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Corned beef
Debi, > I do double seals on the bags to make sure they don't leak. No problems yet!< That is the best way that I have found, too. Too many times, the vacuum will suck meat juice up and ruin the first seal. Well, most of it is OK, but it seems as if there is always just one little teeny leak... -
Corned beef
>chrish is just south of me...< Interesting. I went to school from K-8 in Manson, IA and 9-12 in Indianola. Still have a lot of kin in Iowa, both above and below ground. Another new member I saw was from just north and west of Ft. Dodge. -
Corned beef
From a guy that has been making corned beef for a long time. Your product looks very good, so I don't see any reason to change it. However, if a shortage arises or you get the yen to experiment, you can try some of the following: I prefer McCormick's pickling spice because its flavor is... -
Meatloaf Basket
Thank you folks, I appreciate that. I will continue to look around, but it may be a fix for which there is no real problem.- pgeobc
- Post #5
- Forum: General Discussion
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Meatloaf Basket
Wouldn't it be nice if someone made a stainless meatloaf loaf basket. Just about the same size as a standard loaf pan, but made with stainless steel mesh. I have looked all over the web, but have not come up with one. Does anybody know of one for sale? Thanks.- pgeobc
- Thread
- Replies: 5
- Forum: General Discussion
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fresh vs.smoked?
When you smoke at 180 degrees, you are smoke-cooking. In that neighborhood, the fat starts to soften and render and the protein of the meat changes significantly from the heat. All of that assumes, like the other fellow wrote, that the internal temperature of the meat gets high enough in a... -
fresh vs.smoked?
Fresh sausages, that are to be cooked as-is are not cured because they are used fresh--not smoked. The fresh sausages are preserved by refrigeration and sometimes salt content; however the salt content need not be high because the preservation is by refrigeration. Sausages that are to be cold... -
5 or 6 BEST sausages to smoke
Well, you didn't say if you are hot smoke-cooking or cold smoking, so I am going to going to assume you mean for hot smoke-cooking. Find a small shop that makes its own sausage and get his advice. Almost any sausage with garlic in it will be excellent smoke-cooked. My experience with big... -
What's the strangest thing you have smoked?
Some number of years ago, I cooked a kid. You know, the goat kind of kid. My neighbor raised Angora goats and had a kid that was born deformed. He fed it for a while to gain some weight and then butchered it. Young goat is quite good.- pgeobc
- Post #14
- Forum: General Discussion
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Automated Login
Why does this forum not trigger the automated login that is part of I.E.? It seems that most do. Maybe there is a software switch that can change that? Thanks.- pgeobc
- Thread
- Replies: 2
- Forum: Report Issues
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Talk to me about Venison summer sausage.
Well, let's see... Good pork butt is usually 20-22% fat and summersausage tastes the best when made so that the finished product is around 25 percent fat, not to exceed 30 percent. I think that 30 percent is too much. Therefore, you need to boost it up by adding fatback or hard fat from beef... -
New Member Says Hello!
>Where 'bouts in OK ya hail from?< Park Hill, but that is only a post office. I live on Tenkiller Ferry Lake. >Please share your recipe for making smoked chipped beef!! < That was 30 years ago and I'm having trouble remembering just exactly how I came to that point. BTW, the Luhr Jensen... -
New Member Says Hello!
Hello, to all of the forum members from a newbie with some experience, more wide than deep. I started smoking with a Luhr Jensen hot smoker in the 1970s smoking "chipped" beef, cheese, and so on. At that time, I did a little summersausage, too, but had to improvise to cold smoke. After a move...
