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,...

Spent the last two months living in a small town in Hungary, and the daily visit to the local market meant walking past these shops, crammed full of all kinds of smoked meats, sausages and various smallgoods. Much of the smoked sausage was displayed in district of origin, which meant that each had a...

Chuckwagon,

That is a great, interesting read mate !
Regards,
Gus

Devo, I am curious, why did you cold smoke the wings ? Any cold smoking I've done was over some six to eight hours, in my experience that is the minimum time meats need for the smoke to penetrate. Is it because of the unit you used to cook them afterwards, and did they have a smoked flavour ? Regard...

growth of pathogens? Ross, I do a lot of duck confit, haven't done chicken. After the cooking, during which they are completely covered in very slow simmering goose fat, the pieces are stored in the same fat, once again completely submerged. This way I have kept them for 4 months. I was curious to ...

You seem to get about 24°F. reduction in temperature. Your workmanship is lovely and your approach is excellant. Pipe your smoke in and gain a couple of degrees. Will insulation help? We are approaching our warm season. Today has been cool but next week promises to be quite a bit warmer. We should ...

For those of us in temperate climates, cold smoking is a challenge, even in winter. Here the so called winter is short and not that cold really, leaving some eight months in which cold smoking is nearly impossible. The addition of ice works to a degree, but it is hard to keep up with the requirement...

Split from Topic: "Goodness Gracious Garlic" in "Sausages" forum by CW 3.3.12 @ 1800 See link here: [/color] http://wedlinydomowe.pl/en/viewtopic.php?p=8189#8189 Hi Chuckwagon, May I chuck in a couple of points ? The developing "wick" in the center of the garlic clove which turns green is also bitt...