Search results for query: Meat

@MO Smokeshow - We have a few Schnucks here in Columbia, MO. I never look at them because they tend to be pricey...I will check their meat prices now.

Each of the Sausage/Jerky seasonings from Owens BBQ come with detailed instructions, perfect for the novice or experienced sausage maker! Encapsulated citric acid, carrot fiber, meat bags, natural, collagen, fibrous, cellulose & collagen round casings, also many other processing supplies in stock.

My experience is pretty limited, but I'm very pleased with Fireboard 2. Connection and accuracy have been great. I've only used an ambient probe and 2 meat probes. Accommodates 6 total.

Cheap bologna is a big hot dog and is emulsified. Look at lebanon bologna in the store and you can clearly see the meat and fat particles. I use a mixer so it is semi emulsified.

Model P from the 40's-50's S/N should be on the end of the carriage track stamped into the metal. Also, look under the meat tray. Either location should have it and then the year, etc can be determined

...expert at all, BUT I think your temps are too low for some safe cooking As a rule of thumb ----- " so you now have to get the entire piece of meat from 40°-140° in 4 hrs. or less. That is why a lot of people do not put the probe in untill the meat has been on the smoker for 4 hrs. " This...

thanks CS, you eat with your eyes first right? lol Thanks yankee! Many thanks Kona! I like both cut and un-cut, but the cut is nice for sauces because you get the extra surface. Yea dry brining in our house is a thing! Thanks sandy! For a "bonus" meal is hit the spot

So roughly 80/20 mix ?

TL : DR 300 way too high 3-2-1 way too long MIne go 225 at 4 hr (if that long). Don't wrap and they turn out great. NOTE: if the loin meat is really thick at the end, it WILL dry out whereas where the meat is thinner it does not. That's just my experience and I don't know why. SHH==lately...

NO PAN? I would do this ? Add a pan with Apple juice , like half inch or less? As it cooks, flip the meat and add a tad of water to prevent burning. When that is done ? Add more liquid?, But there should be from the meat ? It tenderizing the meat and adding flavor that you chose. then for a...

Ribeye from the end of year rib roast sales last year.

This is a little funny because it goes against the don’t wash your meat crowd. Cross contamination and whatever other reasons. I rinse everything but ground meat for the record.

that's why it's perceived as hammy, the difference in fat content and fat distribution compared to our classic belly bacon. Loin is even leaner than a typical shoulder ham and pretty tender when not over cooked.

That is a great looking grinder, which one is it?

I ended up with the Presto Precise on clearance from Blaine’s farm and fleet. Salsa and tomato soup so far. Meat is probably next month as we’re still working veggies.

...Louis cut, the butcher or cook removes the hard breastbone (sternum), the chewy rib tips, the cartilaginous sections, and the loose skirt/flap meat from a full spare rib slab. [1, 2, 3] The Shape: This trimming process transforms an irregular, jagged spare rib into a neat, uniform, and even...

Oh boy, first a spam thread now this. I'm getting fat reading this stuff. I remember the deviled ham, but can't recall the potted meat. I think a sweet relish bologna spread kinda sorta thing was also available?

...would be upset about what I did, so I looked up "pulled pork." Years ago, I looked it up, and I read that it was called pulled pork because the meat was pulled off the bone, not sliced off. Sounded reasonable to me, so that's what I have believed since then. Today I checked again, and I...

Cook ahead and freeze... can be chili, taverns or loose meat... whatever you call them. Lasagna, multiple casseroles. There's always breakfast for supper. Grilled cheese sandwiches are always good.

...to everyone for their expert advise. I decided on the brisket style with beef broth pan under the beef. Set smoker at 250 deg and cooked meat until 165 deg IT. Wrapped roast, added 1/4c juice and a tablespoon of butter, and continued to until 195 deg IT. Did the probe tender test. Let...