[HUN] Hungarian "old-time" sausages.
[HUN] Hungarian "old-time" sausages.
Hungarian "old-time" sausages.
(Száraz házi/füstölt kolbász.)
Hello,
Finley I got my things together, now I'll try them out. I'm making old-time dried/cured/smoked sausages, just like I ate when I was small. Remember? The good ones.
I'll be using my old smoker, because I want only thin/blue smoke on mine.........
I just linked them, they are drying, and tomorrow they go get cold smoked.....and than into my new curing cabinet.
Yuhaaaaaay......2 pictures for now. 12 kg. of hopefully good ones.....
(Száraz házi/füstölt kolbász.)
Hello,
Finley I got my things together, now I'll try them out. I'm making old-time dried/cured/smoked sausages, just like I ate when I was small. Remember? The good ones.
I'll be using my old smoker, because I want only thin/blue smoke on mine.........
I just linked them, they are drying, and tomorrow they go get cold smoked.....and than into my new curing cabinet.
Yuhaaaaaay......2 pictures for now. 12 kg. of hopefully good ones.....
Last edited by Gulyás on Sun Apr 13, 2014 02:29, edited 1 time in total.
Failure to prepare is preparing to fail.
Hi Jan,
Of course I'm happy to share any recipe I have, this one was made way before refrigerators, and they lasted like 10 months.
Take a look at this short video, that's how They stored them.
Hungarian, but just look at the pictures.
http://tudositok.hu/1912/video/Beneztun ... _kamrajaba
After months, they will be very dry like rocks, and that's why we use lots of fat.
Some older pictures, how I clean my meat. I added extra fat to meat like this, to get like 30 % or so fat.
All pork shoulder butt, cut out all the soft "fat".
1000 grams meat, 70/30.
Salt is Morton coarse kosher 19 grams.
Hungarian paprika 15 grams.
Fresh garlic 10 grams.
White or black pepper ground 2.5 grams.
Cure # 2 is----- 2.5 grams.
Some people add caraway seeds, ground, I did not, 2-3 grams.
Used only hard fat, bacon is best.
Cut up the meat, seasoned it, mixed it good, let it cure/age/rest in refrigerator for 2-3 days.
Ground the meat/fat very cold, using 8 mm.plate, (5/16") mixed it, adding minimum necessary water.
Mixed it again, stuffed it, hung in refrigerator.
Dry it till casing is dry, and cold smoke it, staying around room temperature.(70 F. or 18 C. degrease.)
I'll be using my new curing cabinet to dry them.
2-3 weeks later, after loosing about 30 % weight, it's ready to eat.
If I can be any help, let me know.
After tasting it, adjust seasoning to Your liking.
Granulated garlic is very good too, instead of fresh. (about 1/3 or little less of fresh weight.)
Note.
You'll end with 2% salt, considering the salt in the cure too.
Joe.
Of course I'm happy to share any recipe I have, this one was made way before refrigerators, and they lasted like 10 months.
Take a look at this short video, that's how They stored them.
Hungarian, but just look at the pictures.
http://tudositok.hu/1912/video/Beneztun ... _kamrajaba
After months, they will be very dry like rocks, and that's why we use lots of fat.
Some older pictures, how I clean my meat. I added extra fat to meat like this, to get like 30 % or so fat.
All pork shoulder butt, cut out all the soft "fat".
1000 grams meat, 70/30.
Salt is Morton coarse kosher 19 grams.
Hungarian paprika 15 grams.
Fresh garlic 10 grams.
White or black pepper ground 2.5 grams.
Cure # 2 is----- 2.5 grams.
Some people add caraway seeds, ground, I did not, 2-3 grams.
Used only hard fat, bacon is best.
Cut up the meat, seasoned it, mixed it good, let it cure/age/rest in refrigerator for 2-3 days.
Ground the meat/fat very cold, using 8 mm.plate, (5/16") mixed it, adding minimum necessary water.
Mixed it again, stuffed it, hung in refrigerator.
Dry it till casing is dry, and cold smoke it, staying around room temperature.(70 F. or 18 C. degrease.)
I'll be using my new curing cabinet to dry them.
2-3 weeks later, after loosing about 30 % weight, it's ready to eat.
If I can be any help, let me know.
After tasting it, adjust seasoning to Your liking.
Granulated garlic is very good too, instead of fresh. (about 1/3 or little less of fresh weight.)
Note.
You'll end with 2% salt, considering the salt in the cure too.
Joe.
Failure to prepare is preparing to fail.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi ped,
Today's pork are much leaner than they used to be, that is why it's a good idea/thing to add extra fat. But if your meat has enough to add up to about 30%, than you do NOT have to add extra.
Back fat, and pork belly is what we used to call bacon, but you also find "good-fat" in the jowl. Even cheaper is to order some trimmings from shoulder butts.
This link shows you some fat I was thinking about.
https://www.google.com/search?q=pork+ba ... 1024%3B760
Today's pork are much leaner than they used to be, that is why it's a good idea/thing to add extra fat. But if your meat has enough to add up to about 30%, than you do NOT have to add extra.
Back fat, and pork belly is what we used to call bacon, but you also find "good-fat" in the jowl. Even cheaper is to order some trimmings from shoulder butts.
This link shows you some fat I was thinking about.
https://www.google.com/search?q=pork+ba ... 1024%3B760
Failure to prepare is preparing to fail.
Yes Jan,
You're welcome, You know how thing go together, like distilled things with the smoked ones........
I smoked my sausages today.
Into the smoker.
Smoked with thin blue smoke.
I think they are done, smoked for 8 hours.....
Now they are resting in my new curing cabinet.
After loosing about 30 % weight, They'll be ready to eat.
Joe, the Jack of everything, master of nothing.....
You're welcome, You know how thing go together, like distilled things with the smoked ones........
I smoked my sausages today.
Into the smoker.
Smoked with thin blue smoke.
I think they are done, smoked for 8 hours.....
Now they are resting in my new curing cabinet.
After loosing about 30 % weight, They'll be ready to eat.
Joe, the Jack of everything, master of nothing.....
Failure to prepare is preparing to fail.
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains