Australian And New Zealand Resources Discusion

Talk about anything here as long as it is not against the rules.
Janlab
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Post by Janlab » Sun Dec 29, 2013 00:53

Thanks for the replies!

@Jan O; I would have been interested in the electric one, since my main interest now is cold smoking.

@Ursula; such a pity! I was getting excited....but another advantage of the forum just shown to me! I found it on the Butcherquip site. Just wondering if they would pick up on the kind of hassles you had. I may just mail them with a waranty question!

The search continues...

Jan L
Janlab
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Post by Janlab » Sun Dec 29, 2013 01:06

Just found Masterbuilt on the Misty Gully site.

JL
ursula
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Post by ursula » Sun Dec 29, 2013 02:36

Hi again Jan,
I believe I emailed them or posted a review on the Butcherquip site earlier this year, but not 100 per cent sure if it was this site. Also be wary of the warranty issues; you usually have to freight it back to them at your cost (this was certainly the case in the remote thermometer), and that's costly. The Hark company has a Melbourne base.
Ursula
Janlab
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Post by Janlab » Sun Dec 29, 2013 03:19

Thats correct Ursula, and often overlooked! I'll persue the Misty Gully option.
JL
ursula
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Post by ursula » Wed Mar 05, 2014 06:59

Hi all in Oz,
Further to an earlier post, Misty Gully, now under the new name of Smoked and Cured, now has the F1 starter culture available to order. That was nice of Andrea to follow up, but the price is a whopping $38.
This culture has been available at Master Butchers Coop for a while, along with FRM - 7, but at only $12.90.
I haven't been able to find any of the other cultures I've seen in recipes, so might be worth experimenting with these. I'll certainly try them out when I'm ready to resume fermenting sausages.
Regards Ursula
npede12
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Post by npede12 » Mon Mar 10, 2014 02:35

Hi folks after looking every where for a supplier of pork blood either dried or fresh i found out it was illegal to buy from the abattoir or butchers here in Australia. After looking further i found a store on amazon.co.uk that sells dried blood for black pudding and they do send to Australia but weather or not it will get through customs is anyones guess.
I purchased 1kg of dried blood for 8 pounds and am expecting it to arrive during this week, (if customs allow it). if it is allowed through customs i will post the link here for all the aussie folk who would like to make Black pudding
regards,
Nigel
oneills
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Post by oneills » Sat Mar 15, 2014 13:10

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.
Misty Springs Free Range Pigs
npede12
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Post by npede12 » Wed Mar 19, 2014 00:12

Hi Oneils
Thanks for the welcome. I'm in Seaspray, (near Sale). Its great to know there are a few more sausage makers in the area. The dried blood got here a week and a half after ordering. I have ordered more so should be fairly right for now. 1kg makes 6 litres of blood. Thanks very much for the offer though, its much appreciated
Regards Nigel
Croc
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what smoker to buy

Post by Croc » Fri Mar 21, 2014 16:30

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 polish style sausages or polish style smoked bacon or ham what should i buy, any advice will be most welcome.
I'm located in Drouin but willing to drive anywhere i have to for the right smoker.
some posters are not far from me i think, must be the gippsland air (or the polish blood?)...
oneills
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Re: what smoker to buy

Post by oneills » Fri Mar 21, 2014 18:30

Croc wrote: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 polish style sausages or polish style smoked bacon or ham what should i buy, any advice will be most welcome.
I'm located in Drouin but willing to drive anywhere i have to for the right smoker.
some posters are not far from me i think, must be the gippsland air (or the polish blood?)...
Hi Croc, and welcome.
Im just over the hill from you.....Warragul side of Korumburra. I have two smokers, a gas one from Aldi (Hark) and an electric Masterbuilt one i bought from Misty Gully, now called Smoked & Cured. The Masterbuilt is by far the easiest to use. The only thing i dont like about it is the temperature settings. Runs hotter than what thermometer says so i always use another one that i know is accurate
Misty Springs Free Range Pigs
crustyo44
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Post by crustyo44 » Fri Mar 21, 2014 19:28

Hi Croc,
Welcome to the Forum. There are plenty of smokers for sale but all have their little and sometimes big problems.
This forum has plenty of information available if you want to build you're home and hosed.
Breadproofers are stainless inside and out and lend themselves very well for conversion, they are a decent size as well and are sold for scrap weight as well.
They are everywhere if you look in the right places.
Email me if you want more information.
good Luck,
Jan.
Croc
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Post by Croc » Sat Mar 22, 2014 03:52

thanks for replying

oneills, you got the 30" model of masterbuilt? how much of a problem is the thermometer, isn't that also controlling heat source? or you just dial in adjusted for error setpoint and then all works ok?
also how much meat can you get in there at once?
btw is the shelf pattern showing up smoked meat or you removed shelves and hang your goodies?

Jan, sent you email, am i thinking right with the idea of dough proofer plus something like smokai 3lt (or is there better cheaper smoke generator?) that would give me cold smoke i figure? but what about hot smoking? can i use proofer boiler as heat source while using smokai for smoke? or the smoke itself would have to come in hot?

my head is going to explode soon
Janlab
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Post by Janlab » Sat Mar 22, 2014 04:16

Has anyone tried the Ecosmoker? Stumbled across it on the "SmokerBuilder" Forum.

Jan L
ursula
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Post by ursula » Sat Mar 22, 2014 05:49

Hi Croc and welcome.
Some lovely people to meet on this forum.
I am in Neerim South, only 15 minutes from you. Small world!
Regards Ursula
crustyo44
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Post by crustyo44 » Sat Mar 22, 2014 09:40

Hi Tom,(Croc)
An email and photos are in your inbox.
An electrician friend of mine suggested to buy a decent stove heating element and mounting it in a steel tray. The tray can be installed and removed whenever you want to hot smoke.
Hook it into a temperature controller to accurately regulate the heat inside the box.
No doubt a local sparkie have some ideas.
Good Luck,
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