Found this site while hunting out some more information on smoking meats, specifically curing bacon etc. Live in far south Tasmania on a 12.5 acre property growing our own food & meat (cows, chooks, ducks, geese & turkeys)
Really enjoy smoking meat etc and have been getting into making my own salami, chorizo's and bacon and wanting to learn more to make them better while keeping safe.
Have a little side business making jams, sauces & preserves for local markets and cafes. I do a fair bit of smoking tomatoes and chillis for my BBQ sauces to which imparts great flavour.