Technology basis

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  • Testing pH
    by Shuswap » Sun Jan 17, 2016 16:30
    30 Replies
    14395 Views
    Last post by ButterbeanUser avatar
    Sat Feb 11, 2017 01:30
  • Topics
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  • How To Measure Beef Rounds
    by Chuckwagon » Thu Aug 23, 2012 01:06
    13 Replies
    5820 Views
    Last post by ChuckwagonUser avatar
    Mon Aug 27, 2012 04:28
  • First cold smoking attempt - advice needed
    by Cabonaia » Mon Aug 06, 2012 17:39
    5 Replies
    3214 Views
    Last post by Cabonaia
    Mon Aug 06, 2012 20:24
  • Speaking of salt...
    by Chuckwagon » Thu Aug 26, 2010 05:50
    14 Replies
    12099 Views
    Last post by Marty
    Mon Jul 30, 2012 01:49
  • Not really a techno question but I need to ask
    by Devo » Fri Jul 06, 2012 15:31
    3 Replies
    2519 Views
    Last post by ajwillsnet
    Fri Jul 06, 2012 16:32
  • Testing cultures before use
    by ssorllih » Tue Jul 03, 2012 03:00
    9 Replies
    4633 Views
    Last post by IdaKraut
    Fri Jul 06, 2012 15:09
  • Why [are sausages salty tasting after freezing?]
    by nuynai » Sun Jul 01, 2012 21:34
    2 Replies
    2464 Views
    Last post by nuynai
    Mon Jul 02, 2012 13:26
  • Bovine Spongiform Encephalopathy
    by Chuckwagon » Fri Apr 27, 2012 10:49
    2 Replies
    2511 Views
    Last post by ssorllih
    Fri Apr 27, 2012 13:49
  • Carrot fiber
    by Cabonaia » Sat Apr 21, 2012 17:40
    14 Replies
    12446 Views
    Last post by Cabonaia
    Sun Apr 22, 2012 15:13
  • When is the atmosphere inside the smoker anerobic?
    by ssorllih » Mon Apr 09, 2012 02:51
    4 Replies
    2740 Views
    Last post by ssorllih
    Mon Apr 09, 2012 21:29
  • Using fresh herbs
    by ssorllih » Sun Apr 01, 2012 20:50
    2 Replies
    1844 Views
    Last post by ssorllih
    Mon Apr 02, 2012 14:17
  • errors of ommission
    by ssorllih » Mon Mar 26, 2012 15:27
    4 Replies
    2393 Views
    Last post by ssorllih
    Tue Mar 27, 2012 00:02
  • Oak for smoking?
    by Blackriver » Sun Mar 25, 2012 22:23
    5 Replies
    3130 Views
    Last post by ssorllih
    Mon Mar 26, 2012 04:58
  • Can we make our own penicillium cultures?
    by Chuckwagon » Mon Mar 19, 2012 04:55
    0 Replies
    6383 Views
    Last post by ChuckwagonUser avatar
    Mon Mar 19, 2012 04:55
  • When does a marinade become a cure?
    by ssorllih » Thu Mar 08, 2012 03:41
    3 Replies
    2859 Views
    Last post by ssorllih
    Thu Mar 08, 2012 16:02
  • Chicken Fat In Sausage
    by ssorllih » Mon Mar 05, 2012 16:49
    4 Replies
    2346 Views
    Last post by ssorllih
    Wed Mar 07, 2012 21:46
  • Temperature Stall when smoke cooking
    by two_MN_kids » Tue Feb 28, 2012 16:37
    10 Replies
    9547 Views
    Last post by ssorllih
    Thu Mar 01, 2012 17:54
  • Smoke
    by story28 » Wed Feb 22, 2012 05:55
    3 Replies
    2274 Views
    Last post by ssorllih
    Thu Feb 23, 2012 19:30
  • Powdered Milk In Sausage
    by crustyo44 » Mon Feb 20, 2012 23:04
    4 Replies
    7276 Views
    Last post by crustyo44
    Wed Feb 22, 2012 23:53
  • Question about Cure #1
    by crustyo44 » Fri Feb 17, 2012 00:41
    2 Replies
    1687 Views
    Last post by crustyo44
    Sat Feb 18, 2012 09:46
  • USDA (And Bacon)
    by DLFL » Wed Feb 01, 2012 14:26
    3 Replies
    1941 Views
    Last post by DLFLUser avatar
    Thu Feb 02, 2012 14:46
  • Fat Replacement
    by DLFL » Tue Jan 24, 2012 18:36
    7 Replies
    5393 Views
    Last post by ChuckwagonUser avatar
    Fri Jan 27, 2012 06:46
  • Smoke dwell time and taste ?
    by ssorllih » Thu Jan 19, 2012 21:11
    4 Replies
    2277 Views
    Last post by ssorllih
    Thu Jan 19, 2012 23:36
  • Converting saltpeter (potassium nitrate)???
    by tacklebox » Wed Oct 19, 2011 05:08
    9 Replies
    7311 Views
    Last post by odell
    Tue Jan 17, 2012 23:48
  • More technology
    by ssorllih » Sat Apr 23, 2011 19:53
    3 Replies
    2226 Views
    Last post by ssorllih
    Sun Jan 15, 2012 22:16
  • Semi dry curing bacon and whole muscle.
