- Apr 17, 2015
- 6
- 11
Good evening Folks
I live in South Africa (in a dry part of the country called the Karoo, in a small town called Oudtshoorn). The wife and I retired here about a year and a half ago. Small town atmosphere, friendly people, respect for the older generation, lovely areas to visit within 400 Kms from our home, low crime incidence, NO violent crimes (as yet), etc.
SA is generally a dry country and where we live, it's even dryer. But we have the best farm meats available in the land! Ostrich, venison, and especially lamb. There is also an abundance of pork. Beef, however, is scarce and expensive. So we buy elsewhere when we visit other places!
I have both an "ordinary" 52" Weber as well as the Smokey Mountain smoker/BBQ. Had the Weber now for more than 25 years and it's still doing very well. I bought it then for the equavalent of about $50 US! I also have a small meat dryer/curer.
It is my intention to start making my own sausages - smoked and/or dried. I'm thinking of the salami family, choriso, and other Spanish and Italian sausages. I'm also very much interested in smoking my own bacons, drying my own hams, and increasing my body weight only as steadily as possible (Lol)!
I have seen some very good tips in this forum and will certainly participate as much as you will allow and bare with me?
And thank you for accepting me to be part of the forum!
I live in South Africa (in a dry part of the country called the Karoo, in a small town called Oudtshoorn). The wife and I retired here about a year and a half ago. Small town atmosphere, friendly people, respect for the older generation, lovely areas to visit within 400 Kms from our home, low crime incidence, NO violent crimes (as yet), etc.
SA is generally a dry country and where we live, it's even dryer. But we have the best farm meats available in the land! Ostrich, venison, and especially lamb. There is also an abundance of pork. Beef, however, is scarce and expensive. So we buy elsewhere when we visit other places!
I have both an "ordinary" 52" Weber as well as the Smokey Mountain smoker/BBQ. Had the Weber now for more than 25 years and it's still doing very well. I bought it then for the equavalent of about $50 US! I also have a small meat dryer/curer.
It is my intention to start making my own sausages - smoked and/or dried. I'm thinking of the salami family, choriso, and other Spanish and Italian sausages. I'm also very much interested in smoking my own bacons, drying my own hams, and increasing my body weight only as steadily as possible (Lol)!
I have seen some very good tips in this forum and will certainly participate as much as you will allow and bare with me?
And thank you for accepting me to be part of the forum!
