Aussie BBQ Forum

Sorry to highjack this thread but I still need answers http://aussiebbq.info/forum/viewtopic.php?f=9&t=16822 so my undersdtanding is : if I will make 1 litre of brine and have a 6.25 % cure #1 I use 3 grams of cure and 50 gram salt (3 /50 = 0.06 = 6 % ready to go brine (soak it or inject it) )I'...

Hi folks, I have my cure #1 (6.25%) in the mail soon and thinking of making my own bacon. I used the calc for the dry rub /mix from the diggingdogfarm site but is it good idea (to shorten the whole process) to inject this mix as well ?? How much I would have to add to the dry mix when injecting it i...

Sorry for dig this up but I would like to try the same next week.....
Is he still alive or did he just disapear from the forum ???

Cheers

It's an advantage when you can read !
Found the other thread about fixing up a supermarket ham .......
Thanks

Belated Merry Christmas to all I need some advice in terms of smoking a "cheapie" again .... Bought one of the smoked hams from Woolies yesterday(7 bucks a kg) and thinking of smoking it again on New Years Eve. Would it be ok or just heat it up and serve it ? Any sugestions are welcome Che...

Great photos.. But gotta wonder about longevity of the wood (with a big burner like that)... Looks great tho!! Paul Thanks Paul ! All is normally under cover, a cheap 90mm Stormwater pipe works fine as an exhaust to keep the smoke away from the inside of the house (high set). wood is Marine plywood...

Thanks for the Welcome

NIL - Zilch - Zero the burners are adjustable and I'm watching the thing and temperature most of / the whole time - with a can in hand (of course !!!)
The measurements inside are 57 x 40 x 120 cm (W x D x H).

Cheers

Hi folks after lurking around for a few weeks I decided to sign up and here I am A few things about myself : male, 57 of age, married since 28 years( I know we are a rare breed :D ) and new to smoking. With a german background we are living in AU since 16 and a half years (15 in gods country) and ju...