Homemade Hungarian salami - How to Make Salami at home
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- Опубликовано: 4 окт 2023
- To prepare Hungarian Salami at home you will need:
Beef Meat 700 g
Pork Meat 700 g
Pork belly 700 g
Sea Salt 65 g
Pepper powder 10 g
Paprika 40 g
Garlic 1 clove
White wine 1 glass
Sausage casings 1 amzn.to/3F4xrvq
Water 1 litre
White Vinegar 2 tbsp
Don't forget to share your experience by leaving a comment 👍🏼
Here, on my website 😬 you can find some written recipes: www.cuoredicioccolato.it
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Хобби
As a Hungarian, I approve it.
Spectacular 🥳👍🏼🤪 thanks 🤗
True SALAMI is from donkey meat
What is corn beaf
As a hungarian cook, I can say it is really authentic.
Its true, that we make also thiner amd longer, and also without paprika powder.
Thanks for being interested!
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 👍🏼
We have a Hungarian deli near us. The moment you walk in, the smell is intoxicating. Most spectacular salami's
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
You know it's good when that arm starts going like a helicopter.
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 😂
Lovely looking salami. I think you are right in saying that your fridge didn't do a very good job though. It dried a bit too fast in there making a dry 'crust' on the outside and moist in the centre, that cannot dry as the exterior 'crust' holds the moisture inside the salami. If you vacuum pack it the moisture will equalise between the inner and the outer part of the salami, which should help a bit, but the cavities (the lack of binding) in the centre will probably not go away. For me the salami season always start with the autumn, which is here now, so I look forward to making loads of salami, and I will try this recipe too. Particularly the cold smoking sounds like a great idea, and wonderful flavour too. I notice you cut into your salami at about 35% weight loss. This is fine but I prefer it a little more firm and usually wait for a 40% weight loss, which gives a perfect texture and mouth feel, just in my opinion of course 😄
Thanks for the advice 👍🏼 keep us updated in few months
Without blood there is no life and without Jesus Blood no Eternal life. The Gospel is 1 Corinthians15:1-4=Moreover, brethren, I declare unto you the GOSPEL which I preached unto you, which also ye have received, and wherein ye stand; By which also ye are SAVED, if ye keep in memory what I preached unto you, unless ye have believed in vain. For I delivered unto you first of all that which I also received, HOW THAT CHRIST DIED FOR OUR SINS ACCORDING TO THE SCRIPTURES; AND THAT HE WAS BURIED, AND THAT HE ROSE AGAIN THE THIRD DAY ACCORDING TO THE SCRIPTURES. Ephesian 1:13=In whom ye also TRUSTED, after that ye heard the word of truth, the GOSPEL of your SALVATION: in whom also after that ye BELIEVED, ye were SEALED with that holy Spirit of promise. Ephesian 2:8-9=For by GRACE are ye SAVED through FAITH; and that not of yourselves: it is the gift of God: Not of WORKS, lest any man should boast. Romans 3:23-26=For all have sinned, and come short of the glory of God; Being JUSTIFIED FREELY by his GRACE through the REDEMPTION that is in Christ Jesus: Whom God hath set forth to be a PROPITIATION through FAITH in his BLOOD, to declare his righteousness for the remission of sins that are past, through the forbearance of God; To declare, I say, at this time his righteousness: that he might be just, and the justifier of him which BELIEVETH in Jesus. Without blood there is no life and without Jesus BLOOD no eternal life. ruclips.net/video/lbb4xwYj19g/видео.html Look up Robert Breaker on youtube. Book Dispensational Truth or God's Plan and Purpose in the Ages by Clarence Larkin 2 Timothy 2:15
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
Beautiful salami! Great color! Thank you
Thanks ☺️
Amazing as usual! Can't say I'm not also here for the windmill. SPECTACULAR!
😂 thanks for your support
Well that looks gorgeous!!
Thanks 🥳🤪
Looks amazing - sembra fantastico ❣️
Thanks ☺️ grazie mille 🤩
Looks fantastic!
🤩 thank you
I need some of that. Looks good!!
🥳👍🏼 thanks
Looks spectacular👍😊
Grazie 🤩
wow the salami looks really good !
Thank you 🥳
Amazing video. Thanks so much for sharing Hungarian salami recipe.
Thanks for watching and sharing this video 👍🏼
Thank you for your channel. Cheers from Alaska
Thanks 🤩
AWSOME VIDEO THANK YOU!!
Spectacular 🥳
Excellent my friend and can't wait for more videos
Thanks Paul 🥳
Thank you awesome recipe
🥳 spectacular 😉 recipe
il cuoco Spectaculare !
👏
😂👍🏼 bravo
Grazie per questo video
Prego ☺️
Andrea, have you ever made Cotechino? I would love a video of that, my dad use to make it when I was a kid, but I haven’t had it in probably 50 years, I still remember the smell of it cooking, and that sticky texture when eating it. 🇮🇹
No sorry 😞 but I have done zampone 😉 very similar, maybe I will make cotechino this winter ❄️
thank you !!
