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  1. xbubblehead

    higher risk for heart attack ?

    Looked it up and found there are two compounds formed when cooking meat at high temps. Polycyclic Aromatic Hydrocarbons HCA and Hetero Cyclic Amines HCA are formed during high temp cooking. Since smoking is usually a low temp process one argument is that those compounds are not formed. The...
  2. xbubblehead

    higher risk for heart attack ?

    So is it the smoke or the high salt content due to brining, curing and rubs that is the issue. Other than carcinogens in the smoke I'm not understanding why smoked meats are so unhealthy.
  3. xbubblehead

    Smoking soaked ham

    That looks perfect, I'll give it a shot?
  4. xbubblehead

    Smoking soaked ham

    fishwrestler, at 2% (I don't know if cure #1 has any additional) it seems you're using around 21 ounces of salt for every gallon of water in your brine, I believe that's around 85 grams of salt per gallon, that's why I interested in how much makes it into the meat.
  5. xbubblehead

    Smoking soaked ham

    What's the relationship of salt solution in brine to salt actually in the ham? I know it isn't 1 to 1 but not sure if it's higher meat to brine. The RDA for sodium is 2,300 mg so I want to stay below around 345 mg per serving.
  6. xbubblehead

    Smoking soaked ham

    The goal is to get the sodium down to 15% or lower per serving. You have a point with brining my own, possibly by combining kosher salt and seasoning I could get a tasty mix, smoking would round out the taste. The local Kroger and Wally World usually have butts and picnics on sale.
  7. xbubblehead

    Smoking soaked ham

    Actually with an overnight soak and single water change I get the salt down pretty low. The problem is most of that great ham flavor goes away with the soak water so I thought I could perk it up with a second smoke. My concern is that additional smoking might dry the meat too much. Bouncing...
  8. xbubblehead

    Smoking soaked ham

    I have to soak commercial hams to lower the Sodium. I plan to soak then smoke the next one. Any suggestion for wood, temp and IT? I'll be using a Char Broil bullet smoker I modified to reduce air leaks. I don't want to turn the ham into a dry hunk of cardboard.
  9. xbubblehead

    the way meat tasted a 100 years ago

    Best beef I ever had: I was helping a chef do a pit roast of briskets for a rodeo party and, at his suggestion, had some raw. I think primatives had it right, either raw or cooked on an open fire. I'm 78 so I don't think of 100 years ago as all that significant in terms of cooking methods...
  10. xbubblehead

    Where Is Spring

    The Colorado mountains are getting hammered but down here on the Front Range it's fairly pleasant. Took the covers off the grill and smoker yesterday and hope to fire up at least one of them this week.
  11. xbubblehead

    Malory Firewall ???

    I watch YT videos called Cooking with Ry and he uses one of these, seems like overkill on a 22 inch kettle. I have better ways to spend my money.
  12. xbubblehead

    Elk meat

    Not a fan of Elk meat texture and, depending on when and how it was shot, the taste. My first "taste" of Elk was at a friends house. After raving about how great it was he buried it in seasoning and incinerated it. Since that experience I have had it properly prepared but just don't care for it.
  13. xbubblehead

    Butcher Paper - Pink vs Brown & a few different options

    The major difference between Pink Paper and Parchment Paper is that Pink Butcher Paper breathes while Parchment Paper is coated and seals in moisture. If preserving bark is a concern then I would not recommend Parchment Paper, in fact for great bark I would not wrap at all. I only wrap those...
  14. xbubblehead

    Butcher Paper - Pink vs Brown & a few different options

    Yes, the better unbleached paper uses a food safe silicone to make it stick free. Food safe silicone is just that, food safe. The paper I use is safe to over 450F. If there is any transfer to the food surface I'm pretty sure it isn't as dangerous as the smoker environment itself.
  15. xbubblehead

    How Do You Know When You’re Getting Old?

    The older I get the more idiotic TV ads become; they are now totally asinine so I'm either turning the corner into senility or the market audience has become dumber than river rocks.
  16. xbubblehead

    Butcher Paper - Pink vs Brown & a few different options

    I just use unbleached Parchment Paper; works fine, costs less and has many other uses in the kitchen.
  17. xbubblehead

    Covid 19 smell/taste loss question

    I lost some taste and smell; could taste apple juice but not an apple or V8 juice, could not taste a tuna sandwich but could taste cereal with milk. This frankenvirus is really weird. Yesterday in a flash, I mean it was almost explosive like clearing sinuses, my sense of smell reappeared as...
  18. xbubblehead

    Anyone has interest to review Inkbird vacuum sealer for free on Amazon?

    A little contact cement would seal the two ends against a vacuum leak, works well for neoprene diving suits. I did have to replace the seal on my old FoodSaver after many years of weekly use. Clearly if the FoodSaver seal fits the InkBird that would be the best solution.
  19. xbubblehead

    Anyone has interest to review Inkbird vacuum sealer for free on Amazon?

    I would think that if the bottom seal can be removed, the user could make a replacement seal from a high density foam like used in weather stripping.
  20. xbubblehead

    Inkbird Quick Giveaway for Waterproof Instant Read Meat Thermometer IHT-1S.

    Please include me, thanks.
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