I was born and brought up in a grocery/meat store, and my dad specialized in cured and smoked hams, bacons, shoulders, corned beef, pastrami, cured and smoked chickens and turkeys, etc. in Northern New York. He developed his own brine he brought from his dad's curing and smoking on the farm. Dad used a special cure he formulated with an ingredient company with less than a ⅓, just shy of a ¼ of the curing compound used by big manufacturers and fought, and won, a battle with State/Federal...
Since you have purchased another gas grill cook, the consequent most intelligent thing is to hit the shop and buy the least complex gas barbecues for grilling. You have looked for after the stores, the everyday papers, and even the close workplaces of Weber and Char-Broil among others, in any case while not plentiful of any outcome.Regardless of your sincere tries and a pool of outside cookery dialects, in spite of all that you haven't found the correct gas grill for you. What is terrible,...
DID YOU KNOW? WHY IN THAILAND HAS MANY COCONUT SHELL? Coconut is in everyday life of Thai people because Thai foods and Thai dessert most contain coconut milk. I'm recommend a sample product from coconut. Bring coconut shell out. ...
[URL]http://www.bonappetit.com/story/every-cut-of-steak-explained[/URL] A very nice documentary from Bon Appétit showing where your basic beef cuts come from and the process of breaking down beef.
Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in foil for the last 3 hours, after internal temp hit 169 degrees. Internal temp topped-out at 200 when I pulled it from the smoker. It was almost perfect. Tender, juicy, and delicious! Added a dipping...
This article explains the 'uncured' curing, as does this statement from SausageMaker: [URL]http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/[/URL] You are here: Don't Waste The Crumbs » Real Food 101 » Nitrates: The Good, The Bad, The Truth NITRATES: THE GOOD, THE BAD, THE TRUTH SEPTEMBER 3, 2012 BY TIFFANY 62 COMMENTS As my family and I prepare to celebrate Labor Day with some delicious hot dogs and homemade buns, it’s hard to shake the thoughts about nitrates. It’s a...
I was born and raised in a family meat and grocery store, living above the store in a quiet country hamlet in way upstate NY - I say 'way' as many think 10 miles outside of NYC is 'upstate'; this was over 300 miles north of NYC. After WW II, Carl E. Fassett purchased a business in the center of Adams Center, NY, the former C.C. Williams Dry Goods and Grocery, 60 miles north of Syracuse, NY. It was 10 miles to the east of Lake Ontario and consistently had major blizzards there during the...
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: [URL]http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt[/URL] 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...
"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...
I would like to introduce the forum to my folding portable smoker, It is unique and lovely. For only $99 in amazon you get an awesome smoker that one can easily put in the car and take out for camping. I love my smoker.
[URL]http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1[/URL]
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...
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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....
