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Smoked Hungarian Paprikas Kolbacz
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		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.
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Richtee View Drop Down
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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.
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Joined: 06 February 2010
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Points: 3454 		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!
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