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  1. txbigred

    TQ dangerous for macon bacon?

    TQ does have #2 cure in it. Bacon cannot legally be made commercially with #2 cure in it. That being said, i just made some with TQ myself............. Dave
  2. txbigred

    Beef Tenderloin: It's whats for Dinner

    No need for "Low and Slow" with this cut, it is fork tender already. I cooked it at 425F for I think about 1.5 hours, just go by temp. I just did the "butt" end, cut 6 fillets from the middle and will probably slice the tail end for pepper steak. Dave
  3. txbigred

    What types of smokers do you guys use for sausage?

    A home made one from a used hot box. It will do 100 lbs easy. DAve
  4. txbigred

    Jerky help with the whole temp issue

    I guess you could, but it would sure would take a lot longer.
  5. txbigred

    Sweet Hot Bulgogi

    Now that really looks good. When I bought my sliced ribeye for cheese steak at the Korean market, it was lables as for bulgogi. Dave
  6. txbigred

    Boston Butts

    sounds like your in for a good party. Enjoy!!
  7. txbigred

    Who Likes Philly Cheese Steak?

    As Ed McMahn used to say "you are correct sir!" Needs to be crusty IMHO. Dave
  8. txbigred

    Who Likes Philly Cheese Steak?

    I saw that on man vs food last night, thinnly sliced, aged provalone and broccoli raab. Any thing sauteed in oil,garlic, and crushed red pepper has to be good! Dave
  9. txbigred

    Went Electric

    How true!! DAve
  10. txbigred

    Went Electric

    Internal temp to 152 and it's done! Cold water shower or bath for 5-10 minutes, then hang to dry & bloom for a few hours then into the cooler for an overnight stay....... Dave
  11. txbigred

    Jerky help with the whole temp issue

    The 4 hour "guideline" is for uncured meat, you do not want uncured meat to be in the temp. range for over 4 hours. Personally, I wouldn't go over 2.5-3. I've done summer sausage up to 18 hours, but it has been cured. Dave
  12. txbigred

    Resting Question...

    Good ideas Dave
  13. txbigred

    Boston Butts

    Looks great, told ya you were going to be up late Dave
  14. txbigred

    Jerky help with the whole temp issue

    Since you say your rub has a cure in it you should be fine, make sure the ingredient label lists sodium nitrite. 140f is a good temp to dry your jerky, once dried you can store it un-refrigerated. Dave
  15. txbigred

    veggies in cured sausage?

    X2 But I don't cure them for a couple days. I mix, stuff and into the smoke house. Dave
  16. txbigred

    Boston Butts

    Looks good RaceyB, it also looks like your going to be up late!! Dave
  17. txbigred

    Kalua pork

    Laura may not even be here anymore. This post started 3.5 years ago, and she hasn't posted in over two. Dave
  18. txbigred

    25 LBS. of Belly Bacon W/Qview

    Thanks for the link Pops. I sure would have liked to seen your dads store, bet you got lots of good memories of it. Dave
  19. txbigred

    price question on bellies

    The two bellies I just did were 12 & 13 lbs, so it sounds like 4 bellies to the case. Thanks. Dave
  20. txbigred

    Beef Tenderloin: It's whats for Dinner

    Thanks for the idea Ron, I love pepper steak and haven't had it in a long time. Might just have to give it a try. Dave
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