Recent content by hoity toit

Did you use any encapsulated citric acid? Just curious. hT

My God that looks yummy. Thin sliced is the way to go. Congratulation on your cook. HT

FTC? What’s that, Im old and dumb. Sorry.

You could send it to me, I’ll take it!,,

I’ll be following this post!,

Those look nice. I always have trouble getting the skin just right and crispy. Thank you for sharing your methods. HT

per pound

due to time constraints I'm going to mix the meat/seasoning up, let set overnight in frig, then hand mix citric acid in the next day, stuff and smoke/cook. Or would you stuff right away? Been a while since I made any. Ill have to go look at my recipe record book and see what i did last time.

How much fat pp do you add?

Sure looks good. I got a deer last week with the bow and am going to make some also. One question : why not ice bath the Summer sausage?

Add beef fat or tallow. Makes it a lot tastier. I grind once with 3/16 plate.

I have to agree with you. When we grew up we never had any of this shit. Just water out of the well or city pipes. I have softener here I havent used in years. Save the $$ for BBQ and vacations. HT

So sorry to hear. My prayers go out to all who knew him,. HT

Good GOD Almighty., you certainly got it a going on. Great looking Brats. Superior looking buns. Would love it if you would post up your bun dough recipe sir. I am jealous to say the least. HT

Problem I have around here is not being able to find the footlong buns. Seems no one in my area carries them anymoe but they sell the footlong Nathans but no buns. :(