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G'Day from Far South Tasmania

post #1 of 4
Thread Starter 
G'Day all
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.
post #2 of 4

 

texas.gif  Good evening and welcome to the forum, from a cloudy and stormy day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 4
Quote:
Originally Posted by SonOf View Post

G'Day all
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.

Awesome and welcome. You sound like you have a lot to offer as well. Spent a week in Melbourne and saw a Tasmanian Devil, but didn't make it all the way down to Tasmania. 

 

Care to share your method for smoking your tomatoes and peppers? 

post #4 of 4
Thread Starter 

Hi Tbrtt1,

 

I smoke my Tomotos and Chilli's using a hot smoke/roast method on the BBQ.  I do not have them over the flame but on lined up on the racks above the grill plates and have foil containers below to catch any juices etc. I hot smkoe for about an hour to make sure they are well roasted and smoked then place them with any juice from the containers into a large bowl and let them sit in the fridge overnight as I find this helps consentrate the smokey flavour.

 

Next morning they all go through the tomato pulper to remove seeds and skin (2 passes to get maximum pulp) then I have my base for BBQ sauce

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