Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks for the info. As a kid I used to watch my grand parents make the sausages over many many years ago but since we moved to the other side of the world I need to revive the tradition and sort of reinvent the wheel due to a different climate. We are now going into winter so temperatures...
Yes I've figured by reading articles here. Its fine we all know what we are talking about.
From that list IF they taste close to the real one I would pick the Gyulai (Gyula and Csaba are two cities next to each other) but the favourite would have to be "Paraszt" it means peasant referring to...
as long as it tastes good no matter what its being called...
There is a fantastic video of the most famous Pick salami of course the recipe is secret but the smoking and curing procedure alone worth a watch. Too bad its only in Hungarian.
Takes 90 days to make it I think you can actually get...
well yes that's totally wrong let them know;) I've spent the first few years of my life as a little kid at the capitol of the Csabai sausage and still have some relatives living there. Its most definitely a sausage:)...
Atomic thank you that's what I was asking as simple as that.
Csabai is definitely not a salami it is the most basic and typical Hungarian smoked sausage. I've been reading about the topic for months now and am familiar with the curing process but I need to hang them out to dry due to conditions...
Thank you kindly for the lengthy post however no that's not the drying I am asking about. I am facing the same issue with climate here it only gets to around 10 degrees C during winter too.
However it should be fine to cold smoke it seems.
I've attempted a few batches and failed during summer...
Thanks Martin,
That's what I thought:)
Well that pretty much confirms what my old folks were telling me, sadly some of them are no longer with us to give me some proper advice. They used make the best Hungarian sausages I ever tasted. I miss them so much (the folks and sausages too) hence my...
OK so I've been reading the book and so far it does not really talk about true cold smoking. It details the curing process which is great but it says the minimum temperature should be 80 F and looking for an internal temperature of around 150 F, so far I read and heard from the old folks that...
Thanks Chef,
The bible by Rytek Kutas has just arrived and seems to have a nice chapter on cold smoking but once finished that one I might get your recommendation as well. I can never get bored of the topic.
hmm OK I can't wait for this book I am really anxious to cold smoke some sausages.
The problem is not the temperature of the smoke, the issue is the outside temperature. I was able to hold it below 5 degrees C but it still got humid inside the smoker hence no smoke effect on the sausages and no...
Thank you!
Bible ordered.
My only issue is I am in Australia so temperature is a big issue. Tried cooling the smoker with ice brick which was OK however due to condensation the sausages got wet and did not take in any smoke. I hope this will not be the case during winter and also hoping I will...
Hello fellow passengers,
I am a very happy smoker so far enjoying the journey however soon as winter comes it will be time to master cold smoking especially sausages and salamis.
I am looking for a good book on the subject such as "Jeff Phillips' on hot smoking".
Any recommendations...
Absolutely agree with you. we have decided to stop smoking them chuck them in the freezer and use them for stew etc..
Due to humidity it simply cannot be done they don't take in the smoke properly. The old folks are right it can only be done during winter months.
I hope they did not develop...
Well thanks for the compliment. Yes you are right the smoker in itself is not designed for cold smoking but if you read carefully I did mention that we have purchased the cold smoking adapter for it so its all good. The problem is humidity as others pointed it out the temperature changes cause...
That would be great if you could! Lowest temperature I can get is well below 10C with ice packs the gauge on the Bradley gets stuck at the bottom which is 10C but rises to about 15-20 in three hours or so. Its way too hot now to put them anywhere outside.
Hope you can get some info from the QLD...
Yes I agree on the "making sure part" of the cure but I could not find it anywhere else, they use that for their sausages so it should be good as they sell tons. I will visit them again and ask whats in it exactly.
yes correct about the room and fridge but I have no choice I am afraid so the...