Search results for query: 3,2,1, method

Correct, and I agree John. That is a gradient cure. In todays age I steer people away from them because of the learning curve there. You are on your game for sure. Love the conversation.

1 tube a day for 3 days Around 10-12 hours of smoke. Anymore and it can get acrid. The u bolt to angle the tube is courtesy @normanaj I only get about 2 months of good cold smoke weather now in Minnesota. Wife and I snow bird in Florida A big trend around here is to either use sawdust in a...

I doubled and followed this recipe, carnation.co.uk/recipes/key-lime-pie-recipe, using the same number of ordinary limes, measuring the juice and using the same amount of bottled lime juice. I then added a bit more just to use up the bit that was left in the bottle. I left it in the fridge for...

In response to all of the excellent cautions in this thread: 1: know your oil level with the water displacement method 2: dry the bird off before you fry it 3: dip it at 350f to start with the fire off, and not on your wooden deck. 4: Buy a CO2 fire extinguisher of sufficient size to get you...

Thanks for this! In Smoker now!

Welcome to SMF! And congrats on the new smoker. I'm not great at ribs. I tried a few variations over the years. I settled on 3-2-1 method. I aim for the fall-off the bone, but it never seems to get that way in the end.

Don't know if this will help you, but... I used to do the 3-2-1 method, but switched to ~4 hours at 275. Forgot what temp I used for 3-2-1.

Wow, gulp. I have read your reply 3 times to get my brain wrapped around your reply. I'll say thanks and beyond that I am at loss for words.

Howdy from Texas! Just got a stickburner for Christmas and what better way to break it in than some ribs for my wife's birthday! Used 2 spareribs and trimmed down to St Louis cuts, but kept the tips as well. Who would throw out perfectly good meat?! Wife is more in the camp of FOTB, so tried...

What I generally do is measure out all the ingredients and mix them in a Pyrex measuring cup in the following order mixing after each addition: 1) Water - RO filtered (10% meat weight) 2) Curing salt 3) Salt 4) Sugar Make sure to add the water weight to the weight of the meat for the proper...

Making a couple more. These are small, good for 1-2 people. New recipe for me. You can use AP or Bread flour. feed the starter: 4 hours before you mix unless your starter is already active. 50g sourdough starter 50g unbleached all purpose flour 50g filtered water sourdough: 60g active...

Hello all, I smoked a couple briskets and a pork butt for my son’s birthday party in a couple of weeks. I thought I was doing it all correctly/safely, but then I came across some information that is giving me some doubts. Here is my method: 1) Smoked briskets and pork butt (pork butt cut in...

Have you ever heard of the phrase, "Easy as 123"? This is just me poking fun at the 3-2-1 rib method. People are attracted to "process", if there is a process to it then it must be great but ribs really can be as simple as 123. That's not to say that folks can't get ribs using the 3-2-1...

Thanks ;) I will give you the short answer, "for those who cannot ferment at controlled temps and humidity": use a meat culture, and ferment at what you can. Fermento isn't a culture. Now the details to explain why! Fermento. While I actually do bacteria cultures and ferments, I am ALSO a fan...

Excellent explanation! Thank you again, sir!

Good question. I cure 8 pounds of meat or more quite often. From my experience I know that 1 gallon of water should have no problem covering 1 pound of meat so it was just a "sure nough" measurement to know you would be covered provided you aren't using some giant rectangular shaped tub to...

I have found if you want to do St. louis cut ribs with a time method, 2-2-1 is the way to go. I have found that 3-2-1 works well for baby back ribs but overcooks St. louis cut. I actually just started cooking to temperature and getting away from a time based method and have had much better ribs...

Got some picnic hams done for Xmas gifts this weekend. I used the 10% brine method and vacuum bags for the curing process. I injected cure into the pork and evacuated most of the air out of the bags before sealing. Ten days in the fridge flipping daily. Pulled after 10 days and placed pork...

The HeyGrillHey (HGH) cure formula is more to a gradient (time based) than the equilibrium method all responses have suggested. By keeping the nitrite at the 0.25% you never get more into the belly by going 2-3-4 or 5 weeks. And @SmokinEdge posted before I could finish my post that sugars take...