Thing is Derek these old Furphy's are bringing big $$$, comes back to supply and demand and people who think a Furphy oven is a must have, makes your projected camp ovens look good.
I agree, that $340 one last night looked like it had been given a thorough going over with a wire brush on a angle grinder, IMHO the Metters was the better buy.
Rob.

Friday was always a busy day at our place we always did our killing (meat ) on friday and left the carcase to set overnight in the meat house this was a room constructed primerially of fly screen walls to allow the cool night breezes to flow through and help cool the meat down. The next morning before the sun got up to high we were in the meat house breaking down the beast or sheep and cutting it up for storing in the cold room and freezer. All scrap sections were kept and placed in the mince bin to be made into mince or snags and I still recon that my dad had the best snag recipe that I have ever eaten, all of the mixture was made by him with breadcrumbs, spices pepper etc and I always remember washing the pigs stomach tubes over and over and then packing them in salt to preserve them. Our snag making machine was a piece of brass well pump with the rubber inside around the centre rod to make a seal and then we pumped water into the tube with a hand pump and pushed the mixture of meat and meal out of a 3/4 inch nozzle and into the skins to fill them and then tying them into snags as the skins filled I always remember that the meal and meat had to be mixed with ice water to make the snags set correctly. Those snags were the best I can ever remember because unlike today they didnt shrink and you were full on 1 or 2 snags. My mum used to get the lambs fry (liver) and soak it in salt water overnight to get it clean and in the morning put it in flour and cook it with onion gravy for breakfast great tucker and we loved it. Once every 3 months was the big kill and that was usually a beast and 6 - 2 tooth lambs and a couple of pigs to do the freezer top up we were always busy those days doing the steaks chops rolled roasts and pumping the corned beef and hams as well as setting up the smoke room (an old converted dunny house) cleaned of course hanging bacon side and legs of pork and lamb to cure. I still have all of my butchering gear including knives - meat skewers electric mincer and meat saw they dont get much use these days but you never know when you may need them, I was still making my own snags only a couple of years ago but using the meal mixture from the butcher supplys.
Nothing as good as doing your own meat a taste all of its own and you know what you are eating

Anyway enough for now
Cheers Furphy

LK
I am duly warned and will be awaiting developments I assume that snags may be on the menu???


Cheers Furphy

LK

The food like the company will be excellent
Cheers Furphy

hi furphy mate ii think we all would like 15"    but u can ony use so much at once