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Instructionals

  1. From Bon Appétit - Breaking down and Cutting Up the Steer of Beef

    [URL]http://www.bonappetit.com/story/every-cut-of-steak-explained[/URL] A very nice documentary from Bon Appétit showing where your basic beef cuts come from and the process of breaking down beef.
  2. The "UNCURED" Fallacy

    This article explains the 'uncured' curing, as does this statement from SausageMaker: [URL]http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/[/URL] 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...
  3. 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: [URL]http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt[/URL] 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...
  4. 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...
  5. 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...
  6. Goodly Vacuum Sealer

     Hi friends! Here is Devin from Shenzhen Goodly Electronic Co.,ltd. We are vacuum sealer supplier from China. Please contact me if you need inquiry any types of vacuum food sealer. Email:[email protected]  Skype: Devin Zhong Goodly Whatsapp: +8618270804941 Thanks all! 
  7. 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....
  8. Pre-Proportioning Mix Ingredients

    The easiest and very well-created ingredient combinations for different sausages are premade mixes.  I purchase mine from Butcher Packer ([URL]http://www.butcher-packer.com/[/URL]).  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...
  9. ABT with sausage, and grated cheese.

    IMG_2064.JPG 147k .JPG fileIMG_2064.JPG 147k .JPG file   I looked for this recipe all over and could not find one so here is mine. 1. Got 12 big jalapenos from the local grocer.(Usually grow my own, but its December) 2. Washed each pepper.(Caution the fumes may make you sneeze)  3. Cut off the stem end, slice vertically, then scoop out the seeds. (Caution fumes!) 4. Mix sausage with grated cheese. (Triple Cheddar from store, or any shredded cheese) 5. Stuff each 1/2 pepper with the mix of...
  10. Maintaining Grinder Plates and Knives

    Below are Videos 1, 2 & 3 that Cranky Buzzard put together...     I thought they would be handy in one place...   
  11. FDA Curing and Smoking Regulations

    [URL]http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm[/URL] U.S. Department of Health and Human Services U.S. Food and Drug Administration A to Z IndexFollow FDAEn Español Search FDASubmit search Popular ContentHomeFoodDrugsMedical DevicesRadiation-Emitting ProductsVaccines, Blood & BiologicsAnimal & VeterinaryCosmeticsTobacco Products Food Home Food Guidance & Regulation Retail Food ProtectionFood Code FDA Food Code 2009: Annex 6 - Food Processing Criteria...
  12. 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...
  13. Tying a Butcher's Knot

    A YouTube video demonstrates it very well:
  14. Taste Buds

    From Wikipedia: Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus, the cheek, epiglottis, which are called papillae.[1] These structures are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami; through the combination of these elements we detect "flavors." A popular myth assigns these different tastes to different regions of the tongue; in...
  15. Smoke Ring Formation

    This is an article on Smoke Rings from Joe Cordray: What is the Smoke Ring and Why Is It There! How to Get That Coveted Pink Ring With Your Cooking by Joe Cordray Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork, chicken and turkey it is bright pink. This pink ring is often referred to as a "smoke ring" and is considered a prized attribute in...
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