Yugoslavians Make a Lots of Different Sausages, Lots of Different Herbs and Spices, Great to See People Love Making Sausages From Start to Finish, Thank you.
There is small production hand made Hungarian paprika from North Serbia that is out of this world. I'm using it for a while now for my stuff, and for me there's no substitute. Place where they make it is called Bezdan. In ex Yugoslavia countries they have access to great quality spaces and good quality of meat, that is why sausages and dry cured products are great. Cheers.
Hi Eric! Another great video of recipes and techniques. I used to bring back a lot of Hot and Sweet Hungarian paprika from the "Chain Market" in Budapest. The hot stuff is definitely hot but still maintains a sweet fruity flavor. You simply cannot make authentic-tasting Hungarian salami without these types of Parika. They are well worth the expense (and not interchangeable with hot/sweet Spanish paprika). Well done sir!
I love sausage making because it is not "hard" but rewards patience and you get something very special. Supermarket sausage is very in a box on flavor.
@@2guysandacooler i follow you 💯 from 🇨🇦 #YSW I live what you do it still isn't Cold enough to make dry cured sausages to let air dry in the cold cellar
This! You can make excellent sausage with a little practice and patience. The only sausage I would buy from a store at this point is Kiolbasa brand out of TX. Costco has them sometimes and they’re very good, but I can make sausage exactly the way I like it and it’s far better than I can buy in the store.
Have you tried Debrecen Kolbasz? If you think that Hungarian Salami is a masterpiece, then you MUST try the genius among Hungarian masterpieces: Debrecen Kolbasz! Literally every person to whom I've given the Debrecen Kolbasz, their reactions have been nothing short of ecstasy. And those persons who ("authorise" them to eat pork), have been from countries from all over the world adore the UNKNOWN Debrecen Kolbasz.
My parents were Hungarian. I absolutely adore the Hungarian sausages and salamis. They’re so flavorful. We used to buy them from the Alpine Village in California but they closed 😢. We used to buy them custom made by an old Hungarian man but he passed away a few years ago. I guess it’s time to learn how to make them myself.
Hi Im from Hungary you made a Gyulai kolbasz what actually is always a pair of the sausage and not salami. We not put caraway in does one only the black pepper. You can make a Csabai style they have caraway in there but than no pepper. Can be use sweet or spice paprika. Also we smoke it for 20-24 hours is depending on your smoker.
As a hungarian, I approve of this recipe to the full extent! A little trick with the smoking part: originally countryside salami making uses in addition some dried up fall leaves in the smoking process. It adds a specific characteristic to the smoke flavor! Also, try to find a recipe for the PICK salami. It's a very different recipe, but in my opinion, it really IS the most unique Hungarian Salami. Great content, good job 👏
I have really enjoyed your videos and have learned a lot. I recently watched your video about salt content and it’s effects on flavor and texture. In it you expressed that 2% would be a bit too salty. My question is, according to the recipe for this salami it would have a combined salt content of 2.75% is that balanced out by the other seasonings some how?
Cultivation and special grinding of red paprika is only a Hungarian specialty. It was typical of the entire historical territory of Great Hungary. That is why it can be found, sometimes also in the territory of successor states (Serbia, Romania, Slovakia, Croatia ..., mainly in the areas inhabited by Hungarians
How can I become friends with Eric? I love your videos! Everything that you make looks amazing! I have made lots of sausages that are cured and hot smoked but some day I want to make dry cured salami and pepperoni.
@@Fargo2024its not rice sausage. It traditionally is made from anything thats leftover from the pig that is undesireable. Mainly organs, tounge, skin, tail and so on. You cook all of that, then cook the rice in the same water, stuff it, cook it again after its been stuffed and store it frozen.
@@meszarosmate4629 my parents are Hungarian and when we were able to purchase it , they called it Hurka...also known as Rice Sausage....we do use pork but we only add pork liver to it as well ...
@@Fargo2024 its called Hurka, made plenty as a kid(Im hungarian). The only meat you put into it is what bakes off from the bones, traditionally. The rest is well, whatever you may desire.
Hello Eric, it's really difficult to get a smoker. How do you feel about the addition of smoke powders in the meat, and does it affect the fermentation in any way and ruin the end product.
