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  1. ak1

    Salt Lick Smokehouse.

    New restaurant that opened up locally a few months ago;
  2. ak1

    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.
    • ak1
    • Thread
    • Replies: 27
    • Forum: Sausage
  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. 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: 22
    • Forum: Sausage
  5. ak1

    Best BBQ joints in Canada.

    So we have a thread about the best BBQ joints in the US. How about the best in Canada. Local to me is a place called Memphis Fire. They have a smoker out back and pretty much use hickory. Not as good as home made IMO, but good stuff.
  6. ak1

    Smoking Blue cheese.

    I'm just wondering if anyone has smoked  blue cheese and stored it for a while. Can I do the same with blue as I do with cheddar? I've got some Valdeon from Spain, Roaring forties from Australia & the typical Danish Blue.
  7. ak1

    Porchetta, it's whats for dinner

    So, dear wife decided that we should have porchetta soon, just because it's that time of year. So about three weeks ago we stop by the local butcher to see if I can get a porchetta cut. No problem says butcher, gimme a few days notice. As we walk by the meat counter, I see a tag that says "oven...
    • ak1
    • Thread
    • Replies: 24
    • Forum: Pork
  8. ak1

    New Years eve cheese smoke.

    Got 2 lbs of Cheddar smoking tonight. I won't be touching it until Christmas 2016. My original plan was to smoke it on Christmas day, but eating & drinking got in the way, then work, then weather... So finally it's happening tonight.  I was going to take some before pictures, but camera was...
  9. ak1

    Has anyone here cooked a silkie chicken?

    Just looking for ideas, picked up a silkie at the grocery store yesterday.
  10. ak1

    Sky lightning.

    That's what we call it around here. No Rain, just watching the sky light up like a Christmas tree, thunder & lightning too, but nothing hitting the ground. Haven't seen this in at least five years. It's great fun to watch. 
  11. ak1

    What the heck is Canadian Bacon.

    OK, as a Canadian, I have to ask.... Why is your smoked pork loin called Canadian Bacon?????  Us Canadians don't make that stuff.  We have "Peameal Bacon". A cured/brined pork loin, rolled in ... properly ground yellow peas, or cheaply corn meal.  No smoke.
  12. ak1

    Finally got one.

    fiinally after so much time I got an AMNPS. I was really impressed based on all the reviews here.  Alas, I guess what you folks got was completely different from what I ended up with.  I got a piece of crap. Totally screwed up as far as build quality goes.. Completely cockeyed, built...
  13. ak1

    Piggie time tomorrow!!!

    Going to my brothers place tomorrow to make a nice 22 lb suckling pig. We're going to do it on his Weber Ranch Kettle. Dutch's beans on the side along with other stuff.
    • ak1
    • Thread
    • Replies: 6
    • Forum: Pork
  14. ak1

    Would this work?

    So, here's my thought.  I want to buy a load of fresh Italian sausage from the local supermarket. Could I take this sausage as is, and cure it for several days and then smoke it and dry it  to make dried salami?
    • ak1
    • Thread
    • Replies: 9
    • Forum: Sausage
  15. ak1

    How long to smoke lamb

    Hi all. I'm doing a leg of lamb tomorrow for easter dinner and was hoping someone could tell me roughly how long a 4 lb leg needs to smoke. Thanks.
    • ak1
    • Thread
    • Replies: 10
    • Forum: Lamb
  16. ak1

    Using Pine, Spruce or Fir

    I'm curious. Normally one does not want to use any of the above woods to smoke with. But lately I've been reading through a german cookbook, and it claims that Black Forest ham is smoked using spruce, and the bacon is smoked with pine. Also, I've read that in parts of Germany, Bratwurst is...
  17. ak1

    Whole hog on a spit.

    Well, my friends and I decided to roast a pig. We picked up a 53 lb'er and got it all ready for tomorrow's roast. It's all trussed up and ready to go. Q view is coming.
    • ak1
    • Thread
    • Replies: 91
    • Forum: Pork
  18. ak1

    Canadian Peameal Bacon?

    Heck, I'm not sure what to call this. A few weeks ago I made some peameal bacon, but ended up throwing it in the freezer rather than the fridge. So yesterday I figured I better take it out to thaw so I can slice it up. Well I was looking at it today, and thought... What if I smoked it?  It was...
    • ak1
    • Thread
    • Replies: 16
    • Forum: Pork
  19. ak1

    Side by side!

    A friend sent me this link.
    • ak1
    • Thread
    • Replies: 3
    • Forum: Jokes
  20. ak1

    Pastrami.

    Well, my son decided it would be nice if I made some pastrami for him to take for lunch next week. So, a few days ago I picked up 2  2.6lb hunks of corned beef brisket. All seasoned up & ready for the smoker.
    • ak1
    • Thread
    • Replies: 36
    • Forum: Beef
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