Page 2 of 2
Posted: Mon Sep 22, 2014 19:46
by Darwin
Smoked onions or garlic are both fantastic mixed in with mashed potato. I also like both in a quesadilla with basil and grilled chicken.
Posted: Mon Sep 22, 2014 20:02
by Gulyás
"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
Posted: Mon Sep 22, 2014 20:12
by Rick
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
Posted: Mon Sep 22, 2014 20:51
by Gulyás
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.
Posted: Mon Sep 22, 2014 20:58
by grasshopper
Thank You Guly'as! I looked at the link also. I don't have a curing cabinet either. Sure looks great.
Posted: Mon Sep 22, 2014 21:02
by Gulyás
Posted: Mon Sep 22, 2014 21:07
by Gulyás
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.
Posted: Mon Sep 22, 2014 22:21
by Rick
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.
Posted: Mon Sep 22, 2014 22:24
by Gulyás
You very welcome Rick. I'm happy if I could help.
