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Croatian chips are ready.
You got that right. My son when he was small about 20 yrs ago. A plate of this sliced thin watching morning cartoons. Life was good. -
Croatian chips are ready.
No cure. Just plain salt in the mix. Cold smoked for a week or more 24/7 with smoke in a smokehouse. Curing chamber is a cold room that's above freezing.This is completely old school European methods based on cold winter temperatures. The reason there is no curing salt is because of the long... -
Croatian chips are ready.
Those look great! I'm from near Zagreb... we didn't do paprika. -
Croatian chips are ready.
Easy to make. Get your pork butt or shoulder, grind it coarse, add 3% salt, coarse ground black pepper and finely diced garlic to taste. You need to taste the garlic and the pepper. Mix well, let it sit for a day or so, stuff in hog casings, hang for a day or two, then smoke for a week or more... -
Croatian chips are ready.
- ak1
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Croatian chips are ready.
Dried garlic and black pepper sausage. We used to call them Croatian chips just because we'd take a whole one and slice it thin like chips. -
IMAG0372.jpg
- ak1
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- Album: Croatian chips are ready.
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Goteborg Summer Sausage - all pork - Qview finished pics
Nice looking sausage. Thumbs up! -
Superbowl 50 smoke with pics
I think I can smell it here in Ontario. Points for a job well done.- ak1
- Post #27
- Forum: General Discussion
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Sous Chef wanted Chicken!
Soon you're gonna be his sous chef. Great looking meal. -
All pork summer sausage?
If you have a TSC store close, or even Bass Pro. I bought at my local TSC, but BassPro also has it... at least in my area. -
Thinking of doing my first bacon
Simple. No sugar, no problem. I've done it before., As for smoke.... IMO I like cold smoking. I figure I'm cooking it later anyway. p.s. you must be really exited, you've posted this 3 times. LOL -
Just seemed like a cheese day!!
Nice stash. Although I would suggest perhaps send a bit my way for quality control.- ak1
- Post #11
- Forum: Smoked Cheese
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Large (for me) variety of cheeses!
That ain't gonna happen. I read your posts. I'm smokin' my own cheese!!!! You created a monster- ak1
- Post #10
- Forum: Smoked Cheese
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Steak and Eggs
I'm not sure what you're asking? You did nothing but drink beer and charged him money? You built that stand of material you had? ??????- ak1
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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The wrong Paprika
Have you tasted the paprika? Is it really spicy once in the rub? Remember, once the paprika is mixed with the rub, the flavour will change. You can always add less if you don't like the heat. If you think it's too hot... try this simple rub. 1 part sugar, 1 part salt, 1 part black pepper, 1... -
Large (for me) variety of cheeses!
Yeah, but if I'm smokin' your cheese...no pride, If I'm smoking mine... different story!!!!- ak1
- Post #8
- Forum: Smoked Cheese
