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

Chuckwagon wrote:How do you eat this sausage

CW, it is great as a beer skate, and I use it as an ingredient is dishes. If there is any interest in this, I'll post recipes, and I'm sure Gulyás will do the same.
Buon Appetit !

Nice Job Pat ! Wouldn't worry about the colour it's the taste that counts Mate !

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...

Stabilizing Meat Mixer

That is a no nonsense solution to a problem, good work mate !

Gulyás wrote: install a motor on mine.

Gulyás, when done, would like to see photos and details please !

Regards. Gus

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...

ssorllih wrote:cure#2 ? 2.5 grams/ kilo?

Ross,
2.18 g/kilo in the US I believe.

el Ducko wrote: that "Amazin" gadget?

That's the go el Docko. If the ambient temperature is above 25 C, a block of ice in a tray inside the smoker works - only drawback is you have to keep the ice up to it.Tried hot plate, introduces too much heat.
Happy smokin' !

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...

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...

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...

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...

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...

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,...