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  1. tigerregis

    First try at Canadian and Buckboard Bacon

    Cheap, try a pharmacist for the nitrates/nitrites and mix your own (carefully).
  2. tigerregis

    Picked egg question

    It's only beet juice.
  3. tigerregis

    not much liquid produced from curing bacon

    Nitrosamines are produced (in this case) by cooking cured meat at high temperatures. Easy solution; fry at lower temperature.
  4. tigerregis

    Picked egg question

    Fresh eggs can be kept at room temperatures for around 30 days. As a former cruising sailor, I searched these issues out. Some people vaseline the shells, others turn the eggs over in their carton everyday. Don't wish to start a contest here, but all the pubs/taverns in the old days kept them on...
  5. tigerregis

    Ribs That Took Longer Than Expected Not That There's Anything Wrong With That Q View

    Bearcarver, that is a sad remembrance. Just think "His master's voice" will never hear Nipper woof his way into the future.
  6. tigerregis

    Waring Pro Slicer At Sam's Club

    Mine works fine. It is not a commercial unit and is not promoted as such. I cut meat, cheese, and breads and am happy. Paid $60 on CL.
  7. tigerregis

    Curing Question - Now with Q-view

    Pemmican had a lot of fat and seemed to last. I've never seen lard go rancid or chicken fat for that matter. Maybe butter is different, but I don't refrigerate the daily/weekly ration. Can you tell me the basis of this fear of old techniques?
  8. tigerregis

    Ribs That Took Longer Than Expected Not That There's Anything Wrong With That Q View

    I guess those pc people will never be able to drive a car with spark advance/ret**d. I'm just playing silly buggar this am.
  9. tigerregis

    Sirloin tip question

    Bear, I'm not the OP.
  10. tigerregis

    Sirloin tip question

    Agree with temp too low, but not for safety reasons. That piece is an intact muscle, washed and rubbed. The chances of contamination are pretty low IMO. The method of starting high and letting it settle-in has always worked for me.
  11. tigerregis

    Prime Rib (Best ever)

    Sensational selection. That looks like the first cut off the loin end of the rib. Huge eye with great marbling. Good luck and great eating. Notice that the "bone-in rib eye" thread is over 50% chuck and yours is natural no-cap. Besides, there is no such cut as a bone-in rib eye. Those terms are...
  12. tigerregis

    Canadian Thanksgiving weekend.

    That canuckistan comment came from a Newt Gingrich diatribe. We use it in a self-deprecating way to remind everyone that we are an independent country with its own values. I believe because we have "social medicine", he called us "Soviet Canuckistan." Another way to show he never read Dale Carnegie.
  13. tigerregis

    Newbie from Ontario Canada

    The forum should put up the city or town. But as soon as one goes to a US site, it always takes the province as "home." Ontario runs from Vermont to Minnesota E/W and the Great Lakes to Hudson Bay N/S.
  14. tigerregis

    Prime Rib vs Rib Eye

    Always ask for your cut to come from the loin end. The chuck end has lots of tougher muscle surrounding the eye.
  15. tigerregis

    Year old frozen ribs and hot links

    Strange eh? I completely agree with you. Raw fish is a fave.
  16. tigerregis

    Year old frozen ribs and hot links

    This thread is a sad commentary on contemporary life. Make what you want of it, I pitch stuff too. It irks me to no end that a bargain sometime ago has turned into a waste.
  17. tigerregis

    Brisket - Where can I get one around Baltimore, Washington or Annapolis for around $2.00 a pound ?

    Having spent the best part of the last 10 years in Annapolis, I can tell you the DC "pricing area" extends there. Nothing in a grocery store is reasonably priced, not even neck bones.
  18. tigerregis

    Prime Rib vs Rib Eye

    There's enough meat cut identification on this site, if the search function is used. When I went to meat cutting school we learned a primal cut rib has seven bones. The short ribs and the chine bone are removed. Now you have a full rib. Next you trim as much as required. Then one either bones...
  19. tigerregis

    Need help smoking my first brisket!

    Thanks, keep it up. Try brining it first and see how close you get to the texture you wanted.
  20. tigerregis

    Need help smoking my first brisket!

    OK, Stretch 90 how did your "smoked meat" turn out?
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