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Klobása Údené

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
Printed Date: 29 January 2023 at 21:25

Topic: Klobása Údené
Posted By: Hoser
Subject: Klobása Údené
Date Posted: 02 January 2013 at 05:23
Promised Ron last week that I'd try his recipe (or one he found) for Slovakian sausage, and here it is. This is a wonderfully balanced sausage flavor-wise...only real problem we had was that Hoser screwed the pooch and didn't get the casings dry enough before the cold worries...they might not be pretty, but they are damned tasty.Thumb
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Started as usual...couple of shoulders...all pork in this recipe. I used 1 picnic shoulder and 1 butt as you can see.

Ground them through my 3/8 plate and wound up with about 11 1/2 lb meat.

Here's the spices all measured out

Gave it all a good mix with some ice water and put them to bed overnight to get happy.

Then got busy next morning and did a bit of stuffing....did a fry pan test first, and I have to tell you...this is one very tasty sausage recipe...thanks for hooking me up Ron!

Fired up Todd's amazn smoker and gave them a good 4 hours of cold smoke before hitting the heat and slowly taking them to 152°

Like I said...not happy with the color, but very happy with the taste .
That's what I get for being in a rush....serves me right.

Then the traditional cold water bath and hang em to bloom.

You folks might want to get that recipe from Ron and give it a on my top 5 list...that's for sure.

Go with your food!

Posted By: Palladini
Date Posted: 30 July 2013 at 18:24
From the top picture, the piece on the left, I would have made into a ham, smoked it, then cut it up.  Leave some of it in chunks, the size depends on what you use and how you stuff your Casings,  But grind all the rest of the smoked and plain, mix the ground meat and the chunks and spices and cure, then stuff you sausages, a day later if you so choose.

Ding a Ling ON

Posted By: HistoricFoodie
Date Posted: 30 July 2013 at 18:38
Dave, I think we're having a linguistics problem. Not unusual on this multi-national list.

You keep using the word "ham" related to various pork cuts.

Here in the States (and most other places I know of), the ham is the upper portion of the hind leg, from just above the "knee" to the hip.

A similar cut, from the front, is called a "shoulder" when the whole thing is used. The shoulder can---and most often is---divided in two. The upper half is called a Boston Butt, the lower half is called a Picnic Ham.

Adding to the confusion: Final products made from the ham usually are called ham, often with a qualifier (i.e., "Virginia Ham"). Products made from the two front cuts usually have other names. F'rinstance, take a Boston Butt, cook it low and slow in the smoker, and it's called pulled pork, or barbecue, or whatever. But the finished product isn't called butt.

Anyway, could you describe what you mean by "ham"? Thanks.

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