primeats

Re: Beef and Venison jerky I stand by my statement, when applied to cooking under 200 degrees for extended periods. If not valid why would ALL of the major food processors employ nitrites and nitrates when smoking ham,bacon, sausage etc.? Proven food safety science.

Re: Beef and Venison jerky Yes, and also prevents botulism, which can result from cooking at temps under 200. Botulinum may or may not be present in the meat you are using, but with such a simple"cure", why take a chance!

Re: Beef and Venison jerky Exactly what I use for jerky, sirloin tip, trimmed of any fat( I have to admit it tastes great after drying out) I use a pre mixed brine and add sodium nitrite(pink salt) one ounce for every 25 lbs of meat... .06# for every 25#. I also use a vacuum tumbler unlike most households that could only brine and cure overnite.Really nice set up on the KK by the way, ingenious use of the Coco Coal!

Re: My new KK (Miss Cookie) Welcome to the family!

Re: New KK in SIgnal MOuntain Tennessee (Chattanooga) Welcome to the family!

Re: First Burn of KK Extruded Coconut Charcoal Steven Raichlen ,on his latest Facebook post just lauded the talents of The Naked Whiz, and his review of Afire charcoal. One of the area reps was trying to peddle this stuff to me last week, she was surprised to see the good stuff displayed in the front window!

Re: Meltique Beef the world's finest larded meat? Of course you will document the grilling experience! At first glance it looked like a Wagyu steak, curious to hear of the flavor and tenderness...

Re: Pork Hocks and Crackling Query. in the states the hock is defined as the "ankle" portion of the hog, just above the hooves. Nearly no meat, only bone and skin, a bit further up is the shank, more like the calf of the back leg or the fore arm of the front leg, much more meaty and a twice the size. I've found the fore shank, from the front leg, to have skin to produce cracklins, the hind shanks are nearly void of skin, but not always. I usually smoke them but there is a link somewhere here on the preparation of them . http://komodokamado.com/forum/viewtopic.php?t=559 ; viewtopic.php?f=33&t=3778&p=35143&hilit=pork+shanks#p35143 Hope this helps!

Re: Zombie Meatloaf Saving this recipe for Halloween!

Re: Aged Strip Loin Steaks The mold that grows on the meat is rendered harmless when you cut it off, down to good tissue that's not dried. remember the aging process is nothing more than controlled decomposition. The deep burgundy color is a direct result of the concentration of protein and evaporation(kind of) of moisture and fat.34 is not too cold,my cooler is set at 32-34 and has a pretty high relative humidity, I've seen some mold growing that resembled fuzzy fur at times,and had an aroma not unlike finely aged prosciutto(or old socks as my Polish butcher puts it). That's when I pull bring it out to the display case, after a trip to the meat barber!

Re: Aged Strip Loin Steaks If you do this again, weigh the loin before and after, even before trimming to see how much weight loss you have. That's the hidden cost factor, along with the trimming!

Re: Aged Strip Loin Steaks Nice work FM! Need a job? Welcome to my world, I don't use the trimmings when I cut our steaks, unless they are free from mold or very black dried out tissue, tends to taint the ground meat.

Re: Merry Christmas & Happy Holidays from myself and KK. Merry Christmas Dennis and to all on the forum. Gonna let my body recover from the onslaught of a retail business during the holidays during December. Happy New Year to everyone as well, and Dennis a prosperous Year too!

Re: Tips on cooking a beef tenderloin I have not done a reverse sear. Don't know why it wouldn't be great!

Re: Poll - Main and lower handle position/placement Dennis I agree, if you make the handles taller and NOT angle them inwards I would be afraid someone may get their fingers pinched if they try to place the grate on the cooker with a meat load on the grate(getting their fingers caught between the lip of the cooker and the handles).

Re: Tips on cooking a beef tenderloin We cook hundreds of these, and yes KK temps translate to oven temps. We've found that for a 3 to 4 lb tenderloin with a diameter of 2.5 inches will cook for 30 minutes at 450 degrees for rare(125) remove and let dwell at room temp for 10 minutes and slice...or refrigerate immediately and slice while cold and serve at room temp. if the tenderloin is larger say 3" in diameter, 4 to 4.5 lbs, give it another 5 0r 6 minutes . For seasoning I usually brush with olive oil or spray it with Pam and sprinkle cracked black pepper and salt and garlic, maybe herbs de provence. at 450 the oil should help brown the meat without burning, same with the oven.

Re: Butts over Butts Advice Needed I do this regularly, with no or very little difference in meat temps from top to bottom! this is our Facebook link. Pardon the permatex on the lower lip of the cooker, we have put this unit through the torture test, nearly used every single day of the year except Sunday and Monday, rain snow or shine! https://www.facebook.com/photo.php?fbid ... =1&theater

Re: Shanghi in Los Angeles Port Sounds like you may be up and running in no time! Congrats on joining the family Cap!

Re: Whole Beef Tenderloin I cook many of these, on the grill and in the oven at 450 degrees, you not only nailed it, but your tying job looks first rate! Need a job for the holidays? We sell about 500 of these now through New Years!

Re: Los Angeles Port Closure - Union greed does it again... So if they will not let anyone in to empty the warehouse...sounds more like ransom to me! Put em on a rail and I'll find a warehouse for you!On second thought I better check with the other half of my "Union" first. You REALLY can't afford that fine!

Re: New Chicago area pallet share Doesn't get better than that!

Re: The KK has landed There you go...Dennis the consummate diplomat!

Re: New Chicago area pallet share Great meeting you and the Mrs.! Sorry I didn't have any pulled pork ready...but then it's probably the same as you fix on your KK! Glad you liked the burgers! Next time I go to see my Family in Iowa I'll swing south and see you and Johnny boy!

Re: The KK has landed Glad you love the KK. As far as a wire transfer, why didn't you use Paypal? Safe,secure and recourse in the nonexistent event of fraud? Shipping anything can suck!It's the one variable in doing business and I would bet it's given Dennis headaches! Welcome to the family!

Re: Thanks Dennis!....and the wait is over.... Just wait until your wife enjoys having you participate in the Thanksgiving food prep! If you cook the bird on the KK, which I highly endorse, use a drip pan and make gravy with the drippings! You'll thank me later! Even freeze the leftover drippings, sans fat, the gelatin you save will enhance a soup pot later! Welcome to the family! My wife was with your wife until she saw the unit in person!