Processing, preserving meat and fish
Tom Press Presents you all the techniques and tricks to make your delicatessen "house", to succeed your smokings in hot as cold, to obtain excellent foie gras .
We advise you in choosing the right material: what chopper, which pusher, for what quantities of meat to be processed?
Which smoking room is best suited to your needs?
What to choose as sawdust?
Amateurs and enthusiasts of the "homemade" discover the traditional know-how and the quality materials that will allow you to successfully produce charcuterie, fat ducks, fish and smoked meats.
My ""godivaux"" sausage recipe
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My ""godivaux"" sausage recipe by our customer Mr. J.-L. Bastian.
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Fail-safe smoked salmon
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A salmon that you have prepared and smoked at home is nothing like the industrial products that you can buy wrapped in plastic. But how do you go about making it and be sure of success?
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Jacques Bernadou´s recipe for game terrine
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Jacques Bernadou´s recipe for game terrine at home.
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Recipe for pork liver terrine by Jacques Bernadou
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Pork liver terrine by Jacques Bernadou.
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Recipe for turkey terrine with hazelnuts by Jacques Bernadou
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Turkey terrine with hazelnuts by Jacques Bernadou
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Recipe for chorizo sausage by Jacques Bernadou
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Chorizo sausage by Jacques Bernadou
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Recipe for Aveyron region country sausage by Jacques Bernadou
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Aveyron country sausage by Jacques Bernadou
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What you should know about hot smoking
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It´s easy to smoke meat or fish. A good product, a little preparation, a few embers and a little sawdust and you´re ready! If you are tempted by the idea of smoking, then it´s time to start. This is what you need to know to begin…
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What you should know about cold smoking
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Prepare your product, use salt or brine to remove water and you can begin smoking!
There is no need to keep watch over your smoking items like you would watch over milk in a pan - 5 minutes more or less will make no difference. By using a gentle smoking method, you are sure to get great results.
Here are a few ideas for getting started with cold smoking.
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Pork: count your pennies!
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At Tom Press many of us ""do"" pork, but we never really thought about the purely financial aspect. The results are surprising!
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How to prepare intestines for sausages
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Blood puddings, merguez, sausages or saucissons: no matter what kind of casing you are going to use, it has to be prepared.
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How to make saucisson and dried sausage
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To make real home-made saucisson, and for it to keep well and acquire all the flavours of a genuine product, it needs to be steamed.
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Making dried sausage at home by Sébastien from TomPress
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Do you know how to make a Toulouse sausage? Here´s how to make it a dried sausage.
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Recipe for preparing smoked trout
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You can start with fresh trout or if the catch is not sufficient, you can freeze your trout and smoke it after it has defrosted.
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Montbéliard sausage recipe
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Discover a specialty from the Franche Comté region of France, a reference in smoked produce: the Montbéliard Sausage. Let´s find out the recipe and the secrets about how to make it!
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How does a good meat grinder work?
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What makes a good meat grinder? How does it work? Why is one mince dry and flavourless and another rich and aromatic?
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Making home made ""crepinettes""
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Crépinette or flat sausage, these little meats are held together with caul fat and are particularly easy to make: just mince the meat!
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How to choose your smokehouse.
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6 handy hints to find the ideal smokehouse.
Meat, fish, hot or cold, electric or embers: all the information you need to choose your smokehouse…
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Warm smoked oysters
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A short spell in the smokehouse and your oysters will take on another dimension.
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Have you thought about sterilising sausages?
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Sterilise your home made sausages, a simple procedure that is full of flavours.
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Book -Faire ses magrets séchés ""maison""(Making Dried Magrets at Home)
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How to dry duck breasts at home , and how to keep them for longer.
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Book -Faire de l´huile fumée (Make smoked oil)
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How to make smoked oil. Nothing could be easier when your smokehouse is on that to take the opportunity to slip a little oil in a dish to get deliciously scented oil ..
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