Hungarian Cold Smoked sausage & Bydgoska

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BlueMonkey
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Hungarian Cold Smoked sausage & Bydgoska

Post by BlueMonkey » Sat Jul 16, 2016 12:21

Just completed 4 days of cold smoking the Hungarian sausage. The Bydgoska shared the smoker for 1.5 days. Apple wood as the fuel.
Would have preferred the fat chunks to be bigger, but that was the largest back fat i could get ( organic) so had to run with what I had.
Just taken delivery of pig heart, lung, and liver. Any suggestions? I have fresh blood coming in 2 weeks. All organic and straight from the farm.....
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redzed
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Post by redzed » Sun Jul 17, 2016 06:10

Nice looking sausages and such great colour after the cold smoke! Just curious why you used the huge chunks of fat in the Bydgoska? This sausage is widely produced and sold in Poland but the meat and fat are all ground through a medium plate. In addition to the cold smoked bydgoska made with pork, there is also another Bydgoska, hot smoked and poached, made with beef, veal and pork fat.

With the liver and lungs you could make a number of different liver sausages such as this one http://www.meatsandsausages.com/sausage ... -obornicka and a great Polish blood sausage "kaszanka" with buckwheat or pearl barley. I made it a little while ago and looking forward to making again this fall. http://wedlinydomowe.pl/en/viewtopic.php?t=7651
BlueMonkey
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Post by BlueMonkey » Sun Jul 17, 2016 08:18

Thanks for the ideas Redzed. Looking forward to the offal sausages. Busy at the moment so have placed in the freezer.

The Bydgoska on the left of the photo went through a 12mm plate as suggested in the Polish sausage making book.

The sausauge on the right is a Hungarian cold-smoked sausage. fat diced up to 20mm which is slightly larger than the recommended of 15.
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Butterbean
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Post by Butterbean » Mon Jul 18, 2016 15:07

Looks beautiful
hoofpaw
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Post by hoofpaw » Wed Jul 27, 2016 21:33

Blue Monkey, I see you are a beginner but from your image you do not look to be. My question after using the search here I could not find "cold smoking" instructions or guidance for beginners. How did you learn? Safety of? Books? I have "Meat Smoking and Smokehouse Design and Home Production of Quality Meats and Sausages by Marianski

We are halfway through our build of a cold smokehouse on our little farm.
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Bob K
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Post by Bob K » Wed Jul 27, 2016 22:07

Hoofpaw-

There is some info in these strings.
Watch the vidio in this one : http://www.wedlinydomowe.pl/en/viewtopi ... ld+smoking

And cold smoking in Texas http://www.wedlinydomowe.pl/en/viewtopi ... ld+smoking

Safety info : http://www.wedlinydomowe.pl/en/viewtopi ... ld+smoking

Do a search for cold + smoking lots more info
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