Search results for query: Meat

When making ground meat jerky do you do a double grind? Made ground meat jerky several times and always pleased with the flavor, just not happy with the texture.

Brother that meat looks delicious, I did however put the flag at half-staff for the asparagus.

I have to ask, what is velveting of meat? I know about Elvis on velvet but this is the first I've heard of this.

Nice, I don’t know if I could let a finished piece of meat rest overnight without sampling it. Looks great!

Everyone new at this game wants instant gratification, be patient, let the meat rest, cool and reconstitute.

The extraction looks different but simply put the meat cubs get tacky, not exactly sticky like ground meat.

YES let us know how it is. I love Meat Mitch Stay Hot sauce. I might just order some of that rub right now!!!

...Iberico pork for quite a while, despite the cost. For those that are not familiar with Iberico pork, it is raised eating mostly acorns, the meat has a more complex flavor than normal pork, with a nutty flavor. It is darker and a deep ruby red color. It is usually more marbled than regular...

You might want to try the Meat Church Hot Honey Hog. Love that stuff! Post up the ribs

YEP. It is EXTREMELY important on white meat chicken breast. Brining is like insurance for not overcooking.

The subject of meat stall has been on my mind lately and there has been some discussion in other threads that have swerved into the subject. So I thought we could have a open discussion about the Stall specifically, what causes it, how to beat it and how it differs from whole muscle meat to...

Very nice Wayne. I think ham is my wife's favorite meat...

I've made worse, trust me. You need to prevent any fridge drying of the meat. Plus the longer you let ground meat marinate before gunning into strips the stickier it becomes. Then you are at the point as @Steve H recommends to add a little moisture to get it gun ready.

Welcome to your new addiction (both, the forums and cooking/smoking meat) from Fl. .. What kind of offset did you get ?? And as you may have noticed, We do like pics... Have any of your new smoker ??

Damn, that all looks amazing. Ive never heard of Atlantic red crab claw. Gotta do a search for those, I love crab claw meat, out here everything is Dungeness crab, which is kill'er. And in my tip 5 for seafood.

If a recipe I'm using is not in metric, I convert it. Much easier to calculate, so batches of varying weights are both easy and consistent.

Nice cook on the deer meat . Can't do shrooms myself , but I bet that was tasty .

Thanks. Once injected, does it not need a cover solution?

...look great for a first run! I would agree, likely a bit undercooked. Take them to probe tender… you’re looking for the probe to go into the meat like butter… no resistance. Usually happens IT wise in the upper 190-200* range. But every piece of meat is different. I’d start probing around...

Neck roasts from wild game or a hog are a hidden gem. I finish my pork neck bones in a traditional pressure cooker and the picked meat resembles pulled pork.