Recent smoke

sausage joe

Newbie

Original poster

Jan 5, 2008

15

10

Ohio

• Jan 12, 2008

• #1

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

 

ds7662

Smoking Fanatic

OTBS Member

Sep 30, 2007

985

10

Richmond,VA

• Jan 12, 2008

• #2

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.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jan 12, 2008

• #3

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

 

homebrewru

Fire Starter

Oct 16, 2007

44

10

Athens, GA

• Jan 12, 2008

• #4

Looks yummy, Joe. I can almost smell it!

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 12, 2008

• #5

Also tell us about your avatar.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• Jan 12, 2008

• #6

Looks good. Looks mighty tasty.

Kookie

 

camp_cookie

Smoking Fanatic

Feb 26, 2007

307

10

• Jan 12, 2008

• #7

Nice looking product.

 

jerseyhunter

Smoking Fanatic

Jan 12, 2008

560

18

The Woods of Jersey

• Feb 6, 2010

• #8

Richtee

[/Looks real similar in color/texture to the Hungarian sytle kolbacz I make.

Just found this in google. What is and does your kolbacz taste like? Just pulled out some kabanosy from the fridge, made by a great Polish shop in Newark and to me it tastes more like a kielbasy than a so called slim jim. I would deffintely be interested in this Hungarian Kolbacz thing. Care to post or pm a recipe?

Click to expand...

Click to expand...

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Feb 7, 2010

• #9

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... :{)