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Smoke ringA bright pink ribbon of meat just below the surface that is usually about 1/8 to 1/4" thick. It turns pink when fluids in the meat contact compounds in the combustion gases of the smoker. Pro [..]
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Smoke ringThe pink ring around the outside of meat. Nitrates and smoke can cause this coloring. Basically, it’s a chemical reaction between smoke and meat. It adds no additional flavor.
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