For food service professionals, chefs, butchers etc.
85 topics • Page 1 of 2 • 1, 2
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- Patty forming equipment
by Thewitt » Thu Feb 06, 2014 8:06 am - 11 Replies
- 70084 Views
- Last post by X86BSD
Sun Dec 27, 2020 1:31 am
- Patty forming equipment
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- Chamber Vacuum Sealer
by JerBear » Tue Dec 18, 2012 6:04 am - 11 Replies
- 30485 Views
- Last post by X86BSD
Sun Dec 27, 2020 1:26 am
- Chamber Vacuum Sealer
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- Hollymatic Mixer Grinder
by sjh2018 » Fri Apr 06, 2018 7:56 pm - 0 Replies
- 15788 Views
- Last post by sjh2018
Fri Apr 06, 2018 7:56 pm
- Hollymatic Mixer Grinder
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- Isler Steels
by Aitchbone » Tue Feb 27, 2018 7:41 pm - 0 Replies
- 11256 Views
- Last post by Aitchbone
Tue Feb 27, 2018 7:41 pm
- Isler Steels
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- UK Start up - what equipment?
by HeatherFedMeats » Sun Jul 16, 2017 10:07 pm - 5 Replies
- 16181 Views
- Last post by HeatherFedMeats
Thu Jul 20, 2017 9:04 am
- UK Start up - what equipment?
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- Portioner experience
by EdwinT » Fri Nov 02, 2012 7:16 am - 6 Replies
- 20141 Views
- Last post by wheels
Tue Dec 06, 2016 8:31 pm
- Portioner experience
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- Celery salt vs cure #1
by lulabell » Wed Dec 21, 2011 4:01 am - 12 Replies
- 44854 Views
- Last post by wheels
Sun May 29, 2016 11:16 pm
- Celery salt vs cure #1
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- milk powder vs soy powder
by grb » Tue Jan 19, 2016 8:09 pm - 7 Replies
- 18815 Views
- Last post by ped
Fri Jan 22, 2016 4:52 pm
- milk powder vs soy powder
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- HELP! Costing Whole Pig
by RehctubUK » Mon Jun 29, 2015 4:48 am - 4 Replies
- 17342 Views
- Last post by RehctubUK
Sun Jul 05, 2015 7:59 am
- HELP! Costing Whole Pig
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- Suddenly fresh sausage too salty!
by Thewitt » Sun Aug 17, 2014 3:53 am - 11 Replies
- 24348 Views
- Last post by welsh wizard
Tue Oct 21, 2014 7:40 pm
- Suddenly fresh sausage too salty!
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- You can't put that in sausages!
by Thewitt » Sun Aug 10, 2014 1:41 pm - 3 Replies
- 13900 Views
- Last post by BriCan
Mon Aug 11, 2014 8:25 am
- You can't put that in sausages!
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- Bugs in the cayenne pepper!
by Thewitt » Tue May 13, 2014 5:51 am - 7 Replies
- 20430 Views
- Last post by vagreys
Thu May 15, 2014 9:15 pm
- Bugs in the cayenne pepper!
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- Rusk in a microwave??
by EdwinT » Wed Apr 09, 2014 3:31 pm - 6 Replies
- 17418 Views
- Last post by yotmon
Sat Apr 12, 2014 9:09 pm
- Rusk in a microwave??
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- Doubt about knives
by m3m021 » Thu Nov 14, 2013 11:01 pm - 3 Replies
- 14648 Views
- Last post by wheels
Wed Apr 09, 2014 10:54 pm
- Doubt about knives
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- Ordered 36mm retrieved 40mm casings
by Thewitt » Sat Oct 19, 2013 3:49 am - 9 Replies
- 20500 Views
- Last post by Thewitt
Tue Nov 12, 2013 10:00 am
- Ordered 36mm retrieved 40mm casings
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- How Bad are Health Department Regs and Requirements?
by Mark W » Sat Jun 01, 2013 2:51 am - 10 Replies
- 22383 Views
- Last post by St-Anthony
Sat Nov 09, 2013 11:42 am
- How Bad are Health Department Regs and Requirements?
