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  1. richtee

    "Cooking" Polish Sausage in the smoker?

    Uncured sausage must be brought to 165°F internal temp. (USDA) Given the sausage size and your smoking temps, plan on 1.5 - 2 hours. If done early, wrap and "cooler"- they will hold an hour easy. Or put on early, chill and grill 15 min before the beef is served.
  2. richtee

    Turkey Brining Oops...?

    As long as your brining temps were below 40° you should be fine. Brines SHOULD be simmered and cooled, but at worst you may not get all the flavor you had hoped for, assuming clean water and utensils, etc. were used in the process.
  3. richtee

    No nitrate in "Charcterie" prosciutto recipe(?)

    Mainly because most of the salt from then back to antiquity HAD nitrate "impurities". Use the nitrate for the long haul curing.
  4. richtee

    Types of Bacon

    Butts and shoulders are pretty much the same hunk. Be aware a "picnic" shoulder is not. It may contain some of the "butt" portion, but is cut down lower on the front leg to include the shank portion. I have no idea where the "butt" moniker came from?
  5. richtee

    Types of Bacon

    MossyMo's yer man. A ground venison bacon. I only have a link to another site, and that's not allowed, altho there may be a post here somewhere?
  6. richtee

    **Cures and Curing**

    I'm very glad to hear that. Carry on, soldier :{)
  7. richtee

    **Cures and Curing**

    rinse and perhaps a short soak will help. You will find it salty, and perhaps notice "nitrate burn" (White, dryer areas) without the rinse. After rinsing you could fry up a small hunk and check for salt- if it's too much soak in clean cool water for a half hour and check again. It's not severly...
  8. richtee

    **Cures and Curing**

    A pound IS a pound, the world around. Heh. A pound of black powder pressed into a brick will burn quite impressivly. A pound ground to a fine powder could... well, go BOOM. All about reaction rates and surface area. In ground meat less cure is required because of the cure contacting...
  9. richtee

    **Cures and Curing**

    FYI... I have done several trials on the proper WEIGHT (Actually mass, but that's another story) of Morton's curing products, TQ specifically, but I believe they are all used in the same quantities- Per 1 Lb ground meat/jerky- 6.25 g -1.5 level teaspoons Per 1 Lb Whole muscle meats 12.5 g - 1...
  10. richtee

    **Cures and Curing**

    FYI... I have done several trials on the proper WEIGHT (Actually mass, but that's another story) of Morton's curing products, TQ specifically, but I believe they are all used in the same quantities- Per 1 Lb ground meat/jerky- 6.25 g -1.5 level teaspoons Per 1 Lb Whole muscle meats 12.5 g - 1...
  11. richtee

    **Cures and Curing**

    FYI... I have done several trials on the proper WEIGHT (Actually mass, but that's another story) of Morton's curing products, TQ specifically, but I believe they are all used in the same quantities- Per 1 Lb ground meat/jerky- 6.25 g -1.5 level teaspoons Per 1 Lb Whole muscle meats 12.5 g - 1...
  12. richtee

    Merry Christmas folks!

    Hope all is well with you and your families, and wishing ya a happy and successful New Year.
  13. richtee

    Beer problem, is there sulpher?

    Hops are a very "common" problem as far as allergies. The usual manifestation is not so severe as that, but generally just "stuffiness" of the nasal passages and perhaps stomach upset. But of course, there are folks with hyper-sensitivities.
  14. richtee

    Flavor suggestions

    Might I suggest one fire breather? There'a ALWAYS "uncle Joe" who "likes it hot" What fun! Some hab and horseradish? }8{)
  15. richtee

    Official SMF December Throwdown

    So where do we submit the DNA for entry verification?
  16. richtee

    I'M a newbie AND NEED SOME HELP WITH BRINING

    Sage advice. Same thing with "trashbag" brining. FOOD GRADE plastics only folks.
  17. richtee

    Question of cures

    Honestly, I have had better results using the "ground meat" measure for jerky with TQ. 1.5 TEASPOONS/Lb. As the surface area of the jerky is similar to ground meat (which allows a much more efficient penetration that thick solid cuts) you will still be safe as far as a cure goes, with MUCH less...
  18. richtee

    Brine for process turkey

    That turkey's BEEN brined. You can make a weak brine, and add flavoings- white wine, rosemary, thyme, etc... and perhaps 1/3 normal brine salt concentration, but most of osmosis has occurred in "solution added" birds.
  19. richtee

    Water Pan in ECB

    I have eschewed any pan at all in my WSM. I use a foil covered grate as a heat baffle/deflector. Sand will help maintain temps after opening the unit however. I have tossed in a couple bricks for this in the winter.
  20. richtee

    I'M a newbie AND NEED SOME HELP WITH BRINING

    A suggestion...add ice IN A ZIPOCK. Otherwise your brine concentration dilutes as ice melts.
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