Search results for query: 3,2,1, method

Thanks! I was going to look something up but I'm glad you beat me to the punch hahahah. I agree if he pulled the paper faster I think the results would be better. I DO like seeing this though. I would be doing this with a stuffer not a grinder which makes me wonder if I can easily crank and...

Sometimes I make a cherry bourbon glaze for my ribs. I do the 3-2-1 method with apple juice. My question is, would it be OK to put it in the foil instead of apple juice? I figured I should post an example

I've seen some YouTubes of people doing 'party ribs' on their Weber with a Vortex and thought that I would give them a try. Many of the videos say they take an hour. I think mine were probably done at around 30-35 mins. The grill was running 450-500. I temped them at 40 mins and they were over...

Thanks..appreciate the info and clarification. For a wet brine, I thought we were supposed to divide meat thickness by 2 to get the starting # of days, then add a day or two to that? Reason being the meat is floating in brine and salt/cure is entering from all sides of the (roughly cylindrical...

DT, No bone showing yet but looking good. Too late now but IMHO your first ribs should have been the 3-2-1 method. It is easy and forgiving for a person just starting out. You will be a pro at this in no time and be helping others when they start out.

I can’t speak for that curing calculator, but according to my experience that calculator is just wrong. There is a lot of crossover speak about cure as dry brining and immersion brine methods get mixed up, but they work differently and dry brining is the faster of the two. There are specific...

i don't think i ever got them like that in a smoker, gotten close by using the 3-2-1 method. that is 3 hours in the smoker. them wrap them for 2 hours in aluminum foil or butcher paper. them 1 more hour unwrapped with whatever sauce you like. if you skip the last part, it might work, or do 3...

Smoking a Brisket for a family group of 18 that will be served as Christmas Eve Dinner. I have smoked briskets in the past, but they were usually around the 12-14lb range. Since I am cooking for such a large group I decided to get a larger brisket to yield more protein and am curious what time I...

How nice to meet you.. Thank you for your detailed explanation. Thank you again.. I am a beginner in cold smoking, never tried before only ı was an eater but now a days imported fresh salmon price became very expensive in my country.... so I said that is enough and I have to prepare my salmon...

I don’t like cooking by time to begin with but that said, I believe the 3-2-1 method was originally made up for running 225* so if running 250-275* you really don’t need to wrap but if you do try a 3-1-1 next time,

^^^This^^^ Chris

I have 3 different whole muscles dry aging in the fridge in UMAI bags. I had a pork loin that I cured using cure #1 and then smoked. I tried a chop from the loin today and it had a very very hammy taste that I didn’t care for much. I used the correct amount of cure for sure. Question is are all...

I started with the 3-2-1 method. But I have switched to smoking till done. Sauce when done or for the last 30 minutes. Done is about 195 Give or take.

I have the same one as you, put through a packer, chuck roast, 2lbs bacon and 6 lbs of sirloin on Saturday. Then Sunday 2 full pork butts, all went through the first pass (both 8mm and 4mm) with no issues at all. I did the strip method that @chopsaw mentioned and the machine ate it up. It...

Kevin, I have to say that you did it all wrong. There ain't no pictures! Seriously, yeah, you did everything you should do with the 3-2-1 method. If they were tasty, then it was a perfect cook!

I quit wrapping. before I fell into this band of enablers I just did what the internet suggested with a 3-2-1 method. It always yielded FOTB (fall off the bone)ribs, and I'm not a FOTB fan. Now I go unwrapped on my WSM at 250-275. typically 4-5 hours.

US, Your ribs look good. A fail proof method (usually :) ) is 3 hrs unwrapped-2 hrs wrapped-1hr unwrapped for St. Louis cut ribs or 2-2-1 for baby backs. IMHO I wouldn't brine them but you can add things when you wrap them.

Basically yeah. Some people put salt on coffee filters. I just use my smoking mesh mats (square holes in them) with parchment paper on them. I put about a 1/4-1/2 inch layer of kosher or sea salt on it and smoke away. At some point I go and I mix it all around so the buried salt gets smoke...

Welcome! I made a video showing exactly what you want, down below. The sodium nitrite is the curing agent. In the US It needs to be 120ppm exactly for bacon, not more, which is 1.9g of cure#1 per kg of meat+water. The sodium erythorbate is the cure accelerator that is required to be used for...

I might! The only reason I wrapped them is because my last rib cook turned out a little dry, and I thought that the vinegar might help.