Smoked salami products
Sausage Csaba-style (Csabai kolbász) 3
Ingredients10 kg ground pork meat (shoulder or legs)
25 g caraway (coarse chopped)
180 g salt
220-260 g crushed garlic
120 g Hungarian paprika powder (sweet)
Instructions1. Combine the ground meats with the other remaining ingredients.
2. Refrigrate 2 days.
3. Stuff the mix into natural cattle casing.
4. Waiting time: 2 hours.
5. Smoke slowly 4-5 days time.
6. Storage & aging: 2 month on a cool place.
Aging time1 month or more.
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