Hot Hungarian Paprika Salami

[BGKYSmoker]

5lbs of fresh ground pork ready soon for 5lbs of hot Hungarian paprika salami. Thinking 50mm UMAi.

 

[motocrash]

This ones gonna be interesting nepas.In between salami and pepperoni -Salameroni?

 

[ab canuck]

I am Droooolling............... I love that Hungarian sausage, Never had it in a salami so I am in and watching this for sure.....

 

[tropics]

Rick you get a chance smoke some of that paprika
Richie

 

[BGKYSmoker]

Rick you get a chance smoke some of that paprika
Richie

The sweet paprika im adding is smoked.

 

[HalfSmoked]

Ha replacing those beer sticks with something hotter for need of more beer to wash it down right.

Warren

 

[forkin pork]

I just did a batch of Chorizo in the UMAI tubes, texture came out great, but I didn't like the taste.
I did use a starter culture first time ever, maybe that's way.
Good luck, send some pics later when don't, would like to know how you made out.
Oh I also, like using smoke paprika, nice flavor

 

[bluewhisper]

Yo ye Hungarian food fans, you need this book:

 

[BGKYSmoker]

Yo ye Hungarian food fans, you need this book:

I got no room in the 5th wheel for books.....Yikes

 

[crazymoon]

N, I'm in!

 

[SmokinAl]

This one sounds real good Rick!
Al

 

[Braz]

This looks good. Watching.

What is UMAI? I'm guessing a sort of casing or stuffing bag?

 

[BGKYSmoker]

Mixing, stuffing, fermenting the Hungarian Paprika Salami. Use UMAi 50mm. Add the TSPX in last by hand. Also put a tad of dextrose into the tspx water, set this aside.
Fermenting temp is good enough for me. If i need warmer i have a 40w light i can use.

Your results may vary.

 

[tropics]

Rick looks good I used the 70s when I did my Salami
Richie

 

[HalfSmoked]

Waiting :rolleyes:

Warren

 

[BGKYSmoker]

Day or so more hanging time to ferment.

 

[BGKYSmoker]

This looks good. Watching.

What is UMAI? I'm guessing a sort of casing or stuffing bag?

Dry aging bags/casings. No need for fancy temp/humidity controls.
Google UMAi

 

[HalfSmoked]

Whats the 2 red color casings all the way to the right?

Any snow how cold is it there?

Warren

 

[BGKYSmoker]

Whats the 2 red color casings all the way to the right?

Any snow how cold is it there?

Warren

Those are hot soppressata. Need to take them out soon as they are ready to slice.

No snow but got dang chilly last night, 34* Supposed to be cold again tonight then warm back up over weekend.

 

[BGKYSmoker]

Noticed the bags are coming away from the chubs (normal)
Time to fridge.

And the salami shelf. I got no more room in both fridge now....YIKES