Hey Y'all
New here to this site but been all over the place. Mod on the Bradley forum and in the SMF. Been smoking and curing for 32 years so i gots some experience .
Have a gazillion pics and more to share.
- Board index
- Search
-
- It is currently Tue Apr 23, 2024 12:13
- All times are UTC+01:00
Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Search found 121 matches
- by nepas
- Sat Dec 31, 2011 20:37
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 568304
Jump to
- Homemade Sausage Making
- ↳ School of Domestic Meat Processing
- ↳ For beginners
- ↳ Dry Cured Meats and Sausages
- ↳ Dry Curing with Tublin: Umai and Banquet Bags
- ↳ Microbiology of meat and products
- ↳ Hardware
- ↳ Smokehouses. Construction and Maintenance.
- ↳ Technology basis
- ↳ Sausages
- ↳ Smoked pork products
- ↳ Offal products
- ↳ Products in blocks
- ↳ Canned meat products
- ↳ Fishes
- ↳ Venison and Other Game
- ↳ BBQ
- ↳ Other products
- ↳ Recipes from around the world
- ↳ Curing chambers and Related Equipment
- ↳ Books&Videos of meat processing
- ↳ Stanley & Adam Marianski author's corner
- Other Topics
- ↳ Hyde Park
- ↳ Announcements
- ↳ Suggestions & Feedback
