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  1. woodentrout

    Prime Rib with a New Twist W/Qview

    A vacuum tumbler or marinator works using atmospheric pressure to both tenderize and marinate meat. The process of drawing the vacuum pulls the muscle fibers apart, opening micro channels or tears if you will into the tissue and acts to tenderize. The release of the vacuum is basically like...
  2. woodentrout

    Chuckie question for you butcher types

    The chuck tender has been sold in less than honest butcher shops as Filet or tenderloin, however the difference is that small seam of connective tissue that runs across the face of a slice of the chuck tender. Restaurants with Filet specials also use this cheaper cut to improve margins. I see it...
  3. woodentrout

    Grade vs. Cost?

    Here in middle America, the price spreads are often too small to really matter between Sel and Ch IMO, so I go with Ch. Lately with Pr getting into more retail outlets due to less restaurant demand, I have gone Pr on some ribeyes and strip loins if the price is reasonable. I have also found that...
  4. woodentrout

    refrigerating fresh smoked bacon?

    When I do bacon, after smoking I cool it down to room temp then refrigerate for 24 hours. After one day of cooling, I put it in the freezer for about one hour ( this time will depend on how cold your freezer is, mine is -10 ) then slice quickly, package, and freeze. The cooler your bacon is at...
  5. woodentrout

    Boneless pork butt?

    You pay an additional $0.70 per pound, or a (70/98)*100 = 71% markup to have the bone removed. The bone does not make up this proportion of the cut, so you are further ahead $$ wise to buy it with the bone-in. As others have stated, when cooked, it will almost fall out with little effort...
  6. woodentrout

    Cryovac machine

    If you want to go BIG TIME and $$'s are burning a hole in your pocket, this is the way to go ( ~ $14,000). I use a food saver for small jobs at home, but have on occasion hauled stuff into work to use the Big Boy model.
  7. woodentrout

    Thickening agent for a sauce

    Guar gum, does a better job at thickening than cornstarch and does not have the gluten issues if that may be a concern. Can find it in most large groceries that have a special dietary section for those with food allergies. Will also help keep things from settling out. A little goes a long ways.
  8. woodentrout

    Food Saver Vacuum Sealer

    I have packaged a lot of fish too, and find that a paper towel placed in the bag after the fish works wonders. As the liquid moves toward the machine as the vacuum is being pulled, it hits the paper towel, and that gives the sealer long enough to complete the cycle and get a good seal on the...
  9. woodentrout

    Beef Pot roast?

    Pot roast and rib roast should be labeled differently, but it depends on your packer since it was a custom job.
  10. woodentrout

    Smoking freezer burned chuck shoulder

    Thaw it out completely. If there are light colored, obvious spots of dehydration, then it is trash. Smoking a spoiled piece of meat will not make it "Good Eats" because it may also be rancid from exposure. Grocery store overwrap is a very poor freezer container for meat. If you are going to...
  11. woodentrout

    where to buy masterbuilt smokehouse electric?

    Sam's club is also the only place to get non-pumped or "enhanced" Choice grade meat products in my area, so they get my fee for the privledge of getting more of my $$. If it wasn't for diapers and meat, I would also avoid the place, but no such luck.
  12. woodentrout

    How to store fresh wood

    Put your chunks in a wire basket on the south side of your shed and cover with some metal sheeting to keep rain and snow off. Wood needs to breathe, and can take up to a year or more to be fully seasoned for smoking if originally cut green. Best time to cut is early to mid winter.
  13. woodentrout

    Encapsulated Citric Acid

    Mix the encapsulated citric acid with the ground meat just prior to stuffing, do not grind after adding the citric acid. The grinding action will break apart the citric acid, lowering the pH before you want it to and will make for poor quality sausages. Use about 3 oz per 25 # sausage and...
  14. woodentrout

    Question about selling jerky

    Actually USDA, not FDA has authority on meat products, and technically you can't even give it away to the public unless it is inspected. So, first start with USDA and your local health department for a commercial kitchen license. The local Extension office should also be of some assistance...
  15. woodentrout

    Lotsa whitefish

    When I lived in MI, we did whitefish by simply taking off the head and guts. Then brine them at least 24 hours prior to smoking. Cold water, Kosher salt, some cherry juice, some cloves, a bay leaf or two in a plastic container for the brine. Smoke over low heat until done. You get more yield...
  16. woodentrout

    a newbie question about the MES

    I find that with my MES, I put in one small handful of dry chips every 30-45 minutes depending on the level of smoke coming out the top vent, which as previously noted needs to be wide open. I would put both butts on the left side of the smoker, insert temp probe, and take it up to 160...
  17. woodentrout

    Do you need a health dept license?

    I'd start by paying the typical nominal state fee to form a LLC, then get some business liability insurance, probably $1 mill will cost you about $500 per year, and can be written to include all your equipment, transportation, and employees (i.e. you) for any business related activities. As...
  18. woodentrout

    First MES attempt

    Dan, Just a note on the chicken, you'll notice with some more experience that the MES runs hotter on the right side due to the location of the heating element. I always put the thicker cuts on the right side and the thinner cuts on the left, and toward the top to even out the cooking time of...
  19. woodentrout

    First bacon

    Based on your photo, I would say spoiled. Re-curing will not "save" it. When in doubt, throw it out. Any idea the temperature in the frig you used, or how stable the temp is throughout the day?
  20. woodentrout

    Newbie-New MasterBuilt SmokeHouse ???'s

    Jerry, Congrats on the new smoker. Might also suggest you get a thermometer with a probe to monitor meat temps while smoking. I set the chuckie directly on the rack, about the second one from the top. As far as cleaning goes, I throughly coat the bottom of the water pan and all the racks I...
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