Just a quick intro. I am located in Sydney and a big fan of smoking anything and making great tasting sausages and mostly European small goods.
Having a Hungarian background I love to amaze friends and co-workers with a good meal. I mostly got my recipes from our grand parents and even older generation, like to follow the traditional way as much as possible. I've had great comments on how differently products taste when done by these old recipes and using the best ingredients available. I am no experts by any means but very passionate when it comes to creating tasty meat products
Currently using a Bradley smoker and experimenting with oak.
Next project is mild Salami and cold smoked Csabai sausages.
Cheers and happy smokin.