Salami recipes

Smoked salami products


Paprika salami 3.


6 kg pork meat (shoulder, leg, other dry pork meat)
4 kg pork butt
200 g Hungarian paprika powder (sweet)
50 g Hungarian paprika powder (hot)
170 g salt


1. Cut the meat and fat into strips.
2. Ground the meat and fat (type 10-12).
3. Combine the ground meats with the other remaining ingredients.
4. Stuff into natural horse case.
5. Smoke slowly 4 days time.

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We wish You Good Cooking and enjoy the tasty result!