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Some of it is preference. I like them better and barkier at 250-275*F, but at work we go 12hrs unwrapped at 205*F (i.e. soft bark)
Roughly separating the muscle groups is another option instead of fully pulling. Put some water and those chunks in a loosely covered/cracked skillet and will get...
Yes, this is for a restaurant. The breakdown of connective tissue is the main concern. Ho
These are two inch pork steaks served with only a spoon. We do hold them during the day at 140*f. Was hoping you'd reply to this, thanks!!
Thoughts, downsides (including health risks etc)?
We are considering it. I am of course in favor if for nothing else other than experimentation. Holding 2" pork steaks overnight at the same temp is also on the table (though it is rare we don't sell out), vs. cooling and using for chili and...
Dad used to let me sip his very occasional (holiday) Guinness Draughts but usually Extra Stouts, Uncle's Sierra Nevada (SNPA)
12-13 my first full finished beer i snagged after a party and somehow drank was a SNPA (Needless to say, about 10yrs after this I was buying SN Celebration by the case)...
Stronger than my cold-smoked maple bacon has been, but not by much. I am cold smoking some right now actually and considered glazing it periodically with syrup, but decided against it
This went very well and better than expected. Smoked a little piece of maple sugar cured belly at 225*F for 3hrs with mesquite and cherry, wrapped with some maple syrup to finish enough to slice the corner for sandwiches
The fat was melt-in-your-mouth, but the meat itself was a little...
3hrs of mesquite and cerry smoke on this ~3lb chuck. Tuscan herb seasoning
Chilled, sliced very thin, layered in a deep brownie pan with a tiny bit of stock at 205*F for 4hrs. Very difficult to pick up a slice without disintegrating
Sliced some maple pepper bacon-
Mayo, malt vinegar...
I was just confused as to why TQ is ever still used, as well as nitrates in hot dogs and vegetables etc. @Fueling Around gave the answer I was looking for re: other required additives.
@PolishDeli I realized that the human body is at play, is what I meant by my previous comment "in vivo could...
I don't think anyone answered, but yes you can wrap/crutch fine with a rib rack. That said, you can also just stack them on top of each other at that point. Since they'll be nearly falling apart, putting them back on the rib rack can become problematic. You may want to take them to finish...
Yes I am serious, I THOUGHT- as in past tense- before you corrected me (and thank you for that correction). Because of this quick search/study-
The bioactivity of nitric oxide is partly regulated by its rapid oxidation to nitrite (NO2−) or, in the presence of oxyhemoglobin, to nitrate (NO3−)...
I thought nitrate was formed somewhere(s) in the decomposition of nitric acid and nitric oxide. I do know that nitrate won't be converted under refrigeration, and was trying to clarify TQ's general "acceptability" vs short-term cure #2 use (or even fried veggies) and whether or not nitrate...
Yet many hot dogs remain the same, LOL. On a serious note, though, isn't a good smoke ring (i.e. nitrate absorption) desired? In any case, I am going to eventually try cure 1 vs cure 2 vs celery powder, maybe even order some tender quick; possibly sooner than later as boneless loins are on sale...
If TQ has the same level of nitrite and nitrate, vs. the 6.25:1 in cure #2, I'd figure that means that the appropriate amount of TQ for short-term curing = more nitrate than using cure #2? I realize that sodium nitrate alone is not suitable for curing, and that many vegetables contain more...
Indeed it is
@indaswamp I realize that, I am ultimately just wondering why TQ's residual nitrates are considered acceptable whereas Cure #2 is virtually never used for short-term cures.
Thanks @SmokinEdge ! Wouldn't that mean a higher level of nitrate when using TQ than using cure #2, though? I am still confused as to why its nitrates are permissible (vs using cure 2 for short cures/brines).