As this is the beginning of Hanukkah, in honor of the Jewish communities, there is such a thing as Beef Bacon.
Beef Bacon comes from the belly of beef cattle forequarters. This section is called a Plate. It is the lower section from the rib:
The beef plate is separated from the beef rib...
This is the reference I use to determine the maximum cure per gallon of water:
24 lbs. per 100 gallons of water.
That is 2.4 lbs. per 10 gallons of water.
That is .24 lbs per 1 gal. of water
.24 lbs x 16 = 3.84 oz of curing salt at maximum cure w/10% pump (which is ave. pump with seam...
I use, for meatcutting, several basic, non-fancy knives. Chicago Cutlery, Dexter, Victorinox, and so on. I have two steels - a regular medium steel
and a diamond steel.
The regular steel hones the edge of the knife, standing it up when it rolls over, but does not sharpen. The diamond...
You start with a whole bone in arm shoulder bone-in picnic:
The bone path goes like this:
Cut down and around the bone, leaving as much meat possible attached, not on the bone:
Remove the bone:
You can also remove the skin if you like, too. It is porous and allows the...
This is an attractive idea to many, knowing where your ground meat comes from.
The process is simple. Purchase a grinding machine of some sort, from a food processor or a home grinder or attachment (like to a KitchenAid Mixer) or a dedicated manual hand or electric grinder. Prices vary...
A feature our full text editor has is the ability to "Insert Image", or embed an image into your posts so others can see it immediately vs. having to click on a link. It is not hard to do, please allow me to show you:
You start off with the full text editor:
Then, you select the "insert...
I have a long history in making bacon, my dad ran a meat market and did all his own and we sold hundreds of thousands of pounds of bacon every year.
He used a commercially-prepared curing brine; however, I have reproduced it with common ingredients and one specialized ingredient.
Welcome to SMF! We try to bring you the most accurate and informative information possible! Curing and Smoking is a huge part of our site, and there is information that governs many of the practices we do here backed up by fact.
This is a link to scientific information, through:
My home is a fishing village in Baja California, Mexico. My area is known for its shrimping. Needless to say, I've purchased, cleaned and cooked my fair share of shrimp. I've developed a few rules for myself and shrimp. My comments will be geared for someone shopping in a civilized community...
If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too strong -- 10-11% alcohol -- because too much alcohol inhibits the activity of the bacteria that transform the wine. If the wine is too weak, on the other...
The Gooseneck is the lower half of the whole round, consisting of eye of round, heel of round, and bottom round:
Parts of the round steak, bone in:
A whole gooseneck:
Whole Eye of Round:
Beef whole bottom round;
Beef Whole Bottom Round (w/rump...
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...
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...
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...
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...
Little Chief Operating Instructions.pdf
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...
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...
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...
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...