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  1. tigerregis

    How long can you brine corned beef nitrate/nitrite/saltpeter free without it going bad?

    Thank you alblancher. You are more patient than I. There is a modern desire to dumb down accepted nomenclature in all pursuits, as if it there were a conspiracy to exclude new people. This site is a paragon of open-armed help to the newly interested in smoking. I am a former advertising guy and...
  2. tigerregis

    How long can you brine corned beef nitrate/nitrite/saltpeter free without it going bad?

    Do you eat celery?
  3. tigerregis

    How long can you brine corned beef nitrate/nitrite/saltpeter free without it going bad?

    Whiskey tango foxtrot!  You want cured beef without a cure. You may as well want a sailboat without sails. Why do you want to make something that you don't want?
  4. tigerregis

    Buying Rib Roast, then freezing it?

    Sorry guys, I am buying US beef (choice, I know) at $3.99/lb. The first go at this was a choice NY strip roast (cry-o-vac) that I wet aged for 30 days, steaked and froze last week. The meat smelled fine after that time and the juices were absorbed into the muscle. We'll see. Yesterday, I bought...
  5. tigerregis

    Papaya brined Gamehens

    Smokey, thanks. I knew the papaya was a natural protein massager. Makes sense to me, what you have done. Thanks again.
  6. tigerregis

    Papaya brined Gamehens

    Smokey, well done! Can you explain your choice of ingredients in the "brine"?
  7. tigerregis

    Vienna Frankfurters - Emulsified Sausage Tutorial - 12 Pics QView

    Great post. Remember, wieners come from Vienna and franks from Frankfort. Sort of like saying Virginia ham from Iowa.
  8. tigerregis

    Is this normal?

    I don't think its bent. There is no deformation around its mountings. I think it was mounted upside-down and should be removed and remounted.
  9. tigerregis

    How to make Cure??

    You're correct, it is a registered TM.
  10. tigerregis

    How to make Cure??

    Sorry, but Morton's has a formula. It might not be as secret as Coke's, but it can be duplicated. To my knowledge, it has no proprietary ingredients, so it ends up as a miscible just like #1 and #2. Salt, nitrites/nitrates and maybe some anti-caking agent.
  11. tigerregis

    Brown and Serve Sausage

    Remember, B&S sausage is the same as a wiener. Both are cooked(commercially) by steam/smoke. Then the "plastic" casings are removed. The "bite" some want in a wiener can only be obtained with a casing. Just keep track of everything you do, so can replicate it or improve it. This is the pleasure...
  12. tigerregis

    Big Snow in Tulsa, OK Area

    First of all they are either heifers or steers; second cattle do better outside with a wind break than in a barn. Why feel sorry for them, when you going to eat them shortly?
  13. tigerregis

    HTTP Zombie Exploit Toolkit Request <SOLVED>

    Same here. Norton is warning me every other minute. First time this has happened to me.
  14. tigerregis

    Prime Rib pricing?

    This will not be the first nor the last time to tell you, ISO, that prime in ribs has nothing to do with grade. It is the bone count, back to front that determines prime from standing. Think primary numbers. There is plenty of US beef sold in Canada, usually select and never prime.
  15. tigerregis

    Ribeye or Rib Roast?

    Seriously, there are numerous sites which discuss the cuts and names. Pretty much everything above is incorrect or misleading. Prime in the case of ribs is numerical and has nothing to with grade.
  16. tigerregis

    Ribeye or Rib Roast?

    Primal rib>short ribs                rib roast>5bones from loin end=prime rib roast                              2bones chuck end=standing rib roast Rib-eye is the fillet of dorsal maximus muscle. A rib -eye steak is a filet cut from the fillet. All steaks are filets because they are cut...
  17. tigerregis

    Smoked beef tongue

    She(squirrel) need not worry;I'm not a Bombeck. Haunting me with some of that grub she turns out, well that is a different story.
  18. tigerregis

    Smoked beef tongue

    Consult the original "Joy of Cooking" for tips. The one that has 'possum, squirrel etc. Good tips on cooking, skinning and curing.
  19. tigerregis

    Lamb Shoulder Goodness

    When I went to meat cutting school, one of our exercises was to bone two of them. Then placing one "thick" end on the thin end of the other one, roll and tie. I think this would be a great smoke because of the herbs one could put in the middle. This roast was made for seniors homes and helped to...
  20. tigerregis

    Standing Rib Roast Thanksgiving Plan

    Try to find one with the longest ribs and the smallest cap. You don't want to pay for a rib roast and end up with mostly chuck. Good luck and happy Thanksgiving.
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