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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....
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...
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,...
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Free Newsletter - Free smoking meat newsletter comes out once a month with an occasional holiday issue.
Newsletter Archive - The archive of all past newsletter since July 2004. An excellent reference
Free 5-Day eCourse - Free eCourse to lean the basics of smoking meat. Once you subscribe, you will receive one chapter each day for five consecutive days.
Smoking Ribs - An article on how to smoke ribs using traditional methods.
3-2-1 Rib Method - How to smoke spares and baby backs using the...
Ground Beef WINS!
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. ...
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...
A very nice documentary from Bon Appétit showing where your basic beef cuts come from and the process of breaking down beef.
This article explains the 'uncured' curing, as does this statement from SausageMaker:
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...
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...
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:
Pops6927's Curing Brines - Regular and Lo-Salt
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...