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. lltrevll

    Metallic Green Tint on cured meat?

    I have been reading a few blog and have noticed a question that pops up about a greenish metallic lite tint that is on cuts of cured meat when under lights. Do anyone know what that could be? And is it safe to eat. I think I've seen this on sliced roast beef a while back but not sure.
  2. lltrevll

    Suho Meso (smoked beef and pork)

    Pork butt chunks after first week prepping for second salting and rotation re stack and back to frig. Three and a half weeks later rinsing and soaking for a hour to balance out salt Beef same step Now its hanging beef and pork to dry and get that shiny surface before I start the smoke A...
  3. lltrevll

    joined few weeks back

    Wow I just noticed the roll call. Sorry ... I have been following SMF for a while now but only joined a few weeks ago.. this forum is very helpful in all aspects from starting coals to catering to reviews on products. Im far from being a pro im just a guy that loves tenderness, flavor and a...
  4. lltrevll

    Turkish cold smoked beef sausage ( Sudjuk, Sucuk )

    Im looking for a cold smoke beef sausage recipe called sudjuk. Or Bosnian name Sudzuk same as Turkish style sausage. this is a amazing product and cant find recipe anywhere :( . Can anyone help me with this plz...
  5. lltrevll

    cure 2 on top of cure 1

    I used DQ cure 1 which I mixed with kosher salt 3 tsp to three cups of salt. I used 20 lbs of beef cut 2x4x10 but also with that same mixture I used on 15 lbs pork butt cuts 2x4x7 pieces I didn't use all the mixture (3 cups salt which had the 3 tsp of DQ 1) I used a little do to nurves lol and...
Top Bottom
Back
Clicky