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163 article submissions by the community.

Prague Powder #1 vs Prague Powder #2

Rick (NEPAS) posted this recently in another thread here.      CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate. The primary and most important reason to use cures is to... read more

Smoked Meat Logs - from   PDF files you can print multiples of, set up your own meat smoking logs and maintain great records!  A 3-hole punch and some cheap binders and you're on your way to the professional level of smoking! read more

How to season or cure your masterbuilt electric smoker.

Seasoning/Curing your smoker   All new smokers need to be "cured, seasoned or preseason” to ensure the removal or machine oils, dust, and other materials left over from the manufacturing process. This also helps in rust prevention. During manufacture, there are all sorts of petroleum oils and contaminants used that you really do not want to have in the smoker while cooking. Also this will remove any solvents that may be left in the paints used on your smoker. 1. Clean the inside of the smoker. Use a mild soap detergent and water to wipe down the inside. To... read more

Pork Contamination is a Major Problem - Food Safety Tips

  This made headlines in the news and Chef JimmyJ started a thread on it.     Here you go Folks one more reason to be Extremely careful handling Pork to avoid Cross-Contamination, keeping Raw Pork under Refrigeration until it goes in the Smoker and Smoking at proper temperatures, 225*F or higher to reach Internal temps in excess of 145*F. Read on and stay... read more

The Temperature Danger Zone and Smoking Turkeys over 14 Pounds

  The concept of the Food Temperature Danger Zone was introduced some 50 years ago. The Danger Zone is 40 to 140*F. The temp where Bacteria multiple unchecked and reach levels that can themselves cause illness if improperly cooked or produce huge quantities of Toxins that may not be destroyed by heat and can cause incurable paralysis or death. So keeping food below 40* or getting it above 140* and keeping it there becomes critical. As a general guideline we stress getting any meat we smoke above 140*F in 4 hours or less. This is not usually an issue with Intact Muscle... read more

Turkey Brining and Smoking

The question "What's a good turkey brine and technique" was asked on here. Chef JimmyJ provided the following simple and concise instructions.   Controlling the salt in brine is important. I have used many different formulations and found my salt sensitive family will tolerate a brine with no more than 1/2C Kosher Salt or 1/4C Table or Fine Sea Salt per Gallon of water in my brine. I have used the one below for over twenty years at home and in several Restaurants and have never gotten a Salty Turkey complaint. As far as salty skin goes, a rinse or 15 minute soak in... read more

Sausage Shelf Life

Provided by NEPAS (Rick)!     Sausage Shelf Life   Pantry/ Refrigerator/ Freezer Bologna and Frankfurters, unopened - - 2 weeks 1-2 months Bologna and Frankfurters, opened - - 3-7 days - - Dry Smoked Sausage (e.g. Pepperoni, Jerky, Dry Salami), unopened 1 year - - -... read more

Stolen Bar-B-Que Smoker on 14ft Trailor

  • by norbs

Describe 'Stolen Bar-B-Que Smoker on 14ft Trailor'  Me and my wife came to Las Vegas to have a Fundraiser for my father- in law, He needs a kidney transplant and he is in California, But the second day we were here some one stole the smoker from us at the americas best value inn, on Tropicana and Koval across from the MGM hotel, We have managed to scrape up a 500.00 dollar reward for the return of the smoker, I am not rich but it means alot to me , My Dad made it and passed it to me , it has been is the family for 20 years, He gave it to me because he knows i would... read more

Food Safe Plastics

if you ever have question what is or is not safe in a plastic container, just look on the container itself and make sure it is marked:      This is the recyling category for recyclable plastics that are food-safe, such as milk bottles, juice bottles, containers, buckets, etc.  As long as it has that symbol, you can safely store foods in it without anything from the plastic leeching into the product. read more

Website Addresses

Website addresses to popular links; please identify each one as to what it is or goes to.   read more › Articles