Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. P

    Christmas is over...

    Looks great! But fret not: xmas isn't over yet, it's just started. -3 Kings day January 6. -Feast of the Baptism of the Lord, 2nd Sunday in January -Feast of the Presentation of the Lord, on February 2nd. So plenty of time and occasions for fresh cooks and leftover delights...and excuses...
  2. P

    Frozen Boston Butt

    I'm about brine and smoke a makrel that's been chillin' in the freezer for about that long.
  3. P

    Pop’s brine scalable?

    @curmudgeonly In short: yes you can scale the brine recipe up or down, as it will still work. However, there is ambiguity regarding the resulting ingoing NaNO2 concentration. Pops brine is popular on this site, as it is a simple formulations; it has been used by forum members for over a...
  4. P

    New range for xmas

    Early Xmas present for my wife. LG Studio double-oven with Induction cooktop. The induction top / double oven combo is hard to come by. Only two options exist. LG and GE (Cafe). Went with the LG because (1) its about $1k cheaper and (2) better consumer reports grades. Time will tell if...
  5. P

    How to avoid tough skins on smoked sausage?

    I've found the rinsing the inside of the casing make a huge difference. If you are using pre-tubed casing, there is no way to rinse it properly though. But alas, with natural casing, some will just be tougher than others.
  6. P

    Kitchen Aid Pasta Maker

    We have these, and just so happend to use them for dinner today. We use them 5 to 10 times per year. We've had them for several years. No real problem to report. The biggest inconvenience is that, unlike a hand crank unit, you can't pass the dough from the rollers to cutters without...
  7. P

    What else to dehydrate

    Mushrooms
  8. P

    Picnic Pork

    Yes to a drip pan. Collect the grease and pour it over the finished product. You don't need a water pan, nor do you need a mop sauce. A pork shoulder is difficult to dry out. If you overcook it, it'll just be a bit too mushy. If it is tough, it is undercooked. Good luck and post pics!
  9. P

    Picnic Pork

    How are you planning on serving it? Pulled? Sliced? This will impact your finish temp. If you want to slice it, finish at around 195°F If pulling, take the internal temp to around 205°F.
  10. P

    Talk, to, me about Insta pots, please.

    You can make surprisingly excellent chicken soup in an Instapot. If you dont want the broth to become cloudy, do not open the vent valve to release the pressure. One thing I'd recommend: get an extra gasket or two. They pickup and pass along food smells. This becomes a problem if you...
  11. P

    Halloween Treats

    Happy Halloween everyone! We had our annual pumpkin carving party this weekend. A few photos of seasonally crafted foods below: Monster eyes (mozzarella balls wrapped in prosciutto with black olives) Severed finger on a bun (Hot dogs) Shrunken head cider (Mulled apple cider with carved...
  12. P

    Digital Kitchen Timers.

    I use these. Simple. Large display and buttons. Cheap multi pack, so you can scatter them around. And when one breaks or gets lost; oh well. https://www.amazon.com/gp/aw/d/B07TLC9SFZ?psc=1&ref=
  13. P

    calculating nitrate ...before or after adding fat?

    Good read. all good points. Here is a back of the napkin calculation I did some time ago: •The 50% lethal dose (LD50) for salt (NaCl) is about 1g/kg. •The LD50 for sodium nitrite (NaNO2) is about 0.065g/kg. So a 100kg person would have to consume 100g of NaCl to die from salt poisoning...
  14. P

    calculating nitrate ...before or after adding fat?

    @voyager 663rd If you calculate for a 156 ppm cure concentration, but you are off by 20% because of fat content which you did not account for, your cure concentration will be 195 ppm. That is still below the max allowed in-going cure amount for hams as per the USDA (it exceeds the regulatory...
  15. P

    calculating nitrate ...before or after adding fat?

    Assuming you're smoking and not fermenting? In that case, it doesn't matter because your nitrate concentration should be 0. For determining you nitrite concentration, @SmokinEdge is correct. That is because the fat contains no myoglobin, and therefore does not "consume" the cure. But in...
  16. P

    Electronic rodent control question.

    I got some cheap ones recently for my shed. I tested them by turning them on inside, close to my dogs and cats. There was exactly 0 response from any of my animals. If these things were emitting any sort if sound, I would have at least expected my dogs to do that head tilt thing. The devices...
  17. P

    Want to get started on cheese making.

    Ill second @Hockeydudde A good Level-0 cheese to make first is Paneer (used in Indian food). Below is a link to a post of mine from a few years ago. It uses no rennet and you can eat it within a day. Moving on to things like mozzarella and Festa includes essentially the same steps...but...
  18. P

    The Science of Salting

    Good stuff, thanks for posting Salt is interesting in how its role in meat preservation is 2-fold. 1 – The salt dries meat through osmosis because water moves out of the muscle cells to try and equalize the concentration of solutes (salt) on both sides of the cell membrane. This process...
  19. P

    What Additive Is It...?

    @Florida Chris How would Rayleigh scattering cause iridescence? Rayleigh scattering is caused by electromagnetic radiation (light) being elastically scattered by particles whose diameter in much smaller than the wavelength of light. It is fundamentally different from diffraction and thin film...
  20. P

    What Additive Is It...?

    The greenish sheen (iridescence) you see is often associated with cured meats; but the curing does not cause it directly. i.e., you are not seeing NaNO2 or any of its byproducts. Instead, what you are seeing the result of a “thin-film interference effect”. It is the same physics that causes...
Top Bottom
Back
Clicky