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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...

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?

I'm looking to find a good basturma recipe. Any ideas?

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?

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?

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?

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

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

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

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

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.

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

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...

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?