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  1. bkleinsmid

    If you could get any sub $1000 electric, what would you get?

    I will vote on the Cookshack as well. Mine is almost 12 years old and still works great. Brad
  2. bkleinsmid

    What are people paying for pork bellies now ??

    $2.38 LB with the rind........C&C. Brad
  3. bkleinsmid

    Kulen - Serbian / Slovenian style

    Is it the Len Poli recipe you listed at the begining of your thread? Brad
  4. bkleinsmid

    Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and res

    Hey Joe....... I have used NFDM or Soy with SS, 35mm Brats, and keilbasa and it seems to help with moisture and texture. I'm new to sausage so anything I can do to help is good. Brad
  5. bkleinsmid

    first time pork spareribs in the cedar smokehouse

    Suds........those look like CSR's........and very delicious. Mind giving out the recipe for the meat bath? Brad
  6. bkleinsmid

    names brad

    Hey Brad.......welcome. My name is Brad also. This is a great site.....and smoking is very addicting. Wait till you get into making sausage.....its all over then... Brad
  7. bkleinsmid

    PS Seasoning Hot Andouille Mix - Anyone try it?????

    I use the Maple Habanero blend for stix and 38mm casings for slicing (fits a Ritz cracker very well). It has a med. heat (not bad at all) with a hint of sweet to balance the peppers. I think it is a great blend. Brad
  8. bkleinsmid

    Butter Brittle

    Oh yummmm........I'm all over this one. Thanks for the recipe. Brad
  9. bkleinsmid

    Just ordered

    DS........I use those same seasonings and love them. I haven't tried to mix them yet. And I also like those casings. With a few of those cold one's you will be good to go...... Brad
  10. bkleinsmid

    My turn @ "Jeff's Smoked Pulled Chicken" w/Q-view

    Oops.......az was faster than I was...... B~
  11. bkleinsmid

    My turn @ "Jeff's Smoked Pulled Chicken" w/Q-view

    Link........my understanding is that if you have already purchased the other recipes, Jeff will send you the Texas recipe for free. Brad
  12. bkleinsmid

    Wine, Food, & Thou!

    Still got power and heat.........and .48" of rain in the last hour. Going to be a wet day......but we need it. B~
  13. bkleinsmid

    Wine, Food, & Thou!

    Morn'n Leah....... Well so much for the sunny CA. We are expecting 2 to 4 inches of rain in 12 hours. That boar looks fantastic........I think I could do that plate all by myself. Happy testing and stay dry....... Brad
  14. bkleinsmid

    How many pounds/butts needed?

    Two to three servings per pound finished weight. Remember that there is about a 40% weight lose after cooking. Brad
  15. bkleinsmid

    Big Batches

    I do 5 lb batches all the time. Just divide the seasoning pac (I do it by weight) to the correct amount for the amount of meat you want to use. Brad
  16. bkleinsmid

    Simple Smoked Octopus For Your Saturday!

    Great job Leah. I haven't had Octopus in years. Going to have to find a source out here. Brad
  17. bkleinsmid

    Curing time in sausage

    As a newbie, I have the same question. I have tried both ways and I don't see much difference. I'm sure there will be some pro's that will have some answers...... Brad
  18. bkleinsmid

    little time from fellow smokers needed

    Done
  19. bkleinsmid

    The Turkey Was Pregnant.....

    Oh Dave.......I'm sitting here by myself laughing so hard I'm crying. The cat thinks I have lost my mind..... Thanks for a good start for my day... Brad
  20. bkleinsmid

    PS Seasoning Hot Andouille Mix - Anyone try it?????

    I use their Maple Habanero Snack Stick seasoning and their Landjaeger seasonings and like both of those very much but I haven't tried their Andouille. Brad
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