G'day and konnichiwa

Discussion in 'Roll Call' started by chozume, Nov 25, 2015.

  1. chozume

    chozume Newbie

    Hi everyone, greetings from Chozume.

    A few words about myself.

    I'm an Aussie-born Greek guy who's been living in Japan for the past 20 years or so. I've traveled the world extensively and love good food from anywhere.

    I've also had a life-long love affair with charcuterie, and started down the long road of learning and doing at home about 5 years ago. Along the way I've stocked up and read all the popular texts on the subject, including the Marianskis, Rytek Kutas, Jeffrey Weiss, Ruhlman & Polcyn, Paul Bertolli, and others - all fabulous, informative books. 

    I've had a lot of success with fresh sausage recipes of my own, and also smoking, brining, pickling and preserving various meats. Next up I want to try my hand at fermented and dry-aged products. I'm in the final stage of building a curing & drying chamber, and hope to get it into production soon so the real fun can start.

    Despite many successes I still have the occasional failure and so I hope to be able to continue learning from the more experienced members on this forum, and who knows, even contribute if I can help out and share anything I've learned.


  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Welcome to SMF, Chozume

    Glad to have you on board!
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome Chozume.  We are happy you joined our group. 

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