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Am I about to make Jerky or am I just cooking steak low?
IMO 180 is too high for a convection dehydrated jerky. No cure needed especially if the salt content is way up there.- Hijack73
- Post #10
- Forum: General Discussion
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Bone-in Rib Roast Sale
I just picked one up on my main FL account, it went through fine. Food Lion is pretty generous, Harris Teeter (Kroger), not so much. They definitely track limits.- Hijack73
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Bone-in Rib Roast Sale
NICE SCORE! I thought I did good lol! I really hope Publix comes though. Every rib roast I've ever bought at Publix, I would have graded as Prime. I looked at a couple in the Kroger affiliate, I was really disappointed. Looked 100% like select to me.- Hijack73
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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Bone-in Rib Roast Sale
I got 4 yesterday. One was mismarked. It was the smallest one I got, but the package showed it weighed 2.7 lbs. In the packaging it was a hair over 4.75lb. Winning! Gonna hit the one up the road from work on break. Also had shop and save points that took 6 bucks off of another one. I...- Hijack73
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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How long past sell by date?
Freeze them. Too many variables out of your control. Cryovacs retard microbe growth, but do not stop it. The cryovac was broken, microbes already introduced prior to packing are now in overdrive, as were any microbes introduced when the cryovac was broken and the ribs cut.- Hijack73
- Post #7
- Forum: General Discussion
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Country Style Shoulder Ribs or Thick Pork Steaks?
I prefer pork steaks a bit thinner. I find that I can go hotter and faster and end up with a plate that just tastes better. The fat has to either render or char. Smoking those would be a lot of yum. -
Bone-in Rib Roast Sale
Kroger affiliate has 3 options here, 7.99 for "Rancher" which is usually more choice than select (probably no-roll when they buy it and package it), 10.99 for "Choice Reserve Angus", and $18.99 for USDA Prime. Let your eyes be the guide when it comes to quality. Food Lion for the win.- Hijack73
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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Pork sausage casing discoloring
I agree on the stainless. I went to stainless when I started to make sausage because I'd started noticing unappealing spots on bacon that was making contact with cheap racks. I didn't spend a ton on them though Big Daddy Bezos' online flea market, but they are worth it. Tough too. I go... -
Turkey 3 ways .
As much as I don't like turkey - I would definitely have to sample that spun chunk. It looks damn good. -
Bone-in Rib Roast Sale
Tis the season. My local Lions will also be running them. Our Kroger affiliate (Harris Teeter) is going to run them before Christmas, and I really like their ribeye cuts - but the HT price at t-day was 8.99/lb so I'll probablly just selectively shop the Food Lions to save $2/lb. I'll be in...- Hijack73
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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Smoked Chuck with a braise finish
I've been thinking about a couple of pulled chuckies for a while. I think this one is pushing me to go ahead and do it. I haven't done a chuck since back early in the spring/late last winter. -
Bacon virgin no more! Turkey bacon
Interesting. Hope it comes out good! If it isn't what you were hoping for, there are some ground and cured bacon recipes on here. I'm notoriously not a fan of turkey, but I kinda like turkey bacon. It's.... not bacon but it's good next to eggs. -
Fat Out Discussion.
Yep, I had a nice KA Artisan that I killed grinding meat. When I had the kitchen redone over the summer I went with a banjo style sink - one side very small, one side very large so that cleaning up things like stockpots and spraying off slicer parts would be so much easier. -
Brisket hold in an oven that won't go below 175/180?
I pull mine pretty much at the stall anymore and park them in the oven. You can always set the oven at 190. It will keep cooking but never exceed 190. Ramp it up when you wake up to finish it off. When I cook them all the way on the pit, I have the oven running at 200. Put brisket in oven...- Hijack73
- Post #2
- Forum: General Discussion
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Best type of smoker for jerky/charcuterie?
I'm not too sure about that 160. Wood generally cannot combust until it's much closer to 400 Fahrenheit, and that's if the wood is dry as dust. When I got mine and I was figuring it out, I'd watch the pot. The pot has a small fire at 220, due to less pellets burning. At 3-400, it's got a big...- Hijack73
- Post #17
- Forum: General Discussion
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Trouble in paradise, national beef shortage?
I worked for US Foodservice for 7 years. We could manipulate the meat markets by buying up trailer after trailer full of a specific cut when it was on sale. Order a million lbs of inside rounds, the packers would fill those orders, next month they would have an excess of ribeyes and strips...- Hijack73
- Post #7
- Forum: General Discussion
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Garlic Kielbasa
lol, the old bowl of free gummy bears trick! Yep - that was a real thing people were doing to 'prank' people 15 years ago..... putting out a container of sugar free gummy bears -
Fat Out Discussion.
I'm still relatively new to this, but the only bad batch I've had is an early batch where I left the sausage in the poaching water too long. It rendered out a LOT of fat - leaving pockets where fat once was and the texture was pure-d no bueno. My Pit Boss refuses to run under 220 - and that's... -
Intentional Thanksgiving leftovers reborn (beef alert!)
Was assured by the local Kroger affiliate (Harris Teeter) and the Publix guy that rib roasts would go on sale again the week before Christmas, so I decided to do both of the ones in the freezer (bought during last years Christmas sales) The one for the big pig out was cooked to 127ish, and...
