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. richtee

    Possible MI Thumb area gathering

    OK... well, I gotta pull the trigger here soon. I guess this place fills up pretty quick. Commitments- PM me for my address to get the downstroke to me. As I said at most it's $64 for 2 nights at a great venue. I can do Paypal as well. I don't wanna wait too long... it might not be there.
  2. richtee

    Possible MI Thumb area gathering

    OK here's the deal on Addison Oaks: The best bet is a "group site"- off the main camp area, pavilion, tables, fire pit, close to showers etc. horse shoe pits... all sorts of cool stuff. And yes, alcohol IS permitted- can even get a keg for the pavilion if we wanted. No glass tho, wine bottles...
  3. richtee

    my burnt ends suck, what am i doing wrong?

    Why is this in the Pork section? No wonder they suck
  4. richtee

    Possible MI Thumb area gathering

    Been looking at Addison Oaks county park. But there's some issues I need to get clarified first. Will keep updated.
  5. richtee

    Contest Poultry Cookers????

    Cornish Hens ARE chickens Bob...young ones. Most folks I see on the circuits are doing just thighs, not whole bird. Most will detach the skin, trim fat/meat for matching size, marinade/brine, and re-assemble. Go hi-temp -Get ya a good solid skin, and a nice sauce and you should be OK, man. I...
  6. richtee

    First attempt at jerky...

    If this is the plan- I don't see a mention of a curing agent...
  7. richtee

    Possible MI Thumb area gathering

    Looking into July 16-17 somewhere in the Oakland County area. Just a get-together, comprised of 4 Q sites and whomever else might tag along. Will keep updated. Assuming there may be small trailer fees for those coming overnight...still working out details- but checking on interest now.
  8. richtee

    Fried Garlic Pwdr ?

    It will work Dutch...but yer about 45 seconds away from a junkyard tire fire flavor. Powder...to me- would be especially suseptable to crossing the line...real fine and no moisture to moderate the process.
  9. richtee

    Fried Garlic Pwdr ?

    Something to avoid with garlic is frying/burning. Gets bitter and nasty. No accounting for taste I suppose?
  10. richtee

    Can you cure pork too long?

    At some point you lose the advantage of the cure- when all of the nitrates/ites have been converted. 96 hours is no where near long enough, as long as the correct amount has been used in the process, and curing temps have been maintained. Talking weeks-
  11. richtee

    **Cures and Curing**

    Thing is...some consider "pure salt" to be similar to sea salt, or "natural salt" by other methods. Not true! The salt used in ancient times was almost always sea or naturally evaporated salt...containing a percentage of nitrates, among many other trace components. It is FAR from "pure". There...
  12. richtee

    Paprika? Whats the difference?

    Indeed...there are several strains of paprika peppers. Riemer Seed Company has several. The Hungarian brand I prefer is Sezged. Comes in at least 2 varieties- hot and sweet. You want to improve your rub in one easy step? Use GOOD paprika! http://www.farawayfoods.com/paprika.html
  13. richtee

    Curing belly in ziplock bag not throwing much liquid

    Yes Salt is the main reason. But the moisture has to come from somewhere, and you'll get almost none from the fat.
  14. richtee

    Nonreactive: What The Crap is That?

    As well as surgical operations, non-allergenic jewelery and joint replacements.... if that helps.
  15. richtee

    Curing belly in ziplock bag not throwing much liquid

    Don't panic. Fat will not release liquid, and that belly's what? 40-50% fat anyhow? A butt or loin- different story...
  16. richtee

    Fresh Ham Question

    You will improve your chances with timing by injecting brine as well. In large whole hams this should be done anyway, to prevent bone sour. You better get on that if it's a whole rear leg.... I cured one in this type weather last year... in a cooler. Inside for 12 hours...back outside... sigh...
  17. richtee

    Anyone making HAMS ????

    Dunno if I can do this or not... but I suppose I'll find out... http://www.smoked-meat.com/forum/showthread.php?t=4382 Takes a while, but they are really good. Different than normal "city" cured for sure.
  18. richtee

    Is Peach Wood Safe?

    Sure. Don't try to eat it, or shove it up yer nostrils. Or grab it hot out of the pit. McDonald's disclaimer....
  19. richtee

    Brine for Cornish Hens?

    Can't lose. As a "Cornish hen" is just a little chicken
  20. richtee

    Hanging Summer Sausage

    Have you tried a heat deflector below the sausage?
Top Bottom
Back
Clicky