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Recent smoke

post #1 of 9
Thread Starter 
Here are a couple of pictures of some Kabonasy drying in the cellar after being smoked.
post #2 of 9
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.
post #3 of 9
Good lookin'! What's the mix? Looks real similar in color/texture to the Hungarian sytle kolbacz I make.
post #4 of 9
Looks yummy, Joe. I can almost smell it!
post #5 of 9
Also tell us about your avatar.
post #6 of 9
Looks good. Looks mighty tasty.

post #7 of 9
Nice looking product.
post #8 of 9

[quote][/Looks real similar in color/texture to the Hungarian sytle kolbacz I make.[quote]
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?
post #9 of 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... :{)
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