aydee
New Member
Posts: 17 
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Post by aydee on Nov 2, 2014 11:24:03 GMT 10
G'day.
I'm getting into smoking of meats and curing. Sometimes it's good to have someone to bounce ideas off. If only there was a forum for that...
/me grabs a beer and pulls out a camp-chair.
AD
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Post by chrisg on Nov 2, 2014 17:10:24 GMT 10
 Plenty of chatter on those subjects and most everything else cooking and food related around here mate. Emphasis on BBQ of course but by no means exclusive. Cheers |
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Post by smokey on Nov 2, 2014 18:52:56 GMT 10
Good stuff AD, It's late ham season for Christmas, A few will be making them. care to tag along?
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Post by nath on Nov 2, 2014 19:20:08 GMT 10
Welcome AD, you'll enjoy it here.
Mick I'm thinking about smoking one myself this year.
What's your method?
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aydee
New Member
Posts: 17
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Post by aydee on Nov 2, 2014 19:25:36 GMT 10
Ham is on the list of "Things to do". But I'm starting simple. I'd rather get the bacon right first, then move onto ham.
However, ham is definitely on the cards. I'm thinking of something more along the lines of "Have some time to practice, then make a good one for Christmas"
AD
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Post by smokey on Nov 2, 2014 19:49:59 GMT 10
All good, The process will go up, I'm sure Shayne will put his latest out there.
For me Nath, This year Im thinking about about red currents.
Easy to get dried and I think I'll use my rehydrated black pepper and its tea.
Kind of emulating juniper berry. That's the plan anyway
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Post by nath on Nov 2, 2014 21:28:07 GMT 10
Cool! I have a big tub of juniper berries, so I might have to give that a go in the cure/brine.
Hopefully ill find some time to cure myself, otherwise I'll pick up a pickled pork.
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