Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Curing of Meats, Charcuterie and Smokehouse Specialties
  New Posts New Posts RSS Feed - Smoked Hungarian Paprikas Kolbacz
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Smoked Hungarian Paprikas Kolbacz

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Smoked Hungarian Paprikas Kolbacz
    Posted: 04 April 2012 at 16:02
From DIYASUB!
 
Quote Smoked Hungarian Paprikas Kolbacz
 
 10 pounds pork
 3 1/2 0z. salt
 2 level tsp #1 cure
 1 tbsp ground black pepper
 1 1/2 oz. Hungarian paprika
 1 pint ice water
 
For this product grind the meat through a 3/8 plate (That's a bit coarser than the Polish variety.
 
Mix the spices into the meat.
 
Stuff into 35-38 hog casings.
 
Allow to dry at room temperature for about one hour.
 
Now the kolbacz goes into the smoker at 130 degrees. Smoke should be medium.
 
When the kolbacz takes on a rich brown color increase the temperature by 10 degrees per hour until the temperature reaches 160 degrees.
 Now remove the kolbacz from the smoker and shower it with cold water till the temperature is reduced to 90 degrees or less.
 The kolbacz has been cooked to 160 degrees and can be eaten as is, or refridgerated, or frozen.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
Richtee View Drop Down
Cook's Assistant
Cook's Assistant


Joined: 20 March 2010
Status: Offline
Points: 24
Post Options Post Options   Thanks (0) Thanks(0)   Quote Richtee Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2012 at 16:18
OK guess I just noticed this recipe.

To me, and what I grew up with...there needs to be a solid garlic presence in this sausage. I even add a little onion, but that is not traditional.

My call would be 2-3 tablespoons garlic powder, or a whole smallish head fresh, diced and simmered in the water, that then chilled in the freezer.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3444
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 08 July 2012 at 03:22
Originally posted by Richtee Richtee wrote:

OK guess I just noticed this recipe.

To me, and what I grew up with...there needs to be a solid garlic presence in this sausage. I even add a little onion, but that is not traditional.

My call would be 2-3 tablespoons garlic powder, or a whole smallish head fresh, diced and simmered in the water, that then chilled in the freezer.

Good call Rich...what's a sausage without any garlic?
Go ahead...play with your food!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.110 seconds.