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  1. hoity toit

    Pastrami -- substituting tender quick for pink curing salt

    you are right about Bearcarvers method.. HT
  2. hoity toit

    Pink Salt Percentage for Pastrami

    can't go wrong with Pops brine. Only way I do my pastrami and always comes out perfect. No need to over engineer things for success. HT
  3. hoity toit

    Hanging or on trays?

    I use a perforated tray. I feel the heat distribution is more even and solves some of the fat out issues from hanging with too hot of a temp. HT
  4. hoity toit

    Favorite widely available bourbon or whiskey

    Evan Williams and also Rebecca Creek. HT
  5. hoity toit

    Shipped Briskets - Are these safe or should I toss them?

    you are good....no problem... HT
  6. hoity toit

    Presentation as a new member

    Welcome dude,,,if I or any of us can help do not hesetate to ask,,,somebody will know what yo need to know HT
  7. hoity toit

    Smoking toothpicks

    ???
  8. hoity toit

    Need Some Recommendations

    I use fresh hog casings on most everything I stuff. Syracuse Casings has quality casing at a good price point. I might also add they are an old American company 100% AMERICAN MADE & PROCESSED! and FREE shipping.
  9. hoity toit

    These Brats are the WURST

    looks great but I'll take a pass on ketchup. HT
  10. hoity toit

    Summer sausage stall?

    Crank it up to 200 and keep a close eye on the IT., ....it needs a little help to get over the hump.
  11. hoity toit

    Playa Del Carmen

    There is on place on the main drag facing the ocean not far from Carlos n Charlies, can't remember the name but there are stairs at the street level that go up to the second floor where the restaurant is. The view is terrific, and they have really HUGE Lobster that is to die for. They usually...
  12. hoity toit

    Summer sausage way too moist

    I’ll do that..
  13. hoity toit

    Pepperoni . BGKYSmoker and Marianski .

    What a great post I really enjoyed reading all of this. I’m gonna have to put this on my bucket list. HT
  14. hoity toit

    Summer sausage way too moist

    I'm going to try that. Going to take the casings off and re-wrap in the unwaxed butcher paper. Like I said, I knew you guys had my back on this. I appreciate everyone's input and responses. HT
  15. hoity toit

    Summer sausage way too moist

    I knew you guys had my back..thanks everyone for the input., I weighed and tagged a few of them si I can monitor weight loss, and wrapped the rest in unwaxed butcher paper. Will update in a few days. Thanks.
  16. hoity toit

    Summer sausage way too moist

    I used a 4 probe inkbird. It on the button, I checked.
  17. hoity toit

    Summer sausage way too moist

    The meat was almost frozen when ground, seasoning was mixed with the water and hand mixed first then ran back thru the grinder on 10mm plate and stuffed immediatly. I also used Soy Protein Concentrate as a binder. The showering process was done outside with garden hose mist for about 15 min. and...
  18. hoity toit

    Summer sausage way too moist

    I pretty sure I screwed up 15 lb of summer sausage. After getting to the IT of 154 I showered with water to cool down and then let it bloom a couple hours before placing in the frig overnight. Here is the issue : When I cut into one to taste, it has too much moisture and to me is a little mushy...
  19. hoity toit

    Landjaeger

    i LOVE MAKING LANDJAEGER !!! Will the tagging along for the ride on this one., i know it is going to be good. HT
  20. hoity toit

    What to do when your GFCI fails while cooking a Coulotte w/qview

    Im retired electrician and i did the same thing....to hell w the gfci
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