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

86 instructional submissions by the SmokingMeatForums.com community.

CURING and SMOKING - The Basics

CURING   There are two major forms of curing - wet and dry.   I can speak of WET curing - the art of curing in a wet curing brine, that is what I have experience in.   In wet curing, you need to make up a curing brine that has various ingredients.  From another Article:   http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt   Pops6927's Curing Brines - Regular and Lo-Salt By: Pops6927 Posted 10/27/14 • Last updated 10/27/14 • 2,331 views •    These are my Curing brines for pork, beef (corned and dried), poultry, and so... read more

Hamburger, ground beef, minced beef

"What is the difference between hamburger and ground beef?"   Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger can, as long as it doesn't contain more than 30 percent total fat.   "What is the difference between ground beef and minced beef?"    Ground beef, beef mince, minced beef, minced meat is a ground meat made of beef that has been finely chopped with a large knife or a meat... read more

CURING INFORMATION BY NEPAS

Great information by NEPAS:   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 prevent BOTULISM POISONING (Food... read more

Goodly Vacuum Sealer

 Hi friends!   Here is Devin from Shenzhen Goodly Electronic Co.,ltd. We are vacuum sealer supplier from China.   Please contact me if you need inquiry any types of vacuum food sealer.   Email:sales07@goodlyego.com  Skype: Devin Zhong Goodly Whatsapp: +8618270804941   Thanks all!      read more

Differences Between Spareribs, St. Louis Ribs, Babyback Ribs

The best way to differentiate between these is to look at the animal and see where they come from:       This is a whole pig with the backbone split down the center, but not separated.    Let's split it:     Now, let's draw cut lines to separate out the parts'n'pieces:     and label them:     First, let's take the Pork Belly Spare Ribs: these also have the pork belly attached, so we have to separate them into:   Pork Belly:     and Pork Spareribs:(front and back views):     Now, from the whole sparerib comes the St. Louis Style... read more

Pre-Proportioning Mix Ingredients

The easiest and very well-created ingredient combinations for different sausages are premade mixes.  I purchase mine from Butcher Packer (http://www.butcher-packer.com/).  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

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm   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

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