www.sausagemaking.org

Hi all, Just came across this forum, been lurking for a few days
and found some really helpful info.
Have been doing snags for a few years and have moderate success, as in every so often some don't seem
as tasty as the last ones. I need to get to know my herbs and spices better.
Have a pancetta in the cure cabinet since 27/11/2017. Drying nicely looking to cut it in possibly
another 2/3 weeks. Did a rolled one, first try and am happy with it so far but
the cutting will be the final test.
I hope to learn heaps from the guru's on here.
We live in North Queensland,, Australia.
By the way hope everyone had a Merry Xmas you all have a really good New Year.
Will get back to reading some more posts.
Cheers
Gary

Welcome, a Happy New Year to you too.

Phil

Welcome to the forum.

Welcome to the forums Gary, I'd like to see your pancetta when you slice it open.
Dan

Thanks for the welcome ..
Will put up some pics of pancetta when I cut it.
Have to work out how to post a pic first.
Can anyone point me to some info on the procedure.
Cheers
Gary

Welcome to the Forum Gary,
A great place to get proper advise. Where do you live in North Queensland.
I am situated in Brisbane and I make lots of bacon, smoked biltong and heaps of other goodies.
Cheers,
Jan.

Hi Jan, I thought I replied yesterday but nothing on this page so was probably having a senior moment,
(have few of them). We live in Ravenswood south/west Townsville.
Yeah, have broadened my knowledge already and only been here a week.
Done a bit of cheese making last couple months. Have all turned out pretty good, just need to get the salt
to taste. Next project is to build a smoker, have a 7ft air tank to play with, see how it goes.
Cheers
Gary