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    Can you really inject more than 10 % into poultry or other whole meat?

    Most my injection recipes call for 10% meat weight. I have never been able to fully inject that much without some seeping back out of meat. Reason I ask is because recipes call for precision weight measurements in grams. I was thinking of converting to measurement's to make in 1 cup recipes and...
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    Couple of Turkey questions....

    IMO most birds bought need injection. Not familiar injecting Kosmos but the one given me from member on SMF is perfect every time. SmokinEdge Legendary Pitmaster OTBS Member SMF Premier Member ★ Lifetime Premier ★ Jan 18, 20209,71512,351Western Colorado Nov 26, 2021 Edit bookmark #7 If...
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    Need advice how to thicken pit beans.

    Ended up mashing beans and kicking up temp while ribs where wrapped in foil. I am going to do like you suggest and next time leave 1/3 can aside incase need mashing. Thanks.
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    Need advice how to thicken pit beans.

    Always try to keep them in house. Thats something will try next time. Thanks
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    Need advice how to thicken pit beans.

    Love trying different recipes. Added to much liquid and will be a little to thin when rib will be finished. Can I add some corn starch?
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    Top round venison corned and sous vide cook

    Corned venison using Daveomack injection cure recipe about 3 days. Iv always smoked using pastrami seasoning to internal temp of 135F. Look and taste excellent but need to be shaved thin because old bucks. Decided to try long soak using sous vide to see if could make fork tender. Was planning to...
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    Help with pulled turkey breast recipe.

    I think at 156F for something like 28 seconds is fully pasteurized but don't hold me to that. I do like my butter and women dont need to know.
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    Help with pulled turkey breast recipe.

    I like dark meat but have two butter ball 3lb bondless breast. Was told to make pulled turkey like there favorite BBQ restaurant. This is for fishing trip and will be rewarmed . was planning inject, season, and smoke to about 130F. Put in foil pan with butter and wrap. Pull at 155F and rest...
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    Just Curious On What All States Do?!

    Hear in MO the population is so high or people are lazy. Most lay and rot till state pick up. First of November its nothing to see road kill every 1 to 2 miles.
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    Corned beef time and temp to control shrink of meat.

    I use bubble wrap to fill in those cracks and will eliminate evaporation.
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    Just Curious On What All States Do?!

    Missouri will give you a tag for deer. They trap hogs and through in ditch. There excuse is afraid the poor would not cook to 165 temp . Blame lawyers for that nonsenses. Donated deer are processed and then offered to food pantry's. Inner city people turn there nose up like to good to eat...
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    SV deer roast ?

    Pulled a top round that is 2lb and 2" thick. Defrosting and will corn tomorrow. Was a 265LB buck so not sure how tender will get. Did bottom and smoked to make pastrami. At 135 IT was good but needed to be shaved thin. Aged 2 weeks but only so much you can doo.
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    SV deer roast ?

    Thinking of curing a roast out of hind quater . Then SV like I do corned brisket. 180F temp about 10 hours. Would roast get tender with that kind of cook.
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    Corned beef time and temp to control shrink of meat.

    Love corning brisket flats. To cook Iv been adding 2 cups water with pickling spics, seal, then SV. That juice adds so much flavor to vegetable cook after puling out of water bath. Most recipes tell you to cover meat with water then simmer. End up adding to much water covering meat and lose...
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    Thanksgiving Turkey Gravy, Homemade

    I have always used gravy packets embarrassed to say. Did not have fish sauce but your gravy recipe was excellent. Thanks.
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    Hello From Canada

    You be surprised and start light SPOG. Then add salt to taste. Like GMC2003 said similar to turkey burger with more flavor. Never understood why fast food never offered pork. I also add soy and Worcestershire to all my burgers.
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    Hello From Canada

    Pork burgers are one of the most under rated delicacies.
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    Had to stop smoking

    Dave was this a misprint and should have read 14 min. Trying to figure third column (time for 5.0 log reduction).
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    Camp Chef Woodwind 24 on the blink!

    Put on Crags list and right off as learning experience. I had the propane side Buner and every year $100 in parts. Had Big Gas grill under car port that was complete loss in two years. NO MORE
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    Camp Chef Woodwind 24 on the blink!

    I went through at leas 3 controllers dealing with them. CC is good at coming up with good ideas but quality China control is worst.
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