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167 article submissions by the SmokingMeatForums.com community.

Beef Roasts: Selection and Processing

All roasts described in here are most likely best cooked medium rare, 130° - 140° F, with the exception of flat chuck blade or flat chuck arm roasts, which are cooked best to 190° - 210° and shredded.     Beef Round Roasts:       This is a whole beef round with sirloin tip attached on right.  The beef round is comprised of the Top Round, Eye Round, and Bottom Round, and Sirloin Tip (normally in breaking the beef, the Sirloin Tip is removed along the center vertical line of the round femur bone, seamed out):       So let's concern ourselves with the 3 major... read more

How to Clean Gas, Charcoal, and Pellet Grills

It could go down from the hood of the grill onto your dish. On the other hand, it could aid stop and shield the inside heat loss through transmission. A great vacuum and a putty knife cleaner with a hose pipe attachment are perfect for cleansing the interior of a grill.   Before you go at it, are mindful that there could be some significant black fluid and big chips of carbon scabs as a by item of your efforts, so roll your grill into your neighbor's lawn when he is out of community prior to you begin. If your next-door neighbor never ever goes out, maybe you wish to... read more

What does soaking wood chunks really do?

This article under construction   The answer to the question in the title depends on how much you can change the moisture content of the wood that is not in direct contact with the water. If you soak the wood for only a few hours the wood in contact with the water will absorb enough H2O to increase the moisture content of the wood in contact with the water and to a depth of approximately 1/8 inch, but the interior part of the wood will see no or very little change in moisture. In order to change the moisture content of the wood in the center of the wood significantly... read more

Great tool for removing rib membrane

An Oyster Shucker knife is really is the perfect tool for getting under the membrane.  Even the toughest membrane can be lifted for the grab and pull! read more

Cheese Facts!

By Dr. Mercola   If you’re a cheese lover struggling to resist cheese because you’ve heard it’s not good for you, then brace yourself for some really good news. Cheese can be an excellent source of nutrition, a food you may want to include more of in your diet rather than less. Cheese, especially that made from the milk of grass-pastured animals, is an excellent source of several important nutrients. One of the most valuable nutrients in cheese is vitamin K2, which the latest scientific studies indicate is even more important to your heart, brain and bones than... read more

Sausage Casing Information

nepas has provided this very informative article about sausage casings.       Casings have been utilized throughout the years in the production of sausage and processed meat products. Casings have been referred to as the oldest form of packaging materials for sausage. Casings determine the final size and shape of the sausage product. Casings serve as processing molds, containers during handling and shipping, and as merchandising units for display.   In years past, sausage production was limited to the amount of available animal intestines. With the... read more

Monosodium Glutamate(MSG)

nepas provided this very informative article about MSG.     Monosodium Glutamate (MSG) Many People are concerned about the possible health impact of MSG, a widley used and safe food additive that is derived from a naturally occuring amino acid.  This fact sheet explains what MSG is, where it comes from, and who needs to limit MSG in their diet.   What is MSG? MSG is a food additive.  Its full name is monosodium glutamate and it comes from the amino acid glutamic acid.  Amino acids are the building blocks of protein; our food and bodies contain protein... read more

Basics of Spices

nepas provided this very informative article about spices as written by Jay B. Wenther.       Introduction Spices have been around for ages and the history of spices is entwined with exploration, adventure, religious missions, commerce and conquest.  A majority of today’s poplar spices can be traced back to the East.  India, Southeast Asia, and China have given us anise, basil, cardamom, cinnamon, clove, garlic, ginger, mace, nutmeg, onions, pepper, tamarind, and turmeric.  Other spices such as bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary,... read more

Dry Curing and Fermentation

nepas provided this very important and in depth information about dry curing and fermentation as written by Robert E. Rust         Historical Dry and semi-dry sausage represents one of the oldest forms of meat preservation. Without knowing why our ancestors found out several thousand years ago that salted meat, either in whole pieces or cut up and stuffed in animal casings, would keep for months under normal climatic conditions when properly dried. Certain areas of Europe, particulary Northern Italy, Switzerland, and Hungary, because of their ideal climatic... read more

Iridescence in Raw and Cooked Meats

  IRIDESCENCE IN RAW AND COOKED MEATS Erwin Waters Waters and Associates Boca Raton, Florida Iridescence in meats, specifically beef, can be detected in some of the muscle tissues of some animals before and after rigor mortis. It is most common in the muscles comprising the round, navel and brisket. The type of light and the angle of the light reflecting off the muscle will have an effect on the visual brightness of the various iridescent colors. The most common color is an iridescent green, with the... read more

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