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  1. richtee

    Cap't Dan's meet and greet

    Alot of you folk know Dan... all-around great guy and mentor to many. Well, He's been dealt a tough hand, and the cards make it tough for a bluff. Anyway, putting together a local to MI-OH-IN-IL get together to help out and support the man- Date of Oct 17th in Columna, MI- West coast area...
  2. richtee

    How long to dry cure

    The answer is no, you can't. You COULD cut a hunk out of the center and check it for the characteristic "pink"...fry it up and not see white in the meat. The deal is...keep yer hat on. If using the correct amout of cure...you cannot over-cure- only under.
  3. richtee

    Fire

    But have you used a cleaver?
  4. richtee

    Giving up on my Traeger

    Just that I can't taste it from here?
  5. richtee

    Giving up on my Traeger

    When yer at the mercy of the folks who make the machine, you risk being limited to their tastes. Get a charcoal burner and save the planet ;{)
  6. richtee

    Giving up on my Traeger

    Hmmm... hard to tell from here?
  7. richtee

    Paprika

    Smoked paprika is typically Spanish in origin. It has a different flavor than say Hungarian...above and beyond the smoke. Would you notice the difference? Probably not. Place some in a pan and run a cool smoke with some moisture over it for an hour or so. Keep tightly sealed in a jar.
  8. richtee

    Vacum cureing

    http://www.smokingmeatforums.com/for...04477#poststop
  9. richtee

    Happy Birthday Pinewoods!!

    Heya Piney..Happy Happy.. Cheers, man! \_/
  10. richtee

    Smoked Sausage - Without Nitrites or Nitrates

    I'm pretty sure Celery contains more nitrates by weight than a properly cured slice of ham. You have trouble with ham and bacon? if not, I bet the MSG or God knows what in those pre-packaged cures is the problem, not the minor amount of nitrate/nitrites left in proprly cured meats. Most of the...
  11. richtee

    Brined Ribs?

    Cured 'em before..I think the post is lost... "Hammy ribs"... good stuff.
  12. richtee

    Happy Birthday Richtee

    Thank ya kindly folks... apparently someone gave me the gift of a fine summer cold... ugh! Maybe this bourbon will kill it tho ;{) Again, thank ya all!
  13. richtee

    KSBC Michigan State Championship

    What was your team name? I was there for a short time Sat AM.
  14. richtee

    RE: USDA Response on cooking chicken

    Not at all trying to be "unfriendly" But AM trying to be emphatic. An aquaintance called the USDA on this today and got some ying-yang who had no clue what they were saying, and asked for a supervisor for a call back. OK...I said my say. I won't say my conscience is clear, however. Hence this...
  15. richtee

    RE: USDA Response on cooking chicken

    Not on the sites I frequent. The problems are OBVIOUS to me, and fly in the face of your aforementioned logic and facts. THINK, man (woman?)... assume poultry contaminated. Do some research on that. Then tell me where your rare beef will be.
  16. richtee

    RE: USDA Response on cooking chicken

    True. But I'm always gonna err on the side of caution, and do something as simple as keep my poultry on the bottom rack, and go to 170°. I could not live with myself if I took out my 90 year old grandmother because of a minor "bug". I probably would make it... as I firmly believe we don't eat...
  17. richtee

    RE: USDA Response on cooking chicken

    Maybe. Maybe there's a fold in the hunk of beef full of 135° yardbird drippings...
  18. richtee

    RE: USDA Response on cooking chicken

    Well..what if yer pulling your beef off at rare...130-ish all the while being soaked in yardbird juice at the same temp? I am NOT convinced.
  19. richtee

    How long??

    Then start early and cooler it.
  20. richtee

    Fattie throw down?

    Let's go :{)
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