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PostPosted: Jul 9th, '12, 09:21 
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Looks like fun chilli.

whats happened to there heads? Does it run in the family?


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PostPosted: Jul 9th, '12, 09:27 
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You might need to increase the salt in their diet. Looks like they might have Ich!


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PostPosted: Jul 9th, '12, 09:28 
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Charlie wrote:
whats happened to their heads? Does it run in the family?

rsevs3 wrote:
You might need to increase the salt in their diet. Looks like they might have Ich!

Bunch of friends that may or may not wish to be recognised on the web - I think there were a couple of sickies taken to be part of it - only those that participate get any of the end product.


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PostPosted: Jul 9th, '12, 09:30 
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you could be right rsevs.... either that or possibly the ol' white hole in head disease. I have heard its very blinding.


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PostPosted: Jul 9th, '12, 10:15 
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Did you grow the pig yourself CD?

If i had enough land i would, but then i would have to hide it form the mrs while it was growing! Nothing beats homemade.

Love your website too CD. Now i have to go and find some habanero seeds to try and make your better than tobasco recipe!


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PostPosted: Jul 9th, '12, 11:22 
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Could not open the photos mate.


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PostPosted: Jul 9th, '12, 12:03 
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Hey chilli, did you notice the bee flying past in this shot?

Attachment:
IMG_0083.JPG
IMG_0083.JPG [ 109.22 KiB | Viewed 3415 times ]


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PostPosted: Jul 9th, '12, 12:17 
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rsevs3 wrote:
Did you grow the pig yourself CD?

Nup - they ordered in 150kg of Grade 11 pork shoulder. The shoulder has the right ratio of fat for making sausage, so it saves a lot of time compared to cutting up the pig and taking the fat off separately and trying to get the right average across the whole body.

rsevs3 wrote:
Love your website too CD. Now i have to go and find some habanero seeds to try and make your better than tobasco recipe!

Thanks rsevs3 - glad you enjoy it - have fun with the hab sauce.
Charlie wrote:
Hey chilli, did you notice the bee flying past in this shot?

Yeah, that's why I chose that pic over the other one that was the same - there's a grevillea right behind me (in the photo) covered with them at the moment


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PostPosted: Jul 9th, '12, 14:59 
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Mmmm...I love salami, these pics are from 2 weeks ago, i think we had 50kg.
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PostPosted: Jul 9th, '12, 15:09 
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Yep, they look pretty great Lyndon !!

I'll bet the mincer save a lot of time - I was working with purists who wanted it all cut by hand :?


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PostPosted: Jul 9th, '12, 15:43 
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Yeah... Good luck with the chopping by hand... There is only me and my old man, so the mincer works a treat, he also made a mixing barrel for the spices/salts/etc out of a stainless keg.


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PostPosted: Jul 18th, '12, 08:55 
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Test post so my Dad can see how the subscription works !


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PostPosted: Jul 18th, '12, 16:40 
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How did you do your overflow on the WB CD, just cut a hole or pot a pipe in at the required level?


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PostPosted: Jul 18th, '12, 17:01 
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Just a hole or two are all thats needed for the overflows. Well thats what I have on my 6 wicking beds


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PostPosted: Jul 18th, '12, 17:06 
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ccBear wrote:
How did you do your overflow on the WB CD, just cut a hole or pot a pipe in at the required level?

Kinda like Mantis said - I have 4 holes (one on each side) at a height just above the top of the gravel, which is only a little higher than the height of the 90mm pipe.


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