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  1. Curing a ham methods

    Found this and it describes the different methods most common to cure a ham: [URL]http://www.wedlinydomowe.com/sausage-making/curing/methods[/URL]
  2. How to tie a Butcher's knot to tie up a boneless roast

  3. Making Red Wine Vinegar From Leftover Wine

    If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too strong -- 10-11% alcohol -- because too much alcohol inhibits the activity of the bacteria that transform the wine. If the wine is too weak, on the other hand, the vinegar won't keep well.   There are several ways to proceed. The simplest is to leave an open, 3/4 filled bottle of wine in a warm place for a couple of weeks. This technique yields just...
  4. Graphic demonstration of stock thermo inaccuracy

    In a spares thread, the author included a picture of the stock thermometer on the smoker graphically showing its inaccuracy and wanted to point it out and save it to a Wiki to refer to! [URL]http://www.smokingmeatforums.com/t/119560/first-smoke-spares-w-q-view[/URL] He wisely purchased a independent thermo showing the true temp, demonstrating the need to not trust the unit that comes with your unit! This is on the smoker unit: This is the actual temp: Please read the entire thread, if anything to...
  5. Commercial Ham Processing

    By John Morrell Co. making Cook's Hams.
  6. Propane Usage

    I recently had a friend ask me how he could tell if his 20 lb. propane tank was near empty. I own 2 tanks so I don't really worry about it. So in searching for a good answer for him, This is what I came across from Wikipedia. The only accurate way to measure the propane left in a propane tank is to weigh it. Engraved on the side of the tank should be the letters TW then a number. This number is the empty tank weight. For example, the typical 5 gallon propane tank might say TW 17.2. The...
  7. How To Embed an Image Into Your Post

     A feature our full text editor has is the ability to "Insert Image", or embed an image into your posts so others can see it immediately vs. having to click on a link.  It is not hard to do, please allow me to show you: You start off with the full text editor: Then, you select the "insert image" icon on the menu: Click on that, and it brings you up to this box: (of course, those are images I have selected to imbed) Then you select Upload Files, and that will take you to your computer, you...
  8. 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.
  9. 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.
  10. Videos For Meat Processing

    Here are a couple of sites with excellent videos on meat processing       Pork  [URL]http://porcine.unl.edu/porcine2005/pages/index.jsp?what=porcineVideoList[/URL]   Beef   [URL]http://bovine.unl.edu/bovine3D/eng/fab.jsp[/URL]     Don't forget to check out their 3D areas
  11. 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...
  12. 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!
  13. Stuffing the Turkey By Pops

  14. 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]
  15. Usda Safe Food Handling

    Here is a link to the USDA Food Safety and Inspection Service. I has a great deal of information on safe food handling. It covers:  How temperatures affect foodThe Danger ZoneStoring leftoversReheatingCold storage temperatures [URL]http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp[/URL]