Fire Smoke Cure

7 litre capacity sausage filler.
All stainless steel body
2 speed manual operation
5 size filling funnels
90 degrees tiltable barrel design for easy refilling
Easy to install & clean

Mayura Station Scotch Fillet Wagyu 🤤🤤🔥🔥

Nice bit of pork crackling to get me through the day.

20mins in the airfryer at 200c

Beautiful cut of meat from . Delicous. Swipe for final product.

Reverse sear at 150c degrees until internal temp hit 49c then 2 mins each side on the hotplate.

Mum's Christmas Ham 😘😋🤤

Thanks for the lamb shoulders. Christmas lunch is looking delicious 😋

Beef scotch fillet cooked over coals. Drizzled freshly made chimichurri 😍🔥🔥

Lamb shoulder - 4hrs at 180c in the woods fire oven. 🔥 the best

Vegemite Roast Chicken 🍗 🐔
What will they think of next??
Brilliant 🤯

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🍔 🍔 🍔

Nice lil' Saturday 🍕 🍕

HELP NEEDED! This grumpy pork hock aint happy. Need some tips to cheer him up

Time the rap the ribs⏰️

2 hrs down on the smoker at 250f. 🔥🔥🔥🔥🔥

In a rush and distracted. Forgot to remove the membrane and left them on the smoke for longer than i would usually... but damn that colour is sweet.

Crispy pork cracking in the wood fire pizza oven post a day of making pizzas. Great way to end a great day

Ribeye beef steak with a sprinkle of rock salt before serving 🤗

Nicely charred on the bbq 🥩🔥

I dont always dim sim but when i have guests, I get them on the bbq😆

Lamb forequarter chops for dinner. Special paprika rub. 😋

Snap, CRaCKLe, Pop!! 🐷🔥

Threw into the wood fire pizza oven at the end of the day. Came out even better than i expected

Some coota looking Beef shorties from with some Coota Kolsch to keep me company for the 8hr cook. Smoked mac n cheese for sides. 7 hours down...⏰️

Local Gippsland steak from Luckes Freshfood market. So tender. Reverse sear at 105c for approx 60mins then hot grill on bbq for 1 min each side. Fresh salad and mushroom sauce on the side. Im done 🤤

Slow roasted lamb 🤤 oh she's ready 🔥🔥🔥

smoked

My lockdown project is finally ready for its first 🔥🔥🔥

Loved the look of these😍

🐷delicious pork ribs. Coated with . 4hrs on the .

Picked up a lamb shoulder at the local market from .

Smoking on the for 5hrs or until probe tender, then rest in esky for 30 mins. Covered in a mix of paprika, salt & pepper, 4 cloves of garlic and rosemary.

Lamb skewers tonight 🔥🔥🔥

Pork burnt ends. Left a nice untouched slab of pork belly in the middle🤤.

On the smoke for 1.5hrs at 275f then covered for another hour with honey & butter. Once tender glaze with your fsv sauce and uncover for another 30mins