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.
  1. K

    Smoking through NON-edible casings

    I am trying to gather some info, I am going to make some home made salami/sausage and i would like to stuff it and smoke it in its non edible casing. I am not sure if that will actually get smoke through the casing ? I was planning on boiling the meat in the casing, then pulling out and...
  2. K

    Sausages, unable to get them firm and link looking

    I need a lil guidance here. I tried again to make some hungarian kolbasz, had in the smoker for a few days hanging and it doesn't look round any more, Please advise or help? My smoker gets up to 77 degrees too hot? thoughts?
  3. K

    Basturma recipe

    I'm looking to find a good basturma recipe. Any ideas?
    • kvn
    • Thread
    • Replies: 25
    • Forum: Curing
  4. K

    Hungarian Hunters bacon

    Im trying to find a recipe or process on making Hungarian Hunters bacon. I love thinly slicing the bacon and making open face sandwiches. I know it will take a bit, but I'm not sure how, any ideas?
  5. K

    Trying to duplicate Tibors Spicy Gyulai Kolbasz

    I am attempting to make some fantastic Gyulai kolbasz, I am not looking for junk, I am willing to do what needs be, I am missing what it needs, any thoughts on how to duplicate? I love that stuff?
    • kvn
    • Thread
    • Replies: 4
    • Forum: Sausage
  6. K

    Sausage tasted good, not plump

    Ok, newbie here again for sausage making. Ok, i made some sausage and the inside consistency wasn't seemed to be lacking a bit. It was soft but not really together. Any ideas?
    • kvn
    • Thread
    • Replies: 7
    • Forum: Sausage
  7. K

    Tough skin on sausage

    Ok, I made up some tasty Hungarian style sausages. I'm a newbie , my question is: I smoked them in a cold smoke for 5-6 hours then put on a hot smoke at 275 for an hour. The skin/casing on the sausage was tough. How can this be prevented? I am open to any ideas. Thanks
    • kvn
    • Thread
    • Replies: 3
    • Forum: Sausage
  8. K

    Mongolian Dried Beef Recipe

    I have been online seeing references to Mongolian dried beef. I am unable to find a recipe. Anyone have any thoughts?
  9. K

    Real Hungarian spicy gyulair Kolbasz recipe

    I am struggling to find a real Hungarian Kolbasz recipe that tastes like it does in Hungary. anyone have any good recipes? I am open, I’m looking for one that would get dried in the process
  10. K

    Looking for good recipe to smoke cheese

    Hello, I have only posted a few times, I am looking for various recipes to smoke cheese. I had heard putting rubs on the cheese can help? looking for advice and recipes? thanks
  11. K

    Confused need help!

    I'm seeing lots of different ideas on what temperature is safe to hot smoke pork loin after cold smoking 4 days. I want to make sure its safe and good.
  12. K

    Gyulai Kolbasz process?

    I am a lover of hungarian smoked meats, anyone had any success making this? anything could help, Thanks,
  13. K

    Smoked Cured pork loin is it right?

    Community, I am a newbie to curing meat and I'm not sure if it was done correctly. I used a cure recipe from the Hungarian smoked pork loin and I did use Instacure/Cure#1. That doesn't contain nitrates. Im had it in the cure solution for 10 days, then I had it hanging in cold smoker for 3...
    • kvn
    • Thread
    • loin smoking
    • Replies: 42
    • Forum: Curing
  14. K

    Stainless steel pipe?

    Hello its KVN from Washington state and I am trying to insure that the pipe is OK for smoking? I have a stainless steel stove pipe running from my wood stove to my smoker? Any thoughts?
Top Bottom
Back
Clicky