Garlic, the spice of Life!

Darwin
User
User
Posts: 64
Joined: Mon Aug 11, 2014 05:07
Location: us

Post by Darwin » Mon Sep 22, 2014 19:46

Smoked onions or garlic are both fantastic mixed in with mashed potato. I also like both in a quesadilla with basil and grilled chicken. :mrgreen:
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 22, 2014 20:02

"Guly'as I know you gave the recipe before and I lost it. Can you please give it again. I love garlic also. I have in the past used granulated garlic, as it says on the bottle. Maybe not, huh.[/quote]"

Yes Sir, this is the topic, if you have any question, please ask.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=7067
Failure to prepare is preparing to fail.
Rick
Passionate
Passionate
Posts: 262
Joined: Sat Sep 01, 2012 00:09
Location: Rockford, MI

Post by Rick » Mon Sep 22, 2014 20:12

Gulyás, I took a look at your recipe and I see you use a curing cabinet, which I don't have. That's on my list of things to get. I just wanted to know when using your cabinet, what temp do you maintain, what humidity and for how long do the sausages hang for. I think you said until they lose 30% of their weight?
Thank you,
Rick
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 22, 2014 20:51

Hi Rick,

I maintained about 54 to 57 F. degrees, like 3 weeks or so, 70% humidity. The sausages lost 30 to 35 % weight.
Your most welcome.
Failure to prepare is preparing to fail.
grasshopper
Passionate
Passionate
Posts: 214
Joined: Wed Feb 22, 2012 21:53
Location: pine city mn

Post by grasshopper » Mon Sep 22, 2014 20:58

Thank You Guly'as! I looked at the link also. I don't have a curing cabinet either. Sure looks great.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 22, 2014 21:02

I just made some pictures for you.
On the left side is my "regular" garlic, on the right side is music.

Image

Image



Image

Image
Failure to prepare is preparing to fail.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 22, 2014 21:07

In the "old-time" they had no curing cabinet, that's why they used to butcher the pigs in winter time.
And they used all different kind of meat for sausages, mostly scraps.
Failure to prepare is preparing to fail.
Rick
Passionate
Passionate
Posts: 262
Joined: Sat Sep 01, 2012 00:09
Location: Rockford, MI

Post by Rick » Mon Sep 22, 2014 22:21

Gulyás, thank you very much for the pics of the garlic. I'm anxious to get my new patch of garlic going for next falls harvest, as we REALLY love garlic in this household. Thanks also for the info on how you use your curing cabinet.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Sep 22, 2014 22:24

You very welcome Rick. I'm happy if I could help.
Failure to prepare is preparing to fail.
Post Reply