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  1. hoity toit

    Old Cast Iron Stuffer

    I would lightly wipe with shortening and put it in the oven on warm for about an hour, then pull it out and let cool down before storing. Also Never put in dishwasher. Hand wash only. Just like seasoning a cast iron skillet or pot. HT
  2. hoity toit

    Poor man's Vortex - Ribeyes

    As long as it works heck yeah !! HT
  3. hoity toit

    Shaved pastrami

    That surely looks tasty. Try with some hickory some time.. HT
  4. hoity toit

    Casings

    FYI.... casings from SausageMaker ship free on Amazon Prime, but you have to pay for shipping if you by direct from SausageMaker.
  5. hoity toit

    Accidentally Made Liquid Smoke this Weekend

    thats pretty cool.....
  6. hoity toit

    Fermented sausage first attempt

    thats what I do also.
  7. hoity toit

    Help……smoker turned off…

    It's fine. You got it in the safe zone in time.
  8. hoity toit

    Smoked cheese questions.

    Never freeze cheese. It is a living organism......just get better over time. HT
  9. hoity toit

    Happy Birthday Uncle Noon....

    pLEASE ADOPT ME... HT
  10. hoity toit

    Tourist Sausage-Russian

    DID YOU HAVE THEM IN A BAG IN THE WATER BATH??
  11. hoity toit

    What are you watching ?

    Old Westerns and I like the auto auctions also. Manheim Auto auction. HT
  12. hoity toit

    Thanks to @civilsmoker we had a great Xmas Eve dinner

    All I can say is WOW !! perfect. HT
  13. hoity toit

    Any tips for easiest way to use regular (non-high temp) cheese in sausage?

    I use a french fry cutter for the long cut then dice by hand. HT
  14. hoity toit

    Christmas Eve Tradition

    Sweet ! LOOKIN GREAT.
  15. hoity toit

    Leave prime rib out until room temp before cooking?

    I always leave it out till room temperature so the pores of the meat absorb the spices you use, salt, pepper, onion, garlic. HT
  16. hoity toit

    Will An 1800 Watt Element Be Enough

    on eBay for 30 bucks
  17. hoity toit

    Will An 1800 Watt Element Be Enough

    I use an 1800 w in mine, and it works fine, however my smokehouse is well insulated. HT
  18. hoity toit

    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
  19. hoity toit

    Need some sausage making help...

    Those are my prefered casings also.
  20. hoity toit

    Need some sausage making help...

    Syracuse Casing or Sausage maker casing is all I use. Quality counts.
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