Search results for query: Meat

...th chicken was awesome like the other. the brine wen too the bone in 2 days. super juicy and tender with a slight pail rosey tint to the meat all the way . these quarters were smoked not grilled like the others. the skin could be used at trampoline skin i think. lol shoulda just took it...

It's an 18".

Howdy! Not sure where you are in CT but Ferraros in North Haven is your big meat super special friend, bookmark their site.

Thanks for th e shout outs guys. I like to make the marinade into a sauce as well. If using the used marinade bring to a rolling boil for a few minutes then thicken with your choice of thicker. I usually make extra marinade and set some aside for this that doesn't touch the meat.

Today’s cook going to be baby backs, have to decide rub. I think a light dusting of Blanco followed buy Deez nuts. ( have yet to try) in wrap Heath Riles apple cherry habanero glaze. Then finish with Traeger apricot sauce. But first a great cup of coffee. I’m a bit of a coffee nerd. For those...

I’ve cold smoked salmon and hot smoked white meat fish and didn’t notice any carryover of fish flavour or smell. I wash my racks after every smoke.

The fact that you can see something moving in the meat tells me its fake, parasites on pork would be in a cyst or microscopic. The cyst may be visibile but, the human eye would never see anything move.

Thanks! This is exactly why I joined SMF!

欢迎！我一直在探索中国烧烤，我的妻子来自浙江省，所以她给了我一些指导 Welcome, I have been exploring Chinese BBQ, My Wife is from Zhejiang province. So I have had a bit of a guide.

That's a rare piece of meat in this neck of the woods, I have to hit the farmers market to get that much meat on beef ribs. Looks fantastic!

Also, when you start changing the meat to fat ratios, you affect the salt-in-solution concentration in the meat batter. Meat (~75% water) has a higher water content than fat (~15% water) It is safe to increase the fat, because this will concentrate the salt in less water in the meat batter. For...

Looks great! In the future. If the meat is hard to press out. Add some water. And mix. It'll take a bit longer to finish. But easier to use the jerky gun.

sure looks like tacos to me.....LOL

Those look great, nice smoke ring also. Wish I also could find some with a little meat on the bones around here. David

Another fan of beef back ribs, providing they have some meat on them like yours. Most I find are little more than bones.

Yes, they are mainly for flavor. but after they cook for a while, the meat does kind of work it's way out of the shell. Or at least most of it does.

Thanks David! Thank you Brian!

OMG so sorry to hear this. That is my worst nightmare and the reason I have the BT one. we have a full size refer/freezer in a closet in the lower level. Its packed with meat both raw and smoked. That really sucks man!

Almost 50 years ago when I worked for Winn Dixie in the meat department, we got 50 lb. boxes of trimmings from Australia. It was called box bull meat. We used them in the burger we ground along with the trimmings we generated. Other than the fat being yellow, couldn't really tell the difference...

Funny you haven't noticed there is more to this site than "Smkoing Meat"....