Gyulai Kolbasz

Gyulai kolbasz is a actual acclaimed Hungarian sausage called afterwards the Hungarian boondocks of Gyula. At the Apple Exhibition of Aliment in Brussels 1919 and 1935, the Gyulai kolbász was awarded a gold diploma. It has accustomed abounding added rewards including PGI protection.

Pork (shoulder, leg, loin, belly700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika, sweet9.0 g3 tsp
Paprika, hot9.0 g3 tsp
Caraway, crushed3.0 g1-1/2 tsp
Garlic, smashed7.0 g2 cloves
  1. Grind meat through 1/4” (6 mm) plate.
  2. Grind fat through 1/4” (6 mm) plate.
  3. Mix with salt, cure #2 and spices.
  4. Stuff into 36 mm hog casings basic 8” (20 cm) links.
  5. Apply a attenuate algid smoke for 2-3 canicule at 20° C (66° F), 70-90% humidity. Aboriginal Gyulai kolbasz is smoked with beech wood.
  6. Dry for 2 weeks at 18° → 16° C (64-60° F), 90-92% humidity, again gradually abate clamminess to 70 → 65%.
  7. Store at 12° C (54° F), 65% humidity.
You can accomplish the absolute action easier by introducing 0.12 g T-SPX amateur culture. All added assembly accomplish abide the same. Gyulai Kolbász carries PGI, 2010 classification.

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