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  1. Ground Beef And Food Safety

    Food Safety and Inspection Service United States Department of Agriculture About FSIS District Offices Careers Contact Us Ask Karen askFSIS En Español Site Map A-Z Index Help  TopicsPrograms & ServicesNewsroomForms Topics / Food Safety Education / Get Answers / Food Safety Fact Sheets / Meat Preparation / Ground Beef and Food Safety / Ground Beef and Food Safety CareersFact SheetsFood Safety EducationData Collection and ReportsFood Defense and Emergency ResponseInspectionInternational...
  2. Ground Beef In A Tube

    I am sure most of us has seen the tubes of ground beef in meat display cases - 1 lb, 3 lb. 5 lb. even 10 lb. with varying "grind mix" labels of 73/27, 80/20, 85/15, 93/07, etc.  What the heck are they?  Is it monkey meat?  Or garbage crap?  That often comes to mind to those that don't know.  But, I will explain! I had the good fortune to go to Moyer Meat Processing Plant outside Pittsburgh to see all the meat operations performed, from standing cattle to finished cuts and ground meats.  I...
  3. ET 732 and MES30 Temp not the same?

    While starting up my MES30 this morning to get up to Temp I used my ET 732 Temp Probe for the first time and noticed 20* degree swing in temp! Which should I believe? Going to Smoke a Pork Butt and want to maintain 230* degrees................................... MES30 holding at 255* & ET732 holding at 275* for test purposes. Thanks for any help. Stoney
  4. Canada Goose Jassen samen met elkaar

    Canada goose montebello parka 70% weg van De noordelijke grens Encounter Mens Circadiaanse Paclite Coating is vaak een effectieve mannelijke beste vriend. Het element met betrekking tot rijden op een fiets door simpelweg betekent van zware problemen, uw drinkwater-bewijs sweatshirt kwaliteiten van een deksel dat kan worden gevuld in de ontvanger halsband of misschien aangebracht met behulp van een kap gezichtsbescherming Canada Goose Whistler Parka. Uw ademende bekleding kan meebewegen en...
  5. Boning Out A Pork Arm Shoulder Picnic

    You start with a whole bone in arm shoulder bone-in picnic: The bone path goes like this: knife path: Cut down and around the bone, leaving as much meat possible attached, not on the bone: Remove the bone: You can also remove the skin if you like, too.  It is porous and allows the brine to go through it, and when cooked and smoked, makes great dog chews! Pops §§  
  6. LONDON BROIL

    The term, London Broil, is a method of cookery, not necessarily a specific cut.  it originally was a method of cookery for the Flank Steak; cooking it fast to medium rare, then sliced across the grain on a bias (slant).  But, over time, it got over-used in its description to include almost any cut ".....for London Broil".  Here is Wikipedia's definition: But, any cut that is thick can be used; i.e. top round for London broil, bottom round for London broil, eye round for London Broil (split...
  7. Terms and Conditions

    SWEEPSTAKES A-MAZE-N PRODUCTS SUMMER SMOKING CONTEST 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 Summer 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 Internet access as of...
  8. Home Grinding Your Own Ground Beef

    This is an attractive idea to many, knowing where your ground meat comes from.   The process is simple.  Purchase a grinding machine of some sort, from a food processor or a home grinder or attachment (like to a KitchenAid Mixer) or a dedicated manual hand or electric grinder. Prices vary widely, from $19.99 to hundreds or even thousands of dollars.   Remember, you get what you pay for.  Used equipment can also vary widely.  But in all cases, especially electric ones, a guard to protect...
  9. YOU DID WHAT TO THAT BIRD?!?!?-tHE

                                                             The Spatchcock            So you never spatchcocked a bird? Don't worry, it's not what you think! Spatchcocking is a way of turning a hollow, bulky piece of meat (bird) into a compressed, flattened piece of meat. BUT WHY WOULD YOU DO THAT???  Easy..a bird is basically a bulky, empty cavity similar to this....                                                                       o   It cooks unevenly and takes a while to cook. If...
  10. How To Embed an Image Into Your Post

     A feature our full text editor has is the ability to "Insert Image", or embed an image into your posts so others can see it immediately vs. having to click on a link.  It is not hard to do, please allow me to show you: You start off with the full text editor: Then, you select the "insert image" icon on the menu: Click on that, and it brings you up to this box: (of course, those are images I have selected to imbed) Then you select Upload Files, and that will take you to your computer, you...
  11. Those Crusty Crustaceans BBQ

    Succulent shrimp is a favorite on tables from the most expensive restaurant to the backyard BBQ. By far, these little creatures are the favorite of all the edible crustaceans. They come in a variety of sizes and are found wandering the bottoms of oceans and rivers worldwide.  There are just as many ways to cook shrimp as there are places to capture them in the wild. Before enjoying a plate of perfectly seasoned shrimp, you have to decide how you are going to cook them. That will determine...
  12. 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...
  13. Pork Meat Selection And Processing

    Parts of The Hog: 1 - Pork Shoulder 2 - Pork Whole Loin 3 - Pork Hind Leg 4 - Pork Belly and Ribs 5 - Pork Arm Shoulder 6 - Pork Jowl/Neck A hog is pretty straightforward to cut up.  You can cut it up with a knife or knives, handsaw and a cleaver.  As you can see in the first graphic, the bone structure is like any other four legged animal.  Once you split the carcass along the center of the backbone: That is my preferred way of splitting the hog, just a handsaw and a branch for a...
  14. A-MAZE-N Products Thanksgiving Contest

    SWEEPSTAKES A-MAZE-N PRODUCTS Thanksgiving Contest OFFICIAL RULES Sponsored by AMAZEN PRODUCTS (“Sponsors”). NO ENTRY FEE.  NO PURCHASE OR OBLIGATION NECESSARY TO ENTER OR WIN.   1. Eligibility: The Back To School Oak Meadow  Contest(the “Sweepstakes”) is open to legal residents of the U.S. [and Canada] [(excluding New York, Florida, Rhode Island, Puerto Rico and Quebec)], eighteen (18) or older, as of the date of entry, who have an active e-mail account and Internet access as of the...
  15. Curing And Smoking Information From The Government

    Welcome to SMF!  We try to bring you the most accurate and informative information possible!  Curing and Smoking is a huge part of our site, and there is information that governs many of the practices we do here backed up by fact.   This is a link to scientific information, through: National Center for Home Food Preservation FACS Cooperative Extension Service Elizabeth Andress Ph.D., Director 208 Hoke Smith Annex University of Georgia Athens, GA 30602 Phone: (706) 542-3773 Fax: (706)...
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