Search results for query: Meat

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...

Sorry, I neglected to mention that I have a Oklahoma Joe's offset smoker. I'm trying to figure out the best way to get even heat across the cooking grates inside the smoker. I hate to keep opening the smoker and moving the meat. Any thoughts

Got a Point Butt Brisket from Kroger yesterday to smoke for today’s dinner. Started off yesterday around 1:30pm getting the meat ready. Since the Point Butt Brisket had little fat on it, decided not to trim any of it. Got the Saran Wrap placed onto counter top and started putting the rub all...

A pork butt and a pork shoulder are the same thing. Figure between 1/4 and 1/2 pound of meat per person. 200 people equals 100 pounds of meat at 1/2 pound per person. You're looking at about 13 to 14 pork butts/shoulders averaging 7 to 8 pounds each. That weight also includes the bone. When...

Thanks Dave! Lol that’s very important to me as well!

GREAT POST RICH, LOVE THE BREAKDOWN OF THE BEEF KNUCKLE AND THE STEP-BY-STEP. NOW IT TAKES ME A 2&1/2 HOUR DRIVE TO GO MEAT SHOPPING, MAYBE LATER THIS WEEK!

It is reactive to acids and bases. Apparently this is the first time I have had the actual meat physically touch the aluminum while curing. In times past, if I don't use my plastic tubs, I simply put a SS rack in the pan, no problems. Even the little bit of liquid that drips in the aluminum pans...

You will be fine. You reached 154 degrees so the meat is safe. And it only got down to 138... many people will hold meat at 140 degrees to keep warm. Welcome to the forum! Sounds like you need your own smoker now... and a thermometer with alarms to use on overnight smokes so you'll be woke up...

Agree . That's a good pork brand . Looks like he trimmed the " bacon " out of the fat cap . Great price considering you're getting the knife work .

Yes, I try to always smoke any meat UNWRAPPED for 2 to 4 hours, then remove from grill, DOUBLE WRAP in ALUMINUM FOIL TIGHTLY, place back into grill insert thermometer probe 1/2 through the thickest part, turn grill temperature setting up to 225°F degrees and close the lid. Then wait for the meat...

...the basic beef cuts. Basically when I look, only beef is ribeyes, NY strips, T-bones, boneless chuck roast, top & bottom round roasts, stew meat, cubed steak, and burger. One part of the problem is nobody actually cuts meat anymore. The markets don't have band saws, slicers, or cubers...

85 and sunny... so you have your smoker warming up and a hunk of that meat thawing? :emoji_blush: Ryan

Looks great! I never considered using that cut of meat for jerky. I need to give that a try.

They were really good and smokey... gravy was all that and mixednin, but made some extra just to top them with!

I didn't realize that ungraded beef (regardless of the source) could be sold in retail markets. In the States, meat processors can process non-graded beef but it's treated as an individual order for specific customers who usually buy a steer from a rancher and have it processed. A few years...

Those look great and our local Food Lion has them for 6.99 lb but definitely more bone that meat. Keith

.... Had tacos a couple nights ago . Burgers the night before that . I'm actually hoping for some ravioli this coming week . We'll see . Gonna be a meat loaf in there at some point . I put 2 - 2 lb . packs of ground pork in the freezer when I did this sausage . I'll mix that with some of the...

Local grocer in MN and Publix in FL both cut down primals they bring in for resale. Local meat market is trying to get setup for kill and process, but the city (and I suspect the state as MN is not friendly to deal with for business) has jacked him around on permits. I tried at US Foods and...