Technology basis

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  • Testing pH
    by Shuswap » Sun Jan 17, 2016 16:30
    30 Replies
    25184 Views
    Last post by ButterbeanUser avatar
    Sat Feb 11, 2017 01:30
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  • Beef Middle casings (smelly)
    by toolhawk1 » Tue Aug 23, 2011 23:52
    2 Replies
    4006 Views
    Last post by ChuckwagonUser avatar
    Wed Aug 24, 2011 10:47
  • Lingonberries in sausage
    by CrankyBuzzard » Sat Aug 20, 2011 00:36
    3 Replies
    3200 Views
    Last post by CrankyBuzzardUser avatar
    Sat Aug 20, 2011 18:28
  • coppa or similar curing process...important question
    by andrejwout » Thu Aug 11, 2011 13:49
    3 Replies
    3796 Views
    Last post by andrejwout
    Fri Aug 12, 2011 23:06
  • A cold shower
    by story28 » Mon Aug 08, 2011 18:29
    5 Replies
    5464 Views
    Last post by BriCan
    Mon Aug 08, 2011 23:02
  • Speakin' The Lingo
    by Chuckwagon » Tue May 10, 2011 11:43
    2 Replies
    4667 Views
    Last post by ChuckwagonUser avatar
    Sun Jul 31, 2011 21:57
  • collagen casings
    by crustyo44 » Thu Jul 14, 2011 01:52
    8 Replies
    5909 Views
    Last post by ChuckwagonUser avatar
    Fri Jul 15, 2011 05:38
  • This Wiener's Not A "Weener"
    by Chuckwagon » Tue Jul 12, 2011 23:48
    6 Replies
    7045 Views
    Last post by NorCal KidUser avatar
    Wed Jul 13, 2011 16:18
  • Tying A Casing With A Fancy Hitch
    by ssorllih » Tue Jul 05, 2011 20:56
    2 Replies
    2701 Views
    Last post by ssorllih
    Wed Jul 06, 2011 03:24
  • vacuum sealing dried sausages.
    by chich » Sat Jan 01, 2011 17:32
    5 Replies
    8943 Views
    Last post by ssorllih
    Tue Jun 28, 2011 12:48
  • Porcine Myology
    by Chuckwagon » Sat Jun 25, 2011 05:52
    3 Replies
    4937 Views
    Last post by ssorllih
    Sat Jun 25, 2011 18:38
  • What Is "Smearing"?
    by Chuckwagon » Tue May 24, 2011 08:42
    4 Replies
    12531 Views
    Last post by ssorllih
    Tue Jun 07, 2011 00:33
  • Added liquid to the sausage mix
    by ssorllih » Sun May 08, 2011 14:01
    7 Replies
    7747 Views
    Last post by ChuckwagonUser avatar
    Tue May 17, 2011 05:26
  • Review of older topics
    by steelchef » Thu May 12, 2011 21:07
    2 Replies
    2915 Views
    Last post by ssorllih
    Fri May 13, 2011 12:56
  • Storage / Muted Flavor
    by JerBear » Mon Apr 25, 2011 02:34
    8 Replies
    5269 Views
    Last post by JerBearUser avatar
    Sun May 01, 2011 16:20
  • drying sausage
    by mking5 » Sun Apr 17, 2011 18:25
    5 Replies
    4238 Views
    Last post by ChuckwagonUser avatar
    Tue Apr 19, 2011 19:26
  • geometry of the piece of meat
    by ssorllih » Sun Apr 17, 2011 04:38
    0 Replies
    2540 Views
    Last post by ssorllih
    Sun Apr 17, 2011 04:38
  • How much Cure#2 in wedlinydomowe Chorizo?
    by daveduvet » Thu Mar 10, 2011 23:52
    9 Replies
    6723 Views
    Last post by Seminole
    Sun Apr 10, 2011 00:34
  • Sausage Safety - Curing & Cooking
    by Chuckwagon » Fri Jan 14, 2011 12:50
    2 Replies
    9806 Views
    Last post by ChuckwagonUser avatar
    Thu Mar 31, 2011 05:24
  • Curing Ground Pork vs. Curing chunks of pork
    by atcNick » Sun Dec 05, 2010 02:21
    1 Replies
    2907 Views
    Last post by steelchef
    Fri Mar 25, 2011 06:23
  • cure # 1
    by ssorllih » Wed Mar 23, 2011 21:03
    2 Replies
    2873 Views
    Last post by ssorllih
    Thu Mar 24, 2011 14:19
  • Salty CB
    by Gray Goat » Sun Jan 30, 2011 04:46
    3 Replies
    3594 Views
    Last post by CrankyBuzzardUser avatar
    Sat Feb 05, 2011 02:00
  • [Spices] Herbal pepper
    by Siara » Sun Jan 31, 2010 12:57
    0 Replies
    4932 Views
    Last post by Siara
    Sun Jan 31, 2010 12:57
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