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Elk ???
We STILL follow the 40-140° in 4 hours unless cured...right? Err, I do anyway. Sure, there's leeway in solid hunks. Unless you insert your probe too early, technically. But that's the only guideline limiting cooking temps I know of. If you can do that at 225° fine. Sure, it's alot easier at 300°... -
Punkin' Seeds
The butter is good. Can clarify it for a longer "life" if needed. Also just a package of powdered ranch mix works well too!- richtee
- Post #5
- Forum: Fruit, Nuts & Vegetables
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how much mortons tenderquick per pound of meat?
Winner winner chicken dinner. TQ is a great product, but IS salt heavy. I use it almost exclusivly, and reduce the amount used in a brine by 25% typically, and increase cure time. It is way too salty for it's recommended brine concentration of 1 cup/Qt liquid. Cure #1 is a good alternative for... -
Much conflicting info
Since that post, I have found about the same thing SC... and it seems the saltwater does something...but it's really just a brine. Changes the flavor, but honestly, any venison I get from around here is so good to begin with, it's a poor test. Lots of corn fed deer here :{) And thanks for the... -
Cap't Dan's meet and greet
We are expecting 100-plus folks.... just finished up 2 full pans of baked beans chock full of buckboard bacon. And 15 bell peppers and 10 onions..to be sautee'd for rib roast Philly cheese steak sammies. 4 briskets... I dunno how many butts... If you can make it folks... it's gonna be a... -
What spices go with which foods?
Sometimes going "outside the box" isn't bad either. Jalapeno peanut brittle is awesome :{)- richtee
- Post #4
- Forum: Sauces, Rubs & Marinades
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Cap't Dan's meet and greet
Allright peoples, it's down to the wire. At the risk of seeming a nag, is ANYONE from the SMF gonna make this event? We're prolly covered, as we have somewhere between 100-125 I hear confirmed, and will be able to feed 200 we figger. But it would be cool to know. Dan's a great guy, and I bet... -
Geuren zoals Huis hier! Don' t doofde die Brand!
OK...best newb post of the year... is that a category? -
puerto rican pork butt (Pernil) with no smoker but yes pictures
My uncle raves about this stuff. Guess I should try it :{) Thanks for the reminder and guidelines.- richtee
- Post #6
- Forum: General Discussion
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Cap't Dan's meet and greet
Again thatnks Brian :{) The menu has solidified... LOTS of beef... clods and rib roasts- Pulled pork of course. Slicer on hand for Philly cheezesteak sammies, 30 Lbs of onions and 30 green peppers sautee'd up for dressing. I'm doing beans just chock full of home made buckboard hunks, peppers... -
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Cap't Dan's meet and greet
Thanks Brian...I appreciate that. Anyone else can drop me a PM here, or I do have a valid email link in my profile. Just let me know if ya need more info. And please mention this site in your email- jut so I can keep it all semi-straight LOL! Thanks! -
Meatloaf safety question...
You should be fine assuming reasonable sanitary precautions were taken in the prep. Colder is better, of course. You may suffer some lack of "juciness" due to the frozen meat's moisture loss, but it should be minor. Good to wonder tho. VERY good. -
How to remove fish taste and smell from little chief?
Spray with lemon juice and hit the car wash.- richtee
- Post #3
- Forum: General Discussion
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Cap't Dan's meet and greet
Same to be said from our perspective Glen ;{) And indeed... God Speed recovery. -
Cured?? I didn't even know it was sick...
Yer gonna like that boid. :{) -
smooker question
It's already a wattburner, and prolly capable of perhaps 200 degrees. Might just look into increasing that a bit and call it a day...err smoker.- richtee
- Post #3
- Forum: Electric Smokers
