[HUN] Hungarian "old-time" sausages.

Post by **redzed** » Tue Apr 15, 2014 05:00

Chuckwagon wrote:Red - you need a shave!

Yes Boss!

Chuckwagon · Post by **Chuckwagon** » Thu Apr 17, 2014 10:53

Topic Split 041714@0355 by CW. See "Inaccurate Humidity Meters" in Hardware forum. Link: http://wedlinydomowe.pl/en/viewtopic.php?p=25861#25861

Gulyás · Post by **Gulyás** » Thu Apr 24, 2014 16:36

Finely after 10 days in the curing cabinet, my sausages starting to get somewhere, drying out. Most of the time the humidity was way too high, I used a big fan to blast it out.....I had the humidifier turned off.
Some pictures.

A had a small heater in there, but looks like I have to cut out some openings for air exchange.
I have the cabinet located in the basement, where it doesn't turn on often enough.

Gulyás · Post by **Gulyás** » Sat Apr 26, 2014 03:14

My stainless steel rods are not the best to hang the sausages, because the air doesn't get in between, the casing is wet.
So for now I put some layered cheese cloth, 'til I figure out something better.
Something better could be like wood dowels, better yet grooved, or triangles.....

Gulyás · Post by **Gulyás** » Sun Apr 27, 2014 15:17

My sausages are 2 weeks old/young today, it's time for the first test.
At the first cut, there is a little air pocket, it isn't dry yet, but ready to start eating.
Taste very good for me. Looks like a little case hardening, I sure blasted them every now and than, because of the humidity in my curing cabinet.

One of my relative was a wine specialist, so I know you have to eat some apple, or walnut to taste the "real-taste".....and that's next.........

Chuckwagon · Post by **Chuckwagon** » Mon Apr 28, 2014 03:33

Looks like a little case hardening, I sure blasted them every now and than, because of the humidity in my curing cabinet.

Joe, be careful not to dry them too quickly. Remember, the curing chamber keeps the outer part of the sausage nice and soft so the moisture can escape from the center. You've got to have some humidity. Just opening the door for a minute, twice a day, will do the trick in most cases. Wow, other than a little dark rim, they look pretty good. I'll bet they make a great tasty sausage eh? Good luck pal!

Best Wishes,
Chuckwagon

Gulyás · Post by **Gulyás** » Mon Apr 28, 2014 18:33

Thanks CW.
You are right as always, I blasted them when all 3 of my humidity meters showed 99 %........

Gulyás · Post by **Gulyás** » Tue Apr 29, 2014 19:44

I think my curing chamber is just too humid. I found some mold on the sausages, so I'm smoking it again, this time for 4 hours. I'll also trow away my gauges......

Gulyás · Post by **Gulyás** » Fri May 02, 2014 12:24

Last Sunday I smoked my sausages the second time, because I had some mold on them. Mold is NOT part of this sausages, and because these pictures were lost at the "downtime", I'm putting them back.

This time I smoked them for 4 hours.

Before smoking for the second time.

After smoking them with oak.

And back in the curing cabinet, hung on wooden sticks.

This concludes my pictures about these sausages.
They are dry now, I eat one sausage with an other sausage.

Just like eating jerky.
God gave me 2 hands, so I can have a sausage in both of them.

Chuckwagon · Post by **Chuckwagon** » Fri May 02, 2014 20:28

They look wonderful! Nice going pal. With that much Hungarian paprika, they've just GOT to be tasty as can be eh?