Hello all in Smokies, I am very excited to get reading and harvesting all your help and info! I am originally from South Africa, residing permanent here in New Zealand now. Almost over the hill, I am trying to get a foothold into meat curing and smoking, but have not yet done the thing yet! I have made loads of dried beef and sausage over the years, but never dried-curing meat. Here in New Zealand, wild bore and dear hunting are a huge thing. My aim is to try all sides of meat curing. I will be seeking your advice big time!
Cheers
Cheers
