MREInfo.com

thanks cousin,
that machine looks like my uncles lumbs but I'm sure it makes a better meat

I'm not a fan of mutton/lamb meat but it's only my personal taste, it must be good anyway. There's no fenugreek (Schinduf) in the Romanian recipe? The Türks put a lot of fenugreek in their parstirma. It's good but I can't eat a lot because of the strong taste of that herb and the day after I smelt garlic and fenugreek even after two showers
OK for the willow sawdust, I think that's what it used for smocking some French mountain sausage and hams. Hickory doesn't grow here, we only see it as handles on imported tools

Stef wrote: One thing makes me sad: the beef jerky is unknown here!

It´s not totaly unknowen in Germany, but still unusual. I had my first beef jerk from a MREs "beef strip", but thx to Treesuite, we got some bags from Wal-Mart

That Swiss made Bindenfleisch (also called Bündnerfleisch over here due to it´s State Graubünden) you mentioned I had at Switzerland with dark bread as a snack.

I actually preffer sheep over beef. Tends to be more lean, a "harder" meat and keeps longer and better. Also, here is a tradition of sheep sausages, made from ground sheep meat, very condimented, much garlic, smoked, pressed flat and dry for a month in a cool place. I eat them raw, they're hard and spicy.

Thanks to Wikipedia, I found two recipes of rubbing (but i think they work for curing/marinating also):

http://bbq.about.com/od/rubrecipes/r/bl20223b.htm

http://bbq.about.com/od/brinerecipes/r/bl20223a.htm