Meats and Sausages
Hungarian Smoked Sausage
Hungarian Smoked Sausage is a cold smoked, mettwurst style, naturally fermented spreadable sausage.
Meats | Metric | US |
---|---|---|
pork back fat or fat trimmings | 700 g | 1.54 lb. |
beef | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
salt | 24 g | 4 tsp. |
Cure #1 | 1.5 g | ¼ tsp. |
pepper | 3.0 g | 1½ tsp. |
paprika | 2.0 g | 1 tsp. |
Instructions
- Grind meat through 2 mm plate. Cut back fat into 15 mm (1/4”) pieces.
- Mix ground beef adding pepper until the mass feels sticky. Mix diced back fat with paprika, then mix everything together. Do not add water.
- Stuff firmly into 40 mm beef rounds, 20-30” (50-75) cm long. Do not add water. Prick any visible air pockets with a needle.
- Hang for 1-2 days at 2-6° C (35-42° F), 85-90% humidity. At this stage curing continues and beneficial curing and flavor forming bacteria start to grow.
- Smoke with a thin cold smoke for 3-4 days until a yellow color with occasional red areas is obtained. At this stage natural fermentation takes place although pH drop (acidity increase) is insignificant as no sugar is added. Due to a large amount of fat (fat contains only 15% water), the sausage loses moisture rapidly.
- Dry at 16-12º C (60-54º F), 85-80% humidity, for 1-2 months. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.