Hungarian Salami | Celebrate Sausage S03E10

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Today we are making the Hungarian Salami.
You can find a printable recipe here: twoguysandacoo...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bd...
Use the coupon code 2GUYS10 for a discount off your purchase
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tinyurl.com/5f...
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Amazon Shop ► www.amazon.com...
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
Items Used in this video:
Hungarian Paprika Sweet: amzn.to/3dX1wCY
Hungarian Paprika Hot: amzn.to/3Rr2p4y
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Dry Curing Chamber: tinyurl.com/44...
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kamado Ceramic Grill: www.grillagril...
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: tinyurl.com/5y... (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y2...
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sausage Stuffers: tinyurl.com/56...
Meat Grinder: tinyurl.com/59...
Meat Mixer: tinyurl.com/yc...
Meat Slicer: amzn.to/31XV19q
Stuffing Horn Cleaner: tinyurl.com/3a...
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3e...
Butcher Twine & Dispenser: amzn.to/35QFhIa
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Опубликовано:

30 сен 2024

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Комментарии : 104

@igloobearred Год назад

I love, love, LOVE that you took on my favorite aspect of Hungarian food culture. Thank you.

@bojanjankovic9057 10 месяцев назад

we call it kulen in serbia, obviously a northern Serbia (ex Hungary) tradition. one of my favorites.

@holysmokebbqandsoutherncooking 2 года назад

What options do you have for making this sausage if you don’t have a $4500 drying chamber? Lol

@KuipersAdventures 2 года назад

He has a video turning a old fridge into a drying chamber.

@jonandjelic2989 2 года назад

Dry meat bags

@dave_in_az 2 года назад

He has vids on using dry aging wrap or bag inside a regular fridge.

@kimbarron4239 2 года назад

UMAI makes some casings that have a different permeability to allow you to dry in a normal fridge. I've used them several times and they work well.

@2guysandacooler 2 года назад

LOL... There's a few options. If you want to build your own chamber here's a good place to start: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CRi1QPsYAgc.html You can also use wraps or bags that will allow you to do these types of projects in your home refrigerator. Umai makes a breathable bag that works well: amzn.to/3CrNMZ5 (they have different size kits that come with starter cultures and spices) You can make any of my recipes and stuff it into one of their bags and it'll be great..

@ZenaHerbert 2 года назад

Hungarian salami was my husband's favourite. That and Emmenthal on dark rye.

@gossumx Год назад

Hungarian salami is the best there is. So glad you made this video.

@dorismcharg4134 4 месяца назад

Have you tried Debrecen Kolbasz? If you think that Hungarian Salami is a masterpiece, then you MUST try the genius among Hungarian masterpieces: Debrecen Kolbasz! Literally every person to whom I've given the Debrecen Kolbasz, their reactions have been nothing short of ecstasy. And those persons who ("authorise" them to eat pork), have been from countries from all over the world adore the UNKNOWN Debrecen Kolbasz.

@davidnecic3391 10 месяцев назад

Yugoslavians Make a Lots of Different Sausages, Lots of Different Herbs and Spices, Great to See People Love Making Sausages From Start to Finish, Thank you.

@hammertiming8423 8 месяцев назад

There is small production hand made Hungarian paprika from North Serbia that is out of this world. I'm using it for a while now for my stuff, and for me there's no substitute. Place where they make it is called Bezdan. In ex Yugoslavia countries they have access to great quality spaces and good quality of meat, that is why sausages and dry cured products are great. Cheers.

@ThaiStyleP Месяц назад

Thank you for every nice your video.I would like to learn from you,try to write in English on your video when you cooking please👍❤️

@ThaiStyleP Месяц назад

Thank you for every nice your video.I would like to learn from you,try to write in English on your video when you cooking please👍❤️

@jackcross9917 2 года назад

I know I'm early, but im having trouble finding the subreddit.

@brucekessler762 2 года назад

I don't have a chamber but can I wrap this in the special dry curing wrap for a fridge?

@2guysandacooler 2 года назад

I haven't tried that yet, but in theory it should work fine.

@claytonmoore5147 9 месяцев назад

I have really enjoyed your videos and have learned a lot. I recently watched your video about salt content and it’s effects on flavor and texture. In it you expressed that 2% would be a bit too salty. My question is, according to the recipe for this salami it would have a combined salt content of 2.75% is that balanced out by the other seasonings some how?

@tilly8297 10 месяцев назад

Within my family, we have "fought" for who got to eat the ends... Lol... That was always my favorite part. ❤️❤️

@janosmajor6420 Год назад

Hi Im from Hungary you made a Gyulai kolbasz what actually is always a pair of the sausage and not salami. We not put caraway in does one only the black pepper. You can make a Csabai style they have caraway in there but than no pepper. Can be use sweet or spice paprika. Also we smoke it for 20-24 hours is depending on your smoker.

