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How-to and instructional articles for how to do things related to smoking meat.

81 instructional submissions by the community.

Pre-Proportioning Mix Ingredients

The easiest and very well-created ingredient combinations for different sausages are premade mixes.  I purchase mine from Butcher Packer (  Saves me from having lots of bulk ingredients on hand which can go stale, and they are relatively inexpensive and well-sealed.  Most call for a set amount of product, i.e. "Mix 25 lbs. of pork with..".  But!  what if you only want to use 3¼ lbs?  How do you know how much to use?   ingredients I use mostly commercial seasonings from Butcher Packer, they are very well prepared. But, the problem that... read more

ABT with sausage, and grated cheese.

  • by ZACW

           I looked for this recipe all over and could not find one so here is mine. 1. Got 12 big jalapenos from the local grocer.(Usually grow my own, but its December) 2. Washed each pepper.(Caution the fumes may make you sneeze)  3. Cut off the stem end, slice vertically, then scoop out the seeds. (Caution fumes!) 4. Mix sausage with grated cheese. (Triple Cheddar from store, or any shredded cheese) 5. Stuff each 1/2 pepper with the mix of sausage, and cheese. 6. Wrap each with bacon. (Cheap thin bacon.)    TIP:  Spread bacon thinner, and... read more

Maintaining Grinder Plates and Knives

Below are Videos 1, 2 & 3 that Cranky Buzzard put together...     I thought they would be handy in one place...                    read more

FDA Curing and Smoking Regulations   U.S. Department of Health and Human Services U.S. Food and Drug Administration A to Z Index Follow FDA En Español Search FDASubmit search   Popular Content Home Food Drugs Medical Devices Radiation-Emitting Products Vaccines, Blood & Biologics Animal & Veterinary Cosmetics Tobacco Products Food Home   Food   Guidance & Regulation   Retail Food Protection Food Code FDA Food Code 2009: Annex 6 - Food... read more

Fine Points of Curing Brine

One of the most common questions i get asked is "My curing brine is {ropy, smelly, thick, foamy, spoiled, etc. etc.}"   What causes this?  Is it the formula?  The stirring?  The lack of stirring?   Actually, it is one or more combinations of little things.   First - thickening.  This is a normal consequence of curing meats, regardless of beef, pork, poultry, lamb, etc.  You are soaking meat in a chemical solution of water and ingredients.  Not only are you putting ingredients into the meat, you are also extracting juices from the meat.  It is a two-way process.... read more

Tying a Butcher's Knot

A YouTube video demonstrates it very well: read more

Taste Buds

From Wikipedia:   Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus, the cheek, epiglottis, which are called papillae.[1] These structures are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami; through the combination of these elements we detect "flavors." A popular myth assigns these different tastes to different regions of the tongue; in reality these tastes can be detected by any area of the tongue. Via small... read more

Smoke Ring Formation

This is an article on Smoke Rings from Joe Cordray:     What is the Smoke Ring and Why Is It There! How to Get That Coveted Pink Ring With Your Cooking by Joe Cordray   Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork, chicken and turkey it is bright pink. This pink ring is often referred to as a "smoke ring" and is considered a prized attribute in many barbecue meats, especially barbecue beef briskets. Barbecue... read more

Meats Touching Meats in Curing Brine

A question I often get is if it is ok for meats to touch other meats while curing in brine.  The short answer is yes, it is fine.  At my dad's store, we cured meats (beef with beef, pork with pork, poultry with poultry, never mixing species) in 55 gallon poly barrels.  We'd stack the meats in them, then fill with brine, then put a 5 gal. poly water jug on top to weigh down so nothing floated above the brine. For an example, my younger son brought me some buck board bacon he'd cured in a Rubbermaid tub for me to smoke in my smokehouse.  This is a posting I wrote up on... read more

Reverse Flow Smoker... How to calculate build tutorial...

This is a tutorial and you will need a calculator and paper to note desired dimensions... This tutorial has been proven to make an excellent operating Reverse Flow smoker... Here's to "Alien BBQ" and the folks that first put the calculator together and "1728 Software Systems" for this great "Circle Calculator" and all the folks at "SmokingMeatForums" , with a special shout out to Ribwizzard, that contributed their ideas and feedback while this thing was coming together.. The smoker and how it's supposed to work...... click on pics to enlarge..... ... Edit:... read more › Instructionals