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  1. ak1

    Limburger & Goat Cheese.

    Do you like it?
  2. Limburger & Goat Cheese.

    Limburger & Goat Cheese.

    • ak1
    • Album
    • Comments: 0
  3. ak1

    Limburger & Goat Cheese.

    Thought I'd give this a try, just out of curiosity. Some Limburger & some goat cheese. 2hrs with cherry smoke.
  4. IMAG0371.jpg

    IMAG0371.jpg

    • ak1
    • Media item
    • Comments: 0
    • Album: Limburger & Goat Cheese.
  5. ak1

    Large (for me) variety of cheeses!

    Yeah, but smoking someone else's cheese don't hurt either.LOL
  6. ak1

    how long to smoke cheese

    It's not ideal, but it will work. I've had some cheese spend 6months wrapped and in saran wrap & in a freezer bag. It was fine. This was before I got a vac sealer.
  7. ak1

    Smoking cheese for the first time.......

    I'm liking it. Nice job.
  8. ak1

    Home made maple syrup.... MONEY 2-26-16

    Wow this is some impressive stuff I'm seeing here.
  9. ak1

    Pix of new stone smokehouse.

    Looks gorgeous. Nice work.
  10. ak1

    Bacon Trimming Barley Soup

    I guess you'll just have to make more bacon, more often.  Problem solved.
  11. ak1

    Black junk on cured unsmoked belly...

    That's a new one to me. I'm interested to find out what it was.
  12. ak1

    Porchetta, it's whats for dinner

    Around 7pm.
    • ak1
    • Post #24
    • Forum: Pork
  13. ak1

    Home made maple syrup.... MONEY 2-26-16

    Try this on for size.... Hickory syrup.... I've got some 4yrs old.... really really good.
  14. ak1

    Home made maple syrup.... MONEY 2-26-16

    Most sugar is in sugar maple. Others less so. Birch and alder even less. Lot's of work.
  15. ak1

    GARY'S SMOKED BAKED BEANS

    On the menu tomorrow. It has been specifically requested.
  16. ak1

    Porchetta, it's whats for dinner

    This is the back end of the pig all deboned, stuffed with a couple of pork loins, seasoned and trussed up.
    • ak1
    • Post #22
    • Forum: Pork
  17. ak1

    Yo Obama What kinda smoker do you have

    OK, I like wine & beer, and ale & whiskey. I've eaten snails, and do quite like them. As for smokers.. I have a few. Too bad I'm Canadian. I can't be President, unlike Cruz.
  18. ak1

    Summer sausage stuffing question.

    Not in this case. What I'm doing is cold smoking to add flavour, then I'm cooking the sausage until it's done. I do other sausage from raw and just smoked then dried ready to eat. Totally different process. 
  19. ak1

    Summer sausage stuffing question.

    3hrs in I'm at 142. I figure 1 more hour. to finish, then back in the cold garage to hang for another 24 or so..
  20. ak1

    Goulash

    Not arguing. Debating.  Gulyas was and is more of a soup than a stew. Meaning it was a thin broth. Given what it may have been at one point in time, compared to what it is now.  It's probably not much different than arguing Chili, Or saying that East Side New York food is Italian.  
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