Search found 459 matches
- Tue May 20, 2014 03:04
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 27770
Hi Slick, # 2......The important thing is, that at this time, it's fresh meat, so keep it cold, humidity doesn't matter. #4......Dry around 52 degrees F. about 75-80 % humidity. Better yet, instead of 2 weeks, dry until the sausages loose 35 % or so weight. (40 % loss is better.) :wink: The smoking ...
- Tue May 20, 2014 02:05
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 15980
- Tue May 20, 2014 01:59
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold Smoker
- Replies: 6
- Views: 9240
Hi CW, Cold smoking is easiest in the cold climates, but it can be done at warmer places too, if one can create artificial place/condition for it. The important thing is, that it's done after the meat is cured, because it's just fresh meat before that. It takes about 3-4 days for sausages, more for ...
- Sun May 18, 2014 19:44
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold Smoker
- Replies: 6
- Views: 9240
Mr. CW, I was thinking, yes sometime I do that too..... :mrgreen: Next time maybe I'll try to make Pick szalámi, also known as Szegedi szalámi. Of course not the original, that's impossible, but I have a recipe that comes very close to it. https://www.google.com/search?q=szegedi+pick+szal%C3%A1mi&cl...
- Sun May 18, 2014 16:22
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 27770
Hi Red, Those old recipes use more salt, because in the old time they didn't have refrigeration, salt was the only preservative. Also they made sausages only winter time, when it was very cold. Some people still don't use nitrate. But of course they used much different salt, called "dirty-salt" beca...
- Sun May 18, 2014 12:28
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 27770
- Sun May 18, 2014 12:16
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold Smoker
- Replies: 6
- Views: 9240
Hi Mr CW, I made lots of changes since, mostly improvements, because life is a continues change, I put my new setup on a cart. This is my other/smaller smoker. http://i1254.photobucket.com/albums/hh601/halihali100/Els1510nagybrisket004_zpsb3a11ddd.jpg And I tried it out with smoking brisket...... ht...
- Sun May 18, 2014 11:23
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 27770
Hi Slick, I'm wondering if a regular refrigerator is capable to keep the temp. cool enough to cold smoke at the place you live. That's because beside the ambient temp. you also create heat, by burning wood. I cold smoked 5 weeks ago, the temp. was 46 to 55 F. (8 to 13 C.), it was a rainy/humid day, ...
- Tue May 13, 2014 01:36
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy Duck Salami
- Replies: 10
- Views: 8564
- Wed May 07, 2014 15:05
- Forum: Hardware
- Topic: Mincer in Oz
- Replies: 18
- Views: 21956
I have a size 22 grinder, it's 1.5 hp., made in China, so I had to rework the hole thing, but I used to be a precision machinist..... :wink: I make 30 kg. at a time, and that's about the maximum, I favor smaller bathes for quality,s sake. What I want to say is, that I can't feed it fast enough, it c...
- Sat May 03, 2014 00:57
- Forum: Sausages
- Topic: [USA] Buckaroo's Bacon Sausage
- Replies: 12
- Views: 9758
- Fri May 02, 2014 12:34
- Forum: Sausages
- Topic: [USA] Buckaroo's Bacon Sausage
- Replies: 12
- Views: 9758
- Fri May 02, 2014 12:31
- Forum: For beginners
- Topic: 32 Sausage Making Tips To Save You Grief!
- Replies: 12
- Views: 20628
- Fri May 02, 2014 12:24
- Forum: Sausages
- Topic: [HUN] Hungarian "old-time" sausages.
- Replies: 24
- Views: 19729
Last Sunday I smoked my sausages the second time, because I had some mold on them. Mold is NOT part of this sausages, and because these pictures were lost at the "downtime", I'm putting them back. This time I smoked them for 4 hours. Before smoking for the second time. http://i1254.photobucket.com/a...