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Instructionals

  1. Making Bacon

    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. First, an explanation of "bacon": Traditional bacon starts as a hog's belly: Between the fore and hind legs is labeled "Spare Ribs" and "Side".  This is the belly section; the spareribs are removed from the...
  2. Curing Salts For Sausage Making

    Curing Salts for Sausage Making The following list contains cures that are commonly used in the United States of America. Instructions for use are given for sausage only.   CURING SALTS CURING SALTSDESCRIPTIONHOW TO USE CURING SALTS In general Though salt has properties that can cure meat, when one talks about curing salts or cures they are referring to the use of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate (saltpeter) which are used in the processing of their...
  3. Reverse Flow Smoker... How to calculate build tutorial...

    This is a tutorial and you will need a calculator and paper to note desired dimensions... This tutorial has been proven to make an excellent operating Reverse Flow smoker... Here's to "Alien BBQ" and the folks that first put the calculator together and "1728 Software Systems" for this great "Circle Calculator" and all the folks at "SmokingMeatForums" , with a special shout out to Ribwizzard, that contributed their ideas and feedback while this thing was coming together.. The smoker and how...
  4. 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...
  5. Stickburning101

    Describe 'Stickburning101' :    Being a stickburner takes a little more attention and perserverance.A basic knowledge of how YOUR Smoker works is premier to a successful Smoke.    Learn where in the Firebox the wood recieves the best airflow;front above the intakes or toward the back of the Firebox.Learn to always keep the exhaust wide open . Your control is the intake at the front(mostly) of the SFB.Do you have a good draft,or does the smoke settle in the Cooking chamber getting stale?And...
  6. 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...
  7. Smoking Ribs

    Ribs We have easy to remember time guidelines when cooking ribs, 3-2-1 for spares and 2-2-1 for baby backs. But all smokers and slabs of ribs are different so cooking strickly by time is limited. Here are a few things an experienced rib smoker will look for before moving to the next step. The first number in our guideline is the number of hours in a 225 degree smoker, uncovered with just a rub and maybe an occassional spritz. We want the ribs to start drying out, develop a nice color and...
  8. Dry Cured Bacon Calculator And Procedure

    The calculator is a small Excel spreadsheet that will provide the amounts of salt and Cure 1 required to dry cure the lb weight of pork belly you enter.  There are different calculators for rind on or rind off bellies and 3% or 4% final salt concentration For 200 ppm initial Sodium Nitrite concentration Dry cured bacon calculator final.xls 23k .xls file BASIC DRY CURE PROCEDURE USING CURE 1 (Instacure 1, Prague Powder 1, Pink Salt)      any cure with 93.75% salt and 6.25% Sodium Nitrite...
  9. Wet-to-Dry No-Foil Smoke Chamber Method for Smoking Meats

    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. These all go hand-in-hand with this method, and can be customized to suit your preference. If you prefer lean-trimmed smoked meats and struggle with dried-out meats, I recommend that you consider this...
  10. 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...
  11. The Bend Test For Ribs

    Many new BBQers post questions on rib cooking methods, one of the most common is "How do I tell when ribs are done?" Perhaps the most used method is the bend test. Simply pick up the rack of ribs from one end with tongs, with the end of the tongs at about the 5th or 6th rib in(slightly less than 1/2 way). If the ribs bend at a 45° angle or more they are done.  Ribs done like this will not be "fall of the bone", if that is your preference keep on cooking past this point until they reach that...
  12. Brinkmann Gourmet Low Budget Mods How To W Pics

    I decided to post this to assist other members who have been posting about temp control issues, etc, as I have been...this may help to give some insight as to what can be done and show how I did it to my Gourmet, along with a few tips I've learned to share with the novice charcoal users. The best part of all is that I did these mods with a budget of zero dollars. I've had this smoker for about 1 month, and seasoned it with a few mods before smoking. After smoking several different times,...
  13. Beef Cut Chart

    Just a few charts to help identify cuts of beef.
  14. 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...
  15. 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....
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