New in Town

Discussion in 'Roll Call' started by ausjohn, May 6, 2012.

  1. Hi Guys, I've just been a stick-y-beack Australian slang for a busy body. Browsing on the net and come across one of the threads and here i am. I admire all you guys getting together and sharing all different ideas and advising who-ever needs help.

    Ok obviously I live in Australia, Melbourne, Victoria. I completed a apprenticeship as a Butcher and Smallgoods maker which i hated, left that industry got in a couple of factories, worked for a construction firm went up to the Outback oz and drove bus tours to Ayres Rock and Kings Canyon for those people who may have traveled out this way. Then i learnt how to do plastering and tiling and then hopped in drove trucks (road trains), big boys toys, that was awesome that was a great job, but then i moved down to Melbourne, COLD, i hate the cold. Well i got back the interest to make sausages at home, i got myself a gas (propane) smoker so i've been making some salami different some that i smoke and some that dry out in the garage. I'd make some csabia, chirozo, polish, kransky, frankfurts.

    Then i'd some fresh sausages for frying like bratwurst, spicy hungarian sausage and i made some chicken Rogan Josh which was yum, i also like making fresh spicy chirozo i add a bit more water and fill into 28/32 pork skins nice and juicy on the BBQ.

    I also love making ham on the bone, bacon, belly pork cooked the smoker with asian spice but without any cure so fresh piece of pork. So most of the time my wife comes home and says look at my kitchen, a mess! Oh well thats what happens when we make sausages it is messy, its all well worth it :)

    In between all that i work on railways as a safe worker looking after the track workers, nice easy job, a boring at times but when get on a bit older you gotta take it easy.

    Anyway guys hope to share some ideas

    Thanks

    John
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Wow,  a big time sausage maker!  Always look forward to seeing new techniques and recipes.  Don't forget we love Qview so next time you start a meat project be sure to post the pics!

    BTW   what the devil does  "stick-y-beack" mean in American?
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello and [​IMG]to SMF - glad to have you here - What an interesting story you have
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Busy body
     
  5. moikel

    moikel Master of the Pit OTBS Member

    You will fit in pretty well around this place ,mate. Lot of talented people here,that Victorian climate pretty good for curing & hanging smallgoods. Still a bit warm up here.I don't think anybody will have seen a chicken rogan josh sausage.I  certainly have not. Love to see you put it on the forum. MICK   
     
  6. Welcome.  New here myself and am working on making a UDS.  Hope to have pictures up as I get to work on it.
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
     
  8. Welcome to SMF  [​IMG]
     
  9. [​IMG] Nice to have you with us mate.
     
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  John!
     

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