Hi Jason, I'm very happy we could help you. The konzervsó means, use canning salt, or sea salt, or kosher salt, something clean, not iodized. The marhabél means, use large casings, another way of saying, use salami size casings, not the small diameter sausage casings. Curing time will be longer, but...

Hey Mr. CW.

This is the closest I could come up with.........csabai Pronunciation: chah-BUY

And I copied it from here.

http://www.foodsubs.com/MeatcureCC.html

In order to become Hungarian, one must love sausage.

Hi Jason, We used to say, that there are as many different kind of (paprika)salami, as times, as makers, as basic materials we make them. In somewhat planer English, it'll be whatever it happens to turn out.......it's always different, no matter what you/we do. Because it depends on many things........

I did more clicking today then usual, and some of my last pictures disappeared, nothing else.

I think my curing chamber is just too humid. I found some mold on the sausages, so I'm smoking it again, this time for 4 hours. I'll also trow away my gauges......

Thanks CW.
You are right as always, I blasted them when all 3 of my humidity meters showed 99 %........

My sausages are 2 weeks old/young today, it's time for the first test. At the first cut, there is a little air pocket, it isn't dry yet, but ready to start eating. Taste very good for me. Looks like a little case hardening, I sure blasted them every now and than, because of the humidity in my curing...

My stainless steel rods are not the best to hang the sausages, because the air doesn't get in between, the casing is wet. So for now I put some layered cheese cloth, 'til I figure out something better. Something better could be like wood dowels, better yet grooved, or triangles..... http://i1254.pho...

Looking very good Ross.

Country style pork ribs are cut from different areas/places, some of them are very lean, but adding pork fat makes it very good for sausages. I think the sausages taste best, when they are made from many different cuts. Like adding back fat is better than having fat in the shoulder butts. (Or call i...

Finely after 10 days in the curing cabinet, my sausages starting to get somewhere, drying out. Most of the time the humidity was way too high, I used a big fan to blast it out.....I had the humidifier turned off. Some pictures. http://i1254.photobucket.com/albums/hh601/halihali100/Szaacuteradakolbaa...

Thank You Gus, Your sausages look very nice. 5 stars.

Just fuming. I'm greatly disappointed in my humidity meters, I have 4 digital ones, and they show 35-40 % differences in the same place, same time. Maybe I should have just one, and fantasize that it's O.K. Just how many of you are thinking that yours is accurate? I even made some calibration on som...

My curing chamber is in my basement, where the temperature now is around 17 C. depending where I measure it. It's 3 degrees colder on the floor, then at ceiling. Today I installed a 25 Watt light bulb, so the freezer turns on more time from the heat, because I could not get the humidity lower than 9...

My opinion is, that if it was vacuum sealed, than it's still good. I bet on it.