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

    What can I use to clean the inside of my grill/smoker?

    Cleanig options: 1 Dont do anything. Be proud of your natural home made non-stick finish. 0 carbon and 0 calories are burned when you do this! 2 If it gets bad in there, burn it really hot, then scrub with a wire brush. 3 Pressure washer. Be sure to wear your sunday best when you do this! 4...
  2. P

    Looking for a new & unfamiliar recipe of sausage

    2 pounds emulsified venison 1 cup Fruity Pebbles 1 tablespoon tabasco Stuff into beef rounds Simmer in Manischewitz I jest. Ballpark, what style are you looking for? Texas bbq? German? Fresh? Smoked? Spicy? Lots and lots of options out there. Here is an extensive list of recipes...
  3. P

    Inject whole muscle meats, then onto the curing chamber?

    You're right. Bacteria don't have eyes. But by stochastic growth processes and population statistics, they'll find the punctures. If you inject a culture that is intended to be used on the surface of meat (eg Mold600), it won't work. Why? Aerobic vs anaerobic conditions. Dry-aged meat needs...
  4. P

    Pernil - Puerto Rican Roasted Pork

    Many thanks everyone! @Chasdev The sofrito is a puree. My wife makes it, so i don't know the details. No tomatoes in her version. It freezes well, but now you got me thinking: maybe I'll put some in the food dehydrator to make a powder?
  5. P

    Spice Percentages

    Read this: https://www.meatsandsausages.com/sausage-recipes/secrets Nicely tabulated info is at the bottom of the page under "Guidelines for Spice Usage" The page is specifically for sausages, but it should translate to rubs quite well.
  6. P

    Brats a flop

    On the grill you have higher temperatures. That crisps the casing, and colors the meat When smoking, you'd want cured meat. That gives extra safety, texture, flavor and color.
  7. P

    Pernil - Puerto Rican Roasted Pork

    Made a Puerto Rican style rotisserie pork shoulder on Sunday. Here are some pictures and notes of the process: Slather a pork shoulder in sofrito. Peel back the skin to get seasoning everywhere. Stab the meat in several places and insert a garlic clove into each slot. Wrap and refrigerate...
  8. P

    who makes the best "polish sausage seasoning

    In Poland, each city has an old town square, a catholic church, and a regional sausage. Here's a rabbit hole: https://www.meatsandsausages.com/sausages-by-country/polish-sausages In the end, all the smoked Kiełbasy are very similar to one another. I strongly recommend these two classics: If...
  9. P

    Dry Cured no nitrite bacon, versus smoked bacon with nitrites

    Florida Food Products Inc is one company that manufacturers cjp. The product name is Veg Stable 504. They use strains of Staphylococcus carnosus to ferment the celery juice. Once fermented, the juice is pasteurized, evaporated, and mixed with salt and stabilizers. It's complicated enough that'd...
  10. P

    Dry Cured no nitrite bacon, versus smoked bacon with nitrites

    @Ty520 There is room to debate as to whether or not salting can be referred to as curing. Most here would probobly say No to that. I'd be ok with calling it "salt-cured" since it is a preservation process. but it is fundamentally different than nitrite curing. Salt preserves by reducing the...
  11. P

    Dry Cured no nitrite bacon, versus smoked bacon with nitrites

    Saltpeter. Connecting the dots between saltpeter and red color/flavor/enhanced preservation in salted pork didn't really occur untill the 1800s. Saltpeter manufacturing was a big deal then because of artillery industrialization. In ancient times, saltpwter was also used, but only by people who...
  12. P

    Featured Cold smoking procedures

    If the meat surface is a lot colder than the smoker, youll get water/creosote condensation on the cut. This'll make your food will taste like an ash tray. Also, your smoker temperature needs to be warmer than the ambient. Otherwise the smoke will pool up inside instead of exhausting out the...
  13. P

    Help! Masterbuilt MB20071117 Digital Electric Smoker or Masterbuilt MES 35B Electric Smoker

    Most people here will recommend the A-MAZE-N pellet-smokr and a mailbox mod. I have the cold smoker attachment you've linked to. I like it. Things to keep in mind: • Don't attache it directly to the smoker. Instead use a 3 to 6 feet of duct pipe (3in). While you're at it, put another 3ft pipe...
  14. P

    Sanotize....Covid Nasal spray

    Dr @JCAP The study I provided a link to was a peer reviewed research paper. Research is very different than a clinical trial. Before NONS move to market, they must pass clinical trials. Those are currently underway in several countries, and are designed to answer the excellent question you...
  15. P

    Achieving 3% Brine, equalibrium method, immersed brisket, corned beef

    -The refractive index of water is going change if a chunk of meat sits in it, since myoglobin and stuff gets dissolved in. -You're never going to reach equilibrium, in any system, if you keep changing the boundary conditions. -Just to clarify: You had meat sitting in a weak salt solution...
  16. P

    Sanotize....Covid Nasal spray

    No, this does not seem to be a gimmick. You can read a research paper here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117664/#__ffn_sectitle The results are pretty exciting so far. There are ongoing clinical trials in the US, Canada, and Israel. Even if it only works soon after symptoms...
  17. P

    Sanotize....Covid Nasal spray

    It's a complicated chemistry experiment you're proposing. You'd have to 1 - separate the NaNO2 from NaCl 2- reduce the NaNO2 to NO 3- capture the NO (it's a gas) and dissolve it in a carrier liquid (water?) Probobly easier to buy some Nitric Oxide muscle builder supplements, open the...
  18. P

    First time doing an equilibrium cure

    This seems to be the source of the recipie: https://www.atbbq.com/thesauce/recipes/bacon/ It's fine, but written a bit lousily. Better sources exist.
  19. P

    casters wheels

    Thanks guys Good call on HF (R.I.P 20% off coupons and free screw drivers). I can bring the MES feet along to ensure thread size fit.
  20. P

    casters wheels

    I looking for caster wheels to mount onto my MES 30. Not sure what thread size will fit. Any recommendations? Would these work?
View older results
Top Bottom
Back
Clicky