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  1. ak1

    Summer sausage stuffing question.

    Coming along nicely. Oven set at 170, sausages are at 128 2 1/2hrs in.
  2. ak1

    Porchetta, it's whats for dinner

    OK Monty, here's door #3. Let's make a deal. As I said, 12lbs of porcine goodness, all seasoned up waiting for tomorrow.
    • ak1
    • Post #21
    • Forum: Pork
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    IMAG0365.jpg

    • ak1
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    • Album: Porchetta, it's whats for dinner
  4. ak1

    Porchetta, it's whats for dinner

    High heat. Oven at 500 degrees for probably around half an hour.
    • ak1
    • Post #19
    • Forum: Pork
  5. ak1

    Porchetta, it's whats for dinner

    Here ya go! About 12lbs or porcine goodness. Yeah, I know I'm teasing.  See ya in a few hrs.
    • ak1
    • Post #17
    • Forum: Pork
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    IMAG0362.jpg

    • ak1
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    • Album: Porchetta, it's whats for dinner
  7. ak1

    Porchetta, it's whats for dinner

    Well, it won't be a suckling pig. I talked to the butcher today and and basically it's just not enough meat on a little 20-25 lber to do it right. Given time to debone and all else I'd be looking at about 120 bucks. So tomorrow, I'm picking up a 10lb porchetta off a bigger pig and I'll cook that...
    • ak1
    • Post #16
    • Forum: Pork
  8. ak1

    Summer sausage stuffing question.

    Stainless steel. I got them at a local place called Princess Auto. I grabbed em about three yrs ago on sale for a buck a piece. Bought 8, that's all they had in stock. They were the small ones.
  9. ak1

    Summer sausage stuffing question.

    Right now they are cold smoking I'm gonna go about 3 hrs then finish in the oven to IT around 150.
  10. ak1

    Dutch oven storage in garage problems

    Um! I've been using food grade mineral oil for years on my cutting boards & it's sold in my local pharmacy as a laxative. Having said that you need to make sure it is food grade.
  11. ak1

    BREAKFAST LINKS

    They never came in the mail today. Postal workers must have eaten them. I guess I'll just have to make my own.
  12. ak1

    Garlic SS

    I'd still eat them!
  13. ak1

    New Years eve cheese smoke.

    Let me think about it. I've still got 3 20lb bags of pellets plus a few small BBQ delight bags and a 2Kg bag of hardwood dust from highland.
  14. ak1

    Summer sausage stuffing question.

    I buy them. Local butcher sells them. 2 bucks a pop.  I don't use a lot every year to make it worth making my own. I'd have to buy a sewing machine, the fabric....
  15. ak1

    Summer sausage stuffing question.

    Thanks everyone. Here they are all stuffed into muslin & waiting for tomorrow;
  16. Summer sausage stuffing question.

    Summer sausage stuffing question.

    • ak1
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    IMAG0361.jpg

    • ak1
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  18. ak1

    How hot should I be able run?

    I'm not sure what to say. When I had my UDS I had 3 1" inlets, one on a ball valve & 2 capped. I never used the capped ones. If I had the ball valve wide open with the Weber lid  vent wide open I was getting 400+ at the grate with no problems.
  19. ak1

    Summer sausage stuffing question.

    That's exactly what I was thinking. Time wise, it would be more convienient. Thanks.
  20. ak1

    GARY'S BOLOGNA & SALAMI SMOKE

    All kidding aside, that looks tasty.
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