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

Thanks much!! 🔥🔥🔥

I prefer competition style ribs that you can get a good bite out of. But if someone else is cooking and has FOTB to offer me I sure ain't gonna turn em down.

Sarcasm can actually be a sign of intellect.... no wonder I didn't get it. 😄😄😄 The cook-by-the-number rib technique(s) are great when explaining to someone the particular steps you used. I think the 3-2-1 method began with cooking slabs of spares. But it can kill St Louis or loin ribs.

Recipe for Kabanos / snack stick sausage Pork neck – 90% Very fatty pork belly – 10% Spices: 18 g/kg (EU) Curing salt Coarse ground black pepper – 3 g/kg Ground caraway – 1 g/kg Nutmeg – 1 g/kg Preparation Method: Cut the meat into small pieces, mix thoroughly with curing salt and spices...

Ingredients for 3 kg of meat: 2 kg ham (fresh) 1 kg bacon (fresh,very fatty) 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite) 8 g black pepper 9 g fresh garlic 10 g wild garlic (grind everything using an 8 mm plate) 90 ml cold water Pork casings, size 28/30 Preparation Process...

OK, doing another bacon cook. I bought two pork bellies, one 6.06 lbs, and one 5.42 lbs (slightly less, I suspect, w/o the plastic wrapping. I'm freezing the 5.42 lbs one, and going to smoke the 6.06 lbs one. The plan is to follow the same method I did last time (unless folks have different...

I’m going to offer my two cents I’m this thread. For years, I have followed a pretty typical 3-2-1 method with mixed results, but sometimes the meat has been fall off the bone tender, but not what I wanted. I like to be able to bite into meat that pulls easily away from the bone, is tender, but...

Great post and Great Cook. Thank you for sharing your cook and process, very much appreciated! - Jason

I started making my own bacon last year and for the first batch I'd recommend the wet cure method in https://www.smoking-meat.com/make-your-own-bacon-at-home. Mostly because that is what I used for my first batch. The wet cure is simpler to do and lets you focus on other aspects of the...

Cold smoking is great in your temps. I would use the Masterbuilt (not plugged in) to keep the smoke and hang the belly. I prefer to use sawdust (dust) as it gives a lighter kiss of smoke. Using dust is the method to do a round of smoke in the tray. You may find 1 load is enough flavor. I do...

Great share, thanks! This is why I like this forum so much. You all are very helpful. Have a great day.

My experience: 1. Slather it on shortly before you take your meat off the grill / smoker so it forms a thick glaze. 2. Simmer your meat in a big pan of the sauce. That was my mother's method for FOTB ribs 3. Serve it as a side as @chopsaw advises.

Hmm. Gives me a lot to think about... I have a Traegar, which I've only done pulled pork once (the 20+ hour marathon cook, I mentioned). The method in Jeff's recipe for a 5-8 lb pork shoulder, does 300˚F for 3 hours, wrapped until 205˚F IT (about 2 hours). I was thinking that it would be more...

I'll try it.

Next is starting in on the firebox. This is going to be an insulated firebox - 24" pipe inside (.250wt), 28x28x28 outside. Because this is a backyard pit, I want to save some weight, so I did overcomplicate things a little bit. I decided to do 1/8" (.125") thickness for the outer plate, but I...

So smoke it outside in the masterbuilt - with the vent open and the chip tray out and unit unplugged? and then put it in the oven indoors to finish (225 oven or hotter?)? Thanks

I have tried a few methods for this. 1- After brining the bird, I wash it off, dry it really well and then rub it with Salt, Black Pepper, and Baking Powder and put back in the fridge overnight. 2- I inject the breasts only with Chicken Stock (nothing else) 3- Lightly coat the skin with...

book marked

In my eye, there is cured beef and corned beef. Corned beef has a lot of aromatics. Here is the recipe I use: Because I like Pop's Brine so well I designed my corning brine around his curing brine. The salt and sugar amounts have been adjusted to compensate for the aromatics and spices. Here...

I use the Brining Calculator posted online by Dr Greg Blonder, former head of Bell Labs. He has done a bunch of meat science, and studied how long it takes sodium nitrite and salt to penetrate meat. This calculator, 3rd tab, will give accurate answers for round and flat shaped meat both. This...