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  1. hoity toit

    Switching back!

    I prefer real wood chunks or logs
  2. hoity toit

    Frozen BBQ.

    Cut portions and vac seal and freeze..no problem. Then sous vide in warm water bath when your ready to eat.
  3. hoity toit

    PI Controller project

    Me also,,,Master Electrician for 40 yrs.
  4. hoity toit

    Free 60yr old Metal refer for a smoker? Sacramento, Ca.

    That would also be a good one to restore to its glory. Here is a pic of mine I restored, it is still working great.
  5. hoity toit

    First hot sauce of the season.

    I like that. HT
  6. hoity toit

    Free is for me!

    Take that shrink wrap off the connection, that is where mine failed. Redo it with wire nuts. You can also apply 120 volts directly to the element to see if it is good.
  7. hoity toit

    Venison Snack Stick Fail

    yep done that too, doggie treats. HT
  8. hoity toit

    Buttermilk and yogurt for starter cultures in dried cured sausage

    what if you make your own kraut and use the juice from it?
  9. hoity toit

    The beginning of another 7 day work week. Anyone else function on little to no sleep?

    I used to run my full time business on 4-6 hrs of sleep. Don't know how I did it. Now retired and sleep 10-12 hrs. I feel much better and have a drive now that I can do more in less time. It does matter, don't work your fingers to the bone - you'll end up with boney fingers.
  10. hoity toit

    Man cave!

    I wish I could do wood work. I can't even drive a nail straight., probably bc my area of expertise is electricity.
  11. hoity toit

    Lap Cheong

    Interesting that is does not have sugar. Like I said there seems to be a lot of variations on this and none of them are wrong....its all about personal preference at this point. HT
  12. hoity toit

    Lap Cheong

    Thank you.
  13. hoity toit

    A blast from the past - Head Country sauce

    I like the rubs from Famous Dave, especially the chicken rub.
  14. hoity toit

    What would cause a thin rubbery rind on smoked pork belly

    thats what I do also.
  15. hoity toit

    Lap Cheong

    Would you mind sharing your recipe? HT
  16. hoity toit

    Lap Cheong

    I had the meat already and not too worried about messing it up. In researching I found that there are hundreds of variations of this one product. I pretty much followed Ritek Kutas recipe from his book. All the recipes I have used from his book were good. If I do screw it up they become doggie...
  17. hoity toit

    Lap Cheong

    I just posted another photo above. Did 12 hrs at 100 degrees with no smoke, now giving it a little cold smoke for 3 hrs then going to pull, weigh, and hang to dry losing 35% or more.
  18. hoity toit

    Lap Cheong

    Well I have been winging it on the process since no response to the original post. I took 10-12 lbs of pretty fatty pork butt and ran half thru on a 3/8 grind and the remainder thru on 1/4" grind. I scoured the net for information and came up with a decent recipe from several sources. So many...
  19. hoity toit

    Why is my pastrami not getting good cure penetration??

    Did you use cure??
  20. hoity toit

    Lap Cheong

    Can any one of my SMF folks advise me on making cold smoked Lap Cheong? Been wanting to make this for a while and there are so many variations out there I am not sure which direction to follow. So, thanks in advance for mentoring me in your process. I know it is a lot like making dried sausage...
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