Howdy All
Have been researching Czech Klobasy recipes, and doing sorta okay. But, I decided to see how the European Czechs are making sausage nowadays, and was using google translator.
In several instances, they are using "salt pork," "salt beef," and they are smoked at the end.
Should I assume since they are smoking it at the end, it is salted, and cured? (Then ground, and spiced, mixed, stuffed), and then smoked?? Their directions are often scant. Searching old Czech/American communities, churchs, etc, cookbooks, and their recipes are often scant too. So, there is alot of wiggle room in trying one of these out. But I would think to work with common sausage making practices like we all use / share here on this forum.
Here are two:
Hanacky Klobasy
Spices per kg salted meat: pepper 3 g, cumin crushed 2 g, garlic Třený 1 g, sweet paprika 1 g, water .5l, stuff hog casings; smoked
Paprika Klobasy
Spices per kg salt meat:
pepper 2 g
hot paprika 5 g
sweet paprika 4 g
cumin ground 2 g
garlic Třený 4 g
water .5l
stuff hog casings, smoked
Do you think my conclusions are correct??
Thanks, Rex
Have been researching Czech Klobasy recipes, and doing sorta okay. But, I decided to see how the European Czechs are making sausage nowadays, and was using google translator.
In several instances, they are using "salt pork," "salt beef," and they are smoked at the end.
Should I assume since they are smoking it at the end, it is salted, and cured? (Then ground, and spiced, mixed, stuffed), and then smoked?? Their directions are often scant. Searching old Czech/American communities, churchs, etc, cookbooks, and their recipes are often scant too. So, there is alot of wiggle room in trying one of these out. But I would think to work with common sausage making practices like we all use / share here on this forum.
Here are two:
Hanacky Klobasy
Spices per kg salted meat: pepper 3 g, cumin crushed 2 g, garlic Třený 1 g, sweet paprika 1 g, water .5l, stuff hog casings; smoked
Paprika Klobasy
Spices per kg salt meat:
pepper 2 g
hot paprika 5 g
sweet paprika 4 g
cumin ground 2 g
garlic Třený 4 g
water .5l
stuff hog casings, smoked
Do you think my conclusions are correct??
Thanks, Rex