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Instructionals

  1. 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...
  2. Basic Pulled Pork according to SQWIB for Stickburners

    Hellow Fellow SMF'ers I posted this a while ago and have updated it significantly so I wanted to repost. Many of you have read most of this and may just want to skim it. Hopefully some will find this post useful. I removed the links as this was taken from my website which was just updated, so if any mods find a link, feel free to delete...thanks. I am sure there are a lot of things not in here and there is more than one way to skin a cat so with that said, below is a short tutorial of...
  3. 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...
  4. 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...
  5. 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...
  6. 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.....     
  7. Commercial Ham Processing

    By John Morrell Co. making Cook's Hams.
  8. 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...
  9. 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...
  10. 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]...
  11. 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....
  12. 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...
  13. Stuffing the Turkey By Pops

    [URL]http://www.smokingmeatforums.com/t/128002/stuffing-the-turkey-by-pops[/URL]
  14. How to tie a Butcher's knot to tie up a boneless roast

    [URL]http://www.netplaces.com/knots/knots-that-bind/butchers-knot.htm[/URL]
  15. 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]
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