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Thread: Dry Hungarian Sausage

  1. #1
    [email protected] Guest

    Default 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

  2. #2
    sf Guest

    Default Re: Dry Hungarian Sausage

    On Fri, 1 Aug 2008 09:16:28 -0700 (PDT), [email protected] 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. 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


    Sounds like you need specific advice. I don't know how many people
    smoke their own sausage on this ng, so try posting your query on
    alt.binaries.food too. You may get advice or a pointer to a web based
    forum to post this question in, like maybe
    http://www.smokingmeatforums.com/
    or
    http://www.bbqsource-forums.com/invboard/index.php


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  3. #3
    RegForte Guest

    Default Re: Dry Hungarian Sausage

    [email protected] 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>



  4. #4
    [email protected] Guest

    Default Re: Dry Hungarian Sausage

    On Aug 1, 12:20*pm, RegForte <r...@nospam.com> wrote:
    > stupi...@gmail.com 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 isto
    > > 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..

  5. #5
    RegForte Guest

    Default Re: Dry Hungarian Sausage

    [email protected] 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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