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.
-
Preferred Grind Size
I do 3/8 grind on the pork and 1/8 on my venison. I prefer the finer grind for the most part...it takes care of any sinew or tough stuff that you might have missed when boning out and keeps it from getting between your teeth. HT- hoity toit
- Post #8
- Forum: Sausage
-
Need some sausage making help...
Those are my prefered casings also.- hoity toit
- Post #31
- Forum: Sausage
-
Need some sausage making help...
Syracuse Casing or Sausage maker casing is all I use. Quality counts.- hoity toit
- Post #30
- Forum: Sausage
-
Almost Burned Smokehouse Down (Need Advice)
It is a smokehouse ---- NOT a BBQ pit. Looks like a nice set up, do your cooking on something else. And do your smoking in the smokehouse. Just my opinion. HT- hoity toit
- Post #18
- Forum: Smoke Houses
-
Winter Cheese Time again in TX
Finally getting some cold weather here in New Braunfels TX so I did another batch of cheese today. Will post in a separate thread after taking pictures. HT- hoity toit
- Post #13
- Forum: Smoked Cheese
-
-
First Cold Smoke
I do the same thing, I have some of mine that has rested almost a year. They sure are good. HT- hoity toit
- Post #9
- Forum: Smoked Cheese
-
First Cold Smoke
Certainly has that nice color. Good job! HT- hoity toit
- Post #8
- Forum: Smoked Cheese
-
Pastrami brisket and other goodies on thanksgiving
That is absolutely stunning ! I am amazed at it all. The color, bark, everything appears spot on. I am also sure it didn't take long to disappear at the table. Congrats on making the carousel. HT- hoity toit
- Post #22
- Forum: Beef
-
Ground jerky recipe changes from sliced
Why all the perfumes? Let the meat speak for itself. Just my opinion, not trying to start a war. HT- hoity toit
- Post #2
- Forum: Making Jerky
-
Deer brat recipe?
Looks like a good one. I will make note of it and try it on my next batch. HT- hoity toit
- Post #8
- Forum: Blowing Smoke Around the Smoker.
-
I was forced I tell yeah!!!
Way to go Steve ! lookin great as usual. HT- hoity toit
- Post #11
- Forum: ABT's and all things Appetizers
-
-
Hello from Louisiana!
Welcome to the group! Let the good times roll. What part of La are ya in? HT- hoity toit
- Post #7
- Forum: Roll Call
-
Aging Parents...
You might try installing a security camera to check in on them. Inexpensive cams are out there. Reolink even have some that work on cellular, those work good as I have 2 of them in use. Some even have 2 way audio. Just my thoughts on your situation.- hoity toit
- Post #15
- Forum: Blowing Smoke Around the Smoker.
-
Deer brat recipe?
Brats generally are 100% pork. Adding venison will change the flavor profile making it a good choice for use of your deer meat. Go for it. HT- hoity toit
- Post #2
- Forum: Blowing Smoke Around the Smoker.
-
SORRY, for the long absence, hope i am back for good. DRKsmoking
Glad it is getting better for you. I have had very similar things going on on this end as well. I know it is trying at times. Will look for ya on here. I myself have been a little absent too. HT- hoity toit
- Post #26
- Forum: Blowing Smoke Around the Smoker.
-
Been on my list...
Wow ! Super job on those. I like the way you did three different grinds on the meat ! Up-vote for sure. :emoji_ok_hand::emoji_100:- hoity toit
- Post #32
- Forum: Sausage
-
New-to-me Gander Mountain 15 lb stuffer. EDIT: It's not a Cabela's stuffer.....
you can also just put 5 pounds in the 15 lb stuffer to keep the pressure down. HT- hoity toit
- Post #9
- Forum: Sausage
-
Man vs Meat Slicer
I have done that before, took the whole tip of my finger off and man did that hurt. HT- hoity toit
- Post #20
- Forum: Blowing Smoke Around the Smoker.
