Senior Smoking Meat Part One

Senior Chief walks us through his smoking process


Comments


ShelbyKR

04/06/2016
11:31:35


The dogs growling and playing in the background made me laugh a lot. My Heeler does the same thing if I'm on the phone or doing something where I don't pay attention to her for a little while.

1


Jarhead

04/06/2016
06:41:22


We use alum to aid preservation in our pickling process, but its main purpose is to maintain a crispy exterior. It's what makes pickles crunch when you bite into them. We use it for all of our egg, fruit, and veggie pickling. I've never used it for pickling meats, like ham, though. I'll have to give it a go the next time I preserve a small ham or pickle some pig's feet and see how it effects the texture of the meat. I think it'll make it too chewy though.



johnnhcharles61

04/06/2016
04:33:56


Looks so good. Can't wait to watch the final video's



ShotInTheDark71

04/05/2016
12:27:40


My goodness I'm so damned hungry right now !!!!!

1


Whoa

04/05/2016
10:59:46


DO NOT FORGET to get him back in the kitchen for the italian gravy recipe!!!!



Edso

04/05/2016
06:17:04


Let me know when dinner is and I will bring a pineapple upside down cake to wrap things up.
-1 degree @ Devils track lake Northern Mn. Snow flurries @6 am Full blown Winter weather alert posted for 4 pm today through 10 am tomorrow 4 to 6 inches of snow. This could be one of those years when the first Robin of Spring I see could be frozen dead on the ground.

4


Hef83

04/05/2016
05:50:34


Morning All, 32 degrees and a dusting of snow here in NE Indiana. Looks like I'll be rescheduling all my A/C services again today. : (

4


Hef83

04/05/2016
05:37:11


Is it done yet?

1


TheOsprey

04/05/2016
01:28:18


Embalmers always say that no corpse looks better than one that died due to smoke inhalation. The flesh is always pinker and more alive looking. True story.



jeffham222

04/05/2016
01:05:33


Uhh... I know ya been doin' for years Don, but what about testing the brine after you stuck the injector in the pork and then stuck it back in the brine?

Not preachin' but just lookin' out for ya--like Diane said, "worms" and stuff...