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- Cooking your Links
by JerBear » Mon Nov 04, 2013 4:40 pm - 2 Replies
- 13072 Views
- Last post by JerBear
Mon Nov 04, 2013 5:33 pm
- Cooking your Links
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- Bulk Order Packaging
by JerBear » Thu Oct 24, 2013 6:06 pm - 4 Replies
- 16574 Views
- Last post by JerBear
Sun Oct 27, 2013 11:09 pm
- Bulk Order Packaging
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- Butcher or purchase already butchered...
by Thewitt » Tue Sep 10, 2013 11:37 am - 8 Replies
- 17664 Views
- Last post by Thewitt
Thu Oct 17, 2013 5:27 pm
- Butcher or purchase already butchered...
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- Custom equipment manufactured?
by Thewitt » Tue Oct 15, 2013 2:34 am - 3 Replies
- 14400 Views
- Last post by RodinBangkok
Tue Oct 15, 2013 9:17 am
- Custom equipment manufactured?
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- Inexpensive linking equipment
by Thewitt » Sun Sep 22, 2013 6:07 am - 3 Replies
- 15309 Views
- Last post by BriCan
Sun Sep 22, 2013 5:16 pm
- Inexpensive linking equipment
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- Teaching sausage making classes?
by Thewitt » Thu Sep 12, 2013 8:26 am - 3 Replies
- 13679 Views
- Last post by Thewitt
Thu Sep 12, 2013 5:46 pm
- Teaching sausage making classes?
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- How fast can you make a batch?
1, 2by JerBear » Thu Jul 04, 2013 5:46 pm - 22 Replies
- 41597 Views
- Last post by JerBear
Sun Aug 18, 2013 12:05 am
- How fast can you make a batch?
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- Wurst emulsions
by EdwinT » Sun Apr 28, 2013 5:04 am - 8 Replies
- 19899 Views
- Last post by JerBear
Sun Aug 18, 2013 12:03 am
- Wurst emulsions
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- Considering going commercial. Am I nuts?
1, 2by Thewitt » Fri Jul 12, 2013 5:56 am - 24 Replies
- 42472 Views
- Last post by JerBear
Fri Aug 16, 2013 3:57 am
- Considering going commercial. Am I nuts?
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- Costing your product....
by JerBear » Sat Jul 27, 2013 10:43 pm - 8 Replies
- 20198 Views
- Last post by St-Anthony
Sat Aug 10, 2013 1:35 pm
- Costing your product....
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- Double-Grind worth the time?
1, 2by JerBear » Mon Jul 08, 2013 8:17 pm - 28 Replies
- 50211 Views
- Last post by St-Anthony
Mon Aug 05, 2013 10:43 am
- Double-Grind worth the time?
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- New standard for meat cut names from the states
by RodinBangkok » Wed Apr 03, 2013 4:56 am - 0 Replies
- 11831 Views
- Last post by RodinBangkok
Wed Apr 03, 2013 4:56 am
- New standard for meat cut names from the states
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- Sausage recipes
by NOLASAUSAGE » Thu Feb 28, 2013 12:59 pm - 2 Replies
- 13310 Views
- Last post by Oddwookiee
Thu Feb 28, 2013 4:13 pm
- Sausage recipes
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- Looking for a sausage supplier in colorado or ship to
by tl748s » Wed Jan 30, 2013 10:48 pm - 0 Replies
- 11706 Views
- Last post by tl748s
Wed Jan 30, 2013 10:48 pm
- Looking for a sausage supplier in colorado or ship to
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- Looking for Sausage supplier in France
1, 2, 3by Chez Barenton » Mon Apr 10, 2006 2:21 pm - 43 Replies
- 94481 Views
- Last post by fridgedoc
Mon Nov 12, 2012 1:43 pm
- Looking for Sausage supplier in France
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- Best option for vacuum sealer for startup sausage company
by HeXeD » Fri Oct 19, 2012 4:02 pm - 6 Replies
- 29688 Views
- Last post by Oddwookiee
Sun Oct 21, 2012 4:16 pm
- Best option for vacuum sealer for startup sausage company
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- US Stops Imports of Cured Meats from Canada
by vagreys » Sun Oct 21, 2012 5:39 am - 1 Replies
- 12433 Views
- Last post by DiggingDogFarm
Sun Oct 21, 2012 6:25 am
- US Stops Imports of Cured Meats from Canada
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- Meat prices
by RodinBangkok » Wed Sep 12, 2012 1:21 am - 1 Replies
- 12645 Views
- Last post by wheels
Wed Sep 12, 2012 5:27 pm
- Meat prices
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- Mixing Guidelines
by krautguy » Mon Aug 20, 2012 7:30 pm - 8 Replies
- 23705 Views
- Last post by wheels
Fri Aug 24, 2012 2:23 pm
- Mixing Guidelines
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- Can any UK food registered sausage maker help?
