Salami-Hungarian-Traditional (Salami węgierskie)
Although this salami carries a Hungarian name, it has been always made in Poland and might as well be considered a local product. The following is the official Polish Government recipe for making traditional salami that comes from 1956 archives.
|Pork||800 g||1.76 lb|
|Pork back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||5.0 g||1 tsp|
|Pepper||4.0 g||2 tsp|
|Paprika||2.0 g||1 tsp|
|Sugar||2.0 g||1/2 tsp|
|Garlic||3.5 g||1 clove|
- Curing: cut meat into 3-4” (10 cm) pieces and place in a slightly raised container with holes in the bottom to allow for draining of liquid. Leave for 24 hours at 1-2° C (33-35° F), then grind with ¾” plate and leave for additional 2-3 days. During that period turn meat around 1-2 times. Leave sheets of unsalted back fat for 2-3 days at -2° C (28° F) to - 4° C (24° F) and then dice into 1/8” 3 mm cubes.
- Mix meat, back fat, salt, nitrite and spices together. Grind through 1/8” (3 mm) plate. Leave the sausage mass for 36-48 hours at 2-4° C (35-40° F).
- Stuff firmly into 55-60 mm beef middles. Make links 16-18” long. Lace up with twine: once lengthwise and every 4-5 cm (1.5-2”) across. The ends tied up with a twine, 10-12 cm (4-5”) hanging loop on one end.
- Hang for 2-4 days at 2-4° C (35-40° F), 85-90% humidity.
- Apply a thin cold smoke 16-18° C (60-64° F) for 5-7 days, until dark red color is obtained.
- Dry in a dark, lightly drafty area at 10-12° C (50-53° F), humidity 90%, for 2 weeks until salami develops white, dry mold on outside. If green mold appears wipe it off and move the sausage for 4-5 hours to a drier place. Then it can go back to the original room for drying.
- Place covered with white mold sausages for 2-3 months in a dark and lightly drafty area at 12-15° C (54-59° F), 75-85% humidity, until 63% yield is obtained.