Looking to add some spice to your charcuterie board? Why not try making your own Hungarian salami? We’ve got a traditional recipe that will transport your taste buds to Eastern Europe. Follow our step-by-step guide and impress your friends and family with this delicious cured meat!

Gathering the Ingredients

To get started, you’ll need the following ingredients:

  • 5 pounds of pork shoulder, coarsely ground
  • 2 tablespoons of salt
  • 2 tablespoons of paprika
  • 1 tablespoon of garlic powder
  • 1 teaspoon of black pepper
  • 1 teaspoon of sugar
  • 1/2 teaspoon of InstaCure #1
  • 1/2 cup of ice water
  • hog casings for stuffing

Mixing and Stuffing the Meat

1. In a large mixing bowl, combine the ground pork shoulder, salt, paprika, garlic powder, black pepper, sugar, and InstaCure #1. Mix well until all the seasonings are evenly distributed.

2. Slowly add the ice water to the mixture, mixing it in thoroughly. The water will help bind the meat together and make it easier to stuff into the casings.

3. Prepare the hog casings by soaking them in warm water for about 30 minutes. Rinse them thoroughly to remove any excess salt and then attach one end of the casing to a sausage stuffer or a kitchen funnel.

4. Begin stuffing the meat mixture into the casings, being careful not to overstuff them. Ensure the salami is evenly packed and free of air pockets.

5. Once all the meat has been stuffed into the casings, tie off each end to form individual sausages.

Curing and Drying the Salami

1. Hang the sausages in a well-ventilated, cool and dark space. Ideally, the temperature should be around 50-60°F (10-15°C). Leave them to dry for 2-4 weeks, depending on the desired level of firmness.

2. Check the sausages regularly during the drying process. They should gradually lose weight and develop a dark and dry exterior. If any mold forms, simply wipe it off with a cloth soaked in vinegar.

3. Once your salami has reached the desired firmness, remove it from the drying area and give it a few days to rest at room temperature. This will help the flavors mellow and distribute evenly.

Serving and Storing Your Salami

Your homemade Hungarian salami is now ready to be enjoyed! Serve it thinly sliced as part of a charcuterie board, on sandwiches, or even on its own as a snack.

If you have any leftovers, wrap the salami tightly in butcher paper or plastic wrap and store it in the refrigerator. It should keep for up to 3 weeks.

So, what are you waiting for? Get your hands dirty and start making your own Hungarian salami today. With just a little bit of time and effort, you’ll have a delicious and authentic cured meat that will impress anyone who tries it!

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