Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
I grind briskets regularly. For sausage, sticks, and burger.
I trim excess fat and slice into strips that fit my grinder.
Into the freezer on a full size sheet pan.
When half frozen, I grind the whole thing (minus the excess fat).
Mix it up and make 1# freezer bags with my vac sealer.
Ready...
I joined a while back. I think around '07. Hung around a couple years and learned a lot. But I've been bouncing around the net since then learning from some of the best around. Smoking, grilling, sausage making, and curing meats are a few of the things I enjoy. I guess I've circled around and...
Your target temp is way too high.
In my opinion, a marinade is a waste of time.
I use a phosphate brine and over brining/over salting is not an issue.
Grill or smoke to an IT of 140 MAX. Carryover will get you where you want to be.
Collagen breakdown begins around 170 but the determining factor is how long it takes to get there. Therefore, even when boiling, a long slow climb to the finish temp is what determines the tenderness and juiciness of the finished product. So 205 might be a target temp but it may need to ride at...
I have three lye tanks, two electrolysis tanks. These get the job done for stripping to bare iron.
Then I season with Crisco in the oven as many times as it takes to look right.
In my opinion and from my own limited experience, wet aging in cryovac is a myth and a waste of time.
I go along with the theory that freezing a brisket will tenderize it some. The freezing causes meat fibers to expand and break to some extent making it more tender. I think it works and I got...
Depending on how meaty the back ribs are...
I usually do 2.5 hours or more in the smoke.
Then into a large foil pan, bone side down. The pan needs to be long enough to hold the ribs with room to spare. I found mine at Super bowl time when they got snack food stuff galore in the stores. Then I...
Ash and water form lye, a very alkaline caustic stuff for sure. On the opposite end of the pH scale from acid but still bad for soil in large quantities. Wood ash is a great source of potassium but should be used sparingly...
Dont be afraid of mesquite. But save it for beef. For pork you should go for pecan and if you cant find that then a blend of hickory/apple will work. However I prefer mulberry to apple.
Get a good thermo at grate level and keep trying.
Very few of had our first smokes turn out the way we...