Homemade Hungarian salami - How to Make Salami at home 

Spectacular 🥳👍🏼🤪 thanks 🤗

True SALAMI is from donkey meat

What is corn beaf

thanks for the confirmation 🥳

I would suggest to make some small needle holes all around, to permit water to evaporate. Also, don't use more than 25% of fat, because it prevents water loss. Also, when meat is smoked, can be conserved with lass water loss, no need to go for 30% weight loss. Regards from Serbia. (We here always preserve our meat by smoking, because our climate is not Italian...) ;)

@ivicamilosavljevic4706 thanks for the advice 👍🏼

As a Hungarian I agree! Although the regular "téliszalámi" (winter salami with no paprika in it) is even better!

Thanks 👍🏼

Thanks 👍🏼 I hope to taste it one day

@@PeterPounders salamis*

Thanks ☺️

Fortunate son intensifies💪

Yes 👍🏼😂

Even two helicopters. And one took off as soon as the food hit his lips.

That's a Very Italian gesture.... My nickname for Andrea is Twirly.

@michaelt312 😂

Thanks 🥳🤪

🤩 thank you

😂 thanks for your support

🥳👍🏼 thanks

Grazie 🤩

Thanks for the advice 👍🏼 keep us updated in few months

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Putting the salami in a container may help since it can isolate the harsh cold just a bit and keep it more homogenous@@Spectacular-cuoredicioccolato

@annielaneful yes 👍🏼 but not completely closed because it will never dry

Thank you for the tip! will def try it like that@@Spectacular-cuoredicioccolato

Thanks ☺️ grazie mille 🤩

Spectacular 🥳

Thank you 🥳

Thanks Paul 🥳

🥳 spectacular 😉 recipe

Thanks for watching and sharing this video 👍🏼

Thanks 🤩

Thanks ☺️

Welcome 🤗

Welcome 🤗

Prego ☺️

😂👍🏼 bravo

🥳👍🏼 welcome

No sorry 😞 but I have done zampone 😉 very similar, maybe I will make cotechino this winter ❄️

Thank from Italy 🤗

TRADUZIR PARO PORTGUES

@sergiovigatto1391 😬

Thanks

🥳

😂 mi too

Thanks 👍🏼 for your help 🤗

In Békés county they make like this and I also saw it at Hortobágy. They also put caraway seeds in to some of their salamis and saussages.

Thanks ☺️ I will 😉 have checked this recipe? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yma9_aGGwMk.htmlsi=_XSTrH_nHXgMNjhM

Grazie 🤩

Yes 🥳

Welcome 🤗

Thanks for sharing the information with us and the video with your friends

🥳👍🏼

Thanks for the advice 👍🏼

@@Spectacular-cuoredicioccolato Let me know how it works out.

🥳👍🏼 me too

😬 sorry I don’t know, but should be enough for the salame e fits the fridge. You should make it after you make the salami 😉

@@Spectacular-cuoredicioccolato Thanks for the reply. That's exactly what I was thinking of doing initially 🙏

Yes 👍🏼 you can skip it but hang the salami at room temperature for 12 hours

Thank you ☺️

Thanks for the information 👍🏼

Spectacular 🥳

Grazie 👍🏼🤗

Homemade Food SMOKING GUN ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bCom3__oKJs.html

Yes 🤔 but you should find the right balance Yes 👍🏼 could be a solution

Smoked paprika and avocados are two of the best proofs of the existence of the divine.

😉👍🏼

We traditionally just hang it in the loft under the tiles, however of course, we have cold winters... Smoking is not just for tase, it is also for sterilizing and preserving the meat. Smoking is an art, there are specialists wo make it for hire, it takes a 3 days long in special smoking cabins, slowly in "cold" smoke. The type of wood is also very important.. In the south great plain where I live, the standard is Robinia for smoking, people are so used to it's taste, they are very dissatisfied if other types of wood are used...😆

@123_1 thanks for this information 👍🏼🙂

Grazie ☺️

If I remember it was 6

The skin had the holes already Thanks 👍🏼 for the idea of fuet 🤪

Ok 👍🏼 thanks for sharing this information How long they cured it?

@@Spectacular-cuoredicioccolato Originally, the minimum aging time was 80 days. in many cases smoking slowly and weakly for a few days beforehand

@@Spectacular-cuoredicioccolato the most common dry salami is made without paprika powder. "pick salami" is the best. pick the brand name. en.wikipedia.org/wiki/Winter_salami

Thanks again 🤩

Hungarian here too. We do it at home too. I have never heared of this receipe, we make it with different spices. With different skins, thin, wide and the widest with gastric. Thinner is ready earlier, wider later. Normal salami is half a year curing. We use the thin skin for making kolbasz, with same spices but with more garlic, it is ready sooner so we consume it first. We make it in the winter and dry it in well ventilated cool place. Also, one important thing: you should stuff it more tightly, there should be no air remaining inside, so sometimes we also press it.

😉👍🏼 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bCom3__oKJs.htmlsi=6H0S8RDHJhLJtlPs

www.amazon.it/COLLATO-MAIALE-CALIBRO-CONFEZIONE-BUDELLO/dp/B09TBK2N8K In theory 10 cm

Oh wow thank you Andrea, also I noticed you didn’t put holes in the casing this time, is that right?

