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Beef short rib aging?
How long, or what is the ideal time to wet age this cut? -
Beef short rib aging?
Last week I bought about 35lbs of beef short ribs when they were on sale. The sell by date was OCT 3. The ribs were cryo-vac sealed. Can these be left in the refrigerator to age a couple of weeks like brisket or should they be put in the freezer? -
Any idea what type of ribs these are?
this was in their add. They had a one day meat sale and listed "Boneless Beef Ribs" for $2.99 I was trying to find someone from the meat dept to ask which part of the rib they came from, but hte guy was on break. -
Any idea what type of ribs these are?
So I was was dubbed? I'll have to give the meat manager a call. I shop at this local market regularly and have been very satisfied with their meat quality. So what is the best way to cook these on the smoker? Do they render out if brought to a high temp? -
Any idea what type of ribs these are?
- mrad
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Any idea what type of ribs these are?
I picked these boneless beef ribs up the other day for $2.99 lb. Usually when I get boneless beef ribs, they come in much smaller pieces(2-3") these are 7-8" plus. Trying to figure out where they would have come from and what IT to cook them to . -
Is rump roast a good choice for jerky?
The local store has a one day sale on Rump Roasts. $2.69 lb. Would this be a good lean cut for jerky?- mrad
- Thread
- Replies: 9
- Forum: Making Jerky
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Pork Belly Burnt Ends Questions...
I had a small chunk of pork belly left over after curing for bacon. I used it to make burnt ends. In my opinion, it was much better than the uncured pork belly I made burnt ends with earlier this summer. In, fact, I thought it may have been the tastiest meat I have made. -
Chicken Challenge - Dry vs. Wet Brining (with added bonus!)
I'm not seeing pics either -
Question on meat slicer
About a month ago i purchased a cabela's 12" commercial slicer. This was mouch more slicer than I needed, but with a sale they had going on and with a coupon I had, I was able to get for less money than their 7" slicer. The first time I used it to slice pork belly into bacon. I notice that it...- mrad
- Thread
- Replies: 3
- Forum: Slicers, Grinders, Tools, Equipment
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Pork Tenderloin cooking options
Picked up a couple packages of pork tenderloin ends that were on sale for $.99 a pound last week. Hoping to cook them up on the pellet grill this weekend. after opening the package, I found that I have several chunks that are 2"x2" or 2"x3" chunks. Is my best option to cook these to about... -
Cabelas 12" Pro slicer
I originally posted this in the equipment section, but that section does not seem to get many views. Can anyone help me? Does anyone have opinions on the cabelas slicers? I can get the 12" for about $300 (regularly $449) with a coupon I have and their sale price. I also have a couple $50 gift...- mrad
- Thread
- Replies: 20
- Forum: Slicers, Grinders, Tools, Equipment
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Cabelas Pro Meat slicer
Does anyone have opinions on the cabelas slicers? I can get the 12" for about $300 (regularly $449) with a coupon I have and their sale price. I also have a couple $50 gift cards which brings the out of pocket expense down to $200...- mrad
- Thread
- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
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PERFECT RIBS EVERY TIME! This really works!
My weber gets to 600+. I do get flare ups. Does this require the membrane to be brushed off? -
PERFECT RIBS EVERY TIME! This really works!
I have tried throwing the ribs on a hot gas grill twice now and have not been able to get the membrane to "dust". It gets crisp, which I kind of like, but I cannot get rid of it. The ribs also start to burn/char. I am leaving them on for 2-3 minutes. is everyone else having success getting... -
Beef short ribs, with mango slaw
Where did you purchase those? Noticed your from Minneapolis area. The only short ribs I can find are individual bone ribs. -
can I substitute tender quick for #1 cure in a wet brine?
I am having a difficult time finding #1 cure in my area and am wondering if I can substitute tender quick in place of #1? -
can i remove saltiness after cold smoking?
I just finished cold smoking two pork bellies today. This was my first try at bacon. I sliced one and put the other in the fridge and will let it sit there for 3-4 day. While slicing the one belly, I decided to fry up a couple pieces to see how it tasted. I thought it was too salty. Can I...
