Technology basis

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  • Testing pH
    by Shuswap » Sun Jan 17, 2016 16:30
    30 Replies
    25209 Views
    Last post by ButterbeanUser avatar
    Sat Feb 11, 2017 01:30
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  • Teaching sausage making classes?
    by Thewitt » Thu Sep 12, 2013 09:29
    4 Replies
    5603 Views
    Last post by Thewitt
    Fri Sep 13, 2013 02:25
  • Beginner Brining Question
    by Chuckwagon » Thu Mar 17, 2011 00:21
    25 Replies
    21700 Views
    Last post by ssorllih
    Mon Sep 02, 2013 23:08
  • Soy Flour
    by Krakowska » Sun Aug 04, 2013 18:57
    9 Replies
    16211 Views
    Last post by KrakowskaUser avatar
    Wed Aug 21, 2013 14:58
  • How Salt Is Measured In Brine
    by Chuckwagon » Wed Jul 10, 2013 06:14
    1 Replies
    6418 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 17, 2013 10:55
  • Roasting spices?
    by Thewitt » Fri Jul 12, 2013 17:13
    4 Replies
    5665 Views
    Last post by ChuckwagonUser avatar
    Fri Jul 12, 2013 23:37
  • Speaking Of Salt...
    by Chuckwagon » Tue Jul 02, 2013 07:37
    3 Replies
    16280 Views
    Last post by ChuckwagonUser avatar
    Fri Jul 12, 2013 08:31
  • Bovine Spongiform Encephalopathy
    by Chuckwagon » Wed Jul 10, 2013 06:06
    9 Replies
    8879 Views
    Last post by sawhorserayUser avatar
    Thu Jul 11, 2013 20:05
  • Sausage Safety - Curing & Cooking
    by Chuckwagon » Wed Jul 10, 2013 07:18
    4 Replies
    5320 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 10, 2013 18:15
  • Testing pH Using Litmus Paper
    by Chuckwagon » Wed Jul 10, 2013 06:59
    0 Replies
    11477 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 10, 2013 06:59
  • Woods Used For Smoking
    by Chuckwagon » Wed Jul 10, 2013 05:33
    0 Replies
    3708 Views
    Last post by ChuckwagonUser avatar
    Wed Jul 10, 2013 05:33
  • Brining And Brine Curing
    by Chuckwagon » Tue Jul 09, 2013 09:26
    1 Replies
    6270 Views
    Last post by Blackriver
    Tue Jul 09, 2013 20:09
  • No Nitrate Added "Natural" Cure?
    by Blackriver » Tue Mar 19, 2013 01:45
    15 Replies
    11115 Views
    Last post by ChuckwagonUser avatar
    Fri Jul 05, 2013 23:00
  • Brine strength changes
    by ssorllih » Sat Jun 29, 2013 17:39
    39 Replies
    19219 Views
    Last post by ssorllih
    Fri Jul 05, 2013 22:48
  • Meat With Genetically Modified Organisms (GMO)
    by ssorllih » Fri Jul 05, 2013 14:21
    5 Replies
    4321 Views
    Last post by ButterbeanUser avatar
    Fri Jul 05, 2013 22:29
  • Dairy-free Bockwurst.
    by RLH3 » Thu Jun 27, 2013 22:44
    3 Replies
    3144 Views
    Last post by RLH3
    Fri Jun 28, 2013 08:05
  • Fun and Games with a data logger
    by markjass » Mon Jun 24, 2013 13:31
    10 Replies
    7085 Views
    Last post by el DuckoUser avatar
    Thu Jun 27, 2013 15:08
  • Garlic - Fresh vs Powdered or
    by Thewitt » Thu May 16, 2013 05:52
    10 Replies
    16248 Views
    Last post by redzedUser avatar
    Wed Jun 12, 2013 04:48
  • Yellow mustard
    by ciechowy » Thu Jun 06, 2013 09:38
    11 Replies
    10084 Views
    Last post by ssorllih
    Sun Jun 09, 2013 13:46
  • Pushing the sausage out of the stuffing tube
    by Thewitt » Tue May 21, 2013 14:02
    7 Replies
    6760 Views
    Last post by Big Guy
    Wed May 22, 2013 23:40
  • Binding duck fat into beef sausage with powdered milk
    by Thewitt » Sat May 18, 2013 06:45
    10 Replies
    6944 Views
    Last post by Thewitt
    Sun May 19, 2013 05:58
  • Refrigerator Shelf Life
    by Butterbean » Wed May 15, 2013 02:25
    9 Replies
    5980 Views
    Last post by ButterbeanUser avatar
    Fri May 17, 2013 03:00
  • No Mace in Penang, however Nutmeg trees grow wild here!
    by Thewitt » Wed May 15, 2013 08:27
    6 Replies
    6000 Views
    Last post by Thewitt
    Wed May 15, 2013 17:07
  • Avoiding too much salt from brining a piece.
    by ssorllih » Mon May 06, 2013 01:08
    11 Replies
    7199 Views
    Last post by ssorllih
    Tue May 07, 2013 18:03
  • Food Safety, Sausage-making and Hygiene
    by NorCal Kid » Fri Apr 12, 2013 04:13
    18 Replies
    12334 Views
    Last post by NorCal KidUser avatar
    Sat Apr 13, 2013 02:45
  • Question or two about nitrites/nitrates
    by venitus » Thu Mar 21, 2013 23:21
    9 Replies
    13176 Views
    Last post by BaconologistUser avatar
    Mon Mar 25, 2013 21:24
  • What do you log while dry curing meats?
