Videos tagged with Internal Temperature

This guide details the process of making goose pastrami, from trimming and curing the wild game meat to smoking it to perfection. It emphasizes the importance of proper curing times, developing a pellicle for better smoke adhesion, and achieving the correct internal temperature for a safe and delicious final product. The recipe includes specific measurements for a dry cure and spice rub, along with instructions for smoker setup and monitoring.

This guide details the process of smoking a sow hog, as demonstrated by Yoki Sturrup. It covers meat preparation, including removing silver skin, applying a robust seasoning blend, and cooking techniques for both a smoker and an oven. The process emphasizes achieving a target internal temperature for optimal tenderness and flavor, utilizing a water bath for moisture in the smoker.