Budapesti Téliszálami

Hungarian salami from the capital Budapest. Budapesti Téliszálami carries PGI, 2009 classification.

Pork meat - leg, shoulder, loin700 g1.54 lb
Back fat or hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure # 25.0 g1 tsp
White pepper2.0 g1 tsp
Sweet paprika10 g3 tsp
Allspice, ground2.0 g1 tsp
  1. Meat is manually boned, which enables the thorough removal of sinews, gristle and connective tissue. Cut the meat into 3/16” (5 mm) pieces.
  2. Cut fat into 1/8” (3 mm) pieces.
  3. Mix lean meat with all ingredients. Add fat and remix.
  4. Stuff into horse or 40-85 mm fibrous casings forming 13-20” (33-50 cm) long links.
  5. 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.
  6. Place sausages in a fermenting/drying room at 10-14° C (50-56° F), 86-90% humidity to permit the growth of mold.
  7. 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.
  8. The total production time from filling the sausages is at least 90 days.
No starter cultures are allowed.

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