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  1. ebshumidors

    Pork Roll (and the last Scallops)

    Pork Roll - The holy grail of sausage making. I've made Len Poli's recipe before. It's real close to Taylor Ham.
  2. ebshumidors

    It's been a while since sausage

    The sausage is basically Len Poli's Gyula recipe. 5 lbs 30% ground pork 1 1/2T salt 3 T hot paprika 2T sweet paprika 2 1/2T onion powder 1t cure #1 1T black pepper 2 t ground caraway seeds 1 head garlic 1 c ice water Use good Hungarian paprika. Order it if you have to. Mix everything but the...
  3. ebshumidors

    It's been a while since sausage

    Langos is your basic langos recipe - no potato Just kinda crush some garlic heads and rub it on the langos as soon as it comes out of the oil. Then sprinkle a little kosher salt. This is how I like them best. http://honestcooking.com/hungarian-langos/ The soup is thick cut onion, peppers...
  4. ebshumidors

    It's been a while since sausage

    I also made langos. Just rubbed garlic and kosher salt.
  5. ebshumidors

    It's been a while since sausage

    I made a Hungarian lecso type soup with some.
  6. ebshumidors

    It's been a while since sausage

    It's been about two years since I've made Hungarian smoked sausage. I received a cold smoker attachment for Christmas that didn't do to my smoker, so I cobbled it together. It works nice. I made 5 lbs of sausage. Cold smoked for 4 hrs then used the internal heater to bring it to 150. Great...
  7. ebshumidors

    Another Eastern European....

    I hadn't been here in a while.  I just popped in to say I made a brisket on Friday and some szalona yesterday.  I've been busy with the Appleseed Project.  http://www.appleseedinfo.org
  8. ebshumidors

    Hungarian smoked sausage

    Yes it is. I used a hotplate with a temp controller. If you click on the pics, they get a little bigger.
  9. ebshumidors

    Hungarian smoked sausage

    Well, somehow my bacon pics got in there.
  10. ebshumidors

    Hungarian smoked sausage

    I finally figured out how to post pics!
  11. ebshumidors

    Bacon pics

    Jim's method. The top pieces are paprika bacon but I didn't get a pic of the finished product.
  12. ebshumidors

    Another pastrami w qview link

    More pics. 1. In the brine. 2. Out of the brine. 3. Rub. Juniper, coriander and black pepper. 4. Rubbed up. 5. Heavy smoke for 4 hrs. Ready to add water to the bottom, wrap with foil and into the oven at 275 for 5 hrs.
  13. ebshumidors

    Another pastrami w qview link

    Let's see if this works
  14. ebshumidors

    Another pastrami w qview link

    I keep getting an error message when I try to directly upload the pics. I'll keep trying.
  15. ebshumidors

    price question on bellies

    I have a heck of a time finding bellies. In Memphis, of all places! Pork BBQ capitol of the world, ha!
  16. ebshumidors

    Another pastrami w qview link

    This was my 5th. I was low on rub but it worked anyway. http://www.facebook.com/p.php?i=1000...d=178733833876 Sorry about the facebook link, but I can't seem to get any of my pics to take.
  17. ebshumidors

    What's your occupation?

    Seems like a lot of ex or current military here (myself included), at least mor than the 6 or 7 % of the population of the country. Also, quite a bit of the mechanical/technical trades. Why do you think that is? This ought to make for some interesting responses.
  18. ebshumidors

    Pastrami recipe for Mickster

    Brine: 1G H2o 1 1/2 c kosher salt 1/2 c brown sugar 1 c sugar 1 T pickling spice 1/2 c honey 5 garlic cloves - minced 8 TEASPOONS pink salt 5lb brisket - plate end, fat trimmed to 1/2" 1 T coriander seeds - toasted 1 T black peppercorns - toasted juniper seeds ??? - optional (I will try...
  19. ebshumidors

    The Gauntlet Has been thrown down!

    Here's the recipe for 'Finger Lickin' Fried Smoked Chicken' from the recipe book. 3 1/2 lbs chicken parts 3 C buttermilk 2 T Tobasco 2-3 t salt 1t black pepper 1 1/2 C flour 1 1/2 lb crisco 3T Bacon drippings Put bird in dish and pour tobasco and buttermilk over it - cover and refridge for at...
  20. ebshumidors

    The Gauntlet Has been thrown down!

    I'd throw some birds on, too. Make sure you brine them first. It really puts them over the top. If you really want to get his goat, I have a smoking cookbook out that has a recipe for smoked fried chicken. Basically, smoke it half through, coat it and fry it. I haven't tried it but it...
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