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.