Budapesti Téliszalámi (Hungarian Winter Salami) Recipe

Budapesti Téliszalámi (Hungarian Winter Salami) Recipe

Budapesti téliszalámi is a traditional Hungarian cured sausage known for its distinctive flavors and creamy texture. Making this sausage at home involves several steps, including preparation, grinding, mixing, stuffing, fermentation, smoking, and drying. Here’s a detailed recipe to guide you through the process:

Ingredients:

• 2.2 lbs (1 kg) pork shoulder
• 1.1 lbs (500 g) pork back fat
• 2 tbsp coarse sea salt
• 1 tbsp black pepper, coarsely ground
• 1 tbsp paprika (sweet or hot, according to preference)
• 1 tbsp garlic, minced
• 1 tsp sugar
• 1/2 tsp curing salt (Prague Powder #1)
• Natural casings (pork or beef)

Instructions:

1. Preparation:

• Rinse Casings: Thoroughly rinse the natural casings and soak them in warm water for at least 30 minutes. Keep them submerged in water until you are ready to use them.
• Cut Meat and Fat: Cut the pork shoulder and pork back fat into small cubes. For easier grinding, partially freeze the meat and fat until firm.

2. Grinding:

• Grind Meat and Fat: Using a coarse meat grinder with a plate that has larger holes, grind the pork shoulder and pork back fat together. This creates a traditional texture for the sausage.

3. Mixing:

• Combine Ingredients: In a large bowl, mix the ground meat and fat with sea salt, black pepper, paprika, minced garlic, sugar, and curing salt. Ensure that the spices and curing salt are evenly distributed throughout the meat mixture.

4. Stuffing:

• Prepare Stuffing Equipment: Load the prepared meat mixture into a sausage stuffer.
• Stuff Casings: Stuff the mixture into the natural casings, taking care not to overfill and to avoid creating air pockets.
• Form Links: Twist the filled casings into links of your desired length, typically around 12-18 inches.

5. Fermentation:

• Ferment Sausages: Hang the sausages in a cool, humid environment (around 68°F/20°C) for about 24 hours to allow them to ferment. This step helps develop the flavor and texture.

6. Smoking:

• Cold Smoke: Cold smoke the sausages for 2-3 days. Keep the smoking temperature below 86°F (30°C) to avoid cooking the sausages. Use hardwoods like beech, oak, or hickory for a traditional smoky flavor.

7. Drying:

• Dry Sausages: After smoking, hang the sausages in a cool, well-ventilated area with high humidity (around 50-59°F/10-15°C and 80-85% humidity).
• Drying Time: Allow the sausages to dry for 4-6 weeks until they lose about 30-40% of their original weight.

8. Storage:

• Store Properly: Once fully dried, store the sausages in a cool, dry place. For longer shelf life, vacuum-seal the sausages and refrigerate them.

Notes:

• Seasoning Adjustment: Feel free to adjust the seasoning to your taste preference.
• Hygiene and Temperature Control: Maintain proper hygiene and control temperatures throughout the process to prevent contamination and spoilage.
• Flavor Development: The unique flavor of Téliszalámi comes from the careful combination of spices, fermentation, smoking, and drying.

Enjoy your homemade Budapesti Téliszalámi, a true taste of Hungarian tradition!