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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...
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.
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...
I heard that papaya was a natural tenderizer so I tried it out this weekend. Took a 4 lb picnic, injected and marinated it with all natural. no sugar added papaya juice and rub overnight. 4 hrs on the GOSM, injected some more, wrapped in foil and into the oven at 235 for 4 hrs. Came out nice...
Hi,
My name is Ebben. My Grandparents were Hungarian, Slovak, Polish and Russian and my Grandparents spoke Hungarian around the house. I got started in this since I couldn't find the good old Hunky food anywhere. I now make hurka and frisz kolbasz but need to start smoking to make Fustolt...
Here is a link to some Hungarian recipes. You can google for translation or if you know somebody, even better. Otherwise, let me know, I muddle through since my grandparents spoke it.
http://www.grocceni.com/disznovagas.html