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The Smoke Ring Forum Index
Author Message
  Topic: Fuse/Snake on a smokey joe?
dmsintexas

Replies: 12
Views: 4036

PostForum: General BBQ Discussion   Posted: Tue Apr 02 13 5:55 am   Subject: Fuse/Snake on a smokey joe?
MacEggs,

Thanks for the shout out on my Jumbo Joe site. The grill is only $60 and I have been having a blast playing around with it. It is an excellent smoker and is perfect for a single slab of ...
  Topic: nitrite/ate limit question
dmsintexas

Replies: 7
Views: 3882

PostForum: Cured Meat Recipes   Posted: Fri Dec 21 12 12:54 pm   Subject: nitrite/ate limit question
laxmaster,

I understand the math Smile

The answer to your question is .156 grams of NITRITE.

The regs only care about the final concentration of nitrite and nitrate. Since different cures have ...
  Topic: Smoking Sausage on a WSM
dmsintexas

Replies: 4
Views: 13841

PostForum: Sausage Making   Posted: Thu Jun 07 12 10:36 am   Subject: Smoking Sausage on a WSM
Excellent and very pretty. Thank you!
  Topic: salty bacon
dmsintexas

Replies: 13
Views: 5993

PostForum: Cured Meat Recipes   Posted: Thu Jun 07 12 10:34 am   Subject: salty bacon
Fatboy,

I will skip the "what went wrong" and skip to the remedy.

One remedy is to blanch the bacon strips in boiling water for one minute. After blanching pat them dry and fry as no ...
  Topic: Looking for recipe
dmsintexas

Replies: 9
Views: 13887

PostForum: Sausage Recipes   Posted: Tue Jun 05 12 5:47 am   Subject: Looking for recipe
Jarhead,

I don't know if he wants you to post but I would sure enjoy seeing some more of your work. Very Happy
  Topic: Dry curing tenderloin
dmsintexas

Replies: 17
Views: 10880

PostForum: Cured Meat Recipes   Posted: Sun Jun 03 12 11:22 am   Subject: Dry curing tenderloin
Oregon Smoker,

I wish I could give you detailed specifications but the honest answer is that the right curing chamber depends upon your local conditions. I am on the Gulf Coast with high temperat ...
  Topic: Dry curing tenderloin
dmsintexas

Replies: 17
Views: 10880

PostForum: Cured Meat Recipes   Posted: Sun Jun 03 12 10:51 am   Subject: Dry curing tenderloin
Oregon Smoker,

PM me you contact info and I will send you one next time I do these. It won't be 2 lbs...more like 2/3 lb..but still tasty!
  Topic: Dry curing tenderloin
dmsintexas

Replies: 17
Views: 10880

PostForum: Cured Meat Recipes   Posted: Sun Jun 03 12 7:10 am   Subject: Dry curing tenderloin
Here is how I do do them.

http://www.porktenderloin.org/dry-cured/

It is pretty easy.
  Topic: Krautwurst & Kielbasa
dmsintexas

Replies: 21
Views: 8762

PostForum: Sausage Making   Posted: Sun Jun 03 12 7:04 am   Subject: Krautwurst & Kielbasa
Kevin,

Beautiful work all the way around. Thank you for posting!
  Topic: Sausage 101
dmsintexas

Replies: 12
Views: 3314

PostForum: Sausage Making   Posted: Sun May 27 12 9:40 pm   Subject: Sausage 101
I wanted to let folks know that the basic course has been expanded into an e-book and is now available as a pdf for free download from the site.

The expanded book is titled "A Beginner's Guide ...
  Topic: Boudin Blanc (My Way) - Final
dmsintexas

Replies: 16
Views: 7049

PostForum: Sausage Making   Posted: Fri Apr 20 12 5:29 am   Subject: Boudin Blanc (My Way) - Final
Beautiful boudin! So now you have me wondering...between all that boudin and all that bacon...just how big is your freezer??
  Topic: Bacon, Bacon and more Bacon - Final Pics
dmsintexas

Replies: 54
Views: 6702

PostForum: General BBQ Discussion   Posted: Sun Apr 15 12 3:55 am   Subject: Bacon, Bacon and more Bacon - Final Pics
That's just an incredible spread of bacon! Thanks for posting!
  Topic: What's a good starting point.
dmsintexas

Replies: 4
Views: 3673

PostForum: Cured Meat Recipes   Posted: Sun Nov 13 11 1:49 pm   Subject: What's a good starting point.
Absolute agreement with SoEzzy!!!
  Topic: Corned Beef Tongue-Finished pics added 11/4/11
dmsintexas

Replies: 5
Views: 4704

PostForum: Cured Meat Recipes   Posted: Sun Nov 13 11 1:46 pm   Subject: Corned Beef Tongue-Finished pics added 11/4/11
I find it amazing that beef tongue is selling for almost $4.00/lb!
  Topic: Bresola
dmsintexas

Replies: 13
Views: 10619

PostForum: Cured Meat Recipes   Posted: Sun Nov 13 11 1:41 pm   Subject: Bresola
inner10,

The repercussions of the cation (potassium vs sodium) are minimal. What is important are the solubility constants and the dissociation constants. That is, how easily does the compound d ...
  Topic: Bresola
dmsintexas

Replies: 13
Views: 10619

PostForum: Cured Meat Recipes   Posted: Sun Mar 13 11 3:00 am   Subject: Bresola
Inner10,

I wouldn't say that MTQ is better than Cure #2 but, when used properly, can be utilized for simliar purposes. The BIG trick is that most recipes are written for Cure #2 and MTQ CANNOT be ...
  Topic: Bresola
dmsintexas

Replies: 13
Views: 10619

PostForum: Cured Meat Recipes   Posted: Tue Mar 01 11 7:43 am   Subject: Bresola
WTFIGO?????????

Harry, did you even read my second post????

I gave a recipe from "the expert", Ruhlman, and even cited the page number of his freakin book! I then showed how my recipe ...
  Topic: Bresola
dmsintexas

Replies: 13
Views: 10619

PostForum: Cured Meat Recipes   Posted: Tue Mar 01 11 2:55 am   Subject: Bresola
Harry, I am not arguing about the role of nitrite versus nitrate.

Your posts are implying that nitrate is not present in Morton Tender Quick and that simply is not correct.
  Topic: Bresola
dmsintexas

Replies: 13
Views: 10619

PostForum: Cured Meat Recipes   Posted: Sun Feb 27 11 2:10 am   Subject: Bresola
Harry, I appreciate your input and respect your comments about safety. That being said, I will also respectfully disagree Smile .

There is much confusion about cures out there. Perhaps we can use t ...
  Topic: Bresola
dmsintexas

Replies: 13
Views: 10619

PostForum: Cured Meat Recipes   Posted: Sat Feb 26 11 1:28 am   Subject: Bresola
3 lb Eye of Round
3 TBS Morton Tender Quick
2 tsp black pepper
2 tsp paprika
2 tsp garlic powder
2 tsp red pepper flakes

I let the beef take the cure for ten days, rinsed, and then air dried f ...
 
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