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makis

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makis
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  • Re: Smoked Cheese

    I smoked my first five lb. of Swiss cheese, cheddar and Gouda last Monday. Smoked for 9 hours with beech saw dust and it is fantastic. Actually a local restaurant asked me to make more and sell it to him.... Now I have my first piece of lox been smoked and into it for 2 hours so far. I think I will go for more since I am using maple this time. Cold smoking is a great hobby when you have a BGE!
  • Re: Realized I forgot to post my bacon pics....

    If you got the numbers right on the pink salt, then after 11days I believe it's cured. The good thing is that you can't over cure something if you use the right amount of dry cure. I would say go for it....
  • Few good cooks

    Last weekend the weather was a bit better and I thought some cooking was in order. I had in the fridge a very strange cut of pork; a back.... That's right a back. It was the top of the animal, with some very tender meat, skin on and it weighted 9 lb. Also I had some bacon curing for ten days or so so I smoked it today. Half was cured with maple syrup and half with peppercorns in the cure. Both turned out great since the belly was from a mangalitsa pig
  • Re: Last Meal... Ever

    Company is what's important. Wings beer and a big lough is a great way to spend time.
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