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  1. jimalbert

    ChefRob's Chorizo

    Well, I think the final plan will be to split the spice recipe in 5th's since I did 10 pounds.  I will grind another 2 pounds of meat and season it with 1/5th of the original dry spice mixture (minus the cayenne) and forget about the chili Colorado.  That way I am still going to have a seasoned...
  2. jimalbert

    ChefRob's Chorizo

    HAHAH.. I know that now... but in one of chefrobs post he mentioned those chile's.  Regardless it is really good except for a heat level that my wife will not be able to deal with.  Do you think If i add another 1 or 2 pounds of pork it will tame it?  Or do you think it will sacrifice the flavor...
  3. jimalbert

    Any homemade wine makers out there?

    I will recommend something slightly different.  You can make wine out of anything that doesnt move.  PERIOD.  Get yourself a hydrometer (maybe 6 bucks) a couple fermentation locks (you could use baloons) wine yeast (buck a pack) and a boat load of sugar.  If you add enough sugar to whatever it...
  4. jimalbert

    Oh My Head

    HAHA.... I did the same thing... A combination of Sierra Nevada Pale Ale, Makers Mark, & a quart jar filled with gummy bears and stale sour patch kids drowned in shine!  The combination just doesnt mix. 
  5. jimalbert

    Anyone use the smoke daddy or anything like it?

    AMNPS is the way to go.  Love mine.  
  6. jimalbert

    Old Style Bologna

    Nice Rick!  Those look unbelievable.  I have someone sewing me some bags right now also because we will be butchering pigs in early March and I will need them for the liver pudding! MMMMM..
  7. jimalbert

    2nd sausages with the new grinder - Sweet Italian, Hot Italian, Bratwurst, Kielbasa & Linguica

    And I thought I was hooked to this sausage making thing.  WOW!  Way to go man.  Looking forward to seeing the results.
  8. jimalbert

    ChefRob's Chorizo

    Well, the SD card is at home so I cant post pics but I will add them later.  I decided to do a 10lb batch of ChefRob's chorizo and I followed the directions to a T.  I can also say that I  used the revised recipe that came later in his original post.  For anyone who has made this in the past I...
  9. jimalbert

    NOLA Andouille Recipe

    Thanks.  I like the heat.  I just wanted to make sure that my wife wouldn't have an issue with the heat level..  I think I will keep the recipe as originally produced and adjust from there.  Thanks.
  10. jimalbert

    Kabanosy Time

    Looks good Rick!  Im tuned in.
  11. jimalbert

    First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

    Way to go B!  I had all intentions of doing my andouille and chorizzo today but the ice finally came and I had a chance to Ice fish and catch roughly 30 yellow perch 10 inches and bigger!  Thats a wonderful meal too so I took full advantage.  Did you do the NOLA andouille recipe that craig...
  12. jimalbert

    Kabanosy Time

    Looks good Rick!  I will have to stay tuned in because I never made Kabanosy or have I ever heard of it but Im all about making new sausage.  I will do my research.  I thought I would get a chance to do my Chorizo and Andouille this weekend but Lake Harmony iced up enough (6") that I am going to...
  13. jimalbert

    RE: Bearcarver's health

    Hey Bear.. take your time but hurry up (HAHAH) and get back at that smoker.  When your back at it we (as in the guys from the northern lehigh valley area) should get together for a little smokefest and maybe concoct your 2nd best ever pepperoni stick recipe.  By the way my wife and family love...
  14. jimalbert

    NOLA Andouille Recipe

    For anyone that has made this recipe, could you tell me your opinion on the heat level?  I am going to make some this weekend and would love to know your opinions before I go trying to jack up the level of heat.  I am also going to make 5 or 10 pounds of chefrobs chorizo.  Thanks in advance. Jim
  15. jimalbert

    android market app?

    I think it would be a good idea as a standalone.  I would concur with Jeff on the subject and see what his thoughts are.  Jim  
  16. jimalbert

    What's your occupation?

    Corporate Technical Trainer/Mobile Device Admin/Purchasing Adviser for one of the top 15 MSO's in the nation.  This thread is interesting for sure.  I'm glad someone recently posted and I saw it on the main page.   
  17. jimalbert

    Smoking a chunk of pork for the evening meal MES 30 & AMNPS

    How does the salt come out or was it your first time?  My wife fell in love with smoked salt on radishes when we were at a really high end restaurant that had a waiting bar last year and I haven't been able to find it anywhere locally yet.  Any help would be appreciated. Jim  
  18. jimalbert

    New Years Fattie! FINISHED PICS!

    Looks excellent. I haven't done one in a while and it seems as though after reading this post that it is in my near future.   
  19. jimalbert

    Andouille

    Very nice!  I am going to do at least 10 pounds of each andouille and chorizo this weekend if im not on the ice after the gills.  
  20. jimalbert

    MES 30... NEW exhaust smoke tunnel mod

    Dave... I also did alot of your mods but I never had an issue (even in very cold temps like this weekend) with keeping the AMNPS lit in the mailbox.  I normally nuke my pellets for 45 seconds or so before I light it though.  I actually think I am going to run outside and try it with a few...
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