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  1. hoity toit

    Grinder vs stuffer?

    Yes thats what its for. It will work, but a dedicated stuffer is a better choice. HT
  2. hoity toit

    Dry Bratwurst after stuffing?

    yep
  3. hoity toit

    Adding Jalapeno to Summer Sausage

    Im down with the freeze dried japs also. They pull the moisture in and rehydrate in the meat. HT
  4. hoity toit

    In honor of Bear Carver

    YES SIR ! Bear is smiling at ya! step by step.........yep HT
  5. hoity toit

    Salumi Palooza Jan, 2025 (Culatello 2024)

    we are watching this thread....come on with it,,, HT
  6. hoity toit

    Snack Sticks - how small is too small?

    I totally agree.
  7. hoity toit

    waking up the kitchenaid mixer thread

    And mine is avacado green !! 40 years old still works great.
  8. hoity toit

    Bloody Mary time!

    google it... you cant find it anywhere. there are some copycat recipes out there however...,just not the same as snappy tom.
  9. hoity toit

    Bloody Mary time!

    yeah but snappy tom is no longer made..been out of production for a while.
  10. hoity toit

    Bloody Mary time!

    Steve,,,I like Zing Zang but recently found this one made by V8...has the pickle which I like a lot. see picture.
  11. hoity toit

    Drevos Smokehouses

    Those look badd ass, I like it.
  12. hoity toit

    Hello from Cherokee, Texas

    Heh, good to see ya here. I have a ranch close to you between Goldwaith and Lometa. Lots of good info and people on this site. Hope to see you around. HT
  13. hoity toit

    LEM 30lb motorized sausage stuffer on the smallest horn. w/ hi temp cheese

    you might consider a Dakota water stuffer. I have one as well as a 15lb electric. Water stuffer is great for a 1 man operation...trust me on that. On your cheese you might try shredding a little smaller first. That 22mm casing horn is pretty small as you know.
  14. hoity toit

    Grinder vs stuffer?

    Dedicated stuffer here, actually 2 of them, one 15lb electric, and the other a 10lb Dakota water stuffer.
  15. hoity toit

    New to the SmokingMeat Forums

    Welcome from Central Texas. Lots of good info and fellow meat-heads here willing to help and share ideas and thoughts. HT
  16. hoity toit

    Lea & Perrins steak sauce

    Man I used to use the thick Lee and Perrins on the pastrami, can't find it here any longer either.
  17. hoity toit

    Pepperoni Recipe For You

    I am going to try your recipe and will substitute venison for the beef. You think that will work?? Im going to use 2-1/2" fibrous casings. HT
  18. hoity toit

    Leave prime rib out until room temp before cooking?

    I agree totally. If you put on the grill cold you are just going to steam it.
  19. hoity toit

    Will An 1800 Watt Element Be Enough

    It is a used proofing cabinet, stainless steel insulated probably 1-1/2". I'll measure it for ya. Here is a picture of it also.
  20. hoity toit

    Did you ever know that you're my GYRO?

    What kind of container is that?? Where did you get it? What a great idea. I want to try making venison gyro. HT
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