New Forums

Talk about anything here as long as it is not against the rules.
Post Reply
User avatar
Chuckwagon
Veteran
Veteran
Posts:4494
Joined:Tue Apr 06, 2010 04:51
Location:Rocky Mountains
New Forums

Post by Chuckwagon » Mon Jul 15, 2013 23:56

Howdy Sausage freaks, Smoke addicts, and Nitrite Sniffers!
With the new changes to the format of our index, we now have a new forum called "Fermented Sausages". No longer will it be necessary to post your fermented sausage recipes in the "Microbiology" section. Our friend Maxell (author Miroslaw "Mirek" Gebarowski), has been instrumental in making these changes and I would like to thank him personally for his outstanding dedication to this site. Mirek is a professional fireman in Poland, as well as the creator of the world's first school of home-made meat production (szkoladomowegomasarstwa), author of sausage books, and (whew), moderator of this site as well as the one in Poland. Thanks my friend Mirek! I just don't understand where you find all your energy and the time to do all you do. We support you pal, and your work is very much appreciated!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Top
User avatar
redzed
Moderator
Moderator
Posts:3862
Joined:Fri Apr 20, 2012 06:29
Location:Vancouver Island

Post by redzed » Tue Jul 16, 2013 04:06

That certainly does make sense, but where the heck do we discuss dry cured muscle meats? ?:
Top
User avatar
Chuckwagon
Veteran
Veteran
Posts:4494
Joined:Tue Apr 06, 2010 04:51
Location:Rocky Mountains

Post by Chuckwagon » Tue Jul 16, 2013 05:20

Dry cured? Same place. :mrgreen:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Top
Post Reply

Return to “Hyde Park”