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Instructionals

  1. Cured and Smoked Beef Bacon and Pastrami

    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 along the line as shown, then the ribs are removed as one piece, just like removing the spare rib section on a hog.  Square up the edge and you have a boneless beef plate.   Put the boneless beef plate...
  2. Parts of the Gooseneck

    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: It's parts: con't: Heel: Whole Eye of Round: Beef whole bottom round; Beef Whole Bottom Round (w/rump sectioned off): Grain runs diagonal on the piece, so slice across the grain. These are the parts of the gooseneck and how they are sectioned out.  Bottom Round can be tender when cooked medium rare, max, and sliced thin...
  3. How to upload a photo (Q-view) to your post.

    How to upload a photo (Q-view) to your post. I know when you are new to interacting on forums some things are hard to figure out and different forums have different software and things aren't always the same. I have seen members ask how to upload their Q-View (photos) to their posts so I thought I would write a quick tutorial on how to upload a photo on SMF. The software here makes it very easy to do.  To add a photo, from the editor window (where you are typing your post) click the icon...
  4. Nitrites vs. Nitrates

    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: [URL]http://www.livestrong.com/article/284954-sodium-nitrate-vs-sodium-nitrite/[/URL] [URL]http://www.differencebetween.com/difference-between-nitrate-and-vs-nitrite/[/URL] [URL]http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon[/URL]...
  5. 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...
  6. Fattie Piston

    The piston idea belongs to a talented smoker named Grillinski. He made one awhile back using a wooden disc and the shaft of an arrow. I made mine using pvc...... For the stuffing I made some corned beef hash, by frying onions and garlic and potatoes then adding corned beef......then added cheese and minced jalapenos.... I used pvc for the whole piston... cut a pvc disc to fit the tube, attached a pvc cap to fit the palm of my hand. I put my cooled corned beef stuffing into the tube and...
  7. 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,...
  8. Smoked Shrimp and Lobster (step by step)

    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. Where I presently am is decidedly somewhat uncivilized. First: Always purchase Wild shrimp. NOT farm raised. A lot of farm raised shrimp comes from China and Vietnam. Trust me, you don't want to eat it!...
  9. Replacement Probe For Taylor 1470 Digital Thermometer

    If you're using an older Taylor model #1470 w/cable, you can get a replacement probe from Taylor. Here's the information.  Parts INFO------ Taylor Model #1470 additional probes are available at the listed price of $5.00 each. Taylor does not take credit cards or Cod, personal check or money order will do. Please when ordering please write the part number (#1470RP) somewhere on the check or money order. Please make out to the following; Taylor Precision Products 2220 Entrada del Sol Las...
  10. 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! 
  11. SMF Photo Galleries

    You may have noticed that we now have a special area for our "Q-view".. it's called Galleries and is accessed via the "Photos" link" at the top of the page. You will notice that it is divided into categories: SmokersEvents and GatheringsBeefPorkPoultryFish & SeafoodWild GameSides & DessertsBacon & Sausage This is a great way to show off pictures that we place into albums and it is very important that they are categorized correctly and named correctly to help people find them easier. Be sure...
  12. How To Upload Images To The New Smf Format

    Adding Images To The New SMF Format... Adding images to your post has never been easier.  If you follow these instructions you can add images directly from your computer or from image hosts  like Photobucket... Prepare your post as usual and insert the images as outlined below. Open The Reply Box and Type Your Post. To Insert Images Follow These Instructions... First Next If Uploading From A Site Like Photobucket... To Upload Directly From Your Computer... If you have followed these...
  13. 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...
  14. Curing And Smoking Information From The Government

    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: National Center for Home Food Preservation FACS Cooperative Extension Service Elizabeth Andress Ph.D., Director 208 Hoke Smith Annex University of Georgia Athens, GA 30602 Phone: (706) 542-3773 Fax: (706)...
  15. Maximum Amount of Cure#1 per Gallon of Water

    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 leakage). Per tablespoon, there is about .88 oz. in a level tablespoon of curing salt. 3.84 ÷ .88 = 4.36 tablespoons of Cure #1 (to be safe, round down to 4 tablespoons).
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