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Articles

  1. Basic Pulled Pork according to SQWIB for Stickburners

    Hellow Fellow SMF'ers I posted this a while ago and have updated it significantly so I wanted to repost. Many of you have read most of this and may just want to skim it. Hopefully some will find this post useful. I removed the links as this was taken from my website which was just updated, so if any mods find a link, feel free to delete...thanks. I am sure there are a lot of things not in here and there is more than one way to skin a cat so with that said, below is a short tutorial of...
  2. Low Salt Curing Brine

    I am now using my low salt curing brine with pork and beef as well as poultry. To each gallon of water, add: 1 heaping tbsp pink salt #1 ¼ - ½ cup salt ½ cup white sugar or substitute ½ cup brown sugar or substitute any other flavorings you would like, such as maple extract, whiskey, pickling spices (corned beef, pastrami, etc.). Stir thoroughly.  Do NOT heat.  Pour over meat until submerged and weight down in a container or food safe* container. Food Safe Container:  must have this...
  3. Wet-to-Dry No-Foil Smoke Chamber Method for Smoking Meats

    There are numerous benefits with using this smoking method including: eating lean meats for a healthier diet; improved moisture retention in lean meats finished at high internal temperatures; improved bark quality and quantity on smoked meats; improved smoke reaction due to removal of fat-cap. These all go hand-in-hand with this method, and can be customized to suit your preference. If you prefer lean-trimmed smoked meats and struggle with dried-out meats, I recommend that you consider this...
  4. Differences between Alkaline and Heavy Duty Batteries

    When purchasing batteries, consumers usually want to get the best bang for their buck. But some buyers are confused by the many different types of batteries available, including alkaline and heavy-duty. Alkaline batteries, also known as manganese dioxide, are superior to heavy-duty batteries, or zinc chloride, because alkaline have a higher energy capacity, better low-temperature performance and a longer storage life. Energy Capacity Alkaline batteries have a higher energy capacity than...
  5. Little Chief Smoker Instructions....

      Little Chief Operating Instructions.pdf [URL]http://www.smokehouseproducts.com/downloads/LCRB.pdf[/URL] The methods in this booklet do NOT recommend using Cure #1....  It is strongly suggested, when smoking meats at low temperatures like the Little Chief has, cure #1 be used in an appropriate amount and process.....     
  6. Commercial Ham Processing

    By John Morrell Co. making Cook's Hams.
  7. Batteries for Use In Units, Differences!

    Rechargeable Batteries: Which One to Buy, Differences? Rechargeable batteries come in many shapes sizes and types.  In this article we will cover the surface of the different types of batteries, their common use, when they should be replaced, and what to replace them with. Batteries are used everyday in any portable electronic device.  So far, there is no other energy source on the the market yet to power our energy hungry equipment.  They are in devices from calculators to  laptops.  We...
  8. How to Trim Pork Ribs St Louis Style

    Trimming spareribs St. Louis style by Coyote This is how I cut spareribs St. Louis style. This cut involves removing the skirt meat on the back side (bone side) of the slab and also cutting off the brisket or what is also known as rib tips. Everything we cut off will still be cooked, nothing goes to waste! To do these cuts you'll need a cutting board, sharp boning or large knife, and several paper towels. First turn the slab of ribs meat side down so that you can see the skirt or flap of...
  9. Nitrites vs. Nitrates

    Many discussions revolve around curing, and in doing so, members will commonly misuse the terms Nitrite and Nitrate.  So, I have started an open instructional that I can add to any links you may feel applicable. Here are a few to refer to also: [URL]http://www.livestrong.com/article/284954-sodium-nitrate-vs-sodium-nitrite/[/URL] [URL]http://www.differencebetween.com/difference-between-nitrate-and-vs-nitrite/[/URL] [URL]http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon[/URL]...
  10. Sausage Casing Information

    nepas has provided this very informative article about sausage casings. Casings have been utilized throughout the years in the production of sausage and processed meat products. Casings have been referred to as the oldest form of packaging materials for sausage. Casings determine the final size and shape of the sausage product. Casings serve as processing molds, containers during handling and shipping, and as merchandising units for display. In years past, sausage production was limited to...
  11. Monosodium Glutamate(MSG)

    nepas provided this very informative article about MSG. Monosodium Glutamate (MSG) Many People are concerned about the possible health impact of MSG, a widley used and safe food additive that is derived from a naturally occuring amino acid.  This fact sheet explains what MSG is, where it comes from, and who needs to limit MSG in their diet. What is MSG? MSG is a food additive.  Its full name is monosodium glutamate and it comes from the amino acid glutamic acid.  Amino acids are the...
  12. Basics of Spices

    nepas provided this very informative article about spices as written by Jay B. Wenther. Introduction Spices have been around for ages and the history of spices is entwined with exploration, adventure, religious missions, commerce and conquest.  A majority of today’s poplar spices can be traced back to the East.  India, Southeast Asia, and China have given us anise, basil, cardamom, cinnamon, clove, garlic, ginger, mace, nutmeg, onions, pepper, tamarind, and turmeric.  Other spices such as...
  13. Dry Curing and Fermentation

    nepas provided this very important and in depth information about dry curing and fermentation as written by Robert E. Rust Historical Dry and semi-dry sausage represents one of the oldest forms of meat preservation. Without knowing why our ancestors found out several thousand years ago that salted meat, either in whole pieces or cut up and stuffed in animal casings, would keep for months under normal climatic conditions when properly dried. Certain areas of Europe, particulary Northern...
  14. KIELBASA

    Hi every one. I was going thru my recipe box and I came across the the Kielbasa recipe that my mother used when I was a kid. I used to help  to help her cut up the old hogs and get things ready for the grinder. I had the important job of cleaning the casings. Back then you could get your own casings back and clean the yourself. Any way I thought I would pass it on. I grew up with this recipe so you know I'm going to say its good. here goes. 11 1/4 lbs. of lean pork, coarsely ground 6 1/2...
  15. Iridescence in Raw and Cooked Meats

    IRIDESCENCE IN RAW AND COOKED MEATS Erwin Waters Waters and Associates Boca Raton, Florida Iridescence in meats, specifically beef, can be detected in some of the muscle tissues of some animals before and after rigor mortis. It is most common in the muscles comprising the round, navel and brisket. The type of light and the angle of the light reflecting off the muscle will have an effect on the visual brightness of the various iridescent colors. The most common color is an iridescent green,...
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