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. 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. 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]
  3. 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.
  4. How to Post a New Thread.

    How to Post a New Thread. This is a tutorial to show new members how to post a new thread in any forum here on SmokingMeatForums.com. (SMF) I am going to use the "Roll Call" forum just for an example because we would like all new members to post an introduction here so we can give you a big warm welcome. At the top of every screen there is a toolbar with quick links on it. You will see "Home", "Forum", "Smokers and More", "Photos",  "Groups", "Articles" and "My Profile". From the quick...
  5. 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...
  6. 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,...
  7. Using the Search Bar to Find Stuff!

    Here is a post I did on searching for "bacon making" Have no fear, you are here!  We go into almost infinite detail on bacon-making right here on the forum, and have in-depth experts that can answer your every question!   We have several tutorials on it  If you know where the search engine line is: you will see it right under the main pull down menu bar, where it faintly says "Search Forums, Articles, Reviews and more!" This is the key that unlocks the magic door to the magic playhouse!...
  8. 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!
  9. 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...
  10. Beef Forequarter

    When processing or purchasing a beef forequarter, this is what you should get, the front (left) sections: : Chuck, Rib, Brisket, Shank, Plate. You should get approximately this yield from the forequarter: From: [URL]http://agr.wa.gov/foodanimal/custommeats/processingpercentage.aspx#BeefFrontquarter[/URL] To expand on each section, you should get from the Chuck: Chuck Blade roasts and steaks (or equiv. boneless) Long or Short Arm Roast or Steaks if Short, then Shoulder clod roasts or steaks...
  11. Curing and Smoking Reference For Home Production

    This is a reference I found that better describes facts and procedures for home production of cured and smoked products: [URL]http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_rev.html[/URL]
  12. 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...
  13. 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...
  14. Smoking Ribs

    Ribs We have easy to remember time guidelines when cooking ribs, 3-2-1 for spares and 2-2-1 for baby backs. But all smokers and slabs of ribs are different so cooking strickly by time is limited. Here are a few things an experienced rib smoker will look for before moving to the next step. The first number in our guideline is the number of hours in a 225 degree smoker, uncovered with just a rub and maybe an occassional spritz. We want the ribs to start drying out, develop a nice color and...
  15. The Stall Discovered and Answered

    Describe 'The Stall Discovered and Answered' here  [URL]http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html[/URL]
Loading...