Csabaiaholic

[csabaiaholic]

Hello

I thank you for welcoming me into your smokey world, this was a chance meeting after returning from Hungary (my Fathers birthplace) again whilst researching the best (in my opinion) cold smoked kolbasz

 in existence. It occured to me that returning to Bekescsaba to eat and buy Csabai on a monthly basis was a little too expensive for my means and an alternative had to be sought.

Having returned home two weeks too early to attend the Csabai festival in Bekescsaba I scoured the inter web and came across your site and it is my plan to make a good substitute at home as the cost from our local deli for the said sausage is very expensive.

I live in the UK and with winter approaching I am planning now for a smoking at the end of November/early December.

I have good knowledge of foods from around the world (a hobby) and have a moderate workshop and it is my intention to build a smoker from scratch and to make a resonable substitute for the said king of the cold smoked sausage.

I have many ideas on the smoker/ smoke generator and I have a little knowledge gained on my last trip on smoking and the humble so said "secret" recipe, I have also learnt many things quickly from your forums and I think I may be up to the challenge but we shall see.

 Thank You once again for you welcome

Imre

 

[mike johnson]

Welcome to the SMF family.

 

[daveomak]

Imre, Morning and welcome to the forum... Glad you stopped in....  We are always open to new recipes in sausage making and pictures of you products are almost a must... We love pictures and great smoked sausage...  You will probably find this forum addicting so sit back and relax and enjoy the long smokey ride....  Dave

 

[shoneyboy]

 to SMF glad to have you here...........

 

[jrod62]

Welcome to SMF

 

[roller]

Welcome good to have you with us here at SMF !

 

[scarbelly]

Hello Imre and 

to SMF - glad you joined us 

Please do  us a favor and update your profile with your location 

 

[oldschoolbbq]

Welcome , to the Forum , Csabaiholic. I guess I'm a bit of a Brit too

 Found my 'real'Father was a direct Immigrant from England ; come here married my' real ' Mom and skipped out on her , so I was left on a doorstep...

.

Send some Q-view of your set-up and what you cook, always curious

.

Have fun and...

 

[s2k9k]

Hi Imre! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[csabaiaholic]

I Thank you all for your warm welcome and words, rest assured that I will NOT START MY SMOKIN till I have sought wisdom from you guys. Old recipes from Hungary may be good but I will bow to your knowledge as cold smoking has numerous health issues and allthough I have the constitution of an ox, my guest may not.

I start with the smoker this week, a new galvanised trash can (dust bin were I live) which will be lined inside with timber, theory being no damage from rodents and no frozen sausage. Smoke generator will be made from 100mm (4in) square section but have yet to finalise the detail.

 Whilst here may I ask< is it possible to hot smoke in a gas/coal barbeque as I have a 10 year old char broil model that I refuse to part with as it is so good at what it does?

Imre

 

[jp61]

Szia Imre! Welcome to SMF! Looking forward to seeing your Csabai producing posts.

 

[csabaiaholic]

Hello to you JP61!

Yes I will keep you posted but much research needed first, thanks for the welcome.

Vislat

Imre

 

[smokinhusker]

Hello and welcome to SMF!

 

[csabaiaholic]

Good Day To You All

 I thank you again for your welcomes, as you all know I am new to smoking and I intend to reproduce as near as possible the  King of the Hungarian cold smoked sausage Csabai. I have been studying the posts by Laszlo from July 2011 and a recipe from the Bekescsaba web site (the home of the Csabai) very closely and they are basically the same except the grinding and adding the spice/salt etc, Laszlo spiced his meat prior to grinding but the old recipe calls for fresh killed ground meat and then to add the spice salt mix. Has anybody got a take on this???

Secondly, both the recipes do not use curing agents ie cure 2 (prague powder). Allthough Laszlo did final cure his sausage at 65 c but the traditional recipe stipulates a six day beech cold smoke and three months to dry, however the factory that produces Csabai and Gyulaer use cure one and cure two.

Finally for today, skin selection, do I go for the largest pork casings, beef middles or synthetic.

 Any advise would be greatly recived.

 I thank you all

Imre