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- Souper Cubes - Smoking Meat Forums
I have mentioned here many times that when I make stock that I measure out the stock into a ice cube tray and then pack the cubes and into the freezer Then I would count out the cubes per what ever I needed A while back I got these "Souper Cube" silicone molds Purchased on Amazon They come
- cube steak? | Smoking Meat Forums - The Best Smoking Meat Forum On Earth!
One of the factors for tender cube steak is in the cubing processing Most cube steak is run through the cuber twice: once and then turned 90° and drop through again This would result in the meat having nice little "cubes" cut into the surface of it, hence the term "cubed steak" I will always ask them to drop it through at least 3 times, maybe 4 Any more than that it will tear apart coming
- Cutting a pork shoulder butt in half or into quarters to take in more . . .
I'm working with IBP pork shoulder on the heavier end Last week I cut in half just to test and it turned out great I'm using oak in an offset, it is the only wood in my area Oak being as mild as it is, I'm thinking of cutting the butt into quarters and smoking, anyone ever try this? What was
- Q: Grinding Ice - Smoking Meat Forums
I feel I read something on this topic, but couldn't find it when I went looking for it Pardon if this has been asked I've heard that you can put ice in the grinder during and after the grind and that it will a) help keep the meat cooler, b) help to keep the grinding plate clear, and c) push
- Cheeseburger Soup with smoked hamburger - Smoking Meat Forums
Cheeseburger Soup Smoked I know I have posted smoked hamburger soup before about a year or so But it was tomato based with noodles also This one is more
- A Pizza Tour of the Midwest - Smoking Meat Forums
The cheese should be either Wisconsin brick cheese, an aged high-fat buttery cheese cut into cubes, or brick plus mozzarella Since brick cheese is hard to find outside of the Midwest, I used exclusively mozzarella The sauce and the cheese are applied all the way to the edge of the pie, where they bake into a crispy edge
- Grinding meat with a Kitchen Aid problem
I am new to making sausage but definitely like doing it, but I am having some concerns when using the KA mixer with the meat grinding attachment I have put the attachments into the freezer to make them cold and also put the meat that I grind into the freezer r about 45 min before use The
- Cubano Sausage Recipe - Smoking Meat Forums
I thinking of trying this Cubano Sausage for my next one Does everything look OK? I not an Oregano fan so might cut that Cubano Sausage 5lbs Pork Shoulder 2268g 45g kosher Salt 6g Pink Salt 20g Mustard Powder 15g Garlic Powder 10g Onion Powder 10g Cumin 7g Oregano 10g Pepper 5g Dry Dill
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