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Articles

  1. 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...
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  3. Why Join Smoking Meat Forums?

    SmokingMeatForums.com has been helping folks learn how to smoke meat since 2004. With nearly a million posts and more than 50,000 members, we have become the premier source for all things related to smoking meat including other related topics such as sausage making, bacon making, smoker building, dutch oven cooking and even gardening. Join Today! Questions are Answered Fast! That's right! When you ask a question here at SMF, generally they are answered very quickly and sometimes this can...
  4. 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....
  5. 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...
  6. 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,...
  7. User Guidelines

    SmokingMeatForums.com (SMF) is a place for members to ask questions, share their experiences, and help each other learn while making new friends. We've got a huge community, so in order to manage such a large group of diverse people we must enforce certain standards and rules. Underlying these rules is the fact that SMF is a place where people of different backgrounds and ideas can all feel comfortable participating around their same interest. Be friendly and courteous to all SMF members....
  8. Jeffs Smoking Meat Links

    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...
  9. Ground Beef vs. Ground Turkey - Which Is Healthier?

    [URL]http://www.theothersideoffood.com/ground-turkey-vs-ground-beef/[/URL] Ground Beef WINS!  
  10. Why in Thailand has many coconut shell.

    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.    ...
  11. Fassett's Quality Foods

    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...
  12. From Bon Appétit - Breaking down and Cutting Up the Steer of Beef

    [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.
  13. The "UNCURED" Fallacy

    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...
  14. 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...
  15. CURING and SMOKING - The Basics

    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...
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