Thread: 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

[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>

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..

[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>