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Domáce Klobásy

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 21:04

Topic: Domáce Klobásy
Posted By: MarkR
Subject: Domáce Klobásy
Date Posted: 06 January 2013 at 15:00
 Domáce Klobásy
Here's the source link, from" rel="nofollow -" rel="nofollow -
Looks great!
Here's what you need:
4 lbs pork, black pepper, 2 cloves garlic, paprika (sweet red pepper), red pepper, salt, pork intestines or sausage casings

Grind the meat, 4 lbs pork
Then add about 2 cloves of crushed garlic (postrúhaný cesnak, too much garlic will make your burp!),
two teaspoons of ground black pepper (mleté c(ierne korenie),
about 1.5 teaspoons of salt (sol(),
a small teaspoon of caraway (rasca),
about 4 teaspoons of paprika (sladká paprika),
 and another teaspoon of crushed spicy red pepper (štipl(avá paprika, if you like it hot).
Mix together. Then remove the blades and the exit grid, and replace with a feeder tube.

Stuff and link.

 Place sausages on a wooden stick and then off with them to the smokehouse.

(this is the traditional way):

You take lavór – round wash basin – and make fire in it using wood and saw dust (piliny). You then put a metal sheet, like the kind used for roofing, over it, leaving only few small holes for the smoke to escape. This goes into a wooden outhouse-like structure. Hang the sausages at least 3 meters (10 feet) above the flame. This is very important, if you placed them lower, they would cook or burn. You leave them in here like this for 3 to 3.5 days, making sure the fire keeps burning and making smoke.

NOTE; I added the appropriate amount of cure #1! Not in the recipe.
I just used my cold smoker and the AMPS!
I had to substitute anise for caraway, but I have some now!:thumb: Next time, and there will be!

Mezz in Plaze!

All stuffed an ready for the cold smoker.

Gotta do a test cook!!! This is not smoked yet, jest a test.

Onna plate, UmMmMM GuuD!

An into the cold smoker.

The AMPS at work.

I should mention that I put these in the dry curing chamber for a day to "dry" a bit.

All smoked up an ready fer de cookin! For those that do not know, this is a "fresh" sausage, and requires full cooking (165°) for eatin.

The start of the REAL test!!

Taters a boilin.

All inna de pool!

An onna plate!!!!Thumbs UpThumbs UpThumbs Up GuuD Chit!

Mark R

Posted By: HistoricFoodie
Date Posted: 06 January 2013 at 15:14
Nice post, Mark., And really great pix!

Posted By: Hoser
Date Posted: 07 January 2013 at 02:11
Really nice looking sausage there you ever use Prague powder ?

I'd be awfully worried about cold smoking them that long without a cure.

Anyway...nice post and good pics....just the way we like it.Thumbs Up

Go with your food!

Posted By: Margi Cintrano
Date Posted: 07 January 2013 at 03:58
Thanks for contributing ... The sausages look fabulous ...
Happy New Year,
Margaux Cintrano.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: TasunkaWitko
Date Posted: 07 January 2013 at 09:19
beautiful, mark! slovak traditional sausage-making at its best, for sure!
dave - mark did add the cure - i highlighted the section where he did, to bring more attention to it. as you correctly pointed out, i'd be leery of cold-smoking (a slow process) any sausage with processed american salt products. i am guessing that the more natural salts avaialble in central and eastern europe probably have a  decent amount of nitrates and/or nitrites within them already. in any case, adding a cure is, as they say, cheap insurance!
great job, mark - i do appreciate your giving this a go, and am very impressed with the results!

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