I own/operate Fitness equipment and Sports Supplement retail stores in Michigan and Indiana.
Best posts made by Fractured Fitness
Latest posts made by Fractured Fitness
??? New tender jerky ingredient substitute?
I reckon this to be a curiosity question. In the latest method, Jonathan recommend 18% by weight liquid low sodium soy sauce. I was wondering if you could use the same volume of Worcestershire sauce instead of low sodium soy sauce. Worcestershire already has around 70% less sodium than soy sauce. I’ve generally preferred Worcestershire over soy for taste. Is there a special “tenderizer” property that soy sauce is bringing, or just a better taste profile than using 18% water.
Thank you for your time and guidance.
Vacuum tumbler AND inject?
Hello, what is the accepted process on whole meat clods in a vacuum tumbler. I have a Pro-Cut KMV-25, and was wondering when doing a pork butt/shoulder or brisket or even pork belly for bacon, do you do a marinade injection AND tumble marinade? Or is that not necessary. I thought about doing a marinade with added food coloring to see how deeply the vacuum tumbler will penetrate, but I figured Jonathan, or another protein guru, has probably run their own experiments and might already have an answer for me. Thanks for any thoughts or advice from personal testing that may have been done previously.
RE: Cabelas meat mixer
Before I found Meatgistics, I gathered bits of knowledge randomly around forums and ended up getting a LEMS Big Bite #32. Love it, dang near grinds faster then I can feed it. I use the wrap around ice pack that cabela’s sells, on it, and couldn’t be happier. Doesn’t have a reverse though.
Hello! Do any of you Lil’ PK’s smokehouse warriors have a reliable smoke schedule for a pure smoke on St Louis ribs? I’ve always used my pit barrel for ribs, but would like to see what the PK-100 can produce. I’ve done a few runs with sous vide first and finish in the smokehouse, but I’d like to try start to finish. My guess would be a 3-2-1 scheme but wisdom is asking those who have already had great success. Thank you in advance for your time.
RE: sawdust for pk100
I can’t seem to find pecan on Walton’s site anywhere. Is it part of a multi wood package? I’d like to use it in my PK100 but I’m just not finding it. twilliams said to look under fine dust and it’s not listed among the other woods. Could someone provide the direct link to pecan fine dust. Rather than suggestions on how to search for it?
Thanks for your time.
RE: FINISHED PRODUCT - Stuffed Pork Loin
Did you go from water straight to smoke? I’ve been taking the meats from soups vide to ice water bath to reduce internal temp to 90 degrees. Then into smoker until internal temp of 140. Just to have a longer smoke absorption window. If you don’t do the “chill” do you find you’re getting a good depth of smoke penetration? Thanks for your time.