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Instructionals

  1. About Jeffs 5 Day Ecourse

    Subcribe to the 5 Day eCourse now What is Jeff's 5 Day eCourse that everyone keeps talking about? Well, let me put it this way, now that I have written a book on smoking meat (on store shelves May 2012), the eCourse seems a little small but before I ever wrote that book, I wanted to put something together that would contain the basics of what folks needed to know in order to have success in smoking meat. I started thinking about it and came up with about 5 categories that seemed to make...
  2. 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...
  3. All About Ham

    All about Ham; If your interested in any of the subjects below, click on this link [URL]http://www.wedlinydomowe.com/hams-other-meats/hams[/URL]    ·       Ham types ·       Manufacturing Process ·       Equalizing/Resting ·       Traditional ham production ·       Making brine ·       How much brine   I think you get the general idea, it’s all about ham. And it's all good my friend.
  4. Basic Pulled Pork according to SQWIB for Stickburners

    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, so if any mods find a link, feel free to delete...thanks. I am sure there are a lot of things not in here and there is more than one way to skin a cat so with that said, below is a short tutorial of...
  5. Basic Pulled Pork Smoke

    This was posted in 2007 by meowey, and was made sticky for good reasons...it is very accurate and informative.  The original thread is located here.  Enjoy -- mythmaster. Choice of meat: I use bone in Pork Shoulder – Boston Butt for my pulled pork. They range from 5 to 9 pounds. I find mine at Sam’s club cryo-packed with two butts per pack. Sometimes you can find them in supermarkets, or if you have a source at a meat wholesaler you can get them there. Some folks use a fresh pork picnic...
  6. Batteries for Use In Units, Differences!

    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 everyday in any portable electronic device.  So far, there is no other energy source on the the market yet to power our energy hungry equipment.  They are in devices from calculators to  laptops.  We...
  7. Beef Brisket Trimming By The Bbq Pit Boys

    This is an easy going video that explains one way of trimming a packer brisket. Easy to understand, and not at a fast pace.
  8. Beef Cut Chart

    Just a few charts to help identify cuts of beef.
  9. Beef Forequarter

    When processing or purchasing a beef forequarter, this is what you should get, the front (left) sections: : Chuck, Rib, Brisket, Shank, Plate. You should get approximately this yield from the forequarter: From: [URL]http://agr.wa.gov/foodanimal/custommeats/processingpercentage.aspx#BeefFrontquarter[/URL] To expand on each section, you should get from the Chuck: Chuck Blade roasts and steaks (or equiv. boneless) Long or Short Arm Roast or Steaks if Short, then Shoulder clod roasts or steaks...
  10. Beef Forequarter Processing: The Brisket Section

    in progress This is where the brisket section is broken from the forequarter, along with the shank.  The shank is removed horizontally from the brisket along it's natural seam, set the shank aside.  Turn the brisket over, exposing the bone.  Just under the bone is a seam of fat, remove the bone along this seam.  This is what is now termed "packer brisket", an untrimmed boneless brisket, sold whole.
  11. Beef Forequarter processing: The Chuck Section

    in progress [URL]http://www.bing.com/images/search?q=beef+arm+shoulder+clod&view=detail&id=E6D5138BC607B5462EC44EF78C638FA1081A5971[/URL] [URL]http://www.beefinnovationsgroup.com/Valuecuts/[/URL]
  12. Beef Forequarter Processing: The Plate Section

    There is little information on processing the Beef Plate.  It is usually used mostly for fatty trim and/or short ribs, but there are some features to it.  The plate is separated from the rib:                               ^^^^^^^^^^^^^^^^^^^^ and as a whole piece: Once you separate the plate, you're leaving most the ribs on the plate, a small amount on the rib section, as shown in the first graphic.   You can process the plate into a few things.  First, cut off the entire bone section,...
  13. Beef Forequarter Processing: The Rib Section

    This instructional shows how the rib section is processed, from the forequarter right down to the ribeye steak.  I am using YouTube videos to do so, unfortunately I don't have a spare forequarter handy to make a video myself, lol.  I will also try to explain for all other carcass parts.  forequarter broken down into subprimal parts   Raw Rib to processed rib   part 1 rib fabricating   part 2 rib fabricating If you have any further questions, don't hesitate to ask!
  14. Beef Hindquarter

    When processing or purchasing a Beef Hindquarter here is what you should get, the back (right) sections: Loin, Sirloin, Hip, Flank A little more exacting breakdown of the hind is shown in this diagram: This further breaks the hindquarter down into: Shank, Round, Sirloin Tip, Rump, Flank, Loin You should get approximately this yield from the Hindquarter: From: [URL]http://agr.wa.gov/foodanimal/custommeats/processingpercentage.aspx#BeefFrontquarter[/URL] To expand on the sections, you should get from...
  15. Boning Out A Pork Arm Shoulder Picnic

    You start with a whole bone in arm shoulder bone-in picnic: The bone path goes like this: knife path: 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 brine to go through it, and when cooked and smoked, makes great dog chews! Pops §§  
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