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  1. doctorsteelhead

    Advice for first boston butt attempt..

    Not sure about weber grill cooking. But at our shop we smoke at 225 until internal temp is 160, wrap tight and return to 225 until internal temp is 198-200. then pull season and serve. I imagine youd have to be closer to final temp if your going to wrap and box it, but the bark might be too much. ?
  2. doctorsteelhead

    And now....BRAUNSCHWEIGER!

    Thanks for the hi ! still trying to figure the discoloration thing out. customers are used to seeing an all pink braunschweiger, Guess i could try erythorbate.
  3. doctorsteelhead

    what's the "cure"

    Our formula for sodium nitrite is .04 oz per lb of meat for various weights under 25. Hope that helps. we dont use it or view it as a preservative, but rather a saftey tool to prevent c-bot.
  4. doctorsteelhead

    hey from oregon

    New here. great site. Im with a local butcher shop. tried posting howdy last night not sure it worked. i smoke meats but am computer dumb. So hey all. ill figure this site out yet.
  5. doctorsteelhead

    And now....BRAUNSCHWEIGER!

    Hey floks im new to this site, I have a meat shop and make home cured and smoked sausages. I traditionally use pork skin instead of gelatin for my binder in braunschweiger. But I cook it in liquid prior to grinding. But have brown spots w my cured meats. Anyone try pre curing skins prior to...
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