by wheels » Sat Jul 21, 2012 1:22 am - 2 Replies
- 14015 Views
- Last post by salumi512
Mon Jul 23, 2012 10:58 pm
- Can any UK food registered sausage maker help?
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- Beef jerky question
by viking » Wed May 23, 2012 8:54 am - 4 Replies
- 18013 Views
- Last post by viking
Fri Jun 01, 2012 5:56 am
- Beef jerky question
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- Small-Scale Production for Farmer's Markets: Equipment
by Cultured Foods » Sun Mar 25, 2012 10:00 pm - 4 Replies
- 18381 Views
- Last post by Cultured Foods
Mon Apr 30, 2012 4:07 am
- Small-Scale Production for Farmer's Markets: Equipment
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- Pork burger recipe
by thaisausage » Mon Mar 05, 2012 11:38 am - 11 Replies
- 24516 Views
- Last post by Snags
Thu Mar 08, 2012 12:55 pm
- Pork burger recipe
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- Sausage stuffers... Water vs hydraulic
by lulabell » Fri Feb 17, 2012 12:05 am - 5 Replies
- 17973 Views
- Last post by SausageBoy
Fri Feb 17, 2012 2:05 pm
- Sausage stuffers... Water vs hydraulic
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- Trying to find a stagé in Italy
by WLS1111 » Thu Dec 01, 2011 4:49 am - 4 Replies
- 16731 Views
- Last post by WLS1111
Mon Jan 09, 2012 5:37 pm
- Trying to find a stagé in Italy
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- How to sell (legally) in the US ...
by big_onion » Tue Oct 04, 2011 1:42 pm - 1 Replies
- 13471 Views
- Last post by wnkt
Wed Oct 05, 2011 12:04 pm
- How to sell (legally) in the US ...
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- Help on fermentation and curing chambers/rooms
by WLS1111 » Mon Sep 26, 2011 10:04 pm - 0 Replies
- 12655 Views
- Last post by WLS1111
Mon Sep 26, 2011 10:04 pm
- Help on fermentation and curing chambers/rooms
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- Projected production targets and equipment required
by EdwinT » Mon Mar 14, 2011 7:20 am - 7 Replies
- 20152 Views
- Last post by Epicurohn
Fri Aug 12, 2011 5:12 am
- Projected production targets and equipment required
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- Artisan Sausage licenses
by lulabell » Thu Apr 07, 2011 4:15 am - 5 Replies
- 21914 Views
- Last post by Epicurohn
Fri Aug 12, 2011 4:51 am
- Artisan Sausage licenses
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- casing fresh chicken sausage
by lulabell » Mon Jun 27, 2011 4:32 am - 3 Replies
- 15667 Views
- Last post by onewheeler
Mon Jun 27, 2011 3:52 pm
- casing fresh chicken sausage
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- small scale restaurant production facility
by chorizo royale » Fri Apr 01, 2011 7:48 pm - 1 Replies
- 13741 Views
- Last post by wheels
Wed Apr 06, 2011 5:36 pm
- small scale restaurant production facility
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- Skilled Charcuterie Maker needed (London or near abouts)
by fatfoodtaxi » Mon Feb 28, 2011 12:55 pm - 7 Replies
- 21515 Views
- Last post by NCPaul
Wed Mar 09, 2011 8:25 pm
- Skilled Charcuterie Maker needed (London or near abouts)
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- Advise required for a gourmet sausage boutique in Australia
1, 2, 3, 4by mullsey » Sun Aug 01, 2010 11:08 pm - 46 Replies
- 99005 Views
- Last post by Wal Footrot
Fri Feb 25, 2011 9:17 pm
- Advise required for a gourmet sausage boutique in Australia
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