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  1. whistech

    Where's Cranky Buzzard?

    I haven't seen any postings from Charlie in a couple of weeks, which is pretty unusual.    I hope everything is OK and he is just to busy to stop by.
  2. whistech

    Red Barn Bologna

    I made 22 pounds of bologna today using the Owens Red Barn Bologna mix.     I doctored it a little bit by adding 1 tablespoon of granulated garlic per each 10 pounds and I also added one teaspoon of hickory liquid smoke from The Sausage maker per each 5 pounds.    I added the liquid smoke since...
  3. whistech

    Smoking Bacon and Food Safety Question

    In about 3 weeks I will have 8 pounds of pork belly dry cured and ready to smoke.    I would like to cold smoke or warm smoke the bacon at the lowest possible temperature I can achieve.    Where I live the night time temperayure will probably be around 70 to 75 degrees and I'm planning on using...
  4. whistech

    Test 1

    Testing spreadsheet
  5. whistech

    Finally-My First Sausage Thread

    After a lot of reading here and excellent tips from Cranky Buzzard and Boykjo, my 9 year old grandson and I made sausage on 16/Jan/16.      I was so exhausted after I got all the stuffed and everything cleaned up that I put off posting.    That Saturday we made seven pounds of summer sausage,5...
  6. whistech

    test 2

  7. whistech

    Sausage Test

  8. whistech

    Sausage Safety Questions

    I am going to make some cured sausage tomorrow and now that time is getting close, I have a couple of questions: 1. Is it safe to make the sausage using cure 1 then stuff, vacuum pack and freeze the sausage to smoke at a later date at low temps for several hours (probably 8 to 10 hours)?      I...
  9. whistech

    Need Help With Smoked Boudin

    I want to make some smoked Boudin sausage and I have some questions that I could use some help with.      First, would it be better to smoke some pork butt, grind it and then mix with liver, rice and seasoning or would it be safe to cure the pork butt and liver , grind it, add the rice and...
  10. whistech

    Question For Foamheart

    Foamheart, I saw on another thread that you now grind your meat for Andouee instead of chopping.    Could you please tell me the size of the plate (or plates) you use?    If you use a large plate and a small plate, what is the approximate ration of small to large grind?     Thank You, Arlie
  11. whistech

    New Smoker and Sausage Maker Want To Be

    Good Morning, I have been a member of this site since 2009 and have filed alot of good information from the masters on the forum.  I recently retired and will soon have the time to indulge myself in smoking meat and making sausage.     I live in Spring Texas and hope to be able to contribute to...
  12. whistech

    Will Turkey Legs Cure With Skin On?

    I would like to try curing some turkey legs and then smoking them.    I plan on using a dry rub with Cure # 1.   I will use the legs to season beans.     Thank you for your help.
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