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cooked beef.JPG
- rw willy
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- Comments: 0
- Album: Labor Day Meat Day!
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Just picked up my hog.
Nice! Good looking piggies. How much did they weigh? And what kind are they? Thanks -
PERFECT RIBS EVERY TIME! This really works!
I have two racks in my UDS. So the bottom rack, 8" below the top one, was 195. The top rack was 185. Quite a difference between the 2. I had 2 racks of BB on bot racks. I like what happened and look forward to more smokes. Will pull @ 190 next time. Thanks for the tutorial. Excellent. -
Pancetta and bacon time
Looks amazing! How do you get moisture loss in a vacuum sealed bag? -
PERFECT RIBS EVERY TIME! This really works!
On the UDS @ 240ish for 4 hrs. IT is 168 F. Will keep you posted. Happy Labor Day -
Smoke Pork Tenderloin up to what Temperature before pulling from smoker?
Never smoked'em. Grilled hot & fast. Pull @ 150 than rest. Interested in your results. -
mayo?!
Spreading it on ribs and smoking and leaving it on a table @ the family reunion are 2 different things. That being said, the mayo myth has been around for awhile. Actually it is too acidic to be an issue. Read on! http://www.berkeleywellness.com/healthy-eating/food-safety/article/how-risky-mayo- rw willy
- Post #13
- Forum: Blowing Smoke Around the Smoker.
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Alight, I think I'm going to do it - Whole Hog -
Here is a link to a 21 pounder scroll down for the pics. http://www.smokingmeatforums.com/t/95541/suckling-pig-uds This pig is in a 48 quart. Maybe some huge industrial bags? Good luck -
Alight, I think I'm going to do it - Whole Hog -
I use d3 guys marinade for my piglet also. Not bad. Cowgirl has a nice tutorial on whole hog. She skinned hers, interesting, She used to post here quite often, than a member was bashing her over bacon, stupid. That was yrs. ago. Anyway, here is her link if have not heard of her site. Its a... -
Who else cuts their stock with a KNIFE?
Just to have on hand. Risotto comes to mind. Beans w/smoked neck bones. Gravy base. Any time you need a little moisture and don't want to use water. -
First Brisket - FAIL!
Some turn out better than others. Keep trying, you'll get it. BTW, those things can be tricky! My $0.02. -
Who else cuts their stock with a KNIFE?
- rw willy
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- Comments: 0
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Who else cuts their stock with a KNIFE?
So I took all the bones & feet from the pig I butchered. Roasted, then simmered them for 6 hrs. Stained and refrigerated. Skimmed off the inch of fat. Simmered for another couple of hours and back to the fridge. This started as 4 gallons of water. Reduced to 3 quarts. Bagged in 1/2 cup... -
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- rw willy
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- Album: Who else cuts their stock with a KNIFE?
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Sausage after butchering!
The Shiner Bock is good. Bought it specifically for the Texas Hot Links, Chef Willie style! Highly recommend those by the way. -
1st attempt at home butchery!
Thanks to everyone. Well worth the effort. ChileR. I never thought to smoke the head. But it does have a certain appeal to it, Thanks- rw willy
- Post #9
- Forum: Meat Selection and Processing
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Sausage after butchering!
- rw willy
- Album
- Comments: 0
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Sausage after butchering!
Thawed out 4 Butts I had from a sale and added the butchered pig trim to it. Ended up making; 15 lbs of Kielbasy, 15 lbs. Fasset's Breakfast, 5 lbs Brats & 5 lbs. Texas Hot Links. And 5 lbs of Liverwurst. Haven't tried any of them other than a small fry test. Fassets tomorrow morning.
