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Dry Hungarian Sausage
Hi there,
I bought Rytek Kutas' book on Great Sausage Recipes and Meat Curing. Wonderful book by the way. I highly recommend it. My main goal is to make Hungarian sausage. I am going to start out with raw sausage to get the hang of it. I'm a little confused about how to make dry sausage. He has a recipe for Smoke Hungarian Paprika Sausage under the chapter for Smoked and Cooked Sausage. So, this recipe basically uses Insta Cure #1 and is smoked. I'm not sure what type of sausage this creates. What I really want to make is this (or something somewhat close): http://www.flickr.com/photos/norcisuti/2237133140/ Is the sausage in the link I pasted here a cured dry sausage (in other words, do I need to ferment with bacteria, etc) or can I achieve this with a smoke and Inta Cure recipe. I kind of want to stay away from fermeting mainly because I don't want to poisen myself and also because I live in the desert and can't achieve the high humidity required to ferment.... Thanks for the advise. Chris |
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Dry Hungarian Sausage
wrote:
> Hi there, > > I bought Rytek Kutas' book on Great Sausage Recipes and Meat Curing. > Wonderful book by the way. I highly recommend it. My main goal is to > make Hungarian sausage. I am going to start out with raw sausage to > get the hang of it. I'm a little confused about how to make dry > sausage. He has a recipe for Smoke Hungarian Paprika Sausage under > the chapter for Smoked and Cooked Sausage. So, this recipe basically > uses Insta Cure #1 and is smoked. I'm not sure what type of sausage > this creates. It produces a smoked, cured sausage. Not dry cured though. > What I really want to make is this (or something > somewhat close): http://www.flickr.com/photos/norcisuti/2237133140/ > You can't reliably guess a recipe from a picture. It looks dry cured, and it has a very coarse grind. Check what's on the net for Gyulai sausage. The Kutas book is an excellent source, but not for fermented recipes. He advocates using a short cut method... using additives instead of a real fermentation process. Skip any recipes in the book that contain "Fermento". Any of Kutas' dry cured recipes that don't contain Fermento will work. They're well tested. Texture, degree of dryness, etc can be estimated from the duration of the drying phase. Flavor depends on the mix of meat(s) and the flavorings used. Pick one that you prefer. Or, take a look at this site. This guy is much more up to date, has a wider range of recipes, and understands both the drying and fermentation and what it takes to make it all work for a home cook. http://home.pacbell.net/lpoli/ > Is the sausage in the link I pasted here a cured dry sausage (in other > words, do I need to ferment with bacteria, etc) or can I achieve this > with a smoke and Inta Cure recipe. I kind of want to stay away from > fermeting mainly because I don't want to poisen myself and also > because I live in the desert and can't achieve the high humidity > required to ferment.... Good call. Fermented meat recipes have to be done properly. Stick with a simple, dry cured type of recipe for now. To dry cure you need to use a dedicated refrigerator in order to adequately control temperature and humidity. Here is an inexpensive hygrometer you can use to monitor it. <http://www.radioshack.com/product/index.jsp?productId=2049773&cp=&sr=1&origkw=humidi ty&kw=humidity&parentPage=search> |
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Dry Hungarian Sausage
On Aug 1, 12:20*pm, RegForte > wrote:
> wrote: > > Hi there, > > > I bought Rytek Kutas' book on Great Sausage Recipes and Meat Curing. > > Wonderful book by the way. *I highly recommend it. *My main goal is to > > make Hungarian sausage. *I am going to start out with raw sausage to > > get the hang of it. *I'm a little confused about how to make dry > > sausage. *He has a recipe for Smoke Hungarian Paprika Sausage under > > the chapter for Smoked and Cooked Sausage. *So, this recipe basically > > uses Insta Cure #1 and is smoked. *I'm not sure what type of sausage > > this creates. * > > It produces a smoked, cured sausage. Not dry cured though. > > > What I really want to make is this (or something > > somewhat close):http://www.flickr.com/photos/norcisuti/2237133140/ > > Is the sausage in the link I pasted here a cured dry sausage (in other > > words, do I need to ferment with bacteria, etc) or can I achieve this > > with a smoke and Inta Cure recipe. *I kind of want to stay away from > > fermeting mainly because I don't want to poisen myself and also > > because I live in the desert and can't achieve the high humidity > > required to ferment.... > Thanks for the advise...this link http://home.pacbell.net/lpoli/ was very helpful. I especially like the guy's instructions for creating the perfect humidity and temp out of an old freezer. Very helpful Thanks again.. |
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Dry Hungarian Sausage
wrote:
> Thanks for the advise...this link http://home.pacbell.net/lpoli/ > was very helpful. I especially like the guy's instructions for > creating the perfect humidity and temp out of an old freezer. Very > helpful Yes, maintaining proper temp and humidity is the name of the game. If you decide to take the next step with fermented products, here's a text that teaches modern, safe methods. Cooking by Hand by Paul Bertolli <http://www.amazon.com/Cooking-Hand-Paul-Bertolli/dp/0609608932/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1217696988&sr= 8-1> |
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