@300wsm for life Yeh bloody great on the tooth ,just finished Vak Pak'n a load of Home Made , Smoked , Bacon to keep us going for a while,it helps heaps having 2 Chefs showing you the ropes & having Industrial Restaurant grade gear & a proper Climate Controlled chamber to do such large quantities of different varieties at one time ,while there are plenty of hands to help,with thne proper gear & plenty of help it actually takes about the same effort as me doing a 1/4 the amount here on the Farm .
I am going to start watching Auctions closely for stuff coming up from foreclosed/ shut Restaurants etc ,l already got our Smokers & Mincer/stuffer from one years ago,but big proper ovens & large proper heat pumping Hobs ,mixers etc make a huge difference & it is all designed to be a lot easier to clean up ,l just pressure wash my cabinet smokers spotless now in 5 mins ,rather than fiddly shit with consumer crap.
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