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Articles from Dutch

  1. Butterflying A Pork Butt For Buckboard Bacon

    Needed to make some more bucky and i remembered that someone wanted me to post how i butterfly my pork butt so here ya go.........
    gotta have sharp tools.........i prefer the one on the right.
    Butt rinsed and ready to work with................
    I run the blade against the long side of the bone and work it up and over to the bump........notice the angle and that i never use more than "1 1/2  - "2 of the knife.
    Then i work the knife on the other side of the bump and around to the bottom....
  2. Cast Iron Electrolysis Rust Removal

    The following rust removal setup works great for those pots that are really rusted up. I use this setup a couple of times a year when friends bring me their neglected cast iron and when I find a D.O at a yard sale or a thrift shop. This info is from a site that I sometimes visit, especially when I think I have found a really old piece of cast iron-mostly though it turns out the the piece just "looks" really old.
    Rust Reduction Electrolysis Setup

    Rust reduction via electrolysis is almost...
  3. Maple Glaze For Salmon

    I've had a number of folks asking for this recipe so I thought I would add it to the Wiki Library

    Maple Glaze for Salmon

    1 cup pure maple syrup
    2 tablespoons finely grated peeled fresh gingerroot
    4 tablespoons fresh lemon juice
    3 tablespoons low sodium soy sauce
    1 1/2 teaspoons minced garlic
    1/2 teaspoon lemon zest
    Fresh ground pepper to taste

    In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, lemon zest and pepper to taste until...
  4. How To Repair Your Kitchen Aid Mixer Gear Box

    Awhile back I posted about the KA gearbox blowing up. Totally my mistake. (I guess?)

    I found a parts supplier on the web "who was great" and here is the rest of the story..........

    The original picture of the "bakalite"?? gearbox housing that gave up.
    New cast aluminum gearbox housing. It is up and running. About $75.
    These are the parts that needed replacing.
    Grease cleaned out and ready for new parts.
    The new parts and tools needed. Q tips were cut and sliced to clean out the gear teeth...
  5. Lower Sodium Steak Seasoning

    Awhile back I posted this recipe for Lower Sodium Steak Seasoning for those of us that have to watch their sodium intake. Unfortunately, the original post was lost in the Forum Crash of '09.

    Since I was making another batch this past weekend I remembered that I needed to re-post this.

    This is my "go to" seasoning whenever I do any beef roasts or briskets in the smoker.

    This recipe is very similar to the Montreal Steak Seasoning but with less salt~

    Lower Sodium Steak Seasoning...
  6. Bearcarvers Smoked Bacon Step By Step With Qview

    I was going to put this in "Cold-Smoking", but my smoker temp got up over 100˚.

    I checked on my Bacon supply a couple weeks ago. It looked like I had quite a bit left, but I decided not to take a chance of running out of Bacon before Tomato season ends. Got a fresh belly from one of my butchers, and began the process. Cut one 11 pound, 5 ounce belly into 6 smaller pieces, weighed each piece individually, and weighed out the right amount of Tender Quick for each piece. Rinsed each piece,...
  7. Usda Food Temp Guildline

    Folks wanted a location in which to locate the USDA Food Temp Guildline so I have created this Wiki as a resource.

    Thanks to bbally and the other members that posted links do the various USDA sites.
    TEMPERATURE RULES!Food°FGround Meat & Meat MixturesBeef, Pork, Veal, Lamb160Turkey, Chicken165Fresh Beef, Veal, LambMedium Rare145Medium160Well Done170PoultryChicken & Turkey, whole165Poultry breasts, roast165Poultry thighs, wings165Duck & Goose165Stuffing (cooked alone or in bird)165Fresh...
  8. Dutch S Ranch Style Beans

    #REDIRECT [[Dutchs Ranch Style Beans]]
  9. Nominating Criteria For The Otbs

    This Post is for information on the Order of the Thin Blue Smoke, the requirements for membership and the current list of members.

    When everything is going right when smoking, your smoke should be light with a bit of a bluish gray tint to it-not heavy and rolling. This is referred to as the "Thin Blue Smoke"-the Zen of smoking if you will.

    The "Order of the Thin Blue Smoke" was created to honor those members that have helped others in the pursuit of the Art by sharing their knowledge. In...
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