View Single Post
  #182  
Old 01-28-2015, 10:06 AM
omega50's Avatar
omega50 omega50 is offline
 
Join Date: Dec 2009
Posts: 8,491
Default

Quote:
Originally Posted by omega50 View Post
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
One week in


__________________
You're only as good as your last haircut
Reply With Quote