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  1. 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...
  2. jimalbert

    how long should a 5 lb butt take @ 250 deg

    I agree... If you pull it and throw it in a foil pan with some apple juice, cover it with foil and pull it when it hits 195, you will be in business.  Done be afraid to start it early and throw it in a cooler wrapped in towels when done... I didnt want to do it that way for a long time, but now...
  3. jimalbert

    Every once in a while a blind squirrel finds an acorn!

    I actually never have made squirrel jerky but I occasionally shoot a few to eat... They are pretty good eating.  I think the smoker was a good find and will be running my first batch of venison jerky in it today.  I will post pics.
  4. Every once in a while a blind squirrel finds an acorn!

    Every once in a while a blind squirrel finds an acorn!

  5. jimalbert

    Every once in a while a blind squirrel finds an acorn!

    My wife has been bugging me for jerky and since my dehydrator took a crap I decided to browse craigslist for a steal before I dumped a ton of cash into something I would use a few times a year, and by gosh darnit, I found one. Its a cabelas commercial 80 litre in immaculate shape. The guy...
  6. 2013-01-29 21.53.17.jpg

    2013-01-29 21.53.17.jpg

    • jimalbert
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  7. jimalbert

    Smoke for today - Cheddar, Swiss & Hot Pepper cheese

    Looks good B!  I did a bunch of cheeses a couple weeks ago (8oz blocks) and did them with apple.... I really liked the results and I actually favored the apple more than the hickory for some reason.  Next time I am doing some pitmasters blend to see if the jig is up or what.  Its about the best...
  8. jimalbert

    Freeze/Thaw/Process/Freeze Pork Debate

    That is what my thought was also.....  But there are many more that have a much greater knowledge base than I.  So I deferred to the pro's.  I think we will get enough valid opinions from this thread that we can come to a common consensus we can all live with.  HOPEFULLY.  
  9. jimalbert

    Freeze/Thaw/Process/Freeze Pork Debate

    I have yet to buy it this way yet due to my concerns... But the same thought applied to fresh pork also.  Does everyone think its OK to take pork that has been cryovacd and freeze it for later use in sausage and then freeze again?  Thanks  
  10. jimalbert

    Freeze/Thaw/Process/Freeze Pork Debate

    OK.. ever since I have been very young I have had family and friends (that I would butcher with) tell me that it isn't good to take a fresh piece of pork and freeze it then thaw it to process it (into sausage or whatever) and freeze it again after processing.  What are everyone's thoughts on...
  11. jimalbert

    ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

    For now, its a keeper.  I believe there's always room for improvement.
  12. jimalbert

    ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

    We will be flying.... 6 year old boy and a 15 month old girl... long road trips are not in my vocabulary!  
  13. jimalbert

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    Yes, the AMNPS and my mailbox mod on my MES work great.  Wouldn't change a thing.  Just an FYI, I called Masterbuilt to let them know I was having issues and they didnt even offer to send me the updated chip loader tray/shield assembly.   
  14. jimalbert

    ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

    Ill rephrase this since I read the post and it sounded like I didnt live in the US of A.  I will definitely use someting that doesnt have as much heat next time!
  15. jimalbert

    My first fatties

    WOWZA!!!!!!!  Nice Fattie!  I will need to do one soon.  This post brought back some memories.  
  16. jimalbert

    Is it still a fattie?

    It's still a fatty.. and one that sounds good at that... I have done quite a few in the past but never the combination that you are doing.... I bet it will turn out wonderful..  Give us some BearView.
  17. jimalbert

    ChefRob's Chorizo and NOLA andouille Sausage (with money shots)

    Thanks Craig.. I appreciate the link to the sausage...  Have you noticed the lack of red/orange color or is it just me?   
  18. jimalbert

    Making some sausage - Krakowska, Linguica, Extra Hot Italian & Italian Face Melters

    Yea well... so its a little skinny... wooptie doooo....It will still taste the same.  
  19. jimalbert

    Ribs! Its whats for dinner!

    Nice smoker and nice ribs.. I haven't done ribs in a long time... I am jonesin for them now.... Funny thing is, as much as I love ribs, I would sooner do a boston butt for pulled pork than ribs because its a quarter of the cost and 4 times the amount of product!  They are great when done the...
  20. jimalbert

    New Years Eve Bacon Wrapped Pork Loin Smoke!!! (with Q-View)

    Its not my site but I will take credit!!! hahhahahah. No, I think Jeff has already taken credit for it... But it is good to know that people can successfully succeed smoking by the threads/posts they read here... Good luck in the future and dont hesitate to ask questions! Jim  
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