Grasshopper,
Mostly right, stuff and hang in fridge for the skins to dry, usually three days. Then smoke for 8 hours, back in fridge overnight, do this three times.
Regards, Gus
Search found 162 matches
- Mon Oct 01, 2012 03:30
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
- Mon Oct 01, 2012 00:46
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
- Sat Sep 29, 2012 01:50
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
- Fri Sep 28, 2012 03:22
- Forum: Sausages
- Topic: [Ausl] Stifolder
- Replies: 9
- Views: 8560
Reminds me the people in the dessert covering their water bottle with wet rags, to keep it cool. Huh? What's that? Someone talkin' 'bout me again. Huh? What about canteens in the desert? Huh? Someone mention the desert? :roll: Gus, you ol' hot dog! That stuff is beautiful. I'll bet it melts in your...
- Thu Sep 27, 2012 02:11
- Forum: Hardware
- Topic: Stabilizing Meat Mixer
- Replies: 13
- Views: 21472
- Thu Sep 27, 2012 02:09
- Forum: Hardware
- Topic: Stabilizing Meat Mixer
- Replies: 13
- Views: 21472
- Thu Sep 27, 2012 01:39
- Forum: Sausages
- Topic: [Ausl] Stifolder
- Replies: 9
- Views: 8560
Stiffolder
Snagman, This sounds like something worth trying. Can you add a little detail on drying the sausage. Does it require a drying chamber or can it be dried at room temps or in the refrigerator? Is humidity critical? I don't have a drying/fermentation chamber (yet) so I would be limited as to the degre...
- Thu Sep 27, 2012 01:30
- Forum: Sausages
- Topic: [Ausl] Stifolder
- Replies: 9
- Views: 8560
- Thu Sep 27, 2012 01:15
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
- Wed Sep 26, 2012 04:34
- Forum: Sausages
- Topic: [Ausl] Stifolder
- Replies: 9
- Views: 8560
[Ausl] Stifolder
Many immigrants from Germany settled in the south of Hungary after WW1, bringing with them traditional recipes which were later modified to suit local conditions and taste preferences. This smoked and dried sausage has a long history, still a speciality today. More like a salami in size and preparat...
- Sun Sep 23, 2012 01:50
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
Csabai
Snagman-thank you for your help and for your recipe. I have a couple of questions: #1- When you season the meat (before grinding), do you include the cubed fat or reserve the unseasoned(frozen) fat until the grinding stage? Hey Pat, The fat grinds best when in a frozen state, so I don't include tha...
- Sat Sep 22, 2012 01:56
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
There is another aspect to the ways of smoking meat. I apply cold smoke for a few hours and then finish the meat or sausage in my oven at the lowest possible settings, about 170°F. This method is mentioned in the smoking section of Home Production of Quality meats and sausages. Ross, Csabai is neve...
- Fri Sep 21, 2012 07:55
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
Csabai
Grasshopper, Putting my 2 cent's worth in, because I use an Amazen pellet smoker too, sitting inside the smoker. My smoker for cold smoking is a plywood cabinet, which helps to insulate the products being smoked from the outside temperature. The pellet smoker adds about 12 ° C if half filled (that i...
- Fri Sep 21, 2012 03:42
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 262706
Hungarian Csabai
Good day to you all gentlemen and others ! I am truly humbled by the acceptance of my recipe and the generous praise heaped upon the sausage......... :oops: Now, are there any questions, worries, reservations, comments, both negative and positive regarding the making thereof ? About paprika - the de...
- Mon Sep 17, 2012 03:43
- Forum: Hyde Park
- Topic: Ah ! The smell of it all !
- Replies: 3
- Views: 2317
Hey Chuckwagon ! Thank you, happy to be back, and more than happy to be involved in the project in whatever way I can. I tasted many smoked sausages, some from those shops, some from licensed home producers, they were by far the best. Can't say mine is better for fear of being a self promoter ! Yep,...