Salami recipes

Smoked salami products

                                         


Márkó is a small swabian village near Veszprém (Hungary).


Paprika salami Márkó style

Ingredients

8 kg ground pork meat
2 kg ground pork butt
50 g fine black pepper
120 g crushed garlic
180 g Hungarian paprika powder (sweet)
50 g Hungarian paprika powder (hot)
200 g salt
30 g caraway

Instructions

1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case.
3. Smoke slowly 3-4 days time.
4. Storage on a cold, dry place.
5. Consumption only after 2 months.





home previous             next home

Others



Warning

Keep the salami dry!


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

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


We wish You Good Cooking and enjoy the tasty result!