Welcome 🤗
beautiful!!
Thanks ☺️
Wow , always With very nice videos. Thanks from Brasil 🇧🇷
Thank from Italy 🤗
TRADUZIR PARO PORTGUES
@sergiovigatto1391 😬
Thanks for this video
Welcome 🤗
Thanks for sharing 🙏 some part of Hungary make this size as well so i can say this is authentic for me.
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.
Man i love this
😂 mi too
Thank you
🥳👍🏼 welcome
Delicious 😋
Thanks
Cuore di cioccolato please make sauges from cow or lamb. I love your presentation. You have the ability to explain clearly and nicely. Grazie
Thanks ☺️ I will 😉 have checked this recipe? ruclips.net/video/yma9_aGGwMk/видео.htmlsi=_XSTrH_nHXgMNjhM
OK so now I know the name of your show is heart of chocolate! Lovely, spectacular.
Yes 🥳
Yup!
🥳
bravo
Grazie 🤩
🇷🇴 perfect. Know I know how. All of the ingredients are available in the local shops.
🥳👍🏼
I usually put the beef through the grinder twice so it's less chunky and makes a sort of a casing around the pork bits like in a mortadella.
Thanks for the advice 👍🏼
@@Spectacular-cuoredicioccolato Let me know how it works out.
Mulțumesc
Welcome 🤗
Looks great! Can you please tell me please the dimensions of the wooden support you made for hanging ?
😬 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 🙏
That is Croatian Kulen. Best salami I have eat. I prefer to mix 20% hot paprika. Great job. Grazie
Thanks for sharing the information with us and the video with your friends
Én mint Magyar szakember, egy nagyon fontos dolgot kihagytál belőle a cukrot ami ionosan megköti a vizet és így egyenletesen szárad megakadályozva a kérgesedést, a füstölés bükkfával 48 óráig tart, amit 72 órás szikasztás előz meg!
Thanks for the information 👍🏼
...Grande.....Complimenti.
Grazie ☺️
Thank you, an excellent presentation. I avoid smoking, so if I do so here, bypassing the smoking, could I receive the same great results you shared in this video???? Pls. advise. Thank you.
Yes 👍🏼 you can skip it but hang the salami at room temperature for 12 hours
What gun did you use for smoking the salami, please? Grazia !
Homemade Food SMOKING GUN
ruclips.net/video/bCom3__oKJs/видео.html
i love salami!
🥳👍🏼 me too
What number grinding plate did you use in the meat grinder?
If I remember it was 6
Really enjoy these videos... please keep it up... spectacular
Thank you ☺️
Bravo ltaliano
Grazie 👍🏼🤗
I didn't see you perforating the outer skin to let air out? Also, a local brand called Lario sells a salami called "fuet" that I believe has sugar and powdered milk added as well. It's very yummy. Maybe you can explain how it's made.
The skin had the holes already
Thanks 👍🏼 for the idea of fuet 🤪
Hello!
In Hungary, we make the salami thinner and longer, approx 7 cm wide. So the middle won't be that rare either.
Bon apetit!
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.
Where to find that smoker machine and how it work?
😉👍🏼 ruclips.net/video/bCom3__oKJs/видео.htmlsi=6H0S8RDHJhLJtlPs
....Pimenton dulce ahumado de la Vera, spanish smoked paprika could be used instead of smoking? And the first drying on a rack in a tupperware with the lid ajar or a bowl of water in the fridge for humidity to slow down the crust?
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 👍🏼🙂
Hmmmmmm yummy 🇦🇺👍
Spectacular 🥳
Hello Andrea, can you tell me plz what size is the salami case? Thank you 🙏🏻
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
Check your European like for the meat grinder...... It's an Vevor 25l Reptile Herp Nursery Egg Incubator !!!!
😱 sorry
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Hi Andrew I live in Thailand I follow your recipes . I’m planning to make Hungarian salami the problem is where can I keep’em to dry? Previously I lived in Australia no problem. Is the fridge ok ? Waiting for your advice .. thanks mate .!!!
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!!!
The link for the casings (collato di maiale) doesn't work. Could somebody provide a link for them, I need it in USA.
Thank you in advance!
Sorry 😬
próbáld a fűszereket egy kis vízzel összekeverni hogy krémes állaguk legyen, és utána összekeverni a hússal így kapsz egy egynemű masszát ami egyneművé nem szétesővé teszi a tölteléket és pihentesen hűtőben 2 órát!
Thanks 🙏🏼 again ☺️
If you eat the white mold, will it make you sick?
No but we always removed the skin or gut
Szia! Túl vastag, így sem az állaga, sem az íze nem lesz olyan, mint a mi Mqagyar szalámink! :) De szép próbálkozás!
