Budapesti Téliszálami

Hungarian bologna from the basic Budapest. Budapesti Téliszálami carries PGI, 2009 classification.

MeatsMetricUS
Pork meat - leg, shoulder, loin700 g1.54 lb
Back fat or adamantine 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
Instructions
  1. Meat is manually boned, which enables the absolute abatement of sinews, gristle and affiliation tissue. Cut the meat into 3/16” (5 mm) pieces.
  2. Cut fat into 1/8” (3 mm) pieces.
  3. Mix angular meat with all ingredients. Add fat and remix.
  4. Stuff into horse or 40-85 mm coarse casings basic 13-20” (33-50 cm) continued links.
  5. Apply a attenuate algid smoke at 16° C (60° F) for 12-20 canicule application beech wood. Algid smoker is not a connected process, it can be disconnected often, however, the temperature of 16° C shoud be maintained. You are dehydration the meat with smoke.
  6. Place sausages in a fermenting/drying allowance at 10-14° C (50-56° F), 86-90% clamminess to admittance the advance of mold.
  7. The fermentation/drying action continues for 2-3 months depending on the bore (not the length) of the sausage. Already the cast appears the about clamminess can be lowered, however, it should not bead beneath 45% as the dehydration will be too fast.
  8. The absolute assembly time from bushing the sausages is at atomic 90 days.
Notes
No amateur cultures are allowed.

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