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  1. keith montreal

    Making of hungarian style Csabai with Q-views

    Thanks! Fantastic stuff, hope it works out, thanks for sharing. I agree that the quality of the paprika is the main point, only buy mine bulk from the local Hungarian butcher. You say "...preferably from Szeged area", I'll have to ask.   :-) I use fresh garlic, smashed and blanched quickly to...
  2. keith montreal

    Making of hungarian style Csabai with Q-views

    Now the first of the month (food buying day for me) is approaching. I'll buy a cheap and nice cut of meat be it pork or beef, brine it with spices, and will ask to hang it in the smoke house. Biltong, Pemmican, or Hungarian style? Don't yet know, but it's great to experiment!  Best.
  3. keith montreal

    Keith of Montreal

    Thanks for the notes and check ins. Now to make plans for the first of the month. Money is a bit tight, but I'll look around for a good cut. Brine it with black pepper and garlic. Wait patiently a bit, then cut and string for Joes smokehouse. Hint - boil  a bit of water, turn off the heat...
  4. keith montreal

    Keith of Montreal

    Thanks for the welcome, all. I'm from Montreal, originally from Verdun in particular, half english, half french. We had a massive cultural explosion with Expo 67, the whole world was here, and some of it stayed. There are benefits to multiculturalism. Lamb should never be overcooked. I have a...
  5. keith montreal

    Keith of Montreal

    Hello, this looks like a place I'll check in often. I spend a lot of time on nearly lost food technologies like sausage, cheese, beer, bread, mead etc. I'm lucky to live in Montreal, we take our food seriously here. And lucky that my local Hungarian butcher will let me hang some of my efforts...
  6. keith montreal

    Making of hungarian style Csabai with Q-views

    Thanks, great work! I'm lucky, Joe the local Hungarian butcher will let me hang stuff in his smoke house if there is room. Csabai (czabayi) is possibly the most addictive substance on earth.. -)  
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