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Instructionals

  1. Taste Buds

    From Wikipedia: Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus, the cheek, epiglottis, which are called papillae.[1] These structures are involved in detecting the five elements of taste perception: salty, sour, bitter, sweet and umami; through the combination of these elements we detect "flavors." A popular myth assigns these different tastes to different regions of the tongue; in...
  2. 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...
  3. 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...
  4. 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...
  5. 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...
  6. 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...
  7. 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).
  8. Knives, Steels, and Sharpeners

    I use, for meatcutting, several basic, non-fancy knives.  Chicago Cutlery, Dexter, Victorinox, and so on.  I have two steels - a regular medium steel and a diamond steel.  The regular steel hones the edge of the knife, standing it up when it rolls over, but does not sharpen.  The diamond steel actually removes metal as well as setting up the edge.  But steeling a knife is not sharpening a knife.  I have had many many years of experience with a single sided and two-sided stones plus the...
  9. 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 §§  
  10. Home Grinding Your Own Ground Beef

    This is an attractive idea to many, knowing where your ground meat comes from.   The process is simple.  Purchase a grinding machine of some sort, from a food processor or a home grinder or attachment (like to a KitchenAid Mixer) or a dedicated manual hand or electric grinder. Prices vary widely, from $19.99 to hundreds or even thousands of dollars.   Remember, you get what you pay for.  Used equipment can also vary widely.  But in all cases, especially electric ones, a guard to protect...
  11. 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...
  12. 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...
  13. 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)...
  14. 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!...
  15. 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...
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