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My love of Tweeking recipes has paid dividneds again this week with two new recipes and sell outs
I had a few kilos of very mature beef rib meat in my walk in and a furthere 5k of fiver week old wild fallow shoulder getting higher by the day.
What became of them was spectacular
I did a version of the Hungarian Csabi with the venison
i did a version of a polish kielbasa with the beef.

[img]Hungarian Csabi
5kg venison (well hung)
500 kg fat streaky
100g sweet paprika
50g Hot paprika
100g Salt
10g garlic powder
10g Whole & 10g ground Caraway seeds (toasted)
2.5g saltpetre
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[img]Polish Kielbasa
3.kg beef
2kg pork shoulder
60g salt
5g saltpetre
60g muscavado sugar
10g yellow mustard seeds
20g garlic powder
10g oregano
5g nutmeg
10g black pepper
5g hickory smoke powder
[/img]

The Csabi: I don't think I've ever seen hot paprika. Can cayenne be used?

Dogfish wrote:The Csabi: I don't think I've ever seen hot paprika. Can cayenne be used?

Where I get mine

http://gallowaysfoods.com/index.php/pro ... hot-szeged

I got my hot paprika from Penzy's and they label it 'Sharp' hungarian paprika... and it's quite hot. I'd say it's a warmer heat vs. the sharpness from cayenne.

Greyham wrote:My love of Tweeking recipes has paid dividneds again this week with two new recipes and sell outs
I had a few kilos of very mature beef rib meat in my walk in and a furthere 5k of fiver week old wild fallow shoulder getting higher by the day.
What became of them was spectacular
I did a version of the Hungarian Csabi with the venison
i did a version of a polish kielbasa with the beef.

[img]Hungarian Csabi
5kg venison (well hung)
500 kg fat streaky
100g sweet paprika
50g Hot paprika
100g Salt
10g garlic powder
10g Whole & 10g ground Caraway seeds (toasted)
2.5g saltpetre
[/img]

That's one whole lot of "fat streaky" - any idea what the correct weight is supposed to be?

I believe it should be 5 Kg, which would provide the fat to go with the lean venison.

I think it is meant to be 5 kg. The end result is probably then close to 20 - 25% fat content. Very nice if you live in a cold climate.
Another alternative to garlic powder, I personally prefer, is chopped up garlic cloves and stewed in some water until soft, than in a vitamiser with its water and added to the spice mix. For 5 kg of meat and fat mix, you need 3-4 whole bulbs and 300 ml of filtered water.
Cheers,
Jan.