@duncanjames914 2 года назад

Hi Eric! Another great video of recipes and techniques. I used to bring back a lot of Hot and Sweet Hungarian paprika from the "Chain Market" in Budapest. The hot stuff is definitely hot but still maintains a sweet fruity flavor. You simply cannot make authentic-tasting Hungarian salami without these types of Parika. They are well worth the expense (and not interchangeable with hot/sweet Spanish paprika). Well done sir!

@meszarosmate4629 Год назад

Im sure its very tasty, but adding smoked paprika into something doesnt make it Hungarian lol.

@ThaiStyleP Месяц назад

I would like to know for you put something when you cooking please

@McGieHomesteadAdventures 2 года назад

That’s a sausage right there, that I’d love to taste!!! Really flavorful!

@lkapigian 2 года назад

Awesome, another great Salami this season

@ifjlaszlo 2 года назад

Hi Eric. Please try to make the Hungarian "téliszalámi" or Winter Salami.

@robdawson2 Год назад

na, téli is the worst........ szárazkolbász.. now that is sg Eric should make

@kenh4848 Год назад

How can I become friends with Eric? I love your videos! Everything that you make looks amazing! I have made lots of sausages that are cured and hot smoked but some day I want to make dry cured salami and pepperoni.

@lifuranph.d.9440 2 месяца назад

What? No traditional DONKEY meat?

@robdawson2 10 месяцев назад

when I ask around here in Hungar about fermenting and cultures, they look at me like I am crazy..... they just say it is not a thing here. as to the mold... they say just rub your new szalami against a cured one and you will get enough mold spores on it.

@2guysandacooler 10 месяцев назад

Of course, they would say that🤣🤣. In America for the rookie salami maker, these products help ensure a safe salami.

@mickkulin8207 Год назад

Thats not Kolbasz sorry. Your tag says kolbasz.

@Pilzkarl 9 месяцев назад

Do a top 5 salami video of your top 5 favorite salamis!

@51rwyatt 2 года назад

I love sausage making because it is not "hard" but rewards patience and you get something very special. Supermarket sausage is very in a box on flavor.

@2guysandacooler 2 года назад

So true

@domenicomonteleone3055 Год назад

@@2guysandacooler i follow you 💯 from 🇨🇦 #YSW I live what you do it still isn't Cold enough to make dry cured sausages to let air dry in the cold cellar

@RARufus 10 месяцев назад

This! You can make excellent sausage with a little practice and patience. The only sausage I would buy from a store at this point is Kiolbasa brand out of TX. Costco has them sometimes and they’re very good, but I can make sausage exactly the way I like it and it’s far better than I can buy in the store.

@leahtiferetrabinovitz6518 2 года назад

as always, looks great! can we just smoke it at the begning during fermentation?

@2guysandacooler 2 года назад

Yes. If you can keep the humidity high, that would be the easiest way

@Honzik_S Год назад

Hey man you must now in 1869 was not dextrose and culture so what you trying?

@Honzik_S Год назад

And sorry any water to fermented salami is crime. Bye by John from middle Europe.

@TheTiptipon 4 месяца назад

can it baen made with beef and no pork?

@dubravkovitlov3213 Год назад

This is my favorite salami ❤

@Uncle_Buzz 11 месяцев назад

Why dextrose and not just some kind of fruit sugar?

@2guysandacooler 11 месяцев назад

you could use any monosaccharide. Fructose or glucose work. Sucrose isn't as digestible to some of these bacteria.

@mikererichaq3402 Год назад

Hay Eric, I have a quick question that I think would make a great You Tube video for you. How close do you have to stick to a recipe and what are some ideas if you want to experiment without getting yourself in trouble? Thanks, Mike Rericha

@SLORTA5 Год назад

"If you like sausage, you've come to the right place!" ~ That's what he said...

@mtrsoftwareservices 2 года назад

Love the soundtrack when you were cutting up that salami. It's like eating salami with Eddie Murphy.

@KAFKUBA Год назад

Eat those ends!

@RUNNINGWylde-wq1bi 7 месяцев назад

This is wild I had no idea

@suraineesainui78 Год назад

Very difficult to find salami in Thailand, especially the halal one. Is it possible to make a salami from beef or chicken with the easy processed.

@Getouttahere78 2 года назад

Many types of sausages can be dried in a "Biltong Box" Just keep in mind the ambient temperature of your area ‼️

@derrelcarter9401 Год назад

I did a cursory search and found this one. Have you ever done Hungarian Cserkesz Scout sausage?

@Flyy65 Год назад

Hello Eric, it's really difficult to get a smoker. How do you feel about the addition of smoke powders in the meat, and does it affect the fermentation in any way and ruin the end product.

