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Just a question out there. How many people smoke their brisket in an aluminum pan and how many on the rack. And what are the pros and cons of each
This is how I do a turkey (or any poultry).
Equipment:
Food Safe container or bucket. I use a 5 gallon bucket from Home Depot that has the
image on it. That means that the plastic won't leach harmful chemicals into your curing brine.
Curing Brine:
I gallon of potable water (drinkable)
½...
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I bought a storage cabinet several years ago to store my stuff in, then bought another a month ago to store extra plastics, bowls, canned goods and baking racks in. The brown cabinet that I got several years ago I'd reinforced the top of it so I could put my slicer and stuffer on it. The white...
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...
http://www.theothersideoffood.com/ground-turkey-vs-ground-beef/
Ground Beef WINS!
http://www.bonappetit.com/story/every-cut-of-steak-explained
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...
This article explains the 'uncured' curing, as does this statement from SausageMaker:
http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/
You are here: Don't Waste The Crumbs » Real Food 101 » Nitrates: The Good, The Bad, The Truth
NITRATES: THE GOOD, THE BAD, THE...
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...
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...
"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...
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
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...
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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...
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...
I have a Cameron stovetop smoker which I utilize often in my Motorhome. I went to Ranch Market and purchased a frozen octopus. Thawed...rinsed...put in glass bowl...added coarse salt and massaged well for 5 minutes... this took slime off and tenderized the octopus. I separated the tentacles...