This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipes, you have enough for five shoulders or four hams. Best if you let ...
It is only after the curing process that corned beef and pastrami diverge in terms of their seasoning and cooking method.Corned beef—usually a whole brisket, brisket flat, brisket point, or bottom round—is seasoned with pickling spices that may include any or all of the following: cinnamon,...
This recipe was a true success. I could literally taste the seasoning in the bones. The only problem I personally had, was the smell of the chicken wondered around the house and woke up the food zombies. I seriously had to fight to keep the wings in the oven for 3 hrs. My hunny was...
Here is a recipe for a versatile, all-purpose dry rub that is delicious on chicken, pork or beef. It's the main seasoning in my Slow Cooker Pulled Pork. I also use it on ribs--either in the oven or on the grill. When you keep this spice mix on hand, it adds a complex combinat...
fan eliminates liquids dripping into the heater chamber. includes two fruit roll sheets, two clean-a-screens, a sample of jerky seasoning and cure, and a 52-page recipe and instruction book. the food and jerky dehydrator ensures even drying from top to bottom offering perfect results. overall...