curious aardvark

Thanks for the points!

This is a cryptic thanks for the points

Hi
Graham here from Singapore.
Very, very interested in yoyur comments re oats.
U seenm to pop that one every now and then and the fat gobbers dont pay much attention. ppray tell me more.
Reason I'm interested is I'm new right and like most people are strieving to have that moist texture sausage and I'm increasing the mixing time increasing the Fat % and still havent quite bagged it Yet.
Then I see U with the "remove the fat and add more meat + oats comments".
So my friend have U conqured it.. Pls tell me all about it.
My Missus will kill me if I add another % to my experiemental recipes.
Do belong to another Forum and this one seems pretty cool, love the pics which everyone is into doing and thats a real treat for me..
regds Spud Singapore

thx for the pts!

thanks for the points ,I appreciate it .

dude! glad to see you here! looking forward to many good conversations with you - ron

lol - nah I've got a pirogue cook to post - if for no other reason than to wind gunny up;-), about 4 lb of mixed chillis in the smoker at the moment (in the rain) 3 cured loins and a side of maple glazed salmon to go in later or tomorrow. made some whiskey and sweet chestnut sausages last night - they're not going to be smoked, but I will post them.
would have smoked yesterday but the gales blew the roof off my shed so was up the ladder refelting the shed during daylight hours (and we get damn few at the moment).

Mind you the vegetarian option is tempting (but then so's do-it-yourself trepannation and I'm not doing that either !)

WTF is going on over there?????? I have not seen any snack sticks or anything from you lately..... Dammit, I need picks of the Outlaw in action with the utensil tray filled with charcoal, For Love Of The Queen (or whatever you Blokes say over there)

lol..... Are you turning vegetarian on me?

Call me mr thicky but how do i get to see your recipes etc? The loins sound good. Had a brainwave after you left about my smoker, i have an outdoor wood burner so i thought if i turn the beer keg upside down and put it ontop of the chim, hey presto. A bit crude i must admit. Am going to try your beef jerky at weekend if only i could get to see your recipe.

Hi Alex, signed up thismorning (you came to fix my computer and told me about this site). My username is Livewire. a bit bemused and confused on how to navigate around site at moment but i,m sure i,ll get there. Hope to hear back from you soon.