Hi all! My name is Charlie, reaching out for help from down under, Australia.
I am trying to dry age for my first time, i bought the DryAgingBags and a vacuum sealer but for some reason the vacuum doesn't suck 100% of the air out of the bag, there's still gaps. after trying multiple times and...
So I have the Masterbuilt Electric 135S Smoker and was wondering when I'm smoking my meat for a long time, am I suppose to let the woodchips turn into ashes and then empty them out or do I put more in and change them in a later time like 2-3 hours in?
Hello all great to be here.
Now the tilte might seem kind of stupid, but I am asking anyway.
I am interested in a Traeger timberline 850 or 1300.
I have been smoking for years but always with separate smokers, for obvious resons (fish smell, etc.)
Now I don't have the space for two smokers...
So I've been interested in cooking (with a bigger interest in meat) for a while now, and I love BBQing. Today, my first smoker arrives! I have a landmann kentucky smoker arriving (I know it's not the favourite smoker amongst the pro's but it'll do for a beginner), and honestly I CAN...
I'm a beginner in snack stick making, and know this question has been covered in a post a couple of years back, but I wanted to hear your thoughts on the best cut of beef to use for all-beef snack sticks (no pork in them).
I've read that chuck is one of the better options because of...
I am a beginner looking to make home made beef snacks sticks, but without artificial nitrates like pink cure. I found through my research that lactic acid (encapsulated or regular) and celery juice or celery powder work well together as a curing agent. I had some questions about this:
I am new to this forum and new to this group.
I had a quick question for you Dallas/North Dallas area folks.
Where do you buy your brisket, ribs, chicken at?
I currently just go to Kroger/Walmart when there is a sale (just bought pork ribs for 1.67 per LB.) But I wanted to know...