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Author Topic: Hello from Australia.  (Read 1682 times)

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Offline crustyo44

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Hello from Australia.
« Reply #-1 on: January 28, 2013, 11:35:51 PM »
Hi,
My name is Jan Ooms from Brisbane, Australia. I have been a keen salami, sausage maker for many years. I make lots of biltong, either plain, hot or smoked as well as bacon, ham etc. Since my retirement I have a fair amount of spare time to indulge in these hobbies.
I am collecting all the bits and pieces to build myself a smallish coolroom/curing chamber as it is impossible in Brisbane to cure and dry salamies, coppas etc.
Smoking sausage and fish is my favourite past time as I have 2 smokers, one of them is a converted all stainless breadproofer.
Mostly I will be learning about BBQ tricks and sometimes I could be helpful with some smoker advise.
Overall, I am still a willing learner.
Regards,
Jan.
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Offline drholly

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Re: Hello from Australia.
« on: January 28, 2013, 11:54:09 PM »
Welcome from the frosty part of the US in Minnesota. One of my best friends is from Sydney - in fact the best man at my wedding. I've only had the chance to visit once - but it was a wonder and I look forward to my next visit. I also look forward to learning about sausage making from you. Please post your experiences & include pics. This is a great forum and I know you will find some like minded folks to share your experiences with!

Cheers,

David
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Offline Smokin Don

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Re: Hello from Australia.
« Reply #1 on: January 29, 2013, 12:34:19 AM »
Welcome aboard friend! I think Jan will be an asset to the site. I have to find out more about his biltong, seen it on another forum and looks good! Smokin Don
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Offline fishingbouchman

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Re: Hello from Australia.
« Reply #2 on: January 29, 2013, 12:44:21 AM »
Welcome from Washington. Sister lived in Brisbane for a couple years. Never made it down there but wish I could have.
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Offline sparky

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Re: Hello from Australia.
« Reply #3 on: January 29, 2013, 02:02:16 AM »
welcome jan from sparky in northern cali.   8)  we like pics buddy. 
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Offline Pam Gould

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Re: Hello from Australia.
« Reply #4 on: January 29, 2013, 02:34:41 AM »
Welcome from NW Ohio. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Offline Sam3

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Re: Hello from Australia.
« Reply #5 on: January 29, 2013, 06:11:50 AM »
Welcome from NW New Jersey!
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Offline Keymaster

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Re: Hello from Australia.
« Reply #6 on: January 29, 2013, 07:07:04 AM »
Welcome aboard Jan.
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Offline Hub

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Re: Hello from Australia.
« Reply #7 on: January 29, 2013, 07:16:44 AM »
Welcome from North Carolina, USA  ;D
 keep us posted on your cooks -- it'll be nice to see some different things.

Hub
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Offline TwoPockets

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Re: Hello from Australia.
« Reply #8 on: January 29, 2013, 08:00:36 AM »
Welcome from Alabama in the Southern US. Looking forward to seeing your work.
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Offline mikecorn.1

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Hello from Australia.
« Reply #9 on: January 29, 2013, 08:17:19 AM »
Welcome to the forum! From southeast Texas, USA


Sent from my iPhone 5 using Tapatalk
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Offline pmillen

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Re: Hello from Australia.
« Reply #10 on: January 29, 2013, 08:22:37 AM »
Welcome from Nebraska, Jan.  Oh, yes!  The jerky makers on this forum will be interested in your biltong expertise.  Please post photos for us.

As I write this at 7:15 AM it's just past midnight (I think) in Brisbane.  That may be slightly troublesome, especially for meeting in the chat room.
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Offline smokeasaurus

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Re: Hello from Australia.
« Reply #11 on: January 29, 2013, 08:36:17 AM »
Welcome from Southern California!     Looks like LTBBQ is slowing spreading across the world........ :)    Great to have BBQ brothers and sisters join us from around the world... :)
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Offline muebe

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Re: Hello from Australia.
« Reply #12 on: January 29, 2013, 08:49:01 AM »
Welcome from Southern California
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Offline teesquare

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Re: Hello from Australia.
« Reply #13 on: January 29, 2013, 08:55:54 AM »
Hi Jan!
Thanks for joining us here. I hope you will enjoy this on-line community. I have some old friends that are from Zimbabwe ( when it was called Rhodesia ) that would love to have some home made biltong. I need to make it for them ...Would love to have a good seasoning recipe for it. Seems they love the use of coriander in their dried meats and sausages......

Anyhow - welcome aboard!
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