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  1. ak1

    Summer sausage stuffing question.

    So, most posts I read say to let the meat rest for a day or so after grinding and seasoning before stuffing & cooking. What I'm wondering is if would be OK to stuff into muslin & then let it rest before cooking.
    • ak1
    • Thread
    • Replies: 21
    • Forum: Sausage
  2. ak1

    New Years eve cheese smoke.

    Do you buy the big 18kilo bags?
  3. ak1

    GARY'S BOLOGNA & SALAMI SMOKE

    Must be a LEM food processor
  4. ak1

    Porchetta, it's whats for dinner

    More porchetta coming this weekend. I'm debating getting a whole suckling pig all done up for a dinner party on Saturday or just getting a 15lb porchetta roast. I'll know for sure tomorrow morning when I see the butcher.
    • ak1
    • Post #13
    • Forum: Pork
  5. ak1

    First shot at ribs in the smoker

    Nice job on the ribs. They look great!
    • ak1
    • Post #9
    • Forum: Pork
  6. ak1

    BREAKFAST LINKS

    Ya wanna overnight a pack to me so I can confirm their quality?
  7. ak1

    New Years eve cheese smoke.

    I love the AMNPS, it works like a charm. As for pellets.... basically Traeger from Home hardware, or Louisiana Grill from Canadian Tire in 20lb bags. Or you can get BBQ delight in many flavours from either BBQ Galore in Burlington or Chadwicks on the mountain.
  8. ak1

    New Years eve cheese smoke.

    It's only about half full so far. Give me a bit of time and I'll have that baby completely full.
  9. ak1

    Pre-Slicing ribs before smoking them?

    So, this is what I've found doing this.... I would have thought that the ribs would have been too dry... but that is not what happened at all. They were wonderfully moist & tender. a wee bit too spicy just because of the rub I used but over all a success.
    • ak1
    • Post #17
    • Forum: Pork
  10. ak1

    Pre-Slicing ribs before smoking them?

    No, I wrapped with b acon after the oven time. Just before putting them back on the Weber for the final cook.
    • ak1
    • Post #16
    • Forum: Pork
  11. ak1

    Smoking times seem to always be off

    Yeah, Thermometer is out probably 30-40 degrees low. You're still within good smoking temps,  You think your doing 225 but you're probably around 265 or more.
    • ak1
    • Post #8
    • Forum: Pork
  12. ak1

    BACON... WHAT DO I DO NOW ???

    I've always added the other spices & flavours during the initial cure.
  13. ak1

    Goulash

    No, not really. Gulyas is a soup. end of. If you want to make a stew with similar ingredients it's not Gulyas. It can be Porkolt or Paprikas. But it is not Gulyas. Just because you think it is, doesn't make it so.
  14. ak1

    Sharp & super sharp today

    Looks great!!!
  15. ak1

    What Wood type for Cheese Smoking?

    Yup! That!  Let it rest.
  16. ak1

    Pre-Slicing ribs before smoking them?

    Loved the bacon wrapped. It was soooo good.
    • ak1
    • Post #11
    • Forum: Pork
  17. ak1

    Greeting all from Lakefield Ontario

    Welcome to our madness.
  18. ak1

    Pre-Slicing ribs before smoking them?

    All done. Some wrapped in bacon. Actually, I'm impressed as to how tender they were. 
    • ak1
    • Post #9
    • Forum: Pork
  19. IMAG0360.jpg

    IMAG0360.jpg

    • ak1
    • Media item
    • Comments: 0
    • Album: Pre-Slicing ribs before smoking them?
  20. ak1

    New Years eve cheese smoke.

    This is why I'm not in a rush.
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