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makis

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  • Re: Smoked Cheese

    makismakis
    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…
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  • Re: Realized I forgot to post my bacon pics....

    makismakis
    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…
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  • Few good cooks

    makismakis
    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 s…
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  • Re: Last Meal... Ever

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