I currently own a little cook shack electric smoker but I've always wanted a PG 1000. It's always been out of my price range. I am considering ordering the PG 1000i but, naturally, I have concerns. I have talked to the factory and been told that the basic cabinet, material type, ...
The quest for an electric smoker began when I realized that my Dukane made a lousy smoker - I've now realized it's not much of a grill either where steaks are concerned. But will probably hold off as we're hoping to move somewhere else in the midwest...any suggestions, gang?Here's...
Place the slices of ham on the bottom of the skillet and season as desired. For example, add a glaze or sprinkle on garlic powder. There is no need to use oil in the skillet when frying ham steak. As the ham heats, the juices in the meat will prevent sticking. Step 3. Fry the ...
Ham hocks are inexpensive, thick cuts of leg meat that can be cooked and used in a variety of ways. You can smoke ham hocks on a smoker for a moist and flavorful option, roast them in the oven until crispy and browned, or boil them on the...
Eating undercooked pork can result in food borne illness. Things You'll Need Pork Shoulder Crock Pot Roasting Pan with Rack Grill Knife Seasonings Broth Olive Oil or Nonstick Cooking Spray Meat Thermometer You Might Also Like The Best Ways to Tenderize Pork Chops How toDesalt Ham How toCoo...
I have a restaurant and I use it for ham, chicken breasts, pulled pork and beef. At end of day put lid on pan and put in cooler. Next day put pan in warming unit and turn on high--doesn't take long to get to temp. Add a touch of water to meat it will stay moist with ...
Nitric oxide gets absorbed by myoglobin in the meat. If the meat is cold-cured, such as a country style ham, it will have a deep red color. This deep red color is caused by the nitric oxide myoglobin. When the myoglobin gets heated, aka cooked, it turns pink yielding the beloved ...
SmokinOkie suggests the missing smokering is because there is so little wood being used,This amount of wood in some of my other cookers will produce a smokering No suggestion, just fact2 oz of wood, burning in this electric smoker, just don't produce enough nitrates to nitrites to cure ...
I had also smoked an 8.5 lb John Morrell bone-in ham that I didn't do anything to except remove the rind. Now I'm getting ready to go to Whataburger and get lunch, because it's all gone. I guess that means it was all at least good enough to eat. ...
Well, I guess I forgot to mention another round of ham being cured in the last 7 weeks here. We took a two-year old Tamworth Gilt in for processing some time ago I got her hams split and the seams and boned, which leaves eight individual boneless muscles