More Hungarian sausage

Discussion in 'Sausage' started by bb53chevpro, Jan 27, 2008.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I made another 82 lbs of my Hungarian sausage. Here they are before smoking. Pics after smoking will come.
    [​IMG]
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    They sure look great so far![​IMG]
     
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    The first pic is midway through the smoke. the second is after 6.5 hrs in the smoke house, here they are.
    [​IMG]
    [​IMG]
     
  4. gramason

    gramason Smoking Fanatic OTBS Member

    Looks great.
     
  5. white cloud

    white cloud Master of the Pit OTBS Member

    I'm impressed.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    share some with a fellow Hunky? ;{) Nice job!
     
  7. kookie

    kookie Master of the Pit OTBS Member

    Great looking sausage.

    Kookie
     
  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Thanks for the great comments. You know Richtee, I am not far from you. I am in Windsor, about 10 min from the bridge.
     
  9. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    please clear this up for me .as seen in other pics like these from other smokers ,are these cold smoked and hung out to dry or are they cook smoked like what i do in my smoke vault? theysure look good but not like mine.[​IMG]
     
  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Yes, these are cold smoked and will be hung out to dry.
     
  11. badss

    badss Meat Mopper

    Looks mighty fine...lots a work there...great pics!
     
  12. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    It was a few hrs. Started Friday around 2pm, skinning and boning, grinding, Around 6pm started to mix seasonings in. Let sit overnight. Sat morning fried up a few small patties to taste, seperated meat, added hot pepper in 2/3. While this was resting, stuffed other 1/3. Fried up some hot patties, adjusted (made hotter) and stuffed. Finished hanging aound 5pm Sat. Sunday morning into the smokehouse for 6.5 hours in a cold smoke. Wiped off, hung on drying rack 6pm Sunday.
     

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