G'Day from Far South Tasmania

Discussion in 'Roll Call' started by sonof, Apr 24, 2015.

  1. 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.
     
  2. [​IMG]   Good evening and welcome to the forum, from a cloudy and stormy day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. Awesome and welcome. You sound like you have a lot to offer as well. Spent a week in Melbourne and saw a Tasmanian Devil, but didn't make it all the way down to Tasmania. 

    Care to share your method for smoking your tomatoes and peppers? 
     
  4. Hi Tbrtt1,

    I smoke my Tomotos and Chilli's using a hot smoke/roast method on the BBQ.  I do not have them over the flame but on lined up on the racks above the grill plates and have foil containers below to catch any juices etc. I hot smkoe for about an hour to make sure they are well roasted and smoked then place them with any juice from the containers into a large bowl and let them sit in the fridge overnight as I find this helps consentrate the smokey flavour.

    Next morning they all go through the tomato pulper to remove seeds and skin (2 passes to get maximum pulp) then I have my base for BBQ sauce
     

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