Thanks 👍🏼 in Italy this one is called Hungarian salami
Your Croatian neighbors have something similar called Kulen
Thanks for sharing this information 👍🏼 I should find the recipe
I didn't know making salami is that easy.
😉
Can i make without wine thank
Yes 👍🏼
@@Spectacular-cuoredicioccolatothank you
@campshezar keep us updated
You did not poke holes in the salami?
Because this skin have already the holes 👍🏼
Please try fig wine again
I will next year
I’m going to make this recipe with wild boar and deer meat.. 🎉
Spectacular 🥳 keep us updated 🤪
We do not add black pepper in Hungarian salami, only different hungarian paprikas (sweet, hot etc.)
Ok 👍🏼 thanks for the information
Pizza a la Romania salami Hungarian 🎉🎉
🤪 good idea
All kinds of salami makers say you have to use curing salts and all the air pockets must be removed from inside. No curing salts and I could see air pockets. How does it not go bad?
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
How is this different from Italian style salami? Which is easier to make?
This one is smoked and with paprika, cacciatorini salami are easier
Salami no pork how to do wite bif?
Follow this video ruclips.net/video/4RVKlBINWPE/видео.htmlsi=5kHg629DwsOGemVW
nice! now let the salami cure a little bit in room temperature. it will start "sweating" and will smell like hell good and far. one just needs to be carefull and to add some plate underneath (or put it in some bag). it also may not be cured so long or it will be really dense and too hard...
Exactly 👍🏼
What must not be in salt? Iodated?
Because it is not good for food preservation
@@Spectacular-cuoredicioccolato Thank you very much, I did not know this.
@peterredelinghuys6365 👍🏼😉
Thats very hard to fill and dry properly. This is a bit tougher collagen coat (than a usual pigs colon), but you should had applied a bit more pressure (squeeze). General rule is, when you cut thin slice, and fold opposite sides together, the middle should not break. But good job nonetheless.
Yes 👍🏼 the net was not strong enough, next time I should do more pressure 🙂
Thanks
Good salami food dry meat
Thanks 👍🏼🙂
I don't eat pork, is there any other ingredient /meat that uses?
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 ruclips.net/video/4RVKlBINWPE/видео.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 🤪
Can you make a salami piccante please without pork please, i only have home supplies no special fridge or smoker. Please one without pork meat please
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 😉
Spectacular. Most of his fan base are vegans! 😄
😱
It looks like Croatian Kulen.
👍🏼
Szegeden a Tisza folyó miatt különleges a páratartalom. Ezért az itt készült szaláminak (pick) nincs párja. ;)
Thanks for this information 👍🏼
But isn’t the hole that was in the middle is a bad sign? That it is not safe to eat?
We finish it in few weeks with friends 😉👍🏼 everybody were happy 🥳
Ezt valamikor marha szárított húgyhólyagba töltöttük!
Ok 👍🏼 we do something similar in Italy
Kulen
😱
I think you cut it too early...40% loss is the minimum. Make dry curing chamber.
Thanks for the advice 👍🏼
This is not Hungarian? It's called Kulen and it comes from Croatia. It's even protected on EU level. Am I missing something?
In Italy we call it Hungarian salami
Helló! Ungarn 41 jahre butcher........nein perpeckt.
Please 🙏🏼 Give some advice for the next time
Thanks 😊
I love your channel, but what you're doing with the charcuterie really isn't safe. You need to explain the importance of using curing salts to ensure your viewers don't end up with something that could potentially be very dangerous for their health. That, and the importance of proper humidity and air flow in the curing chamber. pH is also a factor that should be discussed if you're fermenting meats like this. How did you end up with an edible product without case hardening in a regular refrigerator anyway?
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 😬
very entertaining but this is not the proper way to cure salami
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.
jako loša kopija mađarske salamepozdrav iz HRVATSKE
😂👍🏼
A szalámi itthon nem így készül.Ez nem Magyar!
Ok 👍🏼 thanks for sharing your comment
U don't cook it.or u steam the item.u r eating it raw is it
We eat it raw
True SALAMI is from donkey meat
😱
I don't know what is it. This is not hungarian salami.
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
That's not Hungarian salami. It's called "kulen" and comes from eastern part of Croatia called Slavonia and it's protected by the origin.
😉 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 😂
bullshit. ( i born in hungary)
In Italy is called Hungarian salami 🙂 sorry
How do you call the pizza there? Italian pizza 😂 I am joking 🙃
Try to dry it outside in the fresh and cool air, it will be even better..
Thanks for the advice 👍🏼 now it’s right season
DAHA DEDAYLI BİR YORUM OLSAYDI HARİKA OLURDU YİNE DE ELİNE SAGLIK 22-1-2024
www.cuoredicioccolato.it/en/italian-fennel-salami/
Send me Send me please send me I'm hungry. Bravo thank yuo in advance. Centurio.adamo.
Weee 😂👍🏼 thanks
First of all, we never make salami from beef!!!
In Italy is called Hungarian salami 😂 and this is the recipe
From Seghedino