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  1. jimalbert

    Ham & Pineapple Snack Sticks????

    A local butcher sells ham and pineapple snack sticks... At any rate my wife loves them but I have never found a mix for them. To be honest, I believe it is cured ham with bits of pineapple in it but I am not sure. Has anyone ever seen a mix for them or have a recipe for something like this...
  2. jimalbert

    Bandsaw blades

    Where can I find bandsaw blades that will get here in a reasonable time? I bought a Grizzly Grinder/Bandsaw combo last year and the blade sucks. Ordered one from Grizzly and it's backordered. I believe its a 77 or 77 1/2" x 5/8 x .25. Anyone buy anything similar and where do you get them...
  3. jimalbert

    Scored a nice cooler for Curing

    I always struggle finding room to cure my hams/meats. Those days are now over. Found this guy on the Facebook marketplace. Negotiated to 75 bucks and had my uncle (commercial refrigeration guy) stop by to take a look. Gas was very low and we picked up a small leak (very small), filled it and...
  4. jimalbert

    Cured and Smoked bone in pork loins

    Well, the local provisions place had bone in pork loins for 1.29 a pound and I couldn't resist. I had done plenty of cured boneless pork loins but never did them bone in. Now that I have a meat saw/grinder combo (another story about the blade) I decided to give it a whirl. I used pops brine...
  5. jimalbert

    Ham with Pops Brine

    Well, I have always wanted to cure and smoke a ham for easter. Unfortunately for me, we butchered pigs a little late for me to feel confident I would have a good cure to smoke it for Easter. At any rate I did it. I followed Pop's Instructions to the T and it turned out better than any ham...
  6. jimalbert

    Fed Ex BLOWS

    I always use Sausage Maker "Country Sausage" seasoning for my sausage but unfortunately it has been unavailable for weeks on their website (Im doing my sausage this weekend). On a whim I decided to call their retail store in Horseheads, NY because I have a business acquaintance that lives in...
  7. jimalbert

    Binder Question

    Question for all of you Binder guys. I rarely use it but ordered some spice mixes from Con Yeager for a friend. They are calling for Binder and TriPolyPhosphate in each mix. I ordered their "Circle S" binder which appears to be a mix of NFPDM, Whey, etc... and is used at a rate of 16oz per...
  8. jimalbert

    No Baseball, what to do?

    Well, I finally have a few days off from coaching 2 teams because of the schedule?  What should I do?  I know what to do, break in the new smokehouse!  ShopRite had a great deal on baby backs yesterday (1.99/pound), so I picked up 7 and invited some family over!  Great beer, Great food.  My son...
  9. jimalbert

    Propane SmokeHouse Build

    Hey Guys... I am starting a new build here in the next few days and have decided on a design.  Everything is drawn up as far as the main construction but I still have a few things that I would like to have some outside perspective and advice on.  Here goes. The smokehouse will be 4x4x8.  (peak...
  10. jimalbert

    Smoker Racks

    Im building a new propane smoke house and fell into some crap as far as shelving goes.  The racks are 4x3 and were used in a gas (natural, propane, welding) warehouse.  I havent seen these personally but if they are galvanized I dont want to use them.  They told my cousin that they werent...
  11. jimalbert

    Need Help ASAP!

    This is going to be the worst post I have ever done but I need help as soon as possible.  I lost my hard copies of Jeff's rub and barbeque sauce recipe that I purchased and apparently my wife threw the printed copies away.  I have a butt that needs to go on the smoker tonight and I am pulling my...
  12. jimalbert

    Original Flavored Snack Sticks

    Thought I would share a snack stick recipe I use and like very much.  I just mixed up a batch last night (sorry no pics of the mixing process) and will be smoking them tonight.  I will take pics as I go and post them later tonight or tomorrow.  This recipe has very little heat because my wife...
  13. jimalbert

    Italian Sausage

    So along with NEPA's brats I made some italian sausage.  This was honestly the best Italian I ever made and I will post the recipe if anyone would like it.  I dont have a ton of pics through the process but I am going to make 25 pounds next week so I will post pics then. Thanks, Jim
  14. jimalbert

    NEPA's Wisconsin Bratwurst

    Its only appropriate to give a shout out to NEPA's for this wisconsin brat recipe.  You can find it on the Bradley Smoker forum by searching for Wisconsin Brats, If not let me know and I will be sure to post the recipe.  Rick has been a huge wealth of information for me during my stages of...
  15. jimalbert

    Ground Spices vs. Whole Spices in sausage

    Just a quick question regarding your procedure with spices.  My wife and most of my family for that matter do not enjoy biting into a whole spice such as fennel, coriander, or anise.  Have you guys ever ground whole spices (maybe toast them quickly first) in a spice grinder and then use them for...
  16. jimalbert

    Pulled Pork - To Foil or not to foil - and a slight twist

    OK... I have been successfully smoking pork butts (thanks to many of you on this forum) for a few years now and I always smoke them at 225 in my MES30 until the IT reaches 165 and at that point I foil it with some apple juice until it hits 205 (or slightly less if I have extra time knowing that...
  17. jimalbert

    Teriyaki Ground Beef Jerky???

    Anyone ever do Teriyaki ground beef jerky?  I usually dont do ground beef jerky but i just threw a nice big buck in the freezer and did 30 lbs of muscle jerky in the 160L Cabelas dehydrator.  I have about 15 pounds of deer burger from last flintlock season that I would like to try ground beef...
  18. jimalbert

    GB Jerky

    Has anyone ever tried doing ground beef jerky in a dehydrator?  I have a commercial cabelas dehydrator that I can get up to like 170 degrees but I am somewhat scared of the fan drying it out too much.  I was planning on doing something like bear's pepperoni sticks out of the jerky gun onto my...
  19. jimalbert

    Hot Dog Meat Ratio

    I'm about to embark on a new venture in making hot dogs.  I did a bunch of research on spice mixtures but would like to have some opinions of meat ratios.  My son is 6 and loves hot dogs, but insists we cut the "skin" off so I took the advice of many before me and bought the non-edible/smoke...
  20. jimalbert

    Need Advice on doing pulled pork for next day use

    Has anyone ever smoked a shoulder for use the next day?  If so, what was your process?  I had actually contemplated smoking it very late in the day tomorrow so that it hit 165 around midnight or so and then throwing it in a cooler wrapped in towels.  Then when I get home from Ice fishing Sunday...
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