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  1. hoity toit

    Weston 2600 Pro Vac sealer Control Panel Sticker

    Been looking for the sticker that cover the 3 buttons on this vac sealer.(Weston 2600-PRO) Mine is worn through the plastic and it appears difficult to find a replacement. I reached out to Weston and ordered on for a 2300 because it looks the same. Will see if it fits or works and will let you...
  2. hoity toit

    Winter Cheese Time again in TX

    Octoberfest sausage and cheese time is here again. I just finished a load of med cheddar, mild cheddar, pepper jack, Swiss, and Jarelsberg., smoked with pecan this time for 4 hr at around 65-70 degrees “cold smoke”.
  3. hoity toit

    Summer sausage way too moist

    I pretty sure I screwed up 15 lb of summer sausage. After getting to the IT of 154 I showered with water to cool down and then let it bloom a couple hours before placing in the frig overnight. Here is the issue : When I cut into one to taste, it has too much moisture and to me is a little mushy...
  4. hoity toit

    Meat Grinder clogging up ..

    I have a size 32 Enterprise grinder connected to a gear reducer powered by a electric motor. A couple years ago I purchased new grinder plates (all sizes) and 2 knifes. I clean my venison up pretty darn good before grinding it, however last season, and just now, it cloggs up with sinew after...
  5. hoity toit

    Easy to spot

  6. hoity toit

    Cooler died yesterday

    Came home yesterday afternoon and checked the temp on my walkin cooler and it was 58 degrees and the coils were frozen solid. I lost a whole pig i had just harvested a couple days ago. Dang. I think what happened is that it rained some yesterday pm and the humidity got real high abd I guess the...
  7. hoity toit

    Vemo electric stuffer parts

    I have a 33 lb/15l Vemo electric stuffer and am looking for a replacement piston., the round plate that pushes the meat. part of the plate ring that hold the gasket has started to come loose and I don't know if I can get it welded back or not. Its Stainless. On the Vevor website I see nothing...
  8. hoity toit

    Happy New Year to all my SMF friends

    I have been a member here quite some time and have learned a lot from all of you folks. Just a shout out to those that know me and those that don't.....Happy New Year and Best Wishes for healthy and prosperous 2022. I love all of ya ! Tomorrow is smoked chicken and Kabanosy day here.. Take...
  9. hoity toit

    Small run of Brats today

    Did a small batch of Brats today to celebrate 60 yrs of Wurstfest in new Braunfels. Used my water stuffer instead of the big 30lb one. Will be steaming, grilling and then freezing them for later parties. I am using non-alcoholic beer for the steam in a roaster with the brats on a rack mid level.
  10. hoity toit

    Petrohan - Bulgarian Dry Cured Sausage "FAIL"

    Ok guys, I pretty much failed at my attempt to make Bulgarian Dry Cured Sausage known as Petrohan. The recipe is pretty simple basic except for one spice i had never heard of. It called for using Summer Savory spice. This is what I found when researching the spice: ( Summer savory resembles both...
    • hoity toit
    • Thread
    • bulgarian dry cured petrohan
    • Replies: 8
    • Forum: Sausage
  11. hoity toit

    Aloha El Diablo Summer Sausage 2020

    It has been a couple years since I made this specialty but I got a nice deer this past week and thought I would make it again. What we are doing is 20 pounds of venison & pork 60%ven 40%pork. To this grind several times reducing the plate size on the grinder until I get to 1/8" plate. By then...
    • hoity toit
    • Thread
    • aloha el diablo summer sausage summer sausage
    • Replies: 22
    • Forum: Sausage
  12. hoity toit

    Italian Sweet-n-Hot fresh Sausage on the new Stuffer

    Well folks, been a while since I posted anything but I got to try out the new 30lb electric stuffer this morning. I used a SausageMaker.com seasoning mix. I cut up 2 pork butts into chunks and seasoned them with the packet and back in the frig overnight, then I ran thru the grinder on 1/4"...
  13. hoity toit

    New Stuffer finally

    Bit the bullet and finally got a 3o lb electric stuffer. I can't wait to try it out hopefully next week. Here are a couple of pictures of yours truly in the realm at the shop. HT
  14. hoity toit

    Christmas gifts in the smoker

    Bacon n cheese. w/hickory
  15. hoity toit

    Cheek Meat Question

    I need some pointers on how to prepare beef cheek meat for Barbacoa. Im thinking low n slow and cook like a brisket. Any help is appreciated.. HT
  16. hoity toit

    Pickled pig feet : QUESTION ?

    I am curing a few pigs feet right now and was planning on doing a hot smoke and then pickle them with some red wine vinegar. Has anyone out there done this? Any information appreciated. I am assuming it is similar to canning vegetables which I do every year, jest never done with meat especially...
  17. hoity toit

    Stay the Course.

    It is getting a little bit crazy out there, if you need anytything and are near me, don't hesitate to PM me. HT
  18. hoity toit

    Stack location and size

    I am doing a new electric smoker build. Size is 6'tall x 30 wide x 27 deep. Two doors, top and bottom, I will have a 3" intake on the right side bottom from a mailbox mod. My question : Size and location to put the stack. I am thinking 2-1/2" centered on back wall about 6" down...
  19. hoity toit

    % loss on Dried Sausage

    What per cent weight loss do most of you look for when making your dried sausage ? 30-40% ??? or more? HT
  20. hoity toit

    Antelope Summer Sausage via DISCO

    OFM Disco got me on this. I am making some antelope summer sausage using some of Disco's simple basic recipe however this one will be Apple Bleu Cheese Summer Sausage. Full pictures and step by steps to be posted as it happens, Stay Tuned. Hope to have this 100% finished Sunday or Monday. Thank...
    • hoity toit
    • Thread
    • bleu cheese disco summer sausage
    • Replies: 6
    • Forum: Sausage
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