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. murraygw

    My Butt is Enhanced, Is that Bad?

    Go to the smaller stores stay away from the large chains small stores still mostly cut there own meat less injected crap. we shop at wal-mart alot and there meat counter sucks luckly we have a small home owned meat market and he does not carry any think injected.
  2. murraygw

    Cured hams

    I called Keeters meat co and he told me it had a maple sugar cure with nitrates.
  3. murraygw

    Cured hams

    I had my first pig butchered and I had a couple of hams cured I believe they are just salt cured. What I want to know is would it be ok to still smoke them? Or would it be too salty?
  4. murraygw

    Tri Tip?

    I used to manage a Meat Market in the panhandle of Texas and we brought some in and try to sell them and was a big failure. Nobody knew what they were. The best part of it all everyone in the market got a really good price for it.
  5. murraygw

    Wood chunks

    Smoke hollow propane smokers say to use chips. Is it ok to use wood chunks, I have always had chips but right now I just chunks?
  6. murraygw

    Cooking time

    I am going to smoke some chicken breast and some thighs. I havnt smoked chicken much I wasnt going to brine just injection. I do not cook birds or its parts a lot. The internal cooking cooking temp is 170 right. It i cook at 250 about how long will it take to smoke.
  7. murraygw

    hanging tender

    Its funny at a packing house after a carcass is split the hanging tender is hanging on to one side in front of kidney. The employee's at the plant are always cooking them in the sanitizer, Its weird they like the flavor that much that they will boil them at 185 degrees and chow down. But of...
  8. murraygw

    hanging tender

  9. murraygw

    hanging tender

  10. murraygw

    hanging tender

    Sorry for the remark Fire it up that was stupid. I have cry-vac sitting in my fridge think there is three in there maybe four. gonna let them sit tell monday i think going to on vacation so i will smoke them then. Then if they are good smoked I'll smoke more for fourth maybe or grill'em .
  11. murraygw

    hanging tender

    Thanks, but I do know what they are I work for USDA inside a meat packing plant.
  12. murraygw

    hanging tender

    Has any one smoked hanging tender? I have once but was looking for some different techniques. Bought a case at 2.00lb.
  13. murraygw

    Tenderloin & Ribs

    Here are the last two Q-View thanks for the help!!
  14. murraygw

    Tenderloin & Ribs

    fixing to pull the ribs
  15. murraygw

    Tenderloin & Ribs

    I know it was a dumb question but had to ask, I had this thought leering in the back of my head.
  16. murraygw

    Tenderloin & Ribs

    the 2 hours wrapped is that out of the smoker or in the smoker? first time doin ribs.
  17. murraygw

    Tenderloin & Ribs

    What is the approximat time it take to smoke ribs, or do you just wait for the meat to start falling off the bone?
  18. murraygw

    St. Louis Ribs And Skins With Q-view

    Do you wrap your ribs afterwards, and how long did it take to smoke the ribs
  19. murraygw

    Tenderloin & Ribs

    Not to sure but might bee too much smoke, about a hour into this smoke
  20. murraygw

    Tenderloin & Ribs

    I am using pecan with a little grape but mostly pecan
Clicky