Hey Eric. I’m sure that missed it because I was watching live while stuffing your Chicken fajita recipe (delicious by the way), what do you do if you don’t have the Apera to check acidity? Just go strictly by enough time to be safe? Thanks again for another great learning video. 👍
If you are using flavor of Italy with the exact amount of sugar I recommend in the right temp, then 24 hours is more than plenty of time. pH meter takes the guess work out of it
Hay Eric, I have a quick question that I think would make a great You Tube video for you. How close do you have to stick to a recipe and what are some ideas if you want to experiment without getting yourself in trouble? Thanks, Mike Rericha
Eric, would you or your subscribers be able to recommend some books on the subject of sausage making? Something that provides some theory and no just simply recipes.
when I ask around here in Hungar about fermenting and cultures, they look at me like I am crazy..... they just say it is not a thing here. as to the mold... they say just rub your new szalami against a cured one and you will get enough mold spores on it.
LOL... There's a few options. If you want to build your own chamber here's a good place to start: ua-cam.com/video/CRi1QPsYAgc/v-deo.html You can also use wraps or bags that will allow you to do these types of projects in your home refrigerator. Umai makes a breathable bag that works well: amzn.to/3CrNMZ5 (they have different size kits that come with starter cultures and spices) You can make any of my recipes and stuff it into one of their bags and it'll be great..
Hey Eric I Just Made This Recipe And Forgot to Flavor Of Italy Culture. How Ever I did Put The Insta Cure # 2 its In The Salami Chamber Now 24 Hours Advice What To Do Much Obligated!
I bet this is tasty, but this is not what the Hungarians or most of the world thinks of when you say Hungarian Salami. Hungarian Salami is usually not that red (from the paprika) and it's not smoked either. This looks more like a Hungarian-style sausage salami stuffed into regular salami casing
I'm Hungarian and this is definitely a type of traditiomal salami that's commonly available here. What you are probably thinking about is another variant called "Téliszalámi" (Winter salami) which doesn't have paprika in it and is not smoked (and I think is the superior one out of the two)
@@nuckingfuts4721 Yeah, what you are referring to as Winter Salami, is what most of Europe thinks of when they see the name Hungarian Salami. And yes, it would be cool to see a video tutorial on that 😉
Winter Salami in particular is considered a delicacy in the Czech Republic, Germany and many other countries alike, and as such comes at quite a steep price. One more reason to know how it's made. 😉
Hi Im from Hungary you made a Gyulai kolbasz what actually is always a pair of the sausage and not salami. We not put caraway in does one only the black pepper. You can make a Csabai style they have caraway in there but than no pepper. Can be use sweet or spice paprika. Also we smoke it for 20-24 hours is depending on your smoker.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Yugoslavians Make a Lots of Different Sausages, Lots of Different Herbs and Spices, Great to See People Love Making Sausages From Start to Finish, Thank you.
There is small production hand made Hungarian paprika from North Serbia that is out of this world. I'm using it for a while now for my stuff, and for me there's no substitute. Place where they make it is called Bezdan. In ex Yugoslavia countries they have access to great quality spaces and good quality of meat, that is why sausages and dry cured products are great. Cheers.
I love, love, LOVE that you took on my favorite aspect of Hungarian food culture. Thank you.
we call it kulen in serbia, obviously a northern Serbia (ex Hungary) tradition. one of my favorites.
Hi Eric! Another great video of recipes and techniques. I used to bring back a lot of Hot and Sweet Hungarian paprika from the "Chain Market" in Budapest. The hot stuff is definitely hot but still maintains a sweet fruity flavor. You simply cannot make authentic-tasting Hungarian salami without these types of Parika. They are well worth the expense (and not interchangeable with hot/sweet Spanish paprika). Well done sir!
I love sausage making because it is not "hard" but rewards patience and you get something very special. Supermarket sausage is very in a box on flavor.
So true
@@2guysandacooler i follow you 💯 from 🇨🇦 #YSW I live what you do it still isn't Cold enough to make dry cured sausages to let air dry in the cold cellar
This! You can make excellent sausage with a little practice and patience. The only sausage I would buy from a store at this point is Kiolbasa brand out of TX. Costco has them sometimes and they’re very good, but I can make sausage exactly the way I like it and it’s far better than I can buy in the store.
Hungarian salami is the best there is. So glad you made this video.
Have you tried Debrecen Kolbasz? If you think that Hungarian Salami is a masterpiece, then you MUST try the genius among Hungarian masterpieces: Debrecen Kolbasz! Literally every person to whom I've given the Debrecen Kolbasz, their reactions have been nothing short of ecstasy. And those persons who ("authorise" them to eat pork), have been from countries from all over the world adore the UNKNOWN Debrecen Kolbasz.
My parents were Hungarian. I absolutely adore the Hungarian sausages and salamis. They’re so flavorful. We used to buy them from the Alpine Village in California but they closed 😢. We used to buy them custom made by an old Hungarian man but he passed away a few years ago. I guess it’s time to learn how to make them myself.
