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Articles from pops6927

  1. How To Cure And Smoke A Turkey

    This is how I do a turkey (or any poultry).

    Equipment:

    Food Safe container or bucket. I use a 5 gallon bucket from Home Depot that has the
    image on it. That means that the plastic won't leach harmful chemicals into your curing brine.

    Curing Brine:
    I gallon of potable water (drinkable)
    ½ to 1 cup of salt
    ½ to 1 cup of sugar
    ½ to 1 cup of brown sugar
    *1 oz. (heaping tablespoon) of sodium nitrite curing salt
    Stir the brine approx. 50 stirs to dissolve the ingredients and the brine gets...
  2. Storage Of Stuff

    I bought a storage cabinet several years ago to store my stuff in, then bought another a month ago to store extra plastics, bowls, canned goods and baking racks in. The brown cabinet that I got several years ago I'd reinforced the top of it so I could put my slicer and stuffer on it. The white cabinet is not reinforced, but I store my #22 1 hp. Cabela's grinder in the corner of my kitchen counter (after getting approval from my wife).
    I reinforced the top of the older brown cabinet to hold...
  3. 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...
  4. From Bon Appétit - Breaking down and Cutting Up the Steer of Beef

  5. The "UNCURED" Fallacy

    This article explains the 'uncured' curing, as does this statement from SausageMaker:
    http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/

    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...
  6. 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...
  7. 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:

    http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt

    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...
  8. Hamburger, ground beef, minced beef

    "What is the difference between hamburger and ground beef?"

    Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger can, as long as it doesn't contain more than 30 percent total fat.

    "What is the difference between ground beef and minced beef?"

     Ground beef, beef mince, minced beef, minced meat is a ground meat...
  9. CURING INFORMATION BY NEPAS

    Great information by NEPAS:

    CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats.

    Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate.

    The primary and most...
  10. Differences Between Spareribs, St. Louis Ribs, Babyback Ribs

    The best way to differentiate between these is to look at the animal and see where they come from:
    This is a whole pig with the backbone split down the center, but not separated. 

    Let's split it:
    Now, let's draw cut lines to separate out the parts'n'pieces:
    and label them:
    First, let's take the Pork Belly Spare Ribs: these also have the pork belly attached, so we have to separate them into:

    Pork Belly:
    and Pork Spareribs:(front and back views):
    Now, from the whole sparerib comes the St....
  11. Pre-Proportioning Mix Ingredients

    The easiest and very well-created ingredient combinations for different sausages are premade mixes.  I purchase mine from Butcher Packer (http://www.butcher-packer.com/).  Saves me from having lots of bulk ingredients on hand which can go stale, and they are relatively inexpensive and well-sealed.  Most call for a set amount of product, i.e. "Mix 25 lbs. of pork with..".  But!  what if you only want to use 3¼ lbs?  How do you know how much to use?
    ingredients
    I use mostly commercial...
  12. FDA Curing and Smoking Regulations

    http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm

    U.S. Department of Health and Human Services

    U.S. Food and Drug Administration

    A to Z IndexFollow FDAEn Español

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    FDA Food Code 2009: Annex 6 - Food Processing Criteria...
  13. Fine Points of Curing Brine

    One of the most common questions i get asked is "My curing brine is {ropy, smelly, thick, foamy, spoiled, etc. etc.}"

    What causes this?  Is it the formula?  The stirring?  The lack of stirring?

    Actually, it is one or more combinations of little things.

    First - thickening.  This is a normal consequence of curing meats, regardless of beef, pork, poultry, lamb, etc.  You are soaking meat in a chemical solution of water and ingredients.  Not only are you putting ingredients into the meat, you...
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