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Recent content by rick-in-ajijic
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Thanks Chef JimmyJ !
I'm thinking the way I'll offer them will be cured (#1) salt/sugar cold smoked then flash frozen. It's common down here that many use saltpeter for their meats so they won't think 2 times about it being cured. P.F. Change (down here) cures their ribs and uses saltpeter. I...
Chef JimmyJ,
Thanks! :-) I just found how a guy does it in Houston http://www.msn.com/en-ca/autos/research/the-ribs-at-houstons-underbelly-are-like-eating-ham-on-a-stick/vp-BBoGFaJ
I do think I could either follow his lead and cook them about 3/4 in the smoker. But I think in this instance it...
gr0uch0 (profit)
Here's the thing.... Because of my new smoker and my wife's restaurant that serves smoked foods, others in this area are now asking about us to provide smoked goods for their restaurants.
These restaurants are in Guadalajara about 35 miles away from us. One was asking...
I have a couple questions!
1. Has anyone ever cold smoked pork ribs then freeze for later cooking?
2. has anyone ever cured pork ribs and then cold smoked for later cooking?
I'm thinking it would work for sure if there are cured (like bacon). I would see no reason why they could not be cold...
Well I got the next step done to the smoker. The old propane regulator was only putting out 1 pound per Sq. Inch and was not enough to supply the 5 burners I need to run at times. So I ordered from Amazon a Bayou Classic 5HPR-40 48-Inch LPG Hose, High Pressure Adjustable Regulator and high...
On the bottom of the drain trap is a cleanout. It unscrewed and come off leaving about a 2" opening on the bottom. That opening slipped over the top (nose) of my humidifier real nice so the tip of the humidifier points up and into the left side of the trap.
The right side of the trap has a...