Jambon persillé


Log in to reply
 


Recent Posts

  • @johnsbrewhouse We do have some interesting food markets around here. I’ll have to do some digging. I’ll be traveling to the Oregon coast soon. There are all sorts of unique shops along the way.

    read more
  • @raider2119 I have found both assembly and disassembly as well as cleaning to be cumbersome on mine. I haven’t used it much because of that.

    read more
  • R

    @Jonathon I have not tried WD-40 yet, the brass piece on the knob end seems to move freely, and seems to have full range of travel… just not far enough to allow the mixer paddle to slip free… There is no rust, in fact, this appears to be brand new… don’t even see any scratches on the plastic lid…

    I have removed the handle / crank, but the brass piece on that side is still in the mixer… It appears this inserts from the inside, and to remove it the paddle must be removed first… am I somehow wrong about this?

    read more

Recent Topics


Who's Online [Full List]

15 users active right now (0 members and 15 guests).
Darkfish89, brazitoken, Joe Hell, congo

Board Statistics

Our members have made a total of 7.6k posts in 1.4k topics.
We currently have 5.6k members registered.
Please welcome our newest member, jordan1919.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

19
Online

5.6k
Users

1.4k
Topics

7.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.