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post #1 of 3
Thread Starter 
Hi Everyone,
I'm t3h-Du7chm4n (Dutchy for short), and I've been smokinand curing bacon on and off for a couple of years now.

Recently I decided to try my luck with quite a decent batch (19kg) of bacon for my friends and family.

I'm an ex-chef (had to stop after 6 years due to a shellfish allergy) so my food handling is pretty alright (at least I like to think so).

Because of the challenges involved in preparing this big Ol' batch of bacon I was doing some reading on the 'net and came across this forum, you all seemed like a helpful bunch so I decided to make an account in case I needed to ask some old hands at curing and smoking for advice if I ever get stuck.

My setup is as follows:
-60 by 33cm "Alabama Style" smoker (I liked how it looked and the fact I can run it off charcoal and use it as a BBQ also helps)

- sunbeam vacuum sealer (food saver type)

Oh, and incase the title isn't a dead giveaway I hail from the great land of OZ :)

post #2 of 3

Dutchy, welcome to SMF!  Glad you're here.  There are some resident experts at SMF for curing I trust without question.  It won't take you too long to figure out who they are from reading the threads. 


Have fun!



post #3 of 3

texas.gif  Good evening and welcome to the forum, from another hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.



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