Fantastic Gulyás,
Traditional food looks great, I was automatically looking for the bottles/glasses of pálinka somewhere within reach ....

Mike,
Exceptional work ! 150lbs holy cow ! Without the rum it would have been 36hrs..... I have a Polish friend who might kill for a batch, so I am going to use your recipe for his birthday.
Regards,
Gus

Bubba wrote:Lesson learnt.

Bubba, bad luck Mate, btw, did you use a dirty needle ?
I reckon I've tossed more ham than I've kept for one reason or another.

Regards,
Gus

Waterboyo, You don't fool me mate ! I know you just have a worldbeating sausage recipe you wanted to share with us but you got sidetracked by your desire to be a total dickhead AND wanted to share your affliction with us. May I suggest the correct forum for you would be www.moronsunited.com/forum I ...

Red,

Very nice looking sausage Red, if I could get the raw materials, I'd have a try ! How do you score 30kg of duck breast ?

Gus

Hey, hey, Gus! I just got hold of some fresh, wonderful Hungarian paprika. Guess what I'm going to make? :wink: Thanks for posting the recipe and the great lookin' photos too. This is a terrific sausage. Paprika and garlic were just made for each other. Best Wishes, Chuckwagon Hey CW ! I would like...

Hi Bubba,

Glad to see you back on the forum Mate !

Gus

Hi Gus, Looks good. I bet it tastes even better. This will have to wait untill winter is here as I noticed that you had the fridge part switched on in your smoker. The bacon you are smoking in there still look a bit pale. Am I correct? Cheers Mate, Jan. Jan, Good eyes you have there ! It was a 33 C...

This recipe is the result of my personality disorder, the one which compels constant improvement, maybe one shared by some on this forum ! :shock: The full flavour of Hungarian paprika is released by heating it in fat, not oil, not water. So first render some fat from your back fat, or use commercia...

I do the cube/three day rest in the fridge because grinding chunks of meat which has been in contact with the flavourings distributes the flavours better and quicker ( less time out of fridge ) than mixing flavours into ground meats. The cure is not something I am concerned about in this method, it ...

Hey Charlie,

Is this a way to up your own posting stats mate ?

Gus

Ross, What you want is a sticky surface, called a pellicle, which develops on the surface during a drying phase in the refrigerator after brining. The smoke sticks to this. This state is between wet and dry. You might have a better product using chicken if the skin is taken off before brining, since...

Cabonaia wrote:2 bacon racks, and I LOST them

Mate, I HAVE to know, how do you lose bacon racks ?
Found no reference in Mariansky's book about this phenomenon.

Bob,

Your recipe Mate ? Curious about quantities & ingredients.

Gus

After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, t...