Recent content by Evil_Tessmacher

I guess I'll just have to go in person and tell the guy that does the cutting exactly what I want. It would be much easier than trying to digest all of that, and then try to explain it over the phone. Thanks anyway.

I have seen a lot of videos recently posted on smoked pork belly, including the smoked pork belly with ribs attached, but I have absolutely no idea what this same cut would be in beef. I suppose that I am just not that experienced. I have a pretty good local butcher shop in my area, but I don't...

Man, plate ribs are the absolute best! Brisket on a stick... You did a fantastic job here!

It appeared to be the only commonality to me, but since I'm a n00b, what do I know, right?

Pardon me for jumping in here, since I'm still a total N00b when it comes to sausage making, but it just might be necessary to go back to the hand stuffer to make sure that you're getting the "tight" that you want. I know that's not what you wanted to consider as an option, else you wouldn't...

I never did all that well in chemistry. Had too many teachers write the problem, and then the answer, and tell me I should already know the stuff in between. Don't really care if it's a myth or not. I've always soaked prior to brining, and that's what works for me. If I like it, and it works...

The way I always did it was to soak the meat overnight in the fridge, in only water, replacing the water in 8 hour intervals. Pat dry, rest uncovered for a minimum of 6 hours in the fridge, and then into the brine overnight. Have to start for Thursday on Tuesday night, but I've never had an...