Other hobbies besides collecting militaria?,

[Larry C]

My grandfather seem to accumulate stuff over the years,,but worked as a typesetter in a printing firm,,which out of 7 grandchildren I was the only one who followed in his footsteps,,to this day. He drew lines also on Columner books for book keeping. I cant remember the story if he told me one about the lantern but I admired very much when I was young when I would visit his home. Larry

[Andrew]

my latest wood carvings. the pink cherry blossom rifle is for my grand daughter. i like how the Celtic Knot rifle turned out.

[Chopperman]

Sweet

[colt45]

Bluegrass every other week

[Jerry B]

As I have posted previously, I do like to go walking in the countryside with the wife. Some pics from a recent walk along part of the Pembrokeshire coast path. Amazingly they were taken on the recent bank holiday Monday.

[big ned]

Another hobby I enjoy is dry curing and smoking my own bacon, chicken, beef and game. Here's 16lb of back bacon in the smoker right now being done with applewood and a touch of hickory to give it a nice, mellow flavour, I sweet cured it for 9 days first.

I also make sausage, salami and have done Serrano/Parma style hams from boned out legs of pork that generally take around 6-8 months to cure and dry, but haven't done any since last summer, I hope to pick it up again when the autumn arrives.

I'm currently making a cold smoke chamber to fit between the smoke generator and cabinet so that I can try my hand at doing cheese and smoked salmon, as I have a friend who catches quite a few on the Wye in Hereford and often goes up to Scotland on river beats as well.

Schmokin', Ned.

[Scout]

Two questions, Ned!
Do you sell it?
Do you make biltong as well!?
(Im hungry and blame you!)

[lazer4856]

Sometimes everyday work is as fun as a hobby...

[Scout]

Great pic!
Some walk the dog - you walk the Colt!

PS
Im a hat freak - more pics, info and details, please!!

[Adrian]

Another hobby I enjoy is dry curing and smoking my own bacon, chicken, beef and game. Here's 16lb of back bacon in the smoker right now being done with applewood and a touch of hickory to give it a nice, mellow flavour, I sweet cured it for 9 days first.

I also make sausage, salami and have done Serrano/Parma style hams from boned out legs of pork that generally take around 6-8 months to cure and dry, but haven't done any since last summer, I hope to pick it up again when the autumn arrives.

I'm currently making a cold smoke chamber to fit between the smoke generator and cabinet so that I can try my hand at doing cheese and smoked salmon, as I have a friend who catches quite a few on the Wye in Hereford and often goes up to Scotland on river beats as well.

Schmokin', Ned.

Blimey Ned! I didn't realise you were into it on an industrial scale! What smoker is that? My ProQ is suddenly feeling quite inadequate......

I will have to arrange some swopsies of venison with you........... (I need a drooling smiley here)