Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hoity toit

    Man cave!

    I wish I could do wood work. I can't even drive a nail straight., probably bc my area of expertise is electricity.
  2. hoity toit

    Lap Cheong

    Interesting that is does not have sugar. Like I said there seems to be a lot of variations on this and none of them are wrong....its all about personal preference at this point. HT
  3. hoity toit

    Lap Cheong

    Thank you.
  4. hoity toit

    A blast from the past - Head Country sauce

    I like the rubs from Famous Dave, especially the chicken rub.
  5. hoity toit

    What would cause a thin rubbery rind on smoked pork belly

    thats what I do also.
  6. hoity toit

    Lap Cheong

    Would you mind sharing your recipe? HT
  7. hoity toit

    Lap Cheong

    I had the meat already and not too worried about messing it up. In researching I found that there are hundreds of variations of this one product. I pretty much followed Ritek Kutas recipe from his book. All the recipes I have used from his book were good. If I do screw it up they become doggie...
  8. hoity toit

    Lap Cheong

    I just posted another photo above. Did 12 hrs at 100 degrees with no smoke, now giving it a little cold smoke for 3 hrs then going to pull, weigh, and hang to dry losing 35% or more.
  9. hoity toit

    Lap Cheong

    Well I have been winging it on the process since no response to the original post. I took 10-12 lbs of pretty fatty pork butt and ran half thru on a 3/8 grind and the remainder thru on 1/4" grind. I scoured the net for information and came up with a decent recipe from several sources. So many...
  10. hoity toit

    Why is my pastrami not getting good cure penetration??

    Did you use cure??
  11. hoity toit

    Lap Cheong

    Can any one of my SMF folks advise me on making cold smoked Lap Cheong? Been wanting to make this for a while and there are so many variations out there I am not sure which direction to follow. So, thanks in advance for mentoring me in your process. I know it is a lot like making dried sausage...
  12. hoity toit

    Asking for Prayers for Myself and Family Today

    Our prayers are with you my friend. HT
  13. hoity toit

    The sound of a generator

    I can vouch for the Westinghouse 12500w generator. Well built and solid. HT
  14. hoity toit

    Jerky Cut across or with the grain

    With the grain you will be gnawing on it for a while. I cut mine in randomly into smaller pieces with a pair of game ✂ scissors. Better of both worlds. HT
  15. hoity toit

    Propane grill recommendations

    I used to have a small 2 burner grill from Char-Broil. was a good grill for 2-3 persons. Only prob I ever have with gas grills is the salt and drippings seem to eat them all up after a few years. Currently I don't have one.
  16. hoity toit

    The sound of a generator

    Sorry to hear that. Two generators I have are the Westinghouse 12500 Watt Dual Fuel Home Backup Portable Generator, Remote Electric Start, Transfer Switch Ready, Gas and Propane Powered and also a Predator 3500 watt inverter generator. Both units are solid. Got the Westinghouse from Amazon and...
  17. hoity toit

    And now a random photo

  18. hoity toit

    What are you watching ?

    I am watching my Luba Robot lawnmower mow the yard while I sit back with an adult beverage.....hehehehehehe HT
  19. hoity toit

    I know this is a meat oriented site BUT now I'm paranoid about left over rice!

    I like that answer. Makes perfect sense to me. HT
  20. hoity toit

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    Been using Pink salt #1 and #2 for over 40 years and never had that issue. Maybe a Doctor can answer your question. Perhaps there are folks like yourself who may have a reaction to certain items. I don't have the answer but that's my 2 cents. HT
Top Bottom
Back
Clicky