Alaska's Best Smoked Salmon and Sausage Treats

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Hunter sticks 2020

salmon filets vacuum sealed for freshness

1939 Hobart Grinder that we refurbished and use quite frequently

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moose brats, mixed with pepper jack cheese and jalapenos

Serving Alaskans with their bounty ready to eat. We clean, process, filet, smoke and vacuum pack fish. We process wild game, moose, caribou, sheep, etc. We can make sausage, grind, cut steaks, roasts whatever you desire. We guarantee you receive your meat back from us. We live in beautiful Wasilla, Alaska. We have a walk in cooler, as time goes on, we will update this website.

Welcome to JB’s Smokehouse! We offer a wide range of meat processing services, please see our pricing below:

Fish:

Preparing fillets for vacuum packaging and packing: $1.75 per pound

Vacuum packing: $1.25 per pound

Smoking with only ground pepper: $4.00 per pound ( based on incoming weight)

JB’s honey smoked recipe including: honey, jalapeno and assorted Cajun spices: $4.75 per pound (based on incoming weight).

Smoking prices are based on filleted meat, if we fillet, add 75 cents per pound (incoming weight).

Moose and caribou:

Boning out, cleaning, standard butchering, steaks, roasts, chops, and wrapping: $1.50 per pound (incoming weight)

Grinding for burger and wrapping: 75 cents per pound

sausage preparation and wrapping: $4.50 per pound

We utilize 70% game, and 30% ground pork for mixing on sausage.

Guarantee you get your own meat back!

Early season we will trade product for services, please ask we will let you know about this. We accept cash.

Come and see our operation, 5699 Huckleberry Drive, Wasilla, and call at 907-854-2188.


Please call at 907-854-2188 or email at homedeziner@gmail.com


Directions for using Rub: (Turkey, Chicken, Pheasant, Quail, Ptarmigan, and more)

Cover meat lightly with rub, massage into all surfaces of meat. For best grilling, smoking results, set grill to 275 degrees, cook meat to internal temperature of at least 165 degrees F., remove from heat, allow meat to rest 15 minutes minimum. Use with JB’s Smokehouse Brine for tender juicy meat!

Directions for Poultry Brine: (Turkey, Chicken, Pheasant, Quail, Ptarmigan, and more)

Mix ¼ cup of brine with one quart of water per pound of meat to be brined. Bring mixture to a boil, stir until all salt is dissolved. Cool down mixture to room temperature (easy method ice bath), then pour over poultry meat in a container, (thoroughly covering meat), set for a minimum of 12 hours, and a maximum of 24 hours. Upon completion, rinse meat thoroughly inside and out, pat dry and add seasonings as desired, grille, cook, enjoy!

Directions for using Rub: (Pork, Beef, Elk, Deer, Caribou, Moose and more!)

Cover meat lightly with rub, massage into all surfaces of meat. For best grilling, smoking results, set grill to 275 degrees, cook meat to desired temperature, remove from heat, allow meat to rest 15 minutes minimum. Use with JB’s Smokehouse Brine for tender juicy meat!

Directions for Meat Brine: (Pork, Beef, Elk, Deer, Caribou, Moose and more!)

Mix ¼ cup of brine with one quart of water per pound of meat to be brined. Bring mixture to a boil, stir until all salt is dissolved. Cool down mixture to room temperature (easy method ice bath), then pour over meat in a container, set for a minimum of 12 hours, and a maximum of 24 hours. Upon completion, rinse meat thoroughly, pat dry and add seasonings as desired, grille, cook, enjoy!

Directions for using SPG+:

Apply liberally to all meats prior to cooking or grilling.

*waiting on front label*