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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... -
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...- jimalbert
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- Replies: 12
- Forum: Slicers, Grinders, Tools, Equipment
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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... -
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... -
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... -
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...- jimalbert
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- Replies: 16
- Forum: Blowing Smoke Around the Smoker.
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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... -
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... -
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...- jimalbert
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- Replies: 66
- Forum: Smoke Houses
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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...- jimalbert
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- Replies: 6
- Forum: Smoker Builds
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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... -
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... -
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 -
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... -
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???
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
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- Replies: 5
- Forum: Making Jerky
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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
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- Replies: 3
- Forum: Drying/Dehydrating
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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... -
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...
