SPICY SMOKED HUNGARIAN PAPRIKA SAUSAGE

8 1/2 lbs. pork butt 1 1/2 pound pork fat ready for grinding.

Grinding

4 Tbs. salt
2 Tsp. Instacure No. 1
1 head garlic
1 Tbs. ground black pepper
6 Tbs. hungarian paprika
1 Tbs. cayenne pepper
2 Tbs. red pepper flakes
2 cups iced pork broth

Blend all ingrediants except the red pepper flakes.

Blending

Mixing

add the red pepper flakes.

Stuffing

10 pounds of sausage ready to smoke

I keep the sausage in a cooler overnight to allow the casings to dry then smoke the following day. The sausage is placed in the preheated smoker 130 F, vent 1/4 open and smoke is applied. The temperature is slowly raised to 160 F. It is kept in the smoker until an internal temperature of 150 F is achieved. If the sausage is to be smoked the same day then hold in the smoker with the vent full open until casings are dry then proceed as above.

The sausage must be hosed down to an internal temperature of 90 F to prevent shrinkage.

The best part. EATING IT.



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Curing & Smoking
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All About Sausage

  • Nitrites do play an important role in providing a safe food supply
  • Nitrites have been used historically without documented human health effects
  • Due to concerns about possible carcinogenicity of nitrosamines, the amount of nitrites in foods should be held to the minimum necessary to inhibit Clostridium botulinum.

    Nitrate and Nitrite in Foods
    Smoked Meats Are Safe
    The Art and Practice of Sausage Making
    The Sausage Maker, Inc.