[HUN] Hungarian "old-time" sausages.

Gulyás · Post by **Gulyás** » Sat Apr 12, 2014 18:43

Hungarian "old-time" sausages.
(Száraz házi/füstölt kolbász.)

Hello,

Finley I got my things together, now I'll try them out. I'm making old-time dried/cured/smoked sausages, just like I ate when I was small.

Remember? The good ones.

I'll be using my old smoker, because I want only thin/blue smoke on mine.........
I just linked them, they are drying, and tomorrow they go get cold smoked.....and than into my new curing cabinet.

Yuhaaaaaay......2 pictures for now. 12 kg. of hopefully good ones.....

Post by **redzed** » Sat Apr 12, 2014 21:59

Száraz házi/füstölt kolbász ! That's easy for you to say! Very nice looking sausage!

I'm envious and have no smoked sausage in the larder these days. Busy working 14 hrs a day. Can't wait until the end of the month!

crustyo44 · Post by **crustyo44** » Sat Apr 12, 2014 22:14

Gulyas,
Now you are talking my language. These are the sausages I am interested in as always.
I hope you don't mind parting with the recipes and procedures.
Great Looking sausages sofar. Keep the photo's coming.
Thanks for posting.
Cheers,
Jan.

Gulyás · Post by **Gulyás** » Sat Apr 12, 2014 23:38

Hi Jan,

Of course I'm happy to share any recipe I have, this one was made way before refrigerators, and they lasted like 10 months.
Take a look at this short video, that's how They stored them.
Hungarian, but just look at the pictures.

http://tudositok.hu/1912/video/Beneztun ... _kamrajaba

After months, they will be very dry like rocks, and that's why we use lots of fat.

Some older pictures, how I clean my meat. I added extra fat to meat like this, to get like 30 % or so fat.

All pork shoulder butt, cut out all the soft "fat".

1000 grams meat, 70/30.
Salt is Morton coarse kosher 19 grams.
Hungarian paprika 15 grams.
Fresh garlic 10 grams.
White or black pepper ground 2.5 grams.
Cure # 2 is----- 2.5 grams.

Some people add caraway seeds, ground, I did not, 2-3 grams.

Used only hard fat, bacon is best.

Cut up the meat, seasoned it, mixed it good, let it cure/age/rest in refrigerator for 2-3 days.
Ground the meat/fat very cold, using 8 mm.plate, (5/16") mixed it, adding minimum necessary water.
Mixed it again, stuffed it, hung in refrigerator.
Dry it till casing is dry, and cold smoke it, staying around room temperature.(70 F. or 18 C. degrease.)
I'll be using my new curing cabinet to dry them.
2-3 weeks later, after loosing about 30 % weight, it's ready to eat.

If I can be any help, let me know.

After tasting it, adjust seasoning to Your liking.

Granulated garlic is very good too, instead of fresh. (about 1/3 or little less of fresh weight.)

Note.

You'll end with 2% salt, considering the salt in the cure too.

Joe.

Chuckwagon · Post by **Chuckwagon** » Sun Apr 13, 2014 02:28

Wow Joe!

You "parked" a home run with that one. Nice! Congratulations and thanks for sharing. I know what I'll be doing tomorrow!

Best Wishes,
Chuckwagon

Gulyás · Post by **Gulyás** » Sun Apr 13, 2014 04:23

You're very welcome Mr.CW., You are the one who is helping us all the time.

ped · Post by **ped** » Sun Apr 13, 2014 09:23

Gulyas, what do you class as bacon?, it seems to have a number of meanings, nice recipe by the way, thank you

Gulyás · Post by **Gulyás** » Sun Apr 13, 2014 13:07

Hi ped,

Today's pork are much leaner than they used to be, that is why it's a good idea/thing to add extra fat. But if your meat has enough to add up to about 30%, than you do NOT have to add extra.
Back fat, and pork belly is what we used to call bacon, but you also find "good-fat" in the jowl. Even cheaper is to order some trimmings from shoulder butts.
This link shows you some fat I was thinking about.

https://www.google.com/search?q=pork+ba ... 1024%3B760

ped · Post by **ped** » Sun Apr 13, 2014 14:48

Thank you Gulyas, was thinking belly.

crustyo44 · Post by **crustyo44** » Mon Apr 14, 2014 02:07

Hi Joe,
Thanks for posting the recipe. I like the video, this guy certainly knows his stuff and a hobby distiller as well.
Cheers, Mate.
Jan.

Gulyás · Post by **Gulyás** » Mon Apr 14, 2014 03:23

Yes Jan,

You're welcome, You know how thing go together, like distilled things with the smoked ones........

I smoked my sausages today.

Into the smoker.

Smoked with thin blue smoke.

I think they are done, smoked for 8 hours.....

Now they are resting in my new curing cabinet.

After loosing about 30 % weight, They'll be ready to eat.

Joe, the Jack of everything, master of nothing.....

sawhorseray · Post by **sawhorseray** » Mon Apr 14, 2014 05:27

I'd have to think you are a master sausage maker, your finished product looks professional, to say the least. Great piece of work! RAY

Post by **redzed** » Mon Apr 14, 2014 05:41

Let's hear it for Joe's Old Time Kolbasz!

Chuckwagon · Post by **Chuckwagon** » Mon Apr 14, 2014 05:50

Joe - your stuff is first class!

Red - you need a shave!

Best Wishes,
Chuckwagon

Gulyás · Post by **Gulyás** » Mon Apr 14, 2014 13:52

Thank You for the kind words.