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Hungarian Kielbasa

Discussion in 'Recipes, Canning, Preserving' started by Waite, Feb 11, 2018.

  1. Waite

    Waite Well-Known Member

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    Ok, here it is.

    20 lbs. Pork butt. No rind or hard fat, just the soft fat
    5 lbs. Chuck
    3 oz. Black pepper
    3 oz. Paprika. I use smoked when I have it
    6 oz. Salt
    10 cloves of garlic, cooked.

    You definitely want to cook the garlic as it changes the flavor. Mince or put through a press. In a small skillet or sautee pan, heat a tablespoon of olive oil on medium and sautee the garlic until translucent.

    Prep the meat for the grinder. In a large bowl toss the meat with the seasonings and garlic/oil. Grind with the coarse plate. Make sure everything is thoroughly mixed, then cover and place in fridge overnight to allow the flavors to marry.

    Next day, put mixture through grinder with fine plate. If you're using a nitrate cure add it now, then stuff into casings. Link or not.

    Dry sausage thoroughly before smoking. I dry mine in the smoker for a good hour or so at about 100°. Add smoke and bring smoker to 200-220, smoke until internal temperature is 165°, no more! Remove from smoker and plunge into ice water. Allow to cool, package.
     
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  2. whistech

    whistech Well-Known Member

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    @Waite, is there no salt in the recipe? Just double checking.
     
  3. w_r_ranch

    w_r_ranch Master Gardener
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    It says 6 oz. of salt... it's the 5th line of the 6 ingredients.
     
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  4. Waite

    Waite Well-Known Member

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    What he said. I really like the ingredients in weight instead of by measure. I put a small bowl on a scale, tare, add 3 oz., tare, add 3 oz., tare, etc. If you practice mise en place it makes life easy. Also, there's no guessing or adjust for coarse salt, coarse pepper, etc. as an ounce is an ounce.

    FWIW, I didn't convert, it, this is how it was given to me. The only modification is the smoked paprika, but it's excellent either way.
     
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  5. whistech

    whistech Well-Known Member

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    Sorry guys, I looked several times and did not see salt. It's called a senior moment and it's heck getting old. :whistle::whistle: @Waite, thank you for posting the recipe.
     
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