MacKenzie

@Steve M, and you should smell my fridge.

@Flemming Wonderful, you're on.

I am waiting for the Profitec Pro 700 to land at my Canadian distributor's.

Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.

Your wife did a fantastic job on the KK, I'd say she was batting 1000, does she drink coffee? Sure looks like an interesting machine.

You have gone all out with the attire and the dinner plate.

Things are looking goooooooooooood.

Looks lovely and I'm sure it tasted wonderful but just wait until you do the same cook on your new KK.

Tony, those are some great looking beers.

Thanks, Tony, I looked at corned beef but the packages looked terrible so I passed on them. I am looking forward to seeing your pastrami cook, I bet it will be tasty.

I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.

One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.

Lovely colour on that chicken.

Great to have your visitors back they won't make their way to my house until around the 10th of May so I still have some waiting to do.

Alimac, things are looking tasty and those ribs seem to have quite a bit of meat on them.