The Hungarian salami is a unique sausage which is smoked and has white mold. In the traditional process the use of starter cultures and sugars are not allowed. The sausage should not exhibit any acidity. The recipe below contains very little sugar, just to provide a margin of safety during the first stage of fermentation.
|lean pork||800 g||1.76 lb.|
|back fat||200 g||0.44 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.2%||2.0 g||⅓ tsp.|
|white pepper||3.0 g||1½ tsp.|
|paprika||6.0 g||3 tsp.|
|garlic powder||2.0 g||1 tsp.|
|OR fresh garlic||7.0 g||2 cloves|
|Tokay wine (Hungarian sweet wine)||15 ml||1 Tbsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork and back fat through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 3” protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke for 4 days (<22º C, 72º F). You can apply smoke during fermentation.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months.
- Store sausages at 10-15º C (50-59º F), 75% humidity.