Yes Boss!Chuckwagon wrote:Red - you need a shave!
[HUN] Hungarian "old-time" sausages.
- Chuckwagon
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- Location: Rocky Mountains
Topic Split 041714@0355 by CW. See "Inaccurate Humidity Meters" in Hardware forum. Link: http://wedlinydomowe.pl/en/viewtopic.php?p=25861#25861
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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.
A had a small heater in there, but looks like I have to cut out some openings for air exchange.
I have the cabinet located in the basement, where it doesn't turn on often enough.
Some pictures.
A had a small heater in there, but looks like I have to cut out some openings for air exchange.
I have the cabinet located in the basement, where it doesn't turn on often enough.
Failure to prepare is preparing to fail.
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.....
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.....
Failure to prepare is preparing to fail.
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 cabinet.
One of my relative was a wine specialist, so I know you have to eat some apple, or walnut to taste the "real-taste".....and that's next.........
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 cabinet.
One of my relative was a wine specialist, so I know you have to eat some apple, or walnut to taste the "real-taste".....and that's next.........
Failure to prepare is preparing to fail.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Joe, be careful not to dry them too quickly. Remember, the curing chamber keeps the outer part of the sausage nice and soft so the moisture can escape from the center. You've got to have some humidity. Just opening the door for a minute, twice a day, will do the trick in most cases. Wow, other than a little dark rim, they look pretty good. I'll bet they make a great tasty sausage eh? Good luck pal!Looks like a little case hardening, I sure blasted them every now and than, because of the humidity in my curing cabinet.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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.
After smoking them with oak.
And back in the curing cabinet, hung on wooden sticks.
This concludes my pictures about these sausages.
They are dry now, I eat one sausage with an other sausage. Just like eating jerky.
God gave me 2 hands, so I can have a sausage in both of them.
This time I smoked them for 4 hours.
Before smoking for the second time.
After smoking them with oak.
And back in the curing cabinet, hung on wooden sticks.
This concludes my pictures about these sausages.
They are dry now, I eat one sausage with an other sausage. Just like eating jerky.
God gave me 2 hands, so I can have a sausage in both of them.
Failure to prepare is preparing to fail.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains