1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Instructionals

  1. Differences between Alkaline and Heavy Duty Batteries

    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 zinc chloride, because alkaline have a higher energy capacity, better low-temperature performance and a longer storage life. Energy Capacity Alkaline batteries have a higher energy capacity than...
  2. Venting Mod On A Smoke Hollow Electric Unit

    This is about the venting mod and some thermometer add-ons. I was getting a very poor smoke from the unit with the factory venting. About 20 minutes before I needed to get the days dinner in the smoker I decided to modify the venting. I did not feel like fighting the smoke control anymore. The air circulation was terrible in this unit from the factory. They only give you a hole about the size of a pencil in the rear. I did not get a pic of the original hole. I drilled (3) 3/4 inch holes...
  3. Cast Iron Electrolysis Rust Removal

    The following rust removal setup works great for those pots that are really rusted up. I use this setup a couple of times a year when friends bring me their neglected cast iron and when I find a D.O at a yard sale or a thrift shop. This info is from a site that I sometimes visit, especially when I think I have found a really old piece of cast iron-mostly though it turns out the the piece just "looks" really old. Rust Reduction Electrolysis Setup Rust reduction via electrolysis is almost...
  4. 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...
  5. Little Chief Smoker Instructions....

      Little Chief Operating Instructions.pdf [URL]http://www.smokehouseproducts.com/downloads/LCRB.pdf[/URL] 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 and process.....     
  6. Pop's Brine Concerned with Cure Only

    First off, all pork products are previously frozen and thawed in the US; frozen for 30 days minimum to kill trich.  This is why the government was able to issue newer temp guidelines on cooking raw pork; any commercially-raised pork has that.  Home-raised pork, not previously frozen, needs to follow the older temp regs or freeze for 30 days or more, and most certainly wild pork, laden with pathogens, the same.   I know my dad had his cured and smoked meats sampled and tested by NYS every...
  7. De-boning a Pork Shoulder Picnic roast

    Found an instructional on the net for this procedure: [URL]http://homecooking.about.com/od/porkrecipes/ss/deboneporksbs.htm[/URL]
  8. 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...
  9. 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! STANDARD MAILBOX MOD - 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....
  10. 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...
  11. Meats Touching Meats in Curing Brine

    A question I often get is if it is ok for meats to touch other meats while curing in brine.  The short answer is yes, it is fine.  At my dad's store, we cured meats (beef with beef, pork with pork, poultry with poultry, never mixing species) in 55 gallon poly barrels.  We'd stack the meats in them, then fill with brine, then put a 5 gal. poly water jug on top to weigh down so nothing floated above the brine. For an example, my younger son brought me some buck board bacon he'd cured in a...
  12. Tying a Butcher's Knot

    A YouTube video demonstrates it very well:
  13. Low Salt Curing Brine

    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, pickling spices (corned beef, pastrami, etc.). Stir thoroughly.  Do NOT heat.  Pour over meat until submerged and weight down in a container or food safe* container. Food Safe Container:  must have this...
  14. Keeping A Smoking Log

     '                                               Keeping A Smoking Log'   A while back there was several Logs for BBQing,I have to yet find them again. However,I will endeavor to explain the routine. A Header will look something like this: Time/date weather    Meat     IMT(pre)   Cooking temp.    fuel/amt.   adjustments     IMT(end)    comments time time time            On and on;I'm sorry but I have no capability to make charts...:)- you should have the idea. This is a great way to...
Loading...