Thanks for the welcome email, your newsletter, your smoking meat forum and everything you have presented. I'm looking forward to trying out your rub recipe and also your sauce!
I live in Australia and am an extremely keen home cook. I have recently purchased a food manufacturing business. One of the popular food products from this business is a Dutch Rookworst (translated = smoked sausage). The business I purchased came with a SmoKing 1100 electric smoke oven. You have no idea how much I am looking forward to using this.
I presently have a new commercial kitchen / food manufacturing facility under construction. Upon its completion, I will start cooking and smoking (food that is!!).
I'm really keen on bacon and specifically tips on how to cure / smoke bacon and to keep it nitrate free, in other words, preservative free (other than your usual salt or other natural products). Any help with this or if you could steer me in the right direction with proven "recipes" would be really appreciated.
That's in a nutshell all about me and why I am on your site. Love the look of all your food and can't wait to experiment.
I have a business Facebook page and website, although the website is still under the old business name and will be changed and a new one built. My business FB page if you are interested is Peppermill Gourmet Kitchen. The trading name of our business will be Peppermill Gourmet Kitchen and Smokehouse. I am considering (once I'm comfortable with smoking food) beefing up (no pun intended) production and have a purpose built smoke house. By the way, please feel free to LIKE our business FB page to help me with my marketing!! :-)
Thanks again and looking forward to some meaningful interaction and learning some great smoking tips from all the contributors to this site!!