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Signed up for Loveland so the competition guys have a team to chew up and spit out!
Caterering does not lend itself to perfect barbeque. Don't get me wrong we make great barbeque, but the attention to detail in the comp circuit not something I am used too.
Just so you know, the molecule that causes the best tindall effect (white looking smoke in spectroscopist language) is the break down of the wood components cause SOX (SO2, SO3 an SO4) when water is added to the flu gas the H2O molecule becomes very active. As the vapor moves from the heat and...
Soaking chips adds the components to make creosote. I have not soaked for years now.
Make a smoke box that limits the O2 getting to the chip to get maximum smoke and minimum crap.
Can be as easy as an old 9X9 baking pan with foil over the top and holes poked in it.
We do several charity events every year. As I posted earlier we donated a plated dinner party for 30 to Hospice that sold for a record single item offering of $9000.00!
United Way is another one of our chosen charities to support. We like how most the money stays local to help the local...
Please watch the times if you are smoking raw shrimp... number one cause of salmonella poisoning in the USA is shrimp! So steam before smoking or smoke hot enough to finish well under the danger time limit.
Super bowl eats this year. My son was going to his college buddies place and they were having a party, so I made a couple racks of baby backs, boneless skinless chicken thighs and decided to try a smoked shrimp spring roll.
Did not get pictures of the finished chicken and baby backs as I got...
I worry more about the salt only cures for what they will lead too.....
Someone decides to make salt only bacon, finds a recipe on the web buys a belly and makes salt only bacon. Everything went well.
Then decides to make salt only ham since the bacon went so well.........
Makes a country...
No problem from me on this statement. If you want to consider salt a cure by that definition you can. I have to use the industry colloquialisms which indicate use of nitrate or nitrite or not. That has to do with temperatures required for different products and how they get prepared before...
I did not look at the label, I went by the first post which said nitrate.
The Label says Nitrite. 3.6 ounces per five pounds of meat will work fine. The rate is the same for nitrate or nitrite, but nitrate needs fermentation to work, nitrite is already converted. So use the application rate...
First Bear is correct. You should start with different cure. I would also recommend it since you did not possess the knowledge of how to use this product you don't have the experience to know if everything I am about to tell you is happening.
The dose is 3.6 ounces per 5 pounds of product...
Finished arranging it with Skip earlier.....
I am bringing the large Paella Pans to cook for the wine and cheese deal on Friday at booth 41!
These are my large wedding Paella pans they feed 150 people each.
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