Making of hungarian style Csabai with Q-views
2011年7月18日 · Next is a step that is not all that common sausage making practice, but I was told THAT is the way to make Csabai. The meat cubes are covered and rubbed with prepared ALL of salt/cure/spice mix. Some sources say that meat should only be salted and cured and only then spices added into ground meat.
Making of hungarian style Csabai with Q-views - Smoking Meat …
2014年5月3日 · Yeah I usually stick with F' temps and find it simpler now I have a F thermometer on my brinkman. Heres a simple way to convert from C to F Add 15 to the value and then double it 20 C' becomes 35 x 2 = 70 F To convert F to C divide by two and subtract 15.
How many days of continuous cold smoke for dry-cured sausage
2024年1月11日 · Specifically csabai kolbasz. I've done Marianski's process of cold smoking for 4 days straight. I've done this maybe 3 or 4 times with pretty good success. But is that many days really necessary? With my current set up, I'm having to wake up through the night and check the camera i have inside the smoker to look for smoke.
Cold Smoking venison sausage
Wisconsin. Nov 18, 2014. #1. I love cold smoked sausage. We use curing salt and mix, grind, and stuff all our own venison sausage. We have always taken our sausage to a local farmer but now have built our own smoke house. It is 4' x 4' and 8' high. It has a fire box off to the side and the smoke is piped in. I have also added a "turkey fryer ...