10 kg or 22 lb pork meat combined with fat from the belly of a pig
190 g or 1/2 cup + 7 tsp table salt
20 g or 3 Tbsp black pepper, ground
120 g or 1 cup sweet Hungarian paprika
60 g or scant 1/2 cup] garlic, minced
10 g or 1 + 1/2 Tbsp caraway seeds, ground
20 g or 1 + 1/2 Tbsp sugar
20 g or 3 Tbsp hot Hungarian paprika
Krups 402-70 The Butcher Shop Meat Grinder
medium hog casings
Cut the meat and the fat into chunks.
• Place all ingredients in a large container and mix thoroughly.
• Cold meat grinds more easily, so keep the meat refrigerated until ready to grind.
• Put the seasoned meat through the meat grinder.
• Add 2 liters of pleasantly warm water. (The water will evaporate during smoking)
• Combine water-spice mixture with meat until thoroughly incorporated.
• Remove casings from the refrigerator and knot one end.
• Lightly coat the stuffing funnel with cooking spray.
• Slip the other end of the casing over the mouth of the funnel.
• Continue to push the remainder of the casing up onto the funnel until you have reached the knot.
• Begin to force the meat into the casing with one hand while using the other to control the thickness of the sausage as it is extruded.
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don’t overstuff or the casing will burst.
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.
• Rest the sausage refrigerated and covered up at least overnight or up to two days before smoking.
• Smoke the sausage until the color turns to a nice red (needs supervision on when that happens). Smoke the links for at least 3 hours, making sure the temperature stays below 85°F (29.4C). You can smoke the salami for up to 8 hours if you like a really smoky link.