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  1. crankybuzzard

    Suggestions......

    I've done it both ways, however, when I split the point and flat before smoking, the burnt ends tend to be more flavorful. I season ALL sides of both pieces and then stack them back in place like the brisket was originally and smoke until done. This also helps keep the flat juicy.
  2. crankybuzzard

    Chicken Sausage and Vegetarian Casings for someone with Alfa-Gal Syndrome

    Just a thought I had while working on something, could these sausages be poached or smoked in like a hotdog casing that's made from cellulose? It would end up as a skinless sausage though.
  3. crankybuzzard

    Overnight Boston Butt

    Looks like you have it dialed in. What's up next for you?
  4. crankybuzzard

    Cold Smoke Cheese Day

    Don't let it drool! Looking forward to seeing how the strings work. Never tried hanging cheese before.
  5. crankybuzzard

    Chicken Sausage and Vegetarian Casings for someone with Alfa-Gal Syndrome

    That's great information! That disease has got to be maddening to some people. Kudos to those trying to make life a bit better for them.
  6. crankybuzzard

    Old Style Summer Sausage

    You and your peeps! :emoji_laughing:
  7. crankybuzzard

    Do you have a snack stick locker?

    NOPE! Just my local circle of rednecks... :emoji_sunglasses:
  8. crankybuzzard

    Do you have a snack stick locker?

    We all have friends that know that we make sausage and snack sticks. Most all of us have friends that come over now and then that are comfortable enough to open the refrigerator to get a beverage, or get into our SNACK STICKS! Several months ago I came up with a snack stick "locker" for the...
  9. crankybuzzard

    Smoking a Jennie-O Without Skin

    I agree, we've done side by side comparisons before with no injection vs the bird from the bag and there has been a difference. Also, injection adds some flavor. I'm weird, I like to hang my birds in ham bags for the smoking process with the neck opening facing down. The flap of skin covering...
  10. crankybuzzard

    this is a new one for me - mouse in the smoker

    We have a fox or 2 that we see on camera almost every night. We too don't use the bait stations here for the same reasons.
  11. crankybuzzard

    Anyone ever tell y'all that I HATE dogs...

    That's going to be a great smoking buddy right there.
  12. crankybuzzard

    Auber wifi Finally

    You'll love it Rick, that's the same one I have. The app is a bit wonky at first, but you are going to LOVE the cooking presets for ramping temperatures when smoking sausage!
  13. crankybuzzard

    Steels...

    The steel basically moves the "curved edge" of the knife back to sort of straight. It doesn't sharpen or remove steel as the ceramic will. Sharpen with stones, refresh an edge with steels. Needed, no, helpful, yes.
  14. crankybuzzard

    drying biltongfor weeks

    Missed something... The nose knows a lot of the time if the meat is off. Also, mold setting in that is black or green is a very good indication that you may have issues. If you used the vinegar and salting method at the concentrations that most do, you should be ok, but as I said above...
  15. crankybuzzard

    drying biltongfor weeks

    Temperature and HUMIDITY will play a big part in the drying process. If you followed good practices for the biltong prep you should be fine IF the humidity is low enoguh for the meat to dry. Too low and it'll case harden, too high and it may not dry before mold sets in. I'm guessing that he's...
  16. crankybuzzard

    this is a new one for me - mouse in the smoker

    Mice, rats, and birds will take up shop wherever they decide looks like a good spot to them. We have a few feral cats around the farm here, so rats and mice aren't too big of an issue, but I have a Carolina Wren that thinks she owns the place! Twice last year she went through the smokestack...
  17. crankybuzzard

    My Bacon

    I must say, that bacon looks great, but those bellies look GREAT compared to what I can get here! I agree with the longer cure time for flavor development, but still a great looking bacon.
  18. crankybuzzard

    NEVER announce out loud that you have a free weekend!

    We have tried everything that's safe for septic systems to no avail. I have a grease trap outside that the sink goes to and I'm guessing that could be the issue, but at 57 years old, with 2 prior neck/back surgeries, I'm not going to try and lift the concrete lid off of it.
  19. crankybuzzard

    Made some beef tallow

    I used to hate those days, now I miss them, and the people, a lot. Now you're talking! Also the snacks are great at the end!
  20. crankybuzzard

    Old Style Summer Sausage

    This is looking good so far! I'm guessing we'll be seeing mold formation at some point. Good mold that is...
Great deal on LEM Grinders!
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