G'Day all
Found this site while hunting out some more information on smoking meats, specifically curing bacon etc. Live in far south Tasmania on a 12.5 acre property growing our own food & meat (cows, chooks, ducks, geese & turkeys)
Really enjoy smoking meat etc and have been getting into making my own salami, chorizo's and bacon and wanting to learn more to make them better while keeping safe.
Have a little side business making jams, sauces & preserves for local markets and cafes. I do a fair bit of smoking tomatoes and chillis for my BBQ sauces to which imparts great flavour.
Found this site while hunting out some more information on smoking meats, specifically curing bacon etc. Live in far south Tasmania on a 12.5 acre property growing our own food & meat (cows, chooks, ducks, geese & turkeys)
Really enjoy smoking meat etc and have been getting into making my own salami, chorizo's and bacon and wanting to learn more to make them better while keeping safe.
Have a little side business making jams, sauces & preserves for local markets and cafes. I do a fair bit of smoking tomatoes and chillis for my BBQ sauces to which imparts great flavour.