Articles

  1. SMF Privacy Policy

    Privacy Policy This privacy policy describes how Smoking Meat Forums treats the personally identifiable information that is collected about you when you visit the web site to which this policy is linked. What is Personally Identifiable Information "Personally identifiable information" is information that we can use to identify you as an individual. Personally identifiable information includes your name, address, telephone number and any other information that is connected with you...
  2. How to choose a good gas grill

    Since you have purchased another gas grill cook, the consequent most intelligent thing is to hit the shop and buy the least complex gas barbecues for grilling. You have looked for after the stores, the everyday papers, and even the close workplaces of Weber and Char-Broil among others, in any case while not plentiful of any outcome.Regardless of your sincere tries and a pool of outside cookery dialects, in spite of all that you haven't found the correct gas grill for you. What is terrible,...
  3. Ground Beef vs. Ground Turkey - Which Is Healthier?

    [URL]http://www.theothersideoffood.com/ground-turkey-vs-ground-beef/[/URL] Ground Beef WINS!  
  4. NICE HUGE SMOKER FOR SALE IN TAHLEQUAH ,OK BS&G PAWN SHOP

        SMOKER/TRAILER   OVERALL  FROM BACK TO TONGUE IS 21' 2" SIDE TO SIDE IS 4' 11" FENDER TO FENDER IS 6', SMOKER AND GRILL IS JUST OVER 8' LONG,GRILL ONLY 5' 8", SMOKER HEIGHT IS 4' 7.54" OVERALL HEIGHT 6' 10". ASKING PRICE $8,495.95 or best offer.  FOR MORE INFO CALL 1-918-456-0853 BS&G PAWN SHOP.                                                                                                                           
  5. Why in Thailand has many coconut shell.

    DID YOU KNOW? WHY IN THAILAND HAS MANY COCONUT SHELL?                                                                                                                                            Coconut is in everyday life of Thai people because  Thai foods and Thai dessert most contain  coconut milk.  I'm recommend a sample product from coconut.                                                                                                                     Bring coconut shell out.    ...
  6. From Bon Appétit - Breaking down and Cutting Up the Steer of Beef

    [URL]http://www.bonappetit.com/story/every-cut-of-steak-explained[/URL] A very nice documentary from Bon Appétit showing where your basic beef cuts come from and the process of breaking down beef.
  7. My First Smoked Brisket

    Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in foil for the last 3 hours, after internal temp hit 169 degrees. Internal temp topped-out at 200 when I pulled it from the smoker. It was almost perfect. Tender, juicy, and delicious! Added a dipping...
  8. The "UNCURED" Fallacy

    This article explains the 'uncured' curing, as does this statement from SausageMaker: [URL]http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/[/URL] You are here: Don't Waste The Crumbs » Real Food 101 » Nitrates: The Good, The Bad, The Truth NITRATES: THE GOOD, THE BAD, THE TRUTH SEPTEMBER 3, 2012 BY TIFFANY 62 COMMENTS As my family and I prepare to celebrate Labor Day with some delicious hot dogs and homemade buns, it’s hard to shake the thoughts about nitrates.  It’s a...
  9. Fassett's Quality Foods

    I was born and raised in a family meat and grocery store, living above the store in a quiet country hamlet in way upstate NY - I say 'way' as many think 10 miles outside of NYC is 'upstate'; this was over 300 miles north of NYC. After WW II, Carl E. Fassett purchased a business in the center of Adams Center, NY, the former C.C. Williams Dry Goods and Grocery, 60 miles north of Syracuse, NY.  It was 10 miles to the east of Lake Ontario and consistently had major blizzards there during the...
  10. CURING and SMOKING - The Basics

    CURING There are two major forms of curing - wet and dry. I can speak of WET curing - the art of curing in a wet curing brine, that is what I have experience in. In wet curing, you need to make up a curing brine that has various ingredients.  From another Article: [URL]http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt[/URL] Pops6927's Curing Brines - Regular and Lo-Salt By: Pops6927 Posted 10/27/14 • Last updated 10/27/14 • 2,331 views •  These are my Curing brines...
  11. Hamburger, ground beef, minced beef

    "What is the difference between hamburger and ground beef?" Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger can, as long as it doesn't contain more than 30 percent total fat. "What is the difference between ground beef and minced beef?"  Ground beef, beef mince, minced beef, minced meat is a ground meat...
  12. A great foldable smoker, one of a kind

    I would like to introduce the forum to my folding portable smoker, It is unique and lovely. For only $99 in amazon you get an awesome smoker that one can easily put in the car and take out for camping. I love my smoker.
  13. Dr. Baker's Famous Chicken BBQ

    [URL]http://chla.library.cornell.edu/cgi/t/text/pageviewer-idx?c=chla;cc=chla;rgn=full%20text;idno=7031969_8503_011;didno=7031969_8503_011;view=image;seq=0002;node=7031969_8503_011%3A2.1[/URL]
  14. CURING INFORMATION BY NEPAS

    Great information by NEPAS: CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate. The primary and most...
  15. Goodly Vacuum Sealer

     Hi friends! Here is Devin from Shenzhen Goodly Electronic Co.,ltd. We are vacuum sealer supplier from China. Please contact me if you need inquiry any types of vacuum food sealer. Email:[email protected]  Skype: Devin Zhong Goodly Whatsapp: +8618270804941 Thanks all! 
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