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Recent content by tys
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The mozarella works great, and is always nicely melted... by the time I pull them off the smoker there's usually some that has dripped out.
They turn out pretty similiar to the Monterey Jack.
Hi Guys,
I have four Pork Belly's curing that will be ready for the Smoker Saturday.
What temperature do I smoke these at? I know I take them to 160, so I'm guessing 220ish, but do you normally cold smoke them for a while first, then hit them with a little more heat?
Actually, any help on...
We normally stuff ours with straight Mozarellla, once in a while we'll mix it up with some Havarti or Monterey Jack but the Mozarella is always the go-to for us.
We always use a full slice of bacon as well. Since we don't have a rack, we'll canoe the pepper and then wrap the bacon around it to...
How long does it keep in the jar, and is it vaccuum packed in there or just sealed air tight?
I've always put mine in the fridge, since I have no clue about shelf life at room temperature.
Cute dog.
My sister has a Portuguese Water Dog, I always thought she made the name up because she didn't know what it was, but it looks identical to yours.
Here's our beast. Her name's Mabel and we're told she's part Rhodesian Ridgeback and part Lab.
Our daughter likes to have Mabel pose with her toys.
On the beach at camp.
Killing plastic in the backyard.
And here she is beating up my moms Great Pyrenese.
Mabel hiding the body