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Need a liitle help making some corned beef...
Time tested recipe for Homemade corned beef In a 5 gal bucket with lid combine the following Here is a time tested recipe for corned beef 2.5 gallons water 3/4# salt 3 oz Tender quick ( cure) 2 oz pepper 4 oz garlic 2 oz onion 3/4 # white sugar Put beef in bucket of brine and let sit in... -
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Source and/or material for jerky shelves
Here is a jerky rack I built to use in my smoke house. See attachment- tsulcoski
- Post #15
- Forum: Making Jerky
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Smoke Pistol
Has anybody tried the smoke pistol unit? WWW.smokepistol.com- tsulcoski
- Thread
- Replies: 17
- Forum: Electric Smokers
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Need more bondage...
Mark, I have never used a dehydrater for sausage but made a ton of smoked sausage and smoked kielbasa. Some of the key points I always pay attention to when making my sausage are. 1) I use a mixture of coarse and fine grind meat 2)I always ad a percentage of pork if I'm making a beef sausage... -
Stuff the night before???
Any type of meat I have ever put in the smoke house has been cured at least 24-48 hours. Generally I grind and mix seasoning, refrigerate24-48 hrs the ad some water and mix again before I stuff it into the casings. Been good to me for over 30 years of making sausage and kielbasa -
No success yet
I have been viewing the threads about making jerky and what " meat " to use, listed below arethe particular cuts referred to in the threads and there tenderness. Shoulder..........This piece of meat is going to be the toughest of the bunch Anything from the front of the animal ( shoulder,chuck...- tsulcoski
- Post #11
- Forum: Making Jerky
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Question about seasonings
I Have made thousands of pound with legg's seasoning, very good products. The best thing you can do is try the different varieties until you find something that suites your taste -
apple and hickory
I'm looking for a supplier for hickory and apple wood in the Albany New York area. My employer is installing a smokehouse operation and they asked if I could help find a steady supply of apple and hickory in large quantities. Can anybody help me locate one?- tsulcoski
- Thread
- Replies: 2
- Forum: Woods for Smoking
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apple and hickory
I'm looking for a supplier for hickory and apple wood in the Albany New York area. My employer is installing a smokehouse operation and they asked if I could help find a steady supply of apple and hickory in large quantities. Can anybody help me locate one?- tsulcoski
- Thread
- Replies: 2
- Forum: General Discussion
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O-view........Ribeye wonderland!
Ribeye....one of my favorite cuts, I would put a ribeye up against a tenderloin for flavor. Then you had to go and smoke it..........Now I'm going to have to make me some. -
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I have yet another question for you guys.
Personally, I use white hickory for flavor and cherry for color, cherry will give you a nice deep red color when you are using it for sausages with natural casings. I can get a 50 # bag of white hickory chips for $11.00 from a local butcher shop.- tsulcoski
- Post #9
- Forum: Woods for Smoking
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With grain Vs. across
Gotta tell you, I have tried both ways. I prefer across the grain. When you cut it with the grain you will generally get a stringy dental floss after biting into it. Dental floss is cheaper to buy than the meat is.- tsulcoski
- Post #16
- Forum: Making Jerky
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Source and/or material for jerky shelves
Here is a link to " curtain pin hooks" I use these to hang my jerky, they are inexpensive and can be purchased at home centers for under $2.00, usually come 12-14 to a package. I hang them from an old oven rack. I have also used clothes pins ( spring type)...- tsulcoski
- Post #13
- Forum: Making Jerky
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CORNED BEEF History
The History and Irish Tradition of Corned Beef There are few things better than simmering corned beef with carrots, onions, potatoes and spices. According to the US department of Agriculture Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural... -
whole hog pounds per person
Keep in mind, the larger the pig the longer it takes to cook. Most pigs will yield about 50% of the original weight as usable meat, between cookin shrinkage, bone and fat loss. depending upon how many other things you are serving, I would then figure 1/3 to 1/2 lb per person. -
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Corned beef
Time tested recipe for Homemade corned beef In a 5 gal bucket with lid combine the following 2.5 gallons water 3/4# salt 3 oz Tender quick ( cure) 2 oz pepper 4 oz garlic 2 oz onion 3/4 # white sugar Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees for three...
