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

Haha If someone had asked, I would have posted the measurements. I did not use green bell pepper, Oregano, Onion Powder or Thyme and I used smoked Paprika. I also did not use ground beef? About 2/3 of my shrimp I ran through the food processor and the rest was just rough chopped. Did you...

Wunderfull! I’m on this forum exactly for these wonderful recipes. I tried generating a recipe from the data, and I hope it turns out reasonably close to the original. I’m going to cook it myself. - Beef: 9.9 oz - Shrimp: 4.6 oz - Andouille sausage (cooked, diced): 4.6 oz - Crawfish tails: 4.2...

Have not done ribs in the old bradley in a long time as they take longer to cook then the Pit Barrel Smoker but yesterday we got it going for some ribs. Trying to use the 3-2-1 method turned into 5-3-2. Not a big deal as I strted these around 10AM expecting they would take a long time. After the...

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.

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...

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...

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.

Hello all, have made a previous post regarding pastrami. Going to start a batch tomorrow out of venison. Interested in pops method. But couple questions. He states 1 cup of salt per gallon of water. But salt varies greatly between manufacturers and a cup of Morton’s kosher salt will be a lot...