Hungarian Salami

The Hungarian salami is a unique sausage which is smoked and has white mold. In the traditional process the use of starter cultures and sugars are not allowed. The sausage should not exhibit any acidity. The recipe below contains very little sugar, just to provide a margin of safety during the first stage of fermentation.

MeatsMetricUS
lean pork800 g1.76 lb.
back fat200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g⅓ tsp.
white pepper3.0 g1½ tsp.
paprika6.0 g3 tsp.
garlic powder2.0 g1 tsp.
OR fresh garlic7.0 g2 cloves
Tokay wine (Hungarian sweet wine)15 ml1 Tbsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm).
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 4 days (<22º C, 72º F). You can apply smoke during fermentation.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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