New member. " Down under"

[baconeer]

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

[wheels]

Welcome, a Happy New Year to you too.

Phil

[NCPaul]

Welcome to the forum.

[DanMcG]

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

[baconeer]

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

[crustyo44]

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.

[baconeer]

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