Hi Jan. The fridge temp controller and humidity controller are a combined unit from Auber Instruments purchased direct from them. There is a cheap temp controller hooked up to a ceramic heat lamp bulb purchased from a pet shop. This is set to come on at 10 degrees celcius. The main one is set at 13 ...

Forgot to mention that they were cased in 120 mm artificial casings and netted. 90 or 100 mm casings would have been better

After curing and before placing in casings
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Finally finished my curing cabinet just in time to try some Bresaola. Had all the temp and humidity controllers but been looking on Ebay for the last 12 months or so for a commercial fridge at the right price until one finally came my way. http://i5.photobucket.com/albums/y190/oneills/Mobile%20Uploa...

Hi Ricco. Very happy with it. Personally i wouldnt go any smaller. I have a big # 42 butchers mincer that i only use occaissionally. The plates & knives are rather expensive, whereas i can buy plenty of the # 22 size ones for less. If i only had 1 mincer i would get a # 32. The cover can be taken of...

Hi Croc. Yes i got the bigger one. The temp thing not a big thing. I just adjust set temp accordingly. When smoking a full ham you can either take shelves out and hang or place it on a shelf. I cut an old tent pole to size as there is a place for it. One day when i get time i will construct a larger...

Hi all I was looking for a while to get in to smoking but the more i read the more i worry about decisions in front of me, first one being what smoker to buy. hark seem to be big no no from some posts on here, master one is not perfect as well so where does that leave me? if i want to smoke typical...

I got these 400 ml screw top jars free from the lab at work. They work a treat
Hey Jan, i think i will put most of it in the freezer for keeping

What methods do others use to render their lard ?

Had approx 20 kg of pork back fat that i kept from last lot of pigs i killed. Was going to save it for when i kill a steer later this month for sausages but condenser fan in my big freezer decided to stop working and couldnt fit it in other smaller one. So instead of wasting it, googled a few web si...

Hi Nigel. Welcome to the WD forum. Where abouts in Gippsland are you from ? If you are desparate im in Sth Gippy and kill a few pigs every 6 months. I dont normally but can collect some blood for you.

I havent had a chance yet but am killing a couple of pigs next month, then it will get a workout.

Hi Jan.
There are a couple of Aussie stores selling these. Try www.thecookingshack.com.au or www.mistygully.com.au
Both these places have online ordering. Misty Gully is changing their name to Smoked & Cured

Cheers
Steve

Spring is definately here now. We've gone from 4 inches of rain a week and cold to beautiful sunshine in less than a week.
If you have access to a vacuum packing machine, then that is the way to go as your salami will last longer. I have just finished all mine and stored it all away in the shed.

Hi Mark. You can't go wrong using free range pork. I breed English Large Black pigs, and the flavour of their meat is sensational when compared to factory farmed pork. There is absolutely no reason to give an animal antibiotics unless needed. Keep up the good work

Done 16 animals so far this year. It will pay for itself very soon i think

Another couple that I have used are Sausages Made Simple near the Vic Market in Melbourne. They are great for salami and sausage making supplies. They are also part of Cellar Plus and sell sauce, cheese, beer and wine making equipment and preserving kits. http://sausagesmadesimple.com.au/ Start Food...