All corners of the globe by the looks of it ! I wouldn't even know what half that stuff is lol

All i ever use apart from pork is salt, pepper, garlic, marjoram and if smoked cure #1

Me too !
I think that would be a fantastic idea.

Jan's right. Would need a 12 gauge model as a minimum over here lol

Should be be good for salting the chips from across the table though.

Looks fantastic Jan.
I'm looking forward to trying this years effort. Small one should be ready in next couple of weeks. Bigger ones will be at least another 4 to 6 weeks away. Last years turned out too salty

OK, I'm waiting with a hot grill! You guys drive in the beef (might have a few issues in herding them onto the ferry for the final stretch), :shock: and I have plenty of mushrooms for the steaks. [url=http://www.sherv.net/cm/emoticons/hungry/hungry-2.gif]Image [/URL] We are on the way . Giddy up ho...

They have a good amount of backfat, but it depends how you feed them. I used to get a lot of bakery waste.but ended up with too much fat. But it doesn't go to waste.....rendered it down for lard and keep some for adding to lean meat for sausages. Not sure how they would compare to durocs, maybe a to...

Hi Jan L It was yummo We have English Large Blacks. They are a great animal to keep and provide us with some beautiful meat. We normally keep a couple of piglets to grow out and kill ourselves and sell the rest to pay for feed. Have some coppa, lomo and other goodies still in the curing fridge Cheer...

After six weeks of drying in the curing fridge my bresaola has lost 35% of its weight, so I took them out and tore off casing and netting to try. Was a little bit hard around edges but tasted great and melted in the mouth, so was very happy. I decided to vacuum pack for a week or so to try and softe...

I think i would go with powered garlic or stewed as Jan suggested. Be aware though that powered garlic is stronger than raw and you will need less

Hi Ursula I always use cracked pepper unless a recipe calls for otherwise. This year I used Aussie Pepper which I bought when in Milawa. I only used a starter culture in the cacciatore because a) the recipe included it and b) I wanted to make sure the couple of large ones I did cured properly and th...

Thanks Chuckwagon

Does anyone have the email address of the local CRH office handy ? If so could they post it here or in the Ozzie resourse section

Hi Ursula. I set off a mortein bomb a week before i start to get rid off any resident pests and discourage new visitors. Normally it is too cold for them this time of year anyway, but keep a look out just in case. I am too sending off an email re mould 600. Have you had any response yet ? Cheers Steve

Yes, it was a hell of a lot of work and i had some great help with a local butcher helping with the cutting up and my partner and son helping with the stuffing. Was relieved when finally done and cant wait to try them. Have a ham and some bacon to smoke in a few days and some coppa to case and place...

Hi Ursula. I dont smoke any of my salami.......not yet anyway. Would love to be able to get hold of bactoferm 600 as well. Jan. I have that much rat bait around here, they get a feast before they go to rat heaven. My partner loves the casing applicator you made me buy the way. Any WD members are wel...