Search found 459 matches

by Gulyás
Fri Aug 07, 2015 12:05
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 23
Views: 12533

Hi red,

Its one of my favorite sausage too.
by Gulyás
Thu May 21, 2015 13:07
Forum: Hyde Park
Topic: My Chinese Adventure
Replies: 9
Views: 6733

Very nice/interesting pictures Red. Thank you for sharing them with us.
by Gulyás
Sun Apr 05, 2015 01:31
Forum: Hyde Park
Topic: Happy Easter!
Replies: 2
Views: 3000

Thank you, and Happy Easter to everybody.
by Gulyás
Tue Mar 31, 2015 04:15
Forum: Sausages
Topic: Kielbasa Szynkowa/Ham Kielbasa
Replies: 15
Views: 12710

Looking very good Stefan, you made good-looking sausages. I'm sure they taste good too.
by Gulyás
Wed Mar 18, 2015 11:13
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9649

Yes Ant, That is hot smoking, it gets cooked 'til ready to eat. (Or preparatory if you want it just to flavor it) Sometime they built a box (made it wider) in the chimney (high up), so they had lots of space. There were doors/dampers there to direct the smoke to different directions, limit air flow ...
by Gulyás
Wed Mar 18, 2015 10:54
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9649

Red,

I think the 2 treads could be combined.
by Gulyás
Wed Mar 18, 2015 10:39
Forum: Smokehouses. Construction and Maintenance.
Topic: Croatian Cold Smoker 5 Metres High
Replies: 13
Views: 9649

Hi Ant, There are many ways to build the "same thing", limited only by ones imagination. In today's "modern-times" we know those things as furnace/fire place. They were built into their houses, and they used them for lots of things. Like heating, cooking, baking bread/pastries, and sometimes smoking...
by Gulyás
Sun Mar 15, 2015 23:38
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6381

Hey Ant, I'm from the same neighborhood. I remember the time before we had electricity, we used kerosine lamps, and unpaved roads, and outhouses, and no indoor pluming etc..... I still make sausages like that too. Here is a recipe for you. I've seen those smokers, and was helping. We loaded the saus...
by Gulyás
Sun Mar 15, 2015 12:44
Forum: Smokehouses. Construction and Maintenance.
Topic: 5 Metre High Smoker?
Replies: 8
Views: 6381

Hi Ant,

Your friend is using a very old "system", the cold smoking one.
Wintertime when they had something to smoke, they hung it in the chimney, so the smoke cooled off by the time it reached the meat.
Hot smoking is a much fester way, but they are using it for much shorter time.
by Gulyás
Sun Mar 08, 2015 00:06
Forum: Sausages
Topic: Kielbasa Szynkowa/Ham Kielbasa
Replies: 15
Views: 12710

Hi Stefan, I think I ate this salami first in the late 1960's when I was in Katowice for a week or so. I also buy it every now and than in Chicago, there are some Polish stores there. (They are my most favorite.) Just a few days ago I was thinking about making or buying some sometime. It's a very de...
by Gulyás
Sat Feb 28, 2015 13:38
Forum: For beginners
Topic: Measuring Spoons or Scale
Replies: 7
Views: 4598

Hi Rich.

I was also born in Europe, but using scale is much more precis no matter what.
Try to weight different kind of salt by the spoonful, or by any other volume, and you'll see why.
by Gulyás
Tue Feb 10, 2015 12:54
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 73138

Happy birthday to Ursula.
by Gulyás
Thu Jan 15, 2015 18:02
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18086

Hi Mark,

We have some information here too.

http://www.meatsandsausages.com/hams-other-meats/formed
by Gulyás
Sun Jan 11, 2015 05:28
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 73138

For sure Happy birthday for Mike from here too.
by Gulyás
Tue Jan 06, 2015 13:10
Forum: Sausages
Topic: Smoking on consectuive days
Replies: 2
Views: 2833

Hi Mark,

Yes the ambient temperature plays part in the decision. My guess is that you're talking about cold smoking, the answer is yes, keep it in the fridge in between smoking.