@SleeperBBQ 2 года назад

Man Eric, you have me wishing I was younger so I could invest into some drying equipment very nice

@akechijubeimitsuhide 2 года назад

We have a lot of delicious sausages in Hungary :D Especially the spicy types.

@Fargo2024 Год назад

Would you happen to have a recipe for Hurka , Rice Sausage ? We can't get it anymore around here ...its delicious !

@derrelcarter9401 Год назад

Indeed you do!

@meszarosmate4629 Год назад

@@Fargo2024its not rice sausage. It traditionally is made from anything thats leftover from the pig that is undesireable. Mainly organs, tounge, skin, tail and so on. You cook all of that, then cook the rice in the same water, stuff it, cook it again after its been stuffed and store it frozen.

@Fargo2024 Год назад

@@meszarosmate4629 my parents are Hungarian and when we were able to purchase it , they called it Hurka...also known as Rice Sausage....we do use pork but we only add pork liver to it as well ...

@meszarosmate4629 Год назад

@@Fargo2024 its called Hurka, made plenty as a kid(Im hungarian). The only meat you put into it is what bakes off from the bones, traditionally. The rest is well, whatever you may desire.

@MrBritishComedy Год назад

I bet this is tasty, but this is not what the Hungarians or most of the world thinks of when you say Hungarian Salami. Hungarian Salami is usually not that red (from the paprika) and it's not smoked either. This looks more like a Hungarian-style sausage salami stuffed into regular salami casing

@nuckingfuts4721 Год назад

I'm Hungarian and this is definitely a type of traditiomal salami that's commonly available here. What you are probably thinking about is another variant called "Téliszalámi" (Winter salami) which doesn't have paprika in it and is not smoked (and I think is the superior one out of the two)

@MrBritishComedy Год назад

@@nuckingfuts4721 Yeah, what you are referring to as Winter Salami, is what most of Europe thinks of when they see the name Hungarian Salami. And yes, it would be cool to see a video tutorial on that 😉

@nuckingfuts4721 Год назад

@@MrBritishComedy Interesting! I didn't know people outside of Hungary knew about Hungarian salami

@MrBritishComedy Год назад

Winter Salami in particular is considered a delicacy in the Czech Republic, Germany and many other countries alike, and as such comes at quite a steep price. One more reason to know how it's made. 😉

@Hyltran Год назад

I love smoked salami ❤

@canaan_perry 2 года назад

Looks great!

@tpcdelisle 2 года назад

Hey Eric. I’m sure that missed it because I was watching live while stuffing your Chicken fajita recipe (delicious by the way), what do you do if you don’t have the Apera to check acidity? Just go strictly by enough time to be safe? Thanks again for another great learning video. 👍

@2guysandacooler 2 года назад

If you are using flavor of Italy with the exact amount of sugar I recommend in the right temp, then 24 hours is more than plenty of time. pH meter takes the guess work out of it

@2Wheels_NYC Год назад

Pardon my ignorance, but you can smoke through that casing? It looks fabulous tho!

@2guysandacooler Год назад

Yes. The casing is "breathable"

@karlegle6431 2 года назад

Eric, I have a question. I can't make it out on the video, are you using whole caraway or ground? Thanks.

@2guysandacooler 2 года назад

Ground

@karlegle6431 2 года назад

@@2guysandacooler thank you.

@YbsenAK 10 месяцев назад

As a hungarian, I approve of this recipe to the full extent! A little trick with the smoking part: originally countryside salami making uses in addition some dried up fall leaves in the smoking process. It adds a specific characteristic to the smoke flavor! Also, try to find a recipe for the PICK salami. It's a very different recipe, but in my opinion, it really IS the most unique Hungarian Salami. Great content, good job 👏

@robdawson2 10 месяцев назад

pick téli is what they need to find.....

@YbsenAK 10 месяцев назад

Yes sir@@robdawson2

@1ronregina Год назад

Can I use the Hungarian sausage recipe for my UMAI sausage sleeves? Maybe I would add some liquid smoke?

@2guysandacooler Год назад

Yes you can!

@janosmajor6420 Год назад

No liquid smoke pls 😭😭

@JAdams-jx5ek 2 года назад

Mmmmm yeah! Looks fantastic!

@shkolasyrodeliya Год назад

great recipe thanks

@leethurston4774 2 года назад

I’ve. Ever seen you make a bad face when tasting your product, even when you made the raw pork spread. Love your channel.

@leethurston4774 2 года назад

That was supposed to say I’ve never seen....

@2guysandacooler 2 года назад

LOL. It's going to have to be pretty nasty for me to not like it.

@stevew9916 2 года назад

Eric, would you or your subscribers be able to recommend some books on the subject of sausage making? Something that provides some theory and no just simply recipes.