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Articles from smokinhusker

  1. 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...
  2. MES and AMNPS Mailbox Modification for Cold or Hot Smoking

    Same concept using two different types of mailboxes. 

    Standard mailbox mod from Chris Blunck and a flat mailbox mod from Da Maxx - Thank you!


    I was having difficulty on hot smokes due to the proximity of my AMNPS to the burner, the pellets would burn up prematurely after only 4-5 hours.  When doing cold smokes, I was getting to much temp rise using pellets which is not a good thing while cold smoking salmon.  So I came up with a solution I call the Mail Box mod....
  3. Prague Powder #1 vs Prague Powder #2

    Rick (NEPAS) posted this recently in another thread here. 

    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...
  4. Best Ever Prime Rib by Bearcarver

    This pairs extremely well with Chef JJ's Smokey Au Jus: http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

    This one is the best one yet!

    There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!

    Prepping (8-16-2011):

    2PM-------Rinse, Dry, and Score through the surface fat. 

    2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.

    2:15-------Cover with Saran Wrap, and put...
  5. Pork Contamination is a Major Problem - Food Safety Tips

  6. Turkey Brining and Smoking

    The question "What's a good turkey brine and technique" was asked on here. Chef JimmyJ provided the following simple and concise instructions.

    Controlling the salt in brine is important. I have used many different formulations and found my salt sensitive family will tolerate a brine with no more than 1/2C Kosher Salt or 1/4C Table or Fine Sea Salt per Gallon of water in my brine. I have used the one below for over twenty years at home and in several Restaurants and have never gotten a Salty...
  7. Chef JimmyJ's Smokey Au Jus

    Even though I have this copied, I thought it would be a good idea to include it here.

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot...
  8. Sausage Shelf Life

    Provided by NEPAS (Rick)!

    Sausage Shelf Life

     Pantry/Refrigerator/FreezerBologna and Frankfurters, unopened- -2 weeks1-2 monthsBologna and Frankfurters, opened- -3-7 days- -Dry Smoked Sausage (e.g. Pepperoni, Jerky, Dry Salami), unopened1 year- -- -Semi-Dry Sausage (e.g. Summer Sausage)- -2-3 weeks6 monthsSmoked Sausage (e.g. Mettwurst)- -1 week1-2 monthsSmoked Breakfast Sausage Links, Patties- -1 week2 monthsFresh Sausage- -1-2 days1-2 monthsDry Smoked Sausage (e.g. Pepperoni, Jerky, Dry...