Recent smoke

Discussion in 'Sausage' started by sausage joe, Jan 12, 2008.

  1. sausage joe

    sausage joe Newbie

    Here are a couple of pictures of some Kabonasy drying in the cellar after being smoked.
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  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    That stuff looks great Joe.
    If you get a chance head over to the Roll Call section and tell us a little about yourself, your smoker, and so on.
    Glad to have you here.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Good lookin'! What's the mix? Looks real similar in color/texture to the Hungarian sytle kolbacz I make.
     
  4. homebrewru

    homebrewru Fire Starter

    Looks yummy, Joe. I can almost smell it!
     
  5. cman95

    cman95 Master of the Pit SMF Premier Member

    Also tell us about your avatar.
     
  6. kookie

    kookie Master of the Pit OTBS Member

    Looks good. Looks mighty tasty.

    Kookie
     
  7. camp_cookie

    camp_cookie Smoking Fanatic

    Nice looking product.
     
  8. Richtee

     
  9. richtee

    richtee Smoking Guru OTBS Member

    HEre's a general recipe- I make it "on the fly" usually heh...

    Per 1 Lb ground butt:
    1 tsp ground garlic
    1 tsp ground onion
    .5 tsp cracked black
    1Tbsp good Hunky sweet paprika (Szeged is a good brand)
    1.5 tsp Tenderquick

    Cure 24 hours, stuff age a day. Smoke around 180-200 to IT of 153°, rinse under cold water right at 153...hand in cool area a couple days to a week or so..depending on how dry ya like it.

    Simple, yet tasty stuff. Feel free to adjust ing. to taste... :{)
     

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