my name is Barry I am a retired Australian now living in Bangtao Beach (hence the member name) on the beautiful tropical Island of Phuket in South West Thailand. I have been activly making home made smallgoods and pickles for the past 30 years but in recent times and living in Thailandfor almost 4 years I have only made a few batches of the following - dry cured Bacon, Spanish style Panchetta, Turkish/Armenian Pasterma/Basterma, English style Cumberland Sausages, Thai Sausages both Northern and Southern styles and fermented Pork Thai Sausage known as Neam, and some Dill Cucumbers and Anchovies as they are very expensive here as are most imported goods.
. The biggest problem facing me and others who are living here is the weather always hot 26c to 42c, wet and with humidity in 70% to 95% range and then getting hold of the ingredients, simple things like Cure#1 and #2 are not available and finding the raw chemicals is also a problem. Even finding things like butchers twine, large casings, some herbs and spices and pure sea salt in bulk all seem to be hard to come by. I have been able to purchase pure Potasium Nitrate - Kno3 in a 1kg pack which I have used to make bacon on many occasions cutting it as you would for Cure#1 @ 6.5g to 100g of sea salt, and have had good results and no ill efects and the product was which have been enjoyed by many of my friends both Thai and expat alike.
I have purchased a 7kg filling vertical Stainless Steel Sausage Stuffer, a hand grinder a Vacuume sealer and a chest freezer and will start on a small smoke house soon but then again what local wood to use will be a challenge and a learning curve.
I look forward to reading the many interesting posts on Smoking Meat Forums and will keep you up to date on any progress with the outcome of my adventures in smoking and products that I am able to acquire. Any ideas or help is welcome at all times and will be greatly appreciated.