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. ak1

    Mr. T's "Old-Timey Baked Beans"

    Ready to go into the oven Only difference, I forgot to buy the salt pork so I used bacon.
  2. Mr. T's "Old-Timey Baked Beans"

    Mr. T's "Old-Timey Baked Beans"

    • ak1
    • Album
    • Comments: 0
  3. IMAG0393.jpg

    IMAG0393.jpg

    • ak1
    • Media item
    • Comments: 0
    • Album: Mr. T's "Old-Timey Baked Beans"
  4. ak1

    Pastramiwurst! The obsession continues..

    You need professional help! That does look great though. You get points for thinkin' outside the box.
  5. ak1

    Mr. T's "Old-Timey Baked Beans"

    2llbs of Great Northerns soaking overnight. All set to go tomorrow. Thanks for the recipe Tom.
  6. ak1

    beer can burger attempt

    That's pretty much it.
    • ak1
    • Post #7
    • Forum: Beef
  7. ak1

    TEXAS STYLE BRISKET

    Hell, I wish I could buy it for that price. It looks great.
    • ak1
    • Post #48
    • Forum: Beef
  8. ak1

    Dry-Aged Prime Rib Roast & Steaks + Illustrations & Comments from Multiple SMF Members

    Al, even the humidity isn't that big a deal.  One of the sites I checked out, the person did three roasts in three different fridges. 1 in a mini fridge set up with a fan & humidity, 2 in a regular fridge, and 3 in an office mini fridge that was opened on a regular basis. In the end there wasn't...
    • ak1
    • Post #11
    • Forum: Beef
  9. ak1

    SCORE!!!!!!!

    Wow! That's a great deal.
  10. ak1

    Dry-Aged Prime Rib Roast & Steaks + Illustrations & Comments from Multiple SMF Members

    It was a great learning experience, and definitely something I will do on a regular basis.
    • ak1
    • Post #3
    • Forum: Beef
  11. ak1

    Soaking woods

    X2. What JJ said.
  12. ak1

    Philly Cheesesteak Egg Rolls!!!!!!!!!!!!!!!!!!!!!

    That looks like a great idea!
    • ak1
    • Post #3
    • Forum: Beef
  13. ak1

    New to curing

    OK, we're not getting some important information. Are you dry curing or are you using a wet brine. If you are dry curing, there is the possibility that there will be some un dissolved material in the bag. If, on the other hand you are using a wet brine, if you have undisolved material... that's...
  14. ak1

    USDA Paleo Jerky (what our ancestors wanted to make)

    Yeah that!
  15. ak1

    New to curing

    Give it extra time in the cure, you should be fine. It will equalize between meat & solution.
  16. ak1

    Curing meats and "sell by" dates.

    The problem is, the rules keep changing. Not always for the right reasons.
  17. ak1

    Pops6927's Wet Curing Brine

    Brown sugar only contains impurities because of the BS put forth by the big refined sugar industry.
  18. ak1

    New to curing

    If, you made the brine to the proper concentration, it doesn't matter if you had 100 gallons of brine and dumped a 10lb piece of meat into it. or 2 gallons of brine and dumped the same meat into it.
  19. ak1

    A-MAZ-N Smoker !!!!!!! Can't Believe The Service You Get...

    Yep! Todd's the best.
  20. ak1

    USDA Paleo Jerky (what our ancestors wanted to make)

    I'm glad I could be of some inspiration. Nice work
Top Bottom
Back
Clicky