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  1. jimalbert

    Pops brine or dry cure?

    I personally like Pops wet brine better than dry. I've used the wet for curing hams, smoked pork chops, CB, belly bacon and feel its easier to handle and presents a bit better flavor. On the dry side of things you should check out BearCarvers dry cure. Its also great.
  2. jimalbert

    Church sausage

    I have a good brat recipe. I just have to find it. I believe it was one of Ricks recipes. Its very good. Also, the brat seasoning pack from Con Yeager Spice is very good also.
  3. jimalbert

    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...
  4. jimalbert

    Found In The Back Of Fridge

    Looks great Rick. How are those UMAi bags? I've been thinking about picking some up now that I bought a fridge dedicated to curing. I was trying to decide if I wanted to make it a dry cure chamber but I hate to cut the thing up. Too nice to do that...
  5. jimalbert

    Yup.... Give me a little bit and I will get it out.

    Yup.... Give me a little bit and I will get it out.
    • jimalbert
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  6. jimalbert

    Cured and Smoked bone in pork loins

    Al is correct. All in the same..I just prefer my pork chops with the bone in. Especially smoked.
  7. jimalbert

    Scored a nice cooler for Curing

    You guys have any suggestions about mods? I never did a curing chamber before.
  8. jimalbert

    Bandsaw blades

    Thats funny... same place I just posted and I didnt see your last reply... Us Pennsylvanians must think alike... Jim
  9. jimalbert

    Bandsaw blades

    Thanks Bear. I actually found some but not locally. FWIW, I ordered from this place. I got 4 blades for 30 bucks. Figured I would post it to help someone else out if they ever needed some. https://store.butchersupply.net/butcher-band-saw-blades-c32.aspx Jim
  10. jimalbert

    Bandsaw blades

    I did see that Bear but Delivery date is Feb 1. Think I may be getting our pigs before that. Thanks though!
  11. jimalbert

    Bandsaw blades

    Meat..... I was trying to find somewhere local but have struck out so far.
  12. jimalbert

    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...
  13. jimalbert

    Scored a nice cooler for Curing

    Now I just need to decide if I want to try to mod it to control humidity as well. Start doing some dry curing.
  14. jimalbert

    Delayed New Year’s Day Pork & Sauerkraut

    Num Num Num... Looks great as always Bear!
  15. jimalbert

    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...
  16. jimalbert

    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...
  17. jimalbert

    Another Foot !!---And 18" more!!

    Thank God... I hope your right about that Bear I love the cold but hate the snow. Jim
  18. jimalbert

    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...
  19. jimalbert

    First attempt at smoking sausages!

    duly noted. In all of my sausage I smoke im using cure as well.
  20. jimalbert

    Another Foot !!---And 18" more!!

    They just updated my totals from 5-10 to 2-6. Im hoping this thing pushes even further south and we dont get a drop of anything. It will be the start of our baseball season before our kids can actually get on a dry field. Not to mention the field work were not getting done because of how wet...
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