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Articles

  1. Fireman's Chicken - Variation of Cornell Chicken

    When my dad had his store in our little town of Adams Center, NY., our Volunteer Fire Department would have their annual Fireman's Field Days in August. There were rides and games and beer of course; plus they'd have a big pit Chicken BBQ every year. Dad would get in the chickens and split them for the department and we'd separate the left halves in one 55 gal. drum and the right halves in another. They'd come in and make up their 'secret Fireman's Field Days brining formula' by the gallon...
  2. New Nomenclature - Beef

    [URL]http://images.bimedia.net/documents/Beef+name+list.pdf[/URL] This, being a PDF, doesn't allow me to reprint it, but just click on the link.
  3. New Nomenclature - Pork

    [URL]http://images.bimedia.net/documents/pork+name+list.pdf[/URL] This, being a PDF, doesn't allow me to reprint it, but just click on the link.
  4. Smoke Ring Formation

    This is an article on Smoke Rings from Joe Cordray: What is the Smoke Ring and Why Is It There! How to Get That Coveted Pink Ring With Your Cooking by Joe Cordray Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork, chicken and turkey it is bright pink. This pink ring is often referred to as a "smoke ring" and is considered a prized attribute in...
  5. Meats Touching Meats in Curing Brine

    A question I often get is if it is ok for meats to touch other meats while curing in brine.  The short answer is yes, it is fine.  At my dad's store, we cured meats (beef with beef, pork with pork, poultry with poultry, never mixing species) in 55 gallon poly barrels.  We'd stack the meats in them, then fill with brine, then put a 5 gal. poly water jug on top to weigh down so nothing floated above the brine. For an example, my younger son brought me some buck board bacon he'd cured in a...
  6. Reverse Flow Smoker... How to calculate build tutorial...

    This is a tutorial and you will need a calculator and paper to note desired dimensions... This tutorial has been proven to make an excellent operating Reverse Flow smoker... Here's to "Alien BBQ" and the folks that first put the calculator together and "1728 Software Systems" for this great "Circle Calculator" and all the folks at "SmokingMeatForums" , with a special shout out to Ribwizzard, that contributed their ideas and feedback while this thing was coming together.. The smoker and how...
  7. Pop's Brine Concerned with Cure Only

    First off, all pork products are previously frozen and thawed in the US; frozen for 30 days minimum to kill trich.  This is why the government was able to issue newer temp guidelines on cooking raw pork; any commercially-raised pork has that.  Home-raised pork, not previously frozen, needs to follow the older temp regs or freeze for 30 days or more, and most certainly wild pork, laden with pathogens, the same.   I know my dad had his cured and smoked meats sampled and tested by NYS every...
  8. The Difference Between Kosher, Table and Sea Salts

    Healthnutnation.com HomeRecipesMy CookbookMy Kitchen GadgetsHow to BlogAbout The Difference Between Kosher Salt, Sea Salt, & Table Salt?  5,585025 Secret ingredients. We all love them and we all want to be in the know. So I’ll let you in on a secret ingredient that professional chefs use all the time. Salt!  No, not just any salt. They know which salt to use to bring out the best in whatever dish they are creating. Chef’s also know how much salt to use in any given dish, and guess what?...
  9. Cured and Smoked Beef Bacon and Pastrami

    As this is the beginning of Hanukkah, in honor of the Jewish communities, there is such a thing as Beef Bacon. Beef Bacon comes from the belly of beef cattle forequarters.   This section is called a Plate.  It is the lower section from the rib: The beef plate is separated from the beef rib along the line as shown, then the ribs are removed as one piece, just like removing the spare rib section on a hog.  Square up the edge and you have a boneless beef plate.   Put the boneless beef plate...
  10. Changing Colors of Meats

     Color of Fresh Meat: The Basics The information from the above post was taken from the source below and is in the public domain: Posted on  23. September. 2009  by Chris Raines By Christopher R. Raines The color of fresh meat is considered one of the most influential factors related to fresh meat purchasing decisions.  To many consumers, it can be a troubling thing, to go to the self-serve retail meat case and see one steak that is a bright, cherry-red color (packaged on a tray and...
  11. A-MAZE-N Products Thanksgiving Smoking Contest 2014

    SWEEPSTAKES A-MAZE-N PRODUCTS THANKSGIVING SMOKING CONTEST 2014 OFFICIAL RULES Sponsored by AMAZEN PRODUCTS (“Sponsors”). NO ENTRY FEE.  NO PURCHASE OR OBLIGATION NECESSARY TO ENTER OR WIN.   1. Eligibility: The A-MAZE-N Smoker Thanksgiving Smoking Contest (the “Sweepstakes”) is open to legal residents of the 48 contiguous U.S.  states [[(excluding New York, Florida, Rhode Island, Puerto Rico)], eighteen (18) or older, as of the date of entry, who have an active e-mail account and...
  12. Molds on Foods

    Some articles concerning molds: [URL]http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/[/URL] [URL]http://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES[/URL] [URL]http://www.foodsafety.gov/poisoning/causes/Molds/[/URL] These pretty much cover the situation!
  13. Jeff's Book

    I jjust bought Jeff's Book and it is GREAT. I have just started reading it and so far I have gotten a lot of information about smoking I did not know. Well I am a novice. I was just wonderign if his rub and BBQ sauce is in the book. Or do I have to order it also....just asking. The book i am telling some other folks who smoke meat to buy it.
  14. 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....
  15. Maximum Amount of Cure#1 per Gallon of Water

    This is the reference I use to determine the maximum cure per gallon of water: 24 lbs. per 100 gallons of water.   That is 2.4 lbs. per 10 gallons of water. That is .24 lbs per 1 gal. of water .24 lbs x 16 = 3.84 oz of curing salt at maximum cure w/10% pump (which is ave. pump with seam leakage). Per tablespoon, there is about .88 oz. in a level tablespoon of curing salt. 3.84 ÷ .88 = 4.36 tablespoons of Cure #1 (to be safe, round down to 4 tablespoons).
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