lot of questions. I have been making smoked type sausages for a couple years now and really enjoy that but its time to step up to fermented salami. I really want to know if I need to cut ...