    by ssorllih » Fri Jan 13, 2012 19:42
    3 Replies
    1787 Views
    Last post by Swallow
    Fri Jan 13, 2012 22:54
  • Using a water bath for cooking
    by tooth » Mon Jan 02, 2012 18:03
    30 Replies
    19935 Views
    Last post by Blackriver
    Sun Jan 08, 2012 01:02
  • How do you define quantity of smoke?
    by JerBear » Sat Dec 31, 2011 19:45
    8 Replies
    3242 Views
    Last post by ssorllih
    Tue Jan 03, 2012 15:06
  • Wieght loss from fresh to cured and smoked
    by ssorllih » Tue Dec 27, 2011 22:23
    3 Replies
    2131 Views
    Last post by ssorllih
    Sat Dec 31, 2011 01:13
  • Lard compared to "pre-mixed oil emulsion"
    by story28 » Fri Dec 23, 2011 07:05
    15 Replies
    9327 Views
    Last post by story28
    Fri Dec 30, 2011 01:57
  • smoke powder or liquid smoke
    by crustyo44 » Mon Aug 15, 2011 03:08
    5 Replies
    4287 Views
    Last post by ssorllih
    Fri Dec 16, 2011 02:10
  • The world is full of good information.
    by ssorllih » Wed Dec 14, 2011 23:56
    3 Replies
    2131 Views
    Last post by BubbaUser avatar
    Fri Dec 16, 2011 01:20
  • 'cooking sausage'
    by mking5 » Sun Sep 11, 2011 21:03
    3 Replies
    2495 Views
    Last post by Finley52
    Fri Dec 09, 2011 05:50
  • Prosciutto di Parma
    by story28 » Tue Nov 22, 2011 05:11
    18 Replies
    12470 Views
    Last post by ssorllih
    Tue Dec 06, 2011 19:31
  • Botulism and nitrites in veggies
    by ssorllih » Sat Nov 26, 2011 17:08
    2 Replies
    1908 Views
    Last post by ssorllih
    Mon Nov 28, 2011 15:56
  • cure substitute
    by crustyo44 » Thu Nov 24, 2011 23:18
    3 Replies
    1906 Views
    Last post by ChuckwagonUser avatar
    Fri Nov 25, 2011 03:14
  • Effects Of Added Alcohol In Sausage
    by story28 » Wed May 18, 2011 04:13
    35 Replies
    18918 Views
    Last post by vagreys
    Wed Nov 23, 2011 00:36
  • A couple of things I have learned
    by ssorllih » Fri Nov 18, 2011 21:25
    8 Replies
    2746 Views
    Last post by crustyo44
    Mon Nov 21, 2011 02:27
  • On packaging meat for the freezer.
    by ssorllih » Fri Sep 23, 2011 03:07
    9 Replies
    4182 Views
    Last post by ssorllih
    Thu Nov 03, 2011 22:39
  • Skin Is In
    by story28 » Tue Nov 01, 2011 21:55
    1 Replies
    1447 Views
    Last post by ssorllih
    Tue Nov 01, 2011 22:07
  • Question....seam butchery.....
    by JerBear » Wed Oct 19, 2011 04:33
    2 Replies
    1900 Views
    Last post by JerBearUser avatar
    Wed Oct 19, 2011 05:49
  • Using Cheese in sausage
    by Bubba » Thu Sep 29, 2011 21:53
    6 Replies
    2737 Views
    Last post by BubbaUser avatar
    Sat Oct 08, 2011 01:28
  • Two Birds With One Stone?
    by JerBear » Thu Sep 29, 2011 07:09
    7 Replies
    3398 Views
    Last post by ssorllih
    Fri Oct 07, 2011 03:30
  • The bits and pieces that we don't want to use.
    by ssorllih » Sun Oct 02, 2011 03:25
    17 Replies
    6921 Views
    Last post by BubbaUser avatar
    Wed Oct 05, 2011 01:11
  • Casings left @ room temperature
    by JerBear » Sun Sep 18, 2011 02:21
    4 Replies
    2133 Views
    Last post by JerBearUser avatar
    Sun Sep 18, 2011 18:28
  • Re-freezing Meat question
    by Bubba » Tue Sep 13, 2011 00:57
    11 Replies
    3763 Views
    Last post by ssorllih
    Wed Sep 14, 2011 03:34
  • pastrami question
    by andrejwout » Thu Aug 11, 2011 14:17
    10 Replies
    4748 Views
    Last post by andrejwout
    Wed Aug 24, 2011 21:46
  • coppa curing - green colour liquid
    by andrejwout » Tue Aug 09, 2011 15:30
    7 Replies
    6616 Views
    Last post by andrejwout
    Wed Aug 24, 2011 21:16
  • Beef Middle casings (smelly)
    by toolhawk1 » Tue Aug 23, 2011 23:52
    2 Replies
    2785 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
    2199 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
    2852 Views
    Last post by andrejwout
    Fri Aug 12, 2011 23:06
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