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  1. whistech

    PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

    Thank you for posting the charts Dave.    I have a question I hope you can answer.     Is cured pork and beef sausage slowly brought up from a temperature of 35 degrees and held at a temperature of 145 degrees F for 30 minutes in a smoker considered pasteurized and safe to eat?     Iv'e always...
  2. whistech

    London Broil, Three Stepping It's Way On to My Plate

    Chile, that is a delicious looking meal you have there.
  3. whistech

    New VIVO Stuffer - NOLA Andouille

    Great job on the sausage and I sure like the looks of that stuffer.
  4. whistech

    Moose German Bologna

    Outstanding Disco, sure looks delicious from here.
  5. whistech

    Bresola, and Bear's Eye round Sous Vide project

    Case, take care and get to feeling better soon.      We can wait on the update.
  6. whistech

    Stuffed pork loin spun around and around

    That loin looks delicious Charlie!
  7. whistech

    CHILI from the pantry...

    Dave, the looks delicious!      I like corn bread the way you are making it and sometimes I also add a small can of mild green chiles to the mix along with the cream corn.
  8. whistech

    Italian pot roast

    That is a delicious looking meal Idaho.    Thanks for sharing the recipe.
  9. whistech

    More Canadian Bacon in "POPS BRINE"

    That is some fantastic looking Canadian bacon.     I wish I could get a pork lion with a nice fat cap like that.    The ones I get only have 1/8" at the most of a fat cap on them.
  10. whistech

    Grinder plate

    That might be a #42 grinder plate.     The #42 plate has a 3/4" hole in the center and the plate is 5 1/16" diameter.
  11. whistech

    Almost Vacation Time

    Nepas, I hope you and your bride have a wonderful time and take lots of pictures to share with us.
  12. whistech

    Sausage & Meat Curing Recipe Template w/Scaling & Calculators......

    Martin, my sincere thanks to you for sharing your Sausage and Curing Calculator.     Thanks again, Arlie
  13. whistech

    Smoked some legs and thighs at the farm

    Family, Food and Fun, that's what it's all about Charlie.     Glad to see your Dad is doing better.     
  14. whistech

    Was Running Low !!

    Man oh man, that looks delicious.    You are going to have some fine eating.
  15. whistech

    Trying CMAi Soppressata

    Mose, those are looking beautiful, already getting a great color on them.    I want to try dry curing sausage, just like everything else I see on here, maybe I will live long enough to get it done.     This hobby is an addiction like none other!
  16. whistech

    Sausage Sunday

    Great looking sausage Link, you sure got some nice color on them.    
  17. whistech

    Reverse Sear on a Couple Porterhouses

    Man, that steak looks delicious!   Great job.
  18. whistech

    A new Sheriff in Town!!!!!!

    Sincere congratulations Charlie, you have been helpful to so many here, including myself, thank you for all you do.
  19. whistech

    2nd Annual Sausage Weekend

    Wow, that is some great looking sausage.     I get worn out making 5 or 10 pounds.
  20. whistech

    Joe from western ny

    Yes, you can just add cure and smoke the sausage.    It brings a whole different level to Polish sausage.
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