Making a Tokaji Kolbasz air dried Hungarian sausage-Heavy smoked. Hanging now after an 8 hour cold smoke of oak. Would post a pic but would only make me hungry.
2-3 weeks to air dry.
G&G
Geza and Gabor style
needs 4 more smoke sessions of 8, 6 and 4 hours,
Then a cherry finish
Only to be eaten with a ruby port and a slice of aged Red Leischester
Rosemary Beef bresaola crisp and a dollop of Cumberland and Mitsueneatsee compote
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Last edited by omega50; 01-20-2015 at 06:26 PM.
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