Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. chef jimmyj

    New member from Wind Gap, PA

    Welcome from Cameron County. That setup is Slick! One of the Manufacturers should take Note!...JJ
  2. chef jimmyj

    Smoker went out last night - is my pork butt okay?

    @cansmoke Here is some useful info for next time this situation comes up...JJ https://www.smokingmeatforums.com/threads/my-smoker-died-is-my-meat-safe.302466/
  3. chef jimmyj

    Smoker went out last night - is my pork butt okay?

    If it was NOT INJECTED or Boned and Tied...You are FINE!!! 2-4 hours in a Hot Smoker is 1-3 hours longer than needed to Kill Surface Bacteria. If the meat is Intact, it could sit in that smoker, especially at 40°, until TOMORROW and be Completely SAFE!...JJ
  4. chef jimmyj

    Small run of Brats today

    Nice Brats. That is either the Coolest Home Kitchen or you have a restaurant to play in. Either way, I'm Jealous!...JJ😄
  5. chef jimmyj

    A.C Legg Kielbasa

    Nothing wrong with that Kielbasa. The version I grew up on, did not have Mustard Seeds. They add an interesting Pop to the texture...JJ
  6. chef jimmyj

    Cheeseburger Pizza

    Cheese Burger Pizza. So Ketchup and Mustard is the Sauce? Then just top with cooked and crumbled Burgers and fav burger toppings. Sounds good to me...JJ
  7. chef jimmyj

    Anyone have a homemade white pizza sauce?

    Can't argue with NONA!😁 I'll have to try it when making a White Pizza. Thanks for the response...JJ
  8. chef jimmyj

    Anyone have a homemade white pizza sauce?

    Egg protein will help thicken a sauce in the presence of a Starch. Ex, Pastry Cream. Egg, Hvy Cream, Sugar, Vanilla and Corn Starch. Bring just to a Simmer to thicken and cook the starch, cool. Comes out smooth and creamy. The starch keeps the Egg Proteins from combining and getting gritty, even...
  9. chef jimmyj

    Anyone have a homemade white pizza sauce?

    Is the original recipe for a Pint and you Double all for a Quart. Or, is it for a Qt and you halve everything for a PT? Egg White begins to coagulate at 144°F. Above 149°, the proteins squeeze them selves into tough, rubbery nuggets. If you are Boiling/Simmering the sauce to reduce and thicken...
  10. chef jimmyj

    Bell Mushrooms Stuffed nd Sausage

    Looks good to me. We all Love Stuffed Mushrooms in this family and could tear through several dozen of those Beauties! Unfortunately, Whole Mushrooms are hit or miss at our Wally World Grocery. Sliced? No problem. The Variety sucks. White, Crimini (Baby Bella) and Big Bella Shrooms. Where's the...
  11. chef jimmyj

    Help with black, acrid ribs in smokin-it #1

    Glad to hear you are getting closer to a solution. Try switching out your Brown Sugar for Demerara Sugar, aka Sugar in the Raw. The dry crystals don't darken at temps below 320°F. Those ribs are a bit dark, but nothing I would be unhappy with. I've seen hundreds of Rib posts that color...JJ
  12. chef jimmyj

    Ham Cabbage and Potato Soup

    This recipe is worth the Bump so more folks see it. I can verify it is VERY TASTY. I too would be happy with some Chewy Rye Bread and Butter. Something about this Soup said, " Try a little Sour Cream. " Maybe it's the soup reminded me of Borscht, similar basic ingredients.😋...JJ
  13. chef jimmyj

    Chicken dry cure with nitrite

    Below is Pop's Brine with complete instructions for curing various meats and cuts of meat. Note: All this and above is based on using, Cure #1, aka Prague Powder. It contains 6.25% Sodium Nitrite and 93.75% Salt, Sodium Chloride...JJ...
  14. chef jimmyj

    Chicken dry cure with nitrite

    @SmokinEdge Sir you make a Excellent Point. I did not take Bone and Skin into account when I posted instructions for Dry Curing a Chicken. My Post has been edited to reflect that only the weight of meat goes into the calculation. THANKS SO MUCH for this important information...JJ
  15. chef jimmyj

    First time smoked cheese, possible fail

    The Mailbox mod with Pellets and at least 6 feet of hose will give time for much of the nasty tasting stuff in smoke to condense out. I've seen some guys go longer.😳 In any event the cheese will be ready to eat, no waiting. If the mailbox is not an option, Dust in the 5x8" AMNPS is the best...
  16. chef jimmyj

    Ham Cabbage and Potato Soup

    Came back here from the Haluski Thread. https://www.smokingmeatforums.com/threads/haluska.311390/page-2 I can't help but think, a spoonful of Sour Cream would be good here. This looks great...JJ
  17. chef jimmyj

    Hamburger gravy on creamy mash with green beans and dessert

    Wow! Bro...You need a KETO YouTube channel! The Cheesecake looks like a page from a magazine...JJ
  18. chef jimmyj

    Chicken dry cure with nitrite

    I concur with This Guy^^^^^^.👍Pop's Brine is tried and true and makes juicy Cured Smoked Chicken. However, if you wish to try a Dry Rub to Cure, it's best to Spatchcock the chicken. Next, weigh the bird and multiply the weight by 0.62 to determine the amount of Meat only. Multiply the meat...
  19. chef jimmyj

    Haluska

    @smokeymose Didn't intend to Hijack your Haluski Thread, but there is just so many great ways to prepare Cabbage in the Middle Europe/Old Slavic Empire repertoire. Look up the Polish National Dish, Bigos, sometime. It continues along this line but Fancier...JJ
  20. chef jimmyj

    Haluska

    LOL. Take that Cabbage and Potato Soup... Change 4 Cups diced Potatoes to 5 pounds halved Red Potatoes, and Hocks to 4-5 pound Boneless Ham and you have my Exact Recipe for Boiled Supper!!! I feed 5 to 7 adults and plan on leftovers. Too funny how that soup matches what I do....JJ
Great deal on LEM Grinders!
Top Bottom
Back
Clicky