Awesome, another great Salami this season
Hi Im from Hungary you made a Gyulai kolbasz what actually is always a pair of the sausage and not salami. We not put caraway in does one only the black pepper. You can make a Csabai style they have caraway in there but than no pepper. Can be use sweet or spice paprika. Also we smoke it for 20-24 hours is depending on your smoker.
Within my family, we have "fought" for who got to eat the ends... Lol... That was always my favorite part. ❤️❤️
Hungarian salami was my husband's favourite. That and Emmenthal on dark rye.
As a hungarian, I approve of this recipe to the full extent! A little trick with the smoking part: originally countryside salami making uses in addition some dried up fall leaves in the smoking process. It adds a specific characteristic to the smoke flavor!
Also, try to find a recipe for the PICK salami. It's a very different recipe, but in my opinion, it really IS the most unique Hungarian Salami. Great content, good job 👏
pick téli is what they need to find.....
Yes sir@@robdawson2
That’s a sausage right there, that I’d love to taste!!! Really flavorful!
Looks great!
Man Eric, you have me wishing I was younger so I could invest into some drying equipment very nice
Mmmmm yeah! Looks fantastic!
Love the soundtrack when you were cutting up that salami. It's like eating salami with Eddie Murphy.
Can’t wait to try this
as always, looks great!
can we just smoke it at the begning during fermentation?
Yes. If you can keep the humidity high, that would be the easiest way
"If you like sausage, you've come to the right place!" ~ That's what he said...
Top product!
Hi Eric. Please try to make the Hungarian "téliszalámi" or Winter Salami.
na, téli is the worst........ szárazkolbász.. now that is sg Eric should make
I have really enjoyed your videos and have learned a lot. I recently watched your video about salt content and it’s effects on flavor and texture. In it you expressed that 2% would be a bit too salty. My question is, according to the recipe for this salami it would have a combined salt content of 2.75% is that balanced out by the other seasonings some how?
I don't have a chamber but can I wrap this in the special dry curing wrap for a fridge?
I haven't tried that yet, but in theory it should work fine.
This is my favorite salami ❤
Looks fantastic!! Definitely will be trying this in the next week or two.
Eat those ends!
I did a cursory search and found this one. Have you ever done Hungarian Cserkesz Scout sausage?
Cultivation and special grinding of red paprika is only a Hungarian specialty. It was typical of the entire historical territory of Great Hungary. That is why it can be found, sometimes also in the territory of successor states (Serbia, Romania, Slovakia, Croatia ..., mainly in the areas inhabited by Hungarians
great recipe thanks
Great video!
I love smoked salami ❤
How can I become friends with Eric? I love your videos! Everything that you make looks amazing! I have made lots of sausages that are cured and hot smoked but some day I want to make dry cured salami and pepperoni.
Do a top 5 salami video of your top 5 favorite salamis!
We have a lot of delicious sausages in Hungary :D Especially the spicy types.
Would you happen to have a recipe for Hurka , Rice Sausage ? We can't get it anymore around here ...its delicious !
Indeed you do!
@@Fargo2024its not rice sausage. It traditionally is made from anything thats leftover from the pig that is undesireable. Mainly organs, tounge, skin, tail and so on. You cook all of that, then cook the rice in the same water, stuff it, cook it again after its been stuffed and store it frozen.
@@meszarosmate4629 my parents are Hungarian and when we were able to purchase it , they called it Hurka...also known as Rice Sausage....we do use pork but we only add pork liver to it as well ...
@@Fargo2024 its called Hurka, made plenty as a kid(Im hungarian). The only meat you put into it is what bakes off from the bones, traditionally. The rest is well, whatever you may desire.
Hello Eric, it's really difficult to get a smoker. How do you feel about the addition of smoke powders in the meat, and does it affect the fermentation in any way and ruin the end product.
Many types of sausages can be dried in a "Biltong Box"
Just keep in mind the ambient temperature of your area ‼️
Pardon my ignorance, but you can smoke through that casing? It looks fabulous tho!
Yes. The casing is "breathable"
You should cut it at 45 degrees bro :)
Otherwise, very informative video and easy to understand and follow.
Can I use the Hungarian sausage recipe for my UMAI sausage sleeves? Maybe I would add some liquid smoke?
Yes you can!
No liquid smoke pls 😭😭
Hey Eric. I’m sure that missed it because I was watching live while stuffing your Chicken fajita recipe (delicious by the way), what do you do if you don’t have the Apera to check acidity? Just go strictly by enough time to be safe? Thanks again for another great learning video. 👍
If you are using flavor of Italy with the exact amount of sugar I recommend in the right temp, then 24 hours is more than plenty of time. pH meter takes the guess work out of it
This is wild I had no idea
Hay Eric, I have a quick question that I think would make a great You Tube video for you. How close do you have to stick to a recipe and what are some ideas if you want to experiment without getting yourself in trouble?
