Search results for query: Meat

Is there a warming oven you would recommend for holding meat at 150°?

Nice double meat ( even if light on the beef lol ) hogie for breakfast, or anytime. David

That's exactly what to do with that cut of meat! That is amazing! Cheers! Bill

Raised on open pastures in New Zealand First Light Farms

We do the same, stuffing into "meals for 2" bags, which are often less than a pound. We flatten the meat down like a meat tortilla in a zip lock bag. We do this or homemade gyro meat as well. The thin gyro meat comes out of the bag and into a frying pan for a very short time.

Let's guess your lean pork sausage is 20% fat Mixing with lean meat you are probably around 5% total fat

I love tri-tip. Great cut of meat for grilling, as long I don't go past medium rare. Yours looks great. Nice job.

Looks good. Meat always amps up a grilled cheese. I've even grilled bacon, tomato & cheese sandwiches. Tried using mayo and went back to butter.

Quality varies but usually you can sort through the family packs and find nicely marbled ones. Another nice thing is,they cut in store so you can get custom cuts during the day when they are in.

Other than the location on the pig where the meat comes from, what's the difference between back bacon and ham?

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...

I would've bought the T bones and the Porter houses, they are my favorite steaks. That meat you bought would've cost $40 out here in CA.

Looks tasty. I like your meat to veg ratio, on point!

I haven't check the meat sales this week J Quick scan Winn Dixie has $1.99 spare ribs. Which source do you prefer? See you in a month? Do i need to bribe you with my wife's caramel bars?

What did you do for spices/sauce? Mix anything into the meat before pressing patties? Or just salt/pepper on the griddle?

I usually add 2lb beef fat to 8 lb. Deer meat.

...ones, I decided that I needed them, I believe they are either 16-18" long, and it so much nicer having the longer blade. One long stroke and the meat or bread stays intact. No sawing action needed. Which is perfect for meat and bread cutting. Definitely chech them out, the serated is perfect...

I don't have that one but I do have the #22 661lb/hr red one and have had no complaints. I think it is a solid machine but I have only put about 15 lbs of meat through it so far.

well i just tasted the hart log. its a good summer sausage chew but the hart flavor didnt come threw. we will see if tastes different after being chilled. could probably use about any meat for these things. chicken anyone? naw lol