Meats and Sausages
Budapesti Téliszálami
Hungarian salami from the capital Budapest. Budapesti Téliszálami carries PGI, 2009 classification.
| Meats | Metric | US |
|---|---|---|
| Pork meat - leg, shoulder, loin | 700 g | 1.54 lb |
| Back fat or hard fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Cure # 2 | 5.0 g | 1 tsp |
| White pepper | 2.0 g | 1 tsp |
| Sweet paprika | 10 g | 3 tsp |
| Allspice, ground | 2.0 g | 1 tsp |
Instructions
- Meat is manually boned, which enables the thorough removal of sinews, gristle and connective tissue. Cut the meat into 3/16” (5 mm) pieces.
- Cut fat into 1/8” (3 mm) pieces.
- Mix lean meat with all ingredients. Add fat and remix.
- Stuff into horse or 40-85 mm fibrous casings forming 13-20” (33-50 cm) long links.
- Apply a thin cold smoke at 16° C (60° F) for 12-20 days using beech wood. Cold smoking is not a continuous process, it can be interrupted often, however, the temperature of 16° C shoud be maintained. You are drying the meat with smoke.
- Place sausages in a fermenting/drying room at 10-14° C (50-56° F), 86-90% humidity to permit the growth of mold.
- The fermentation/drying process continues for 2-3 months depending on the diameter (not the length) of the sausage. Once the mold appears the relative humidity can be lowered, however, it should not drop below 45% as the drying will be too fast.
- The total production time from filling the sausages is at least 90 days.
Notes
No starter cultures are allowed.
