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  1. grabber

    marinating time-length...

    Spuds, I make ribs, pork butts, brisket, etc. at 225%  That's low and slow cooking.  Anything over 170% is considered cooking, not dehydrating.   I sent you a PM, go to that site and you can post all the questions RE this topic.  Listen to Chuckwagon the Moderator, as he taught Microbiology at a...
  2. grabber

    marinating time-length...

    Hi Spuds.  The reason to use Instacure #1 is, when you put moist meat in a smoke environment and dry at 160%, it provides the perfect situation for the forming of nasty bacterial growth.  The smoke removes the oxygen.  If you cook it over 170% it probably won't be a problem but than you're...
  3. grabber

    My aunt's husband will not share......

    I'm sure if you went to these sites, you'd find something similar if not better- Food Network, greeneggers.com or others.  The best revenge would be to find one better than his.  As far as what things are in it that he's not telling you, I would say- salt, white pepper, cayenne, granulated...
  4. grabber

    How to question on brining a bird?

    Search What's Cooking America  This site should answer all your questions.  Hope it helps.   The secret to juicy chicken and turkey is simple - brine them before cooking! This is the secret that chefs never tell you about. It's very easy and economical, and requires no special...
  5. grabber

    Amish Mustard Eggs ...My Mom said to share this with you guys...

    Gotta get me some eggs to try, after the rave reviews. Will do one batch with the original recipe, and one with red pepper flakes for some tang. Thanks.
  6. grabber

    Smoked Wings On A Sunday

    When I make smoked wings, I brine them first.  Ends up a lot more moister final product.  Can't beat them on the BGE.
  7. grabber

    Well starting My Ham! /pics

    Don't know till you try.  That's what we're all about here.  Teaching and learning.  Thanks for all the pics and post.  Enjoy the ham.
  8. grabber

    Well starting My Ham! /pics

    This may clarify it. There is a gland that is buried on the back side of a hog's ham ... under the fat ... between the muscles ... that you need to always remove. If you don't you will know it. Like most glands ... it is nasty tasting. Many times I have helped hunters with their meat and too...
  9. grabber

    meat going bad?

    I get hamburger that is red on the outside and the interior is brown.  Have to agree with Alelover on smell and feel of the meat.
  10. grabber

    there s no camel section!!

    Go to Google search engine, type in camel recipes, they have quite a few or at least you'll get some ideas or leads.  One interesting one is, whole cooked camel.  I'd like to see the size of the cooker for that one.  LOL.
  11. grabber

    Rytek's recipe and Cure #1

    I adjusted his 3 lbs. recipe for 5 lbs. of ground venison or 90/10 beef.  I agree with the 1 tsp.of #1 per 5 lbs. of meat.  Instead of smoking, I add 1 tsp., no more, of liquid smoke to the mixture.  Gives it a hint of smoke flavor with less work.  
  12. grabber

    smokies that look raw but edible

    X2 with Big Casino.
  13. grabber

    need some help on attempting a goose and squirrel

    I season inside and out with salt, pepper, onion and garlic powder.  Slice apples and onions, then stuff  the cavity with them.  Wrap outside in bacon, cover with a cheese cloth and than smoke.  Also, the goose was skinned. 
  14. grabber

    A Report on Lillac Bush

    Here's some info on wood from another site.  Hope this helps. Woods Used For Smoking  Acacia is similar to mesquite but not as strong. Acacia should be used in small amounts or for limited amounts of time.  Alder has a light flavor that works well with fish and poultry. Alder is the...
  15. grabber

    What are the jerky basics?

    Tons of recipes around on various websites.  Don't get the temp over 165, as than your cooking, not dehydrating.  Make sure you use a cure but normally it doesn't last long enough to need it.  You'll save a lot of $$$$$ doing it your self.  Have fun.
  16. grabber

    Pastrami

    Did you have smoke on it for the entire time.  Also, how long would all night be.  Going to do One for the Mrs. for Valentine's Day and just wondering if I could do it during the day, let it rest and serve that night. 
  17. grabber

    Rotating Jerky in Smoker?

    I do mine in a dehydrator.  Every 1 1/2 hrs., I rotate, top to bottom and front to back.  I do it for 6 hrs and this get's a more even product.  IMHO, all smokers, etc have hot and cold spots that give a different end product.
  18. grabber

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Up here at Sam's, they've been carrying Steelhead.  Much cheaper and just as good.
  19. grabber

    16.20 lbs Brisket from Restaurant Depot Overnight on the USM 18.5” w/ iQue 110

    Where'd you find a T-Rex to get that brisket from.  You Da Man.  Still haven't tried one yet.  Thanks.
  20. grabber

    Fresh Boar Bacon Question

    Don't add more Instacure than recipe calls for.  Go to texasboars.com.  Scroll down to recipes.  They have a lot of good info on everything re feral swine.  You have to be a member to post but can read the posts.  Only one guy had a belly big enough to make bacon.  Most say it's not worth it...
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