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Some things from my sausage kitchen and my meat chamber
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Topic: Some things from my sausage kitchen and my meat chamber (Read 5683 times)
Fritz
Mature Cheese
Location: Toronto
Posts: 316
Cheeses: 15
So many cheeses.... So little time...
Re: Some things from my sausage kitchen and my meat chamber
«
Reply #15 on:
August 24, 2016, 03:02:57 PM »
Hey John... Do you do any dry cures or sausage making too? I can't recall a post saying otherwise.
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john H
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Re: Some things from my sausage kitchen and my meat chamber
«
Reply #16 on:
August 25, 2016, 01:11:57 AM »
Hi Fritz here are a couple of links for the cured and smoked meats I do.
http://cheeseforum.org/forum/index.php/topic,15174.15.html
http://cheeseforum.org/forum/index.php/topic,13956.15.html
http://cheeseforum.org/forum/index.php/topic,11005.0.html
John
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Fritz
Mature Cheese
Location: Toronto
Posts: 316
Cheeses: 15
So many cheeses.... So little time...
Re: Some things from my sausage kitchen and my meat chamber
«
Reply #17 on:
August 25, 2016, 03:36:34 AM »
That's great, thanks John.
I thought you did... Your summary links went into my bookmarks.. I'm building my curing/drying room this fall. Reg is being helpful to its design (thanks Reg) ... We need to get together to do a taste test of all our efforts.. Will be an interesting and tasty meeting
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john H
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Re: Some things from my sausage kitchen and my meat chamber
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Reply #18 on:
August 25, 2016, 12:37:37 PM »
Opppps sorry olikli I just realised we hijacked you thread I thought fritz had started it.
Fritz we should PM or start a thread regarding cured meat, bread, wine making.
John
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valley ranch
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Re: Some things from my sausage kitchen and my meat chamber
«
Reply #19 on:
August 26, 2016, 06:03:57 PM »
Olikli, I am impressed with what you've shown. Very good!
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Fritz
Mature Cheese
Location: Toronto
Posts: 316
Cheeses: 15
So many cheeses.... So little time...
Re: Some things from my sausage kitchen and my meat chamber
«
Reply #20 on:
August 27, 2016, 07:56:07 PM »
Yup... My apologies too... Sometimes I feel like we are all sitting at a big table with all sorts of breads and cheese and cachuterie with beverages, having a good ol chit chat with all...
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Some things from my sausage kitchen and my meat chamber