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Sausage recipes that include rice
Boudin - great stuff to make and easy to change the meat/seafood. HT- hoity toit
- Post #14
- Forum: Sausage
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I guess I am a Kettle-head now
they cook great...add the vortex to it and you'll be set for good. HT- hoity toit
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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smashburgers nothing fancy just thought id share update w/cheese skirts
10-4 on the mushrooms and cheese..nice.- hoity toit
- Post #17
- Forum: Flat Top Griddles and Discada
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Sourdough Flamin Jack Cheese
that Flaming Cheese is so good. Sams is where I get it as well.- hoity toit
- Post #6
- Forum: Breads
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Small smokehouse build, Need some opinions.
You can also use regular sand on the floor 4" thick.- hoity toit
- Post #12
- Forum: Smoke Houses
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What is the best cheddar to smoke?
I like cheap swiss and also the extra sharp horseradish white chedar.- hoity toit
- Post #12
- Forum: Smoked Cheese
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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...- hoity toit
- Post #11
- Forum: General Discussion
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Lea & Perrins steak sauce
THAT WAS THAT THICK SAUCE right? Havent seen it in a while here in TX- hoity toit
- Post #17
- Forum: General Discussion
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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.- hoity toit
- Post #15
- Forum: Bacon
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28lbs of goodness AKA Bacon
Great idea there....imma start doing that.- hoity toit
- Post #14
- Forum: Bacon
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Four Day Salami
nice...looks like a little more than 5 pounds. HT- hoity toit
- Post #11
- Forum: Sausage
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Grinder vs stuffer?
Yes thats what its for. It will work, but a dedicated stuffer is a better choice. HT- hoity toit
- Post #32
- Forum: Sausage
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Adding Jalapeno to Summer Sausage
Im down with the freeze dried japs also. They pull the moisture in and rehydrate in the meat. HT- hoity toit
- Post #18
- Forum: Sausage
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In honor of Bear Carver
YES SIR ! Bear is smiling at ya! step by step.........yep HT- hoity toit
- Post #18
- Forum: Hot Smoked Bacon
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Salumi Palooza Jan, 2025 (Culatello 2024)
we are watching this thread....come on with it,,, HT- hoity toit
- Post #32
- Forum: Curing
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