    by dpeart » Sun Mar 24, 2013 23:34
    7 Replies
    4835 Views
    Last post by JerBearUser avatar
    Mon Mar 25, 2013 19:46
  • FOOD POISONING Incident
    by ssorllih » Sat Mar 23, 2013 16:51
    3 Replies
    3002 Views
    Last post by JerBearUser avatar
    Sun Mar 24, 2013 23:18
  • Dry cures and exudate
    by ssorllih » Mon Mar 18, 2013 18:19
    5 Replies
    3855 Views
    Last post by ChuckwagonUser avatar
    Wed Mar 20, 2013 20:42
  • Is our sausage better than the butcher's
    by Blackriver » Fri Mar 15, 2013 15:14
    2 Replies
    2980 Views
    Last post by nuynai
    Sat Mar 16, 2013 17:15
  • Celery Powder
    by story28 » Thu Mar 14, 2013 01:23
    13 Replies
    16105 Views
    Last post by ButterbeanUser avatar
    Sat Mar 16, 2013 04:23
  • Pink Sure Cure
    by Doug » Sun Mar 10, 2013 18:05
    12 Replies
    8011 Views
    Last post by BaconologistUser avatar
    Wed Mar 13, 2013 05:54
  • Beef round question
    by Blackriver » Tue Aug 21, 2012 15:15
    7 Replies
    5256 Views
    Last post by redzedUser avatar
    Sat Mar 02, 2013 20:53
  • Hog going to butcher - what cuts to get
    by atcNick » Mon Feb 04, 2013 18:45
    8 Replies
    6270 Views
    Last post by ssorllih
    Wed Feb 06, 2013 03:37
  • Gathering your own juniper berries.
    by redzed » Thu Jul 05, 2012 22:50
    8 Replies
    9124 Views
    Last post by ssorllih
    Wed Jan 09, 2013 15:25
  • Two pieces of cheddar
    by ssorllih » Mon Jan 07, 2013 02:22
    6 Replies
    5689 Views
    Last post by ssorllih
    Wed Jan 09, 2013 01:30
  • terms in meat processing
    by ssorllih » Wed Dec 26, 2012 19:19
    18 Replies
    10920 Views
    Last post by ssorllih
    Tue Jan 01, 2013 04:58
  • Encapsulated Citric Acid
    by crustyo44 » Sat Dec 29, 2012 05:16
    2 Replies
    4403 Views
    Last post by DevoUser avatar
    Sat Dec 29, 2012 16:26
  • Safe Thawing Practices
    by Smokin Don » Fri Dec 14, 2012 04:28
    8 Replies
    5551 Views
    Last post by ChuckwagonUser avatar
    Sun Dec 16, 2012 10:22
  • Mulefoot hogs
    by circlecross » Tue Nov 27, 2012 23:04
    13 Replies
    8243 Views
    Last post by crustyo44
    Thu Nov 29, 2012 05:25
  • de-boning a pork butt
    by orf » Wed Nov 14, 2012 17:00
    10 Replies
    7033 Views
    Last post by BaconologistUser avatar
    Sun Nov 18, 2012 22:05
  • Why does garlic sometimes change color?
    by Baconologist » Sun Nov 18, 2012 18:25
    0 Replies
    3376 Views
    Last post by BaconologistUser avatar
    Sun Nov 18, 2012 18:25
  • thawing meat safely
    by orf » Wed Nov 14, 2012 13:34
    2 Replies
    2581 Views
    Last post by orfUser avatar
    Thu Nov 15, 2012 13:57
  • Larding meat
    by ssorllih » Fri Aug 10, 2012 02:24
    6 Replies
    4466 Views
    Last post by crustyo44
    Sun Oct 28, 2012 21:05
  • Two Excel Spread Sheets That Will Help
    by Devo » Sat Sep 15, 2012 04:01
    12 Replies
    9530 Views
    Last post by ChuckwagonUser avatar
    Tue Oct 09, 2012 07:56
  • How long is cure good for?
    by Blackriver » Fri Feb 24, 2012 19:17
    12 Replies
    19382 Views
    Last post by redzedUser avatar
    Tue Sep 25, 2012 01:38
  • Almost unnecessary knowledge
    by ssorllih » Tue Sep 18, 2012 18:05
    9 Replies
    5546 Views
    Last post by ssorllih
    Wed Sep 19, 2012 18:59
  • Wrinkled Casings (Why Cold Water?)
    by Chuckwagon » Thu Sep 08, 2011 08:00
    16 Replies
    26259 Views
    Last post by BaconologistUser avatar
    Wed Sep 19, 2012 04:13
  • Art words and jargon
    by ssorllih » Tue Sep 18, 2012 02:29
    1 Replies
    2059 Views
    Last post by ursula
    Tue Sep 18, 2012 03:20
  • Nutritional value of foods.
    by ssorllih » Sun Sep 16, 2012 02:53
    6 Replies
    3705 Views
    Last post by BaconologistUser avatar
    Sun Sep 16, 2012 15:52
  • Other than fillers or moisture containment, what are these
    by Rick » Fri Sep 14, 2012 23:34
    3 Replies
    3124 Views
    Last post by Rick
    Sat Sep 15, 2012 16:23
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