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I read an article where swine and wild boar are particularly sensitive to sodium nitrite. There is a possibility that the chemical will be encapsulated, mixed with bait and used as a poison to reduce wild boar herds. The chemical binds with the hemoglobin in the blood stream similar to carbon...
We decided not to do a fancy sit down meal so I'm firing up the smoker and fryer!
Fried Turkey
Smoked Ham
Spares
ABTS
Pork Shots
Smoked Mac and Cheese
Sweet Potato Casserole
Strawberry Cake
What's on your menu??
Pig virus threatens US outdoor grilling season
AFP
15 minutes ago
Quartered pigs are smoked at on a barbecue on July 12, 2012 in Charlotte, North Carolina
1 of 3
Quartered pigs are smoked at on a barbecue on July 12, 2012 in Charlotte, North Carolina
1 of 3
Quartered pigs are smoked...
I presented information about brining with a 10% pickup that was incorrect. Please do not use those formulas. They can result in your bacon having too much cure
Sorry for the error
Al
One of the local grocers has them on sale for 2.97 a lb Choice Sounds like a good price for Sirloin but I know you butchers out there can tell if it is a good cut
Should I load up on these? Are they appropriate for the grill?
Thanks
Gary Louper, age 27 of 2001 Seventh Street, Slidell, LA, was arrested for Battery on a Police Officer, Theft under $300.00 by shoplifting merchandise from Walgreen's, Possession of Marijuana, Possession of both a schedule I and II controlled dangerous substances, Resisting an Officer...
Been looking to improve my hog's head cheese recipe. The last time I made it I used pork butt and packaged gelatin as the binder. This time I decided to use the natural gelatin in trotters.
10.6 lbs of fresh whole picnic
4.8 lbs of split trotters
Barely cover the meat and trotters with...
The garden is getting productive and looks like the squash and zucs are going to have a good year. I've grilled them over charcoal or gas but have never put them in the smoker. Getting the Lang fired up for a couple of butts, a whole ham and some top round this weekend so any suggestions on...
I am trying to improve my hog's head cheese recipe. I normally use boiled and shredded pork butt but some of the recipes I see call for using either shoulder or picnic
If I can find fresh ham/picnic with the skin and outer fat will it provide more gelatin and flavor then the butt?
Any...
You may want to check your local Big Lots
The local Big Lots sells Golden Harvest Mason jars quarts, pints and lids for considerably less then the Ball jars at the local Wall Mart
With the size of my garden this year I'll be buying lots of additional jars and the money adds up quick.
Wallmart...
I was fortunate enough to win one of your pellet smokers at NFL!! Just want to Thank You for your donation. My smokehouse gets too hot to smoke cheese so I am looking forward to making good use of the pellet smoker for my next cheese smoke.
Thanks again, looking forward to giving it a try...
Some of you know my 5 year old Lab mix Boudie.
Well BooBoo has been in the mood for love the last couple of weeks and it is impossible to keep him behind the fence. A couple of weeks ago he got away at the farm and I though I had lost him for good. Found him about 2 miles down the highway all...
Ok this is a new one on me,
I am looking around at new recipes and found a recipe for Moscow sausage.
The recipe calls for 75% beef and 25% pork fatback.
What I found interesting is that the recipe says to add cure and salt to the beef but salt only to the fatback because fat does not accept...
I know, no Qview so it didn't happen but for those of you that can still believe
I have 12 lbs of Canadian bacon in the smoker right now. It spent 8 days in a dry cure with TQ, then an hour in fresh water, 3 hrs in the fridge drying off and 4 hours in the cold smoker yesterday. I placed it in...
A reference was made in another thread to waiting until the outside of a cured, whole muscle reached safe external surface temperature before inserting a thermo or injecting a marinade.
My question
"Did curing the whole muscle make the interior of the meat less susceptible to bacterial growth...
Any preference, what kind for what task? How do you clean and take care of them?
I know I love the big white plastic cutting boards when cutting raw poultry but I use wood when slicing cold meats and bacon.
I think the plastic cutting boards dull my knives quicker?
How about you guys?
A member sent me this link a while back and even though I don't remember who it was I want to thank them again. For those of us that really like geeking out on this stuff this handbook is a pretty definitive guide to calculating the amounts of cures, accelerants, binders etc found in the...