@victoriasakkidis7248 because the casing have already the holes 😉

Thank you Andrea

Sorry 😬

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You have not choice 😉 I used the fridge too when I was in Thailand Keep us updated

@@Spectacular-cuoredicioccolato you mean is not good in fridge ?

@stelioskamanis4469 I have used the fridge 👍🏼 fine but not the best The best is basement or cave with the right humidity and right temperature 😉 but not body have, companies too use special fridge

@@Spectacular-cuoredicioccolato I have small fridge set up in low temp just for curing meat like winter time temp

@@Spectacular-cuoredicioccolato thanks Andrea cheers!!!

😉

Thanks 🙏🏼 again ☺️

Thanks 👍🏼 in Italy this one is called Hungarian salami

No but we always removed the skin or gut

Yes 👍🏼

​@@Spectacular-cuoredicioccolatothank you

@campshezar keep us updated

Thanks for sharing this information 👍🏼 I should find the recipe

Follow this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4RVKlBINWPE.htmlsi=5kHg629DwsOGemVW

Spectacular 🥳 keep us updated 🤪

I will next year

Because this skin have already the holes 👍🏼

Thanks 👍🏼🙂

Exactly 👍🏼

🤪 good idea

😱

Ok 👍🏼 thanks for the information

Because it is not good for food preservation

@@Spectacular-cuoredicioccolato Thank you very much, I did not know this.

@peterredelinghuys6365 👍🏼😉

Ask to them 😉 I don’t know why they said that

@@Spectacular-cuoredicioccolatoI would rather do it your way. Absolutely love your channel.

Ok 👍🏼 keep us updated

Yes 👍🏼 the net was not strong enough, next time I should do more pressure 🙂 Thanks

👍🏼

This one is smoked and with paprika, cacciatorini salami are easier

Thanks for this information 👍🏼

you don't have to use pork. substitute with more beef and beef fat belly. you won't get the same taste but it still be salami :) this video is not a great advice so look somwhere to find proper method of curing the salami. I find his videos very entertaining but I think some of the methods are bordeline dangerous.

Try this one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4RVKlBINWPE.htmlsi=lYAD9e-jKRRWyeLX

@@chriswieczorek6056 While beef can certainly be cured into wonderful charcuterie, you don't want much of the fat incorporated. Beef fat does not cure well, and tends to become rancid very easily.

there is horse salami, rare but the best

@123_1 🤪

😱

Without pork meat is very difficult 😬 but I will try in the future

@@Spectacular-cuoredicioccolato what does the pork do ? That other meat combination can’t?

@thomaswahahauw560 the pork fat is the best for salami for the meat I prefer beef 😉

We finish it in few weeks with friends 😉👍🏼 everybody were happy 🥳

Ok 👍🏼 we do something similar in Italy

Thanks for the advice 👍🏼

Please 🙏🏼 Give some advice for the next time Thanks 😊

In Italy we call it Hungarian salami

Please give some advice 👍🏼 I always used sea salt like the old days

I couldn't agree more. These methods might work for the experienced sausage maker but might be very dangerous for the beginner. If the outside drys out too fast, toxic bacteria might grow in the inside. If you're lucky, the product will smell terrible. If you're not so lucky, you will not even notice anything dangerous going on.

@mosesjurassic3686 😬

Please make a video on how you cure salami.

Ok 👍🏼 thanks, if you like, give some advice 🙂

@@Spectacular-cuoredicioccolato What you're missing are sodium nitrate, proper temperature and humidity, airflow. pH should be tested during the fermentation process to ensure it dropped enough.

We eat it raw

In Italy it’s called Hungarian salami 🙃

@@Spectacular-cuoredicioccolato The Hungarian salami is made from pork, seasoned with salt, paprika, pepper, garlic, and possibly caraway. It is stuffed into fresh pork casings, then smoked and dried.

@szabolcswirth5490 😉 I think you have more than 1 version

😂👍🏼

😱

Ok 👍🏼 thanks for sharing your comment

😉 en.wikipedia.org/wiki/Winter_salami

Its shape sure looks more like that but beside that i don't think there's a huge difference. The whole area used to be one country so there was a lot of cultural exchange back then. Anyway the Kolbász (named similarly to Kolbasa in slavic speaking countries)we have in stores tends to be more popular because its higher quality than store bought Salamis these days, sadly it's kind of a dying art. Even store bought Gyulai Kolbász (which is what i would call the best quality product of this type we have)is often sour in taste and ironically i think letting it 'age' in the fridge for half a year brings out the better flavors in it, the dry ones can take it without spoiling. There's also one unusual in shape called Pokol Szalámi which can sometimes be found in stores and it tends to be of higher quality than the usual stuff we have from my experience, but not always. It's just getting worse all around when it comes to store bought but i would guess butchers make better quality Salami and Kolbasa/Sausages in both countries. Anyway i never seen one of this shape in Hungary, it reminded me of ham when i've seen it. :D

@gabork5055 thanks for sharing this information 👍🏼 probably the name doesn’t match the county 😂

In Italy is called Hungarian salami 🙂 sorry How do you call the pizza there? Italian pizza 😂 I am joking 🙃

Thanks for the advice 👍🏼 now it’s right season

www.cuoredicioccolato.it/en/italian-fennel-salami/

In Italy is called Hungarian salami 😂 and this is the recipe

From Seghedino

Weee 😂👍🏼 thanks