Recent smoke

[sausage joe]

Here are a couple of pictures of some Kabonasy drying in the cellar after being smoked.

 

[ds7662]

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.

 

[richtee]

Good lookin'! What's the mix? Looks real similar in color/texture to the Hungarian sytle kolbacz I make.

 

[homebrewru]

Looks yummy, Joe. I can almost smell it!

 

[cman95]

Also tell us about your avatar.

 

[kookie]

Looks good. Looks mighty tasty.

Kookie

 

[camp_cookie]

Nice looking product.

 

[jerseyhunter]

Richtee

[/Looks real similar in color/texture to the Hungarian sytle kolbacz I make.

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?

 

[richtee]

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... :{)