Salami-Hungarian-Traditional (Salami węgierskie)

Although this bologna carries a Hungarian name, it has been consistently fabricated in Poland and ability as able-bodied be advised a bounded product. The afterward is the official Brightness Government compound for authoritative acceptable bologna that comes from 1956 archives.

Pork800 g1.76 lb
Pork aback 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
  1. Curing: cut meat into 3-4” (10 cm) pieces and abode in a hardly aloft alembic with holes in the basal to acquiesce for clarification of liquid. Leave for 24 hours at 1-2° C (33-35° F), again bullwork with ¾” bowl and leave for added 2-3 days. During that aeon about-face meat about 1-2 times. Leave bedding of unsalted aback fat for 2-3 canicule at -2° C (28° F) to - 4° C (24° F) and again dice into 1/8” 3 mm cubes.
  2. Mix meat, aback fat, salt, nitrite and spices together. Bullwork through 1/8” (3 mm) plate. Leave the sausage accumulation for 36-48 hours at 2-4° C (35-40° F).
  3. Stuff durably into 55-60 mm beef middles. Accomplish links 16-18” long. Applique up with twine: already lengthwise and every 4-5 cm (1.5-2”) across. The ends angry up with a twine, 10-12 cm (4-5”) blind bend on one end.
  4. Hang for 2-4 canicule at 2-4° C (35-40° F), 85-90% humidity.
  5. Apply a attenuate algid smoke 16-18° C (60-64° F) for 5-7 days, until aphotic red blush is obtained.
  6. Dry in a dark, agilely aerial breadth at 10-12° C (50-53° F), clamminess 90%, for 2 weeks until bologna develops white, dry cast on outside. If blooming cast appears clean it off and move the sausage for 4-5 hours to a drier place. Again it can go aback to the aboriginal allowance for drying.
  7. Place covered with white cast sausages for 2-3 months in a aphotic and agilely aerial breadth at 12-15° C (54-59° F), 75-85% humidity, until 63% crop is obtained.

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