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

Thank you sir! The fries are store bought. We put them in the air fryer till they are crispy. I have done the par boiled fries using the Kenji’s recipe! They were amazing, but I didn’t have any on hand at the moment…

Thanks and sorry for the delayed response. just to clarify, 1) Is that 100ppm based on meat only, or meat+water? 2) Is it using the immersion calculation, or the pump calculation assuming 10%? 3) when you mention "remaining allowable balance" do you mean if it was calculated using the pump...

Do you mind telling us more about the tendon work? The major reason I don't get these at fairs are b/c of those tendons. I would love to try again with your method.

Stick with .25% cure 1 to meat weight. This inputs 156ppm. When injecting always place meat in a container such as a tub or meat lug to inject. It’s near impossible with a syringe to get the full 10% into the meat much less manage the leakage from the injection sites. So do the best you can to...

I'm going to do this soon for sure. Will sub out the two carbs with almond flour. Thanks for pointing this one out Rich.

Burger making : My Dads Tavern : Made fresh burgers using a ring. Probably 4 ozs ? Placed in a freezer container for future cooks. He used 2 CI frying pans. over a gas stove. He NEVER smashed down the burgers!, Let them rise up naturally . Creating a huge juicy rush of flavor as you took yur...

Buongiorno, buonasera o buon pomeriggio, a seconda dell’orario in cui ti trovi negli Stati Uniti Since I’m not only new here but also from the “old world” — meaning I live part time in Liguria, Italy — I’d like to share the original recipe from one of the nonnas in a small village up in the...

Ive been curing a few pork loins using the 10% water method suggested by @JC in GB . I've been weighing everything out separately for each loin (water, cure, salt, sugar, spices) when it occurred to me that I could make a single batch of cure based on the total weight. Will this work? The other...

I just never had any luck with unwrap ribs. Always tough and end up in the pressure cooker to make edible. I going to take a break from vortex ribs today. Trying to talk myself into trying one more time but than I know I like foiled? I got some Smithfield St Louis Ribs from Aldi's. I going...

Our summer heat is often high 90s up to 115*, I've had heatstroke so many times that I'm very susceptible to it, and I don't like feeling like $h!t. So I smoke pretty much smoke everything at night the night before I need it. I leave the sauce off, reheat in loosely wrapped foil, or paper, then...

Warning, this recipe works better as an appetizer, even my kids loved a few strips, but we’re done fast. This is a tasty and weird recipe, best used as an appetizer,, but wanted to share for any members with kids on a Takis craze. In my area Takis are the alpha snack food for kids aged 4-18...

I usually cook slow till probe tender and then wrap for the rest. My 321 method Is steps. 3 till I get the color I want and flex. 2 wrap till they probe tender. 1 to let dry/sauce set.

Don’t be nervous. It all works. Salt is all over the board in terms of cup measurement. Kosher is way different than say pickling salt (granulated) but you can cut it to 1/2 cup. Any meat over 3” thick needs injection otherwise just roll with the process it works fine. Personally I dry cure...

Well I did it again and disappeared for months (a year?!) - sorry y'all. Life has been lifeing lately and with two kids, a demanding career, and a couple of other hobbies I went ahead and fell off the map...again. My son turns 8 next Saturday, hard to believe. He's requested a pool party...

I've never used ash but I wouldn't sweat temp fluctuations a lot. Try to keep the low temp above 200 if you can. I think the ribs were undercooked at 180. If you just the crutch method remember it's different for baby back vs spare. Back are 2 2 1 and spare are 3-2-1 assuming an average pit...

100%

You’re thinking about it the right way. If the ribs are going into stews or braises later, there’s no reason to do 3-2-1. You’re not trying to make tender ribs yet — you’re just adding smoke and flavor. I’d keep the seasoning simple (salt, maybe a little pepper or garlic) and skip sugar...

Hi Dan! I don’t go higher than 210 for the 3-2-1, but I am extremely tempted to smoke at a higher temp this time around to get out of the heat as fast as possible. Most likely starting late afternoon to early evening because I also suck at getting up early since I am clearly an insomniac (it’s...

I've just finished curing a pork belly. I loosely followed the system covered in this video. Which I think is basically the excess salt method. Change the salt-sugar cure daily for 5 days. Then hang. I cut the belly into four and cured it with: 1:1 sea salt (fine), sugar (+pepper) 2:1 sea...

Generally, any meat piece less than 3” thick can be cover brined. Any meat piece 3” and thicker you should inject all of the brine.