Search results for query: Meat

Attention enablers: I'm thinking about getting a meat slicer. What are your recommendations? *I'd be using this primarily for slicing homemade deli meats. -A smaller unit would be best, since counter top space is precious and scarce. -I'm open to electric or manual slicers. (those manual...

https://smokingmeathelp.com/forums/ When did this happen? Why a separate forum from SMF? Edited: the questions have been answered.

I am searching for a good instant-read meat thermometer because lately I’ve realized that guessing temperatures isn’t working anymore. Sometimes my chicken looks cooked from the outside but is still undercooked inside, and my steaks often turn out drier than I want. That’s why I want something...

Good morning! Inkbird has a special deal on their INT-14-BW meat thermometer. It's $100 off till March 6. (Sorry for the late notice - I didn't see the email till this morning).

Water pan? I have done it both ways. Putting the meat right in the pan or on a rack with the liquid in the pan. Also used a small pan next to the meat , did it with BBQ Ribs. What is nice , it gives the meat a nice moisture bath, then as it evaporates, can get a slight crust later . However it...

Learned something, thanks!

Yep-It's the salt that keeps the meat juicy, juicy ; even when pushing past 165-170*F in the breast. What salt goes, water follows so once the salt penetrates into the meat, the meat holds more moisture than an unbrined bird.

Ok sounds good! Gives me something new to play with!

you are saying to wrap the brisket after 2-4 hours? well before the stall?

This is a little funny because it goes against the don’t wash your meat crowd. Cross contamination and whatever other reasons. I rinse everything but ground meat for the record.

This time of the year is meat processing time for me. I had 35 pounds venison to do. We are lucky to harvest many whitetail every season. This is one of my favorite things to do and to eat. You can be picky with this, but the cuts of meat really turn into tender bits. It doesn't matter the...

Perfect meat temp. Great choice for the meal!

I do 2 to 3 days using pops low salt curing brine and take dark meat to around 190. Super juicy and tender. Dont do white meat very often though.

That's a great meat treat and bookmarked KC ! Keith

Technically you are correct. But there is the added amount for the meat as well. So unless I removed also 10% of the meat, the final concentration in relation to the meat would be lower. I think it's all good the way it is now.

Here's what I do with our Pit Boss Pellet Grill: First take the meat, apply your favorite DRY RUB, and wrap it back up in SARAN WARP only, please but not Pink Butcher Paper. Put into fridge to marinate from 4 to 24 hours, Your choice. I sometimes put the meat into the freezer for later on use...

Wait a minute..... I see meat left on that bone. Otherwise happy birthday!

Looks excellant, neck meat is great

I've been on a meat church kick as of late