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- jimalbert
- Media item
- Comments: 0
- Album: Italian Sausage
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NEPA's Wisconsin Bratwurst
- jimalbert
- Album
- Comments: 0
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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... -
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- jimalbert
- Media item
- Comments: 0
- Album: NEPA's Wisconsin Bratwurst
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Milk powder in SS, what purpose does it serve?
I recently started using Non Fat Powder Milk and I can honestly say that I would recommend it as a binder. The sausages have held up extremely well and the fat doesnt render so easily. -
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... -
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... -
Teriyaki Ground Beef Jerky???
Believe it or not the recipe at the top of this post is one of the best I have had. Taste's slightly like pepperoni but very good. Here is the one that NEPAs suggested. 5 lbs gb (extra lean to lean) 3 Tbs non iodized salt 1 tsp cure #1 3 Tbs non iodized salt 1 Tbs garlic powder 1 Tbs...- jimalbert
- Post #5
- Forum: Making Jerky
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Teriyaki Ground Beef Jerky???
Thanks Mule... However i was looking for something more along the lines of teriyaki flavored. I actually mixed 10 pounds of bears pepperoni mix early yesterday morning for the gun tonight. They have a great taste in my opinion. I think 10 more pounds will go to a recipe that NEPA's hooked me...- jimalbert
- Post #3
- Forum: Making Jerky
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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...- jimalbert
- Thread
- Replies: 5
- Forum: Making Jerky
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Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a turkey, a ham, chickens and stuffing for Thanksgiving.”- jimalbert
- Post #660
- Forum: General Discussion
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GB Jerky
OK.. do you have a rough time for sticks like I am talking about or are you just going to an IT of 152*? I would assume it wouldnt take more than a couple hours. Thanks for the response, Jim- jimalbert
- Post #3
- Forum: Drying/Dehydrating
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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...- jimalbert
- Thread
- Replies: 3
- Forum: Drying/Dehydrating
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Hot Dog Meat Ratio
Thats what I was thinking also. She bought me some chuck so I should be OK... I appreciate all of the help. Thanks, Jim -
Hot Dog Meat Ratio
Thanks for the advice... I appreciate it. When my wife was at the grocery store the other day she picked me up some beef. Maybe I will just throw that in the freezer and grab some pork. As far as the fat to meat ratio, is 80/20 good or should I go with a little more fat? Thanks, Jim -
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... -
AMNS'ED SALMON IN THE SMOKIN-IT--WORKED GREAT
I tend to agree... If Agave nectar was bad for you, I would have been dead a long time ago. As a matter of fact, I recently bought a bottle of Tequila (cant remember the name of it at the moment but it had a skeleton on the label) and it was actually sold with agave nectar to do a "true"... -
Need Advice on doing pulled pork for next day use
Im already on it! I saw your post a while back and I never got the chance to make it but I am doing it tomorrow evening... I will most likely take pics along the way so I will post a tutorial... Thank you once again for your advice. Im sure that BBQ sauce is going to be out of this world!... ... -
Need Advice on doing pulled pork for next day use
Great! That sounds like a plan PG... I do realize the threat posed by doing what I originally said. I will pull and reheat in this instance. I should not go ice fishing and just do the smoker gig.... but sometimes the ice doesn't last very long... Jim -
Need Advice on doing pulled pork for next day use
Wes... I hate this idea all together. I have done many o pork butts and have never had an issue. This is unique because the ice only lasts so long and the super bowl only comes once a year. Not to mention that, but I have had my young boy out ice fishing a few times this year and he really...
