Toggle sidebar

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

    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?
  2. 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
  3. K

    Smoked Cured pork loin is it right?

    Thanks!
  4. K

    Smoked Cured pork loin is it right?

    Do you need a cure chamber for that?
  5. K

    Need some help/input with kolbasz

    Ok, I just saw this, I would like to duplicate something like Tibors spicy Hungarian Kolbasz. It tastes just like I had in Hungary and has a smooth heat to it, it’s dry cured, I just can’t find a recipe
  6. 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
  7. K

    My run at pork jerky.

    Looks awesome, if you were to marined that into a bad without a vacuum sealer, what would you think for a marined time ? 24 hrs?
  8. K

    Gyulai Kolbasz process?

    That looks a amazing, how do you keep the fat white? Do you keep separated until you put into casings?
  9. K

    Confused need help!

    That is what I used, thanks for the input
  10. K

    Confused need help!

    Ok: 13.5 pounds of loin had it in cure for 11 days tenderquick I used 2.8% Salt 0.3% tenderquick 0.25% Sugar 0.8% Black Pepper 0.6% Hungarian Paprika 0.15% Garlic Powder loin weight 13.5 lbs chunked into 5 sections. my smoker varied between 68-74 smoked 4 days put on traeger : internal...
  11. K

    Confused need help!

    Ok, so I put it on the trager and individually check internal temps, ranging from 150-177 would you consider them safe ? If not, what is a good rule of thumb to identify ?
  12. 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.
  13. K

    Smoked Cured pork loin is it right?

    Ok, so the tenderquick isn't for long term curing? just want to make sure
  14. K

    Smoked Cured pork loin is it right?

    Ok, I used tenderquick that has both nitrates and nitrites is it best to continue or put on hot smoker to finish then let rest and eat? obviously i am very unsure, any ideas?
  15. K

    Gyulai Kolbasz process?

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

    Smoked Cured pork loin is it right?

    Thats a great question, i am wanting to have good sliceable pork loin, that has been cured and smoked.
  17. K

    Smoked Cured pork loin is it right?

    Ok, so can i just keep cold smoking it? Or better to put in fridge?
  18. K

    Smoked Cured pork loin is it right?

    Ok, Im confused on the hot smoking part, will it end up wet? or dry by hot smoking it?
  19. K

    Smoked Cured pork loin is it right?

    I thought i could let it hang in my smoker for the next few weeks? or is it better to put in a refrigerator?
  20. K

    Smoked Cured pork loin is it right?

    Curing chamber? I don't know what that is?
Top Bottom
Back
Clicky