Hungarian Smoked Sausage
Hungarian Smoked Sausage is a cold smoked, mettwurst style, naturally fermented spreadable sausage.
|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.|
- 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.