Hi everyone!
My name's Tina and I work as a Technical Author in IT in London. However I grew up in New Zealand's City of Sails, Auckland. I've been a keen cook for years (including a lot of medieval re-enactment) but I'm almost a complete newbie to smoking, curing and preserving meat. I just made the duck proscuitto and duck confit from Ruhlman/Polcyn's Charcuterie book and was really pleased with the results. I have a really small flat, so I'm looking at the table top stainless steel hot smoker from the below site as a starter smoker.
http://www.sausagemaking.org/acatalog/Smokers_and_Accesories.html
I'm really happy to have found this forum and look forward to getting help and inspiration from you all!
cheers
Tina
PS Sorry if this is a repeat message, I keep getting a 'you don't have authorisation to post' warning message.
My name's Tina and I work as a Technical Author in IT in London. However I grew up in New Zealand's City of Sails, Auckland. I've been a keen cook for years (including a lot of medieval re-enactment) but I'm almost a complete newbie to smoking, curing and preserving meat. I just made the duck proscuitto and duck confit from Ruhlman/Polcyn's Charcuterie book and was really pleased with the results. I have a really small flat, so I'm looking at the table top stainless steel hot smoker from the below site as a starter smoker.
http://www.sausagemaking.org/acatalog/Smokers_and_Accesories.html
I'm really happy to have found this forum and look forward to getting help and inspiration from you all!
cheers
Tina
PS Sorry if this is a repeat message, I keep getting a 'you don't have authorisation to post' warning message.
