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.

MeatsMetricUS
Pork800 g1.76 lb
Pork back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #25.0 g1 tsp
Pepper4.0 g2 tsp
Paprika2.0 g1 tsp
Sugar2.0 g1/2 tsp
Garlic3.5 g1 clove
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. Hang for 2-4 days at 2-4° C (35-40° F), 85-90% humidity.
  5. Apply a thin cold smoke 16-18° C (60-64° F) for 5-7 days, until dark red color is obtained.
  6. 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.
  7. 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.

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