1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Articles from s2k9k

  1. 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...
  2. 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...
  3. Basics of Spices

    nepas provided this very informative article about spices as written by Jay B. Wenther.

    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...
  4. Dry Curing and Fermentation

    nepas provided this very important and in depth information about dry curing and fermentation as written by Robert E. Rust

    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...
  5. How to Post a New Thread.

    How to Post a New Thread.

    This is a tutorial to show new members how to post a new thread in any forum here on SmokingMeatForums.com. (SMF)

    I am going to use the "Roll Call" forum just for an example because we would like all new members to post an introduction here so we can give you a big warm welcome.

    At the top of every screen there is a toolbar with quick links on it. You will see "Home", "Forum", "Smokers and More", "Photos",  "Groups", "Articles" and "My Profile".

    From the quick...
  6. How to upload a photo (Q-view) to your post.

    How to upload a photo (Q-view) to your post.

    I know when you are new to interacting on forums some things are hard to figure out and different forums have different software and things aren't always the same. I have seen members ask how to upload their Q-View (photos) to their posts so I thought I would write a quick tutorial on how to upload a photo on SMF. The software here makes it very easy to do. 

    To add a photo, from the editor window (where you are typing your post) click the icon...