[Sausageman (Mike Boggan)]

G'day friends,

This is not an Astronomy post, but a "Gastronomy" one.
I am expanding my other hobby of sausage and burger pattie making to include bacon and hams.
This week should see the arrival of my stainless steel vat, which will hold the brine for the bacon and hams.
I am currently working on the design for my smoke house also. I have an electric smoker which will be used inside the smokehouse.

Smoked bacon will come in handy at IISAC for breakfast I reckon.

While I am on the subject of breakfast, here is a new recipe for breakfast burgers.

Mix equal quantities of pork mince and diced bacon together, and a beaten egg, nothing else at all.
Make into patties and grill, fry or BBQ them. when cooked just put cracked pepper on them, no salt (the bacon is salty enough).
They are superb.
Enjoy.

Mike.