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

    Review by 'hoity toit' in article 'Best Ever Prime Rib by Bearcarver'

    Save this one to your recipe book !. Only made it one time but OOOOOOH so good. Low n slow n rare. I used hickory pellets for the smoke. RIP Bear Carver. HT
  2. hoity toit

    Review by 'hoity toit' in article 'Johnsonville Italian Sausage Rigatoni'

    I just made this substituting venison ground meat and it came out so good. Will do it again. The only cheese I used was some smoked swiss so I topped it with that. Good tasting stuff. HT
  3. hoity toit

    Review by 'hoity toit' in article 'pops-wet-curing-brine'

    This is my go to brine. Easy to blend and soft to the taste. pops got this one right ! Really stands out and makes for some great pork belly bacon. HT
  4. hoity toit

    My Outdoor Area

    Really looks nice...I approve the electric job too.(retired elec. contractor) HT
  5. hoity toit

    Has anyone else lost their tolerance for heat?

    Means your gettin old like me...
  6. hoity toit

    2ml loose suasage bags

    I use the 2lb version of those bags for hamburger meat, twist and seal off with tape dispenser from LEM. For HB meat I am going to use within 5-6 months those 1 and 2 lb bags are great. I also use vac seal bags for long term storage. HT
  7. hoity toit

    Welcome to the February 2025 Class

    Congratulations my friend...
  8. hoity toit

    Sausage recipes that include rice

    Boudin - great stuff to make and easy to change the meat/seafood. HT
  9. hoity toit

    I guess I am a Kettle-head now

    they cook great...add the vortex to it and you'll be set for good. HT
  10. hoity toit

    smashburgers nothing fancy just thought id share update w/cheese skirts

    10-4 on the mushrooms and cheese..nice.
  11. hoity toit

    Sourdough Flamin Jack Cheese

    that Flaming Cheese is so good. Sams is where I get it as well.
  12. hoity toit

    Small smokehouse build, Need some opinions.

    You can also use regular sand on the floor 4" thick.
  13. hoity toit

    Pfefferbeisser/Pepper Stix

    Watching this thread....
  14. hoity toit

    What is the best cheddar to smoke?

    I like cheap swiss and also the extra sharp horseradish white chedar.
  15. hoity toit

    New sausage stuffer

    I had the 11 pounde vertical manual stuffer..its great if you are doing large size stuffing like summer sausage. Stuffing smaller casings only fill it 1/2 way because that is a large column of meat you are pushing. I then traded up and went to an 11 pound electric stuffer thinking I could fill...
  16. hoity toit

    What is the best cheddar to smoke?

    oooo,,yess.
  17. hoity toit

    Lea & Perrins steak sauce

    THAT WAS THAT THICK SAUCE right? Havent seen it in a while here in TX
  18. hoity toit

    28lbs of goodness AKA Bacon

    first off,,,,congrats on making the carousel. That is some fine looking bacon. A labor of love most don't really know what all goes into making it.
  19. hoity toit

    28lbs of goodness AKA Bacon

    Great idea there....imma start doing that.
  20. hoity toit

    Four Day Salami

    nice...looks like a little more than 5 pounds. HT
Top Bottom
Back
Clicky