[HUN] Hungarian "old-time" sausages.

Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

[HUN] Hungarian "old-time" sausages.

Post by Gulyás » Sat Apr 12, 2014 18:43

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. :mrgreen: Remember? The good ones. :wink:
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.....

Image

Image
Last edited by Gulyás on Sun Apr 13, 2014 02:29, edited 1 time in total.
Failure to prepare is preparing to fail.
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sat Apr 12, 2014 21:59

Száraz házi/füstölt kolbász ! That's easy for you to say! Very nice looking sausage!Image

I'm envious and have no smoked sausage in the larder these days. Busy working 14 hrs a day. Can't wait until the end of the month!
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Sat Apr 12, 2014 22:14

Gulyas,
Now you are talking my language. These are the sausages I am interested in as always.
I hope you don't mind parting with the recipes and procedures.
Great Looking sausages sofar. Keep the photo's coming.
Thanks for posting.
Cheers,
Jan.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Sat Apr 12, 2014 23:38

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. :wink:

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.

Image

Image

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.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Sun Apr 13, 2014 02:28

Wow Joe! :shock: You "parked" a home run with that one. Nice! Congratulations and thanks for sharing. I know what I'll be doing tomorrow!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Sun Apr 13, 2014 04:23

You're very welcome Mr.CW., You are the one who is helping us all the time.
Failure to prepare is preparing to fail.
ped
User
User
Posts: 67
Joined: Wed Feb 06, 2013 12:35
Location: Kent

Post by ped » Sun Apr 13, 2014 09:23

Gulyas, what do you class as bacon?, it seems to have a number of meanings, nice recipe by the way, thank you
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Sun Apr 13, 2014 13:07

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
Failure to prepare is preparing to fail.
ped
User
User
Posts: 67
Joined: Wed Feb 06, 2013 12:35
Location: Kent

Post by ped » Sun Apr 13, 2014 14:48

Thank you Gulyas, was thinking belly.
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post by crustyo44 » Mon Apr 14, 2014 02:07

Hi Joe,
Thanks for posting the recipe. I like the video, this guy certainly knows his stuff and a hobby distiller as well.
Cheers, Mate.
Jan.
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Apr 14, 2014 03:23

Yes Jan,

You're welcome, You know how thing go together, like distilled things with the smoked ones........ :mrgreen:

I smoked my sausages today.

Into the smoker.

Image

Smoked with thin blue smoke.

Image

I think they are done, smoked for 8 hours.....

Image

Now they are resting in my new curing cabinet.

Image

After loosing about 30 % weight, They'll be ready to eat.

Image

Joe, the Jack of everything, master of nothing..... :mrgreen: :mrgreen: :mrgreen:
Failure to prepare is preparing to fail.
User avatar
sawhorseray
Veteran
Veteran
Posts: 1110
Joined: Fri Jul 27, 2012 20:25
Location: Elk Grove, CA

Post by sawhorseray » Mon Apr 14, 2014 05:27

I'd have to think you are a master sausage maker, your finished product looks professional, to say the least. Great piece of work! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Apr 14, 2014 05:41

Image Let's hear it for Joe's Old Time Kolbasz!
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Mon Apr 14, 2014 05:50

Joe - your stuff is first class! :wink:
Red - you need a shave! :lol:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Gulyás
Passionate
Passionate
Posts: 459
Joined: Sat Aug 18, 2012 19:58
Location: Wisconsin

Post by Gulyás » Mon Apr 14, 2014 13:52

Thank You for the kind words.
Failure to prepare is preparing to fail.
Post Reply