Stifolder 2.

Smoked salami products

                                         

Stifolder 2.

Ingredients

2 kg cooked pork meat (belly, collar butt)
5 kg row pork meat (sausage meat)
3 kg fat
250 g Hungarian paprika powder (sweet)
50 g Hungarian paprika powder (hot)
250 g salt
20 g garlic cloves (crushed)

Instructions

1. Ground the pork meat and fat sorts.
2. Combine the ground meats with the other remaining ingredients.
3. Knead well.
4. Stuff the mix into natural thick casing (colon, or horse thin casing).
5. Stuff very hard and make salamis.
6. Smoke slowly on a cold smoke 4-5 days time.
7. Storage 2-3 month on a cool place and eat the first piece.




home previous             next home

Others



Origin

Original Hungarian - Danube Swabian recipe (Baranya county).

More pigkilling recipes

home Fresh sausage 1
home Fresh sausage 2
home Fresh sausage 3
home Fresh sausage 4
home Fresh sausage 5
home Fresh Hungarian sausage 1
home Fresh Hungarian sausage 2
home Garlic sausage (fokhagymás kolbász)
home Peppersausage 1.
home Peppersausage 2.
home Sausage with caraway (köményes kolbász)
home Dry smoked sausage #2
home Fathers smoked sausage #1
home Goose salami #1
home Hungarian paprika salami
home Hungarian head cheese 1.
home Hungarian head cheese 2.

More Hungarian Recipes

home Sausage recipes
home Pigkilling recipes
home   Pörkölt (Hungarian stew) recipes
home Basic recipes
home   Decoration
home   Salad recipes

Next:
home Main site (index)
home All recipes in ABC order