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  • Snack sticks and refrigeration - Smoking Meat Forums
    Probably a dumb question (more of a food safety question) but how do most store your snack sticks after they are smoked? The assumption is they have cure in them and fully cooked during smoking (approx 160 degrees + -) My main question is do they need to be refrigerated? If not, how long
  • Bad or good white mold? (Photo attached) - Smoking Meat Forums
    Is it a good or bad white mold Looking online there is a lot of talk about bad white molds being hairy fuzzy Which mine are I have vinegar wiped them and the cabinet, but I assume they'll come back The little orange patch of mold is just mold that happened to form on a needle prick, so its covered with meat juice
  • Fat Out Discussion. - Smoking Meat Forums
    The issue of fat out in sausage is a big-ish topic always on the forum I encourage all sausage makers both new and veteran to chime in here and hash out this topic for everyone to see and read for informational purposes In my experience, Fat out is generally caused by poor grinding in
  • Offset Smoker Temperature Issues and Wood Timing - Smoking Meat Forums
    I had trouble getting my offset smoker up to temperature I just got a Oklahoma Joe's Highland smoker and have used it twice now I sealed it with high temp silicone when putting it together, installed a gasket to seal the cooking chamber, and put in a LavaLock heat deflector plate I started
  • Smoker went out last night - is my pork butt okay? - Smoking Meat Forums
    Hey guys! smoked a pork butt last night at 11pm Probably smoked for 3-4 hours then shut off I checked it this morning (8am) and everything was cold cold cold (temp outside is like 40 degrees last night) I have family coming to eat at 4pm tonight and it’s currently 8:30am Can I wrap the
  • Smoked food tastes metallic, bitter and very smoky. - Smoking Meat Forums
    Placed ribs on rack, set three or four wood chunks on heating element, and plug the smoker in smoked for 3 hours at about 225 degrees, finished in crock pot for an additional 5 hours on low Rib meat as very tender, and moist, yet the taste was metallic, bitter and very smoky maybe I over smoked them
  • Cure #1 and Cold Cool Smoking - Smoking Meat Forums
    Hence the reason, Bacon, Ham, Smoked Sausage, ect That is COOL Smoked and Ready to Eat, or COLD Smoked and still Raw, MUST BE REFRIGERATED I hope this somewhat lengthy explanation gives you an understanding of Why We Cure Meat And the confidence to give it a shot
  • Charcoal went out on pork butt - Smoking Meat Forums
    You have to make the decision, but in my opinion, a pulled pork butt is made by cooking to around 200F That is enough to kill bacteria in my opinion I have set a butt out for a good six hours to get some chill off if it, set it out late at night then get up early in the morning to start the smoke and have never gotten sick
  • Using MSG in a Brine Cure - Smoking Meat Forums
    Sorry! I appreciated your help too! “All that said, how much meat do you season with 1 cup of rub? I use half the recommended 1 2 tsp per pound of meat So that is I use 1 2 tsp to 2 pounds meat That’s ground meat and mixed in so you will have to mix up a cup of your favorite rub and try it, then adjust it up or down for your preference ”
  • Does Dirty Smoke Truly Equal Bad BBQ? - Smoking Meat Forums
    It's probably the only thing I've over-smoked and it was on the WSM I followed the advice of people who said it didn't matter if you put it on at the beginning before the pit stablized I think Jirby gets away with some dirty smoke because the pit has a ton of airflow But I've had over-smoked food from bbq joints and it's not pleasant





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