Thanks,
Mike Rericha
Very difficult to find salami in Thailand, especially the halal one. Is it possible to make a salami from beef or chicken with the easy processed.
Eric, would you or your subscribers be able to recommend some books on the subject of sausage making? Something that provides some theory and no just simply recipes.
Home production of quality meats and sausages from Stanley and Adam Marianski
Excellent recommendation. Their book on fermented sausages is great as well
@@marcelsilva8264 Was just going to recommend this, too!
Eric, I have a question. I can't make it out on the video, are you using whole caraway or ground? Thanks.
Ground
@@2guysandacooler thank you.
can it baen made with beef and no pork?
I’ve. Ever seen you make a bad face when tasting your product, even when you made the raw pork spread. Love your channel.
That was supposed to say I’ve never seen....
LOL. It's going to have to be pretty nasty for me to not like it.
when I ask around here in Hungar about fermenting and cultures, they look at me like I am crazy..... they just say it is not a thing here. as to the mold... they say just rub your new szalami against a cured one and you will get enough mold spores on it.
Of course, they would say that🤣🤣. In America for the rookie salami maker, these products help ensure a safe salami.
Can I use the Collagen Casings I use for Italian salami?
Sure
What options do you have for making this sausage if you don’t have a $4500 drying chamber? Lol
He has a video turning a old fridge into a drying chamber.
Dry meat bags
He has vids on using dry aging wrap or bag inside a regular fridge.
UMAI makes some casings that have a different permeability to allow you to dry in a normal fridge. I've used them several times and they work well.
LOL... There's a few options. If you want to build your own chamber here's a good place to start: ua-cam.com/video/CRi1QPsYAgc/v-deo.html
You can also use wraps or bags that will allow you to do these types of projects in your home refrigerator. Umai makes a breathable bag that works well: amzn.to/3CrNMZ5 (they have different size kits that come with starter cultures and spices) You can make any of my recipes and stuff it into one of their bags and it'll be great..
I know I'm early, but im having trouble finding the subreddit.
Why dextrose and not just some kind of fruit sugar?
you could use any monosaccharide. Fructose or glucose work. Sucrose isn't as digestible to some of these bacteria.
Hey Eric I Just Made This Recipe And Forgot to Flavor Of Italy Culture. How Ever I did Put The Insta Cure # 2 its In The Salami Chamber Now 24 Hours Advice What To Do Much Obligated!
I would like to know for you put something when you cooking please
what's the reddit name? i didn't see it in the description
Here you go: www.reddit.com/r/twoguysandacooler/
Pick salami?
Thank you for every nice your video.I would like to learn from you,try to write in English on your video when you cooking please👍❤️
me hungry for some sausage
I bet this is tasty, but this is not what the Hungarians or most of the world thinks of when you say Hungarian Salami. Hungarian Salami is usually not that red (from the paprika) and it's not smoked either. This looks more like a Hungarian-style sausage salami stuffed into regular salami casing
I'm Hungarian and this is definitely a type of traditiomal salami that's commonly available here. What you are probably thinking about is another variant called "Téliszalámi" (Winter salami) which doesn't have paprika in it and is not smoked (and I think is the superior one out of the two)
@@nuckingfuts4721 Yeah, what you are referring to as Winter Salami, is what most of Europe thinks of when they see the name Hungarian Salami. And yes, it would be cool to see a video tutorial on that 😉
@@MrBritishComedy Interesting! I didn't know people outside of Hungary knew about Hungarian salami
Winter Salami in particular is considered a delicacy in the Czech Republic, Germany and many other countries alike, and as such comes at quite a steep price. One more reason to know how it's made. 😉
Hey man you must now in 1869 was not dextrose and culture so what you trying?
And sorry any water to fermented salami is crime. Bye by John from middle Europe.
Thats not Kolbasz sorry. Your tag says kolbasz.
Early gang!
Hi Im from Hungary you made a Gyulai kolbasz what actually is always a pair of the sausage and not salami. We not put caraway in does one only the black pepper. You can make a Csabai style they have caraway in there but than no pepper. Can be use sweet or spice paprika. Also we smoke it for 20-24 hours is depending on your smoker.
Im sure its very tasty, but adding smoked paprika into something doesnt make it Hungarian lol.
What? No traditional DONKEY meat?
where can I find this kind of HALAL synthetic sausage to make my sausage?
Thank you for every nice your video.I would like to learn from you,try to write in English on your video when you cooking please👍❤️