1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Articles

  1. Brisket Separation Technique

    There's been alot of questions about identifying the point and flat then separating the two, so, I figured I'd show my technique.. Here is a normal packer brisket. This weighs in at about 16 lbs. Here I have outlined the "corn" or "kernel" with a piece of butcher twine. This string shows where the point and the flat meet. The flat is atop right of the string. Again on the other side. Notice the definate line of fat all the way around. I like to remove the corn first. Again, here's the...
  2. The Art Of The Curing Brine!

    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...
  3. How to season or cure your masterbuilt electric smoker.

    Seasoning/Curing your smoker All new smokers need to be "cured, seasoned or preseason” to ensure the removal or machine oils, dust, and other materials left over from the manufacturing process. This also helps in rust prevention. During manufacture, there are all sorts of petroleum oils and contaminants used that you really do not want to have in the smoker while cooking. Also this will remove any solvents that may be left in the paints used on your smoker. 1. Clean the inside of the...
  4. How to choose a good gas grill

    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,...
  5. Making Bacon

    I have a long history in making bacon, my dad ran a meat market and did all his own and we sold hundreds of thousands of pounds of bacon every year.   He used a commercially-prepared curing brine; however, I have reproduced it with common ingredients and one specialized ingredient. First, an explanation of "bacon": Traditional bacon starts as a hog's belly: Between the fore and hind legs is labeled "Spare Ribs" and "Side".  This is the belly section; the spareribs are removed from the...
  6. Chef JimmyJ's Smokey Au Jus

    Even though I have this copied, I thought it would be a good idea to include it here. Smokey Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add 4-6 Cups Beef Broth, 2 Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot...
  7. 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....
  8. My First Smoked Brisket

    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...
  9. Basic Pulled Pork Smoke

    This was posted in 2007 by meowey, and was made sticky for good reasons...it is very accurate and informative.  The original thread is located here.  Enjoy -- mythmaster. Choice of meat: I use bone in Pork Shoulder – Boston Butt for my pulled pork. They range from 5 to 9 pounds. I find mine at Sam’s club cryo-packed with two butts per pack. Sometimes you can find them in supermarkets, or if you have a source at a meat wholesaler you can get them there. Some folks use a fresh pork picnic...
  10. Pops6927's Curing Brines - Regular and Lo-Salt

    These are my Curing brines for pork, beef (corned and dried), poultry, and so on. Regular Curing Brine: 1 gallon of clean water 1 cup plain, regular non-iodized table salt 1 cup sugar or sucrolose 1 cup brown sugar or sucrolose equiv. 1 tablespoon of Cure#1 Lo-Salt Curing Brine: 1 gallon of clean water ½ cup plain, regular non-iodized rable salt ½ cup sugar or sucrolose ½ cup brown sugar or sucrolose equiv. 1 tablespoon of Cure #1 mix in food-safe container, stir until clear....
  11. Jamacian Jerked Wings

    We had a cocktail hour in the neighborhood and we were the hosts - here are the smoked wings Jamaican Jerk Seasoning Recipe Hot and spicy, with a wildly sweet and smokey aroma! It is wonderful on pork, chicken and seafood. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven. SERVES 6 3 tablespoons fresh thyme2 tablespoons fresh gingerroot, about 1 . 1/2 inches 2 tablespoons ground allspice1 tablespoon black...
  12. Geeks Basic Brisket

    I haven't contributed much in a long time, so here's a recent post I wrote for my web site: Brisket is one of those cuts of meat that tends to scare smokers away from trying it.  For one thing, it's expensive.  For another, we've all had someone else's bad brisket.  It's like eating shoe leather.  Brisket is actually two muscled connected by a thick layer of fat.  The larger of the muscles is called the flat, which is the leaner of the two.  The other muscle is called the point and contains...
  13. 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...
  14. Follw-up to Smoke House Problems

    As a reply to "Smoke House Problems" I stated: "I was just speaking with a fireplace construction expert, and a food smoker himself, discussing my similar situation.  I have trouble getting my offset smoker to get up to cooking temps.   After looking at my design, he explained that I had too small of a flue which kept the heat and smoke from moving into and through the smoke box rapidly enough.   The ratio of the firebox opening to the flue size should be at least 10:1.  He explained that...
  15. 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...
Loading...