Meats and Sausages
Hungarian Szegedi Téliszalámi
Hungarian Szegedi szalámi or Szegedi téliszalámi has been produced for over 140 years in Szeged, where even today existing manufacturer uses the same local methods as in the past.The nearby river Tisza creates a microclimate ensuring the production of a salami with different characteristics to similar products.
Szegedi Salami carries PDO, 2007 classification.
| Meats | Metric | US |
|---|---|---|
| Pork meat: leg, shoulder, loin | 700 g | 1.54 lb |
| Back fat, jowl or hard fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Cure # 2 | 2.5 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Sweet paprika | 10 g | 3 tsp |
| Allspice, ground | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
Instructions
- Meat is manually boned, which enables the thorough removal of sinews, gristle and connective tissue.
- Cut the meat into 1/8” (3 mm) pieces.
- Cut fat into 1/8” (3 mm) pieces.
- Mix lean meat with all ingredients. Add fat and remix.
- Stuff into 65 mm fibrous casings forming 6-22” (15-54 cm) long links.
- Apply a thin cold smoke at 12° C (54° F) for 12-14 days using beech wood. Cold smoking is not a continuous process, it can be interrupted often, however, the temperature of 12° C shoud be maintained. You are drying the meat with smoke.
- Place sausages in a fermenting/drying room at 16° C (60° F), 86-90% humidity to permit the growth of mold. The drying process continues for 2-3 months depending on the diameter (not the length) of the sausage at 60-90% humidity. The total production time from filling the sausages is at least 90 days.
Notes
The sausage should be evenly covered with white noble mold. For a better particle definition commercial producers cut meat and fat on bowl cutters. In home production using grinder is acceptable.
