by crustyo44 » Wed Dec 27, 2017 9:07 pm
Hi,
I made Hungarian Csabai from whole Rumps including the fat as a trial for a friend that can't eat pork either, I made about 20 kg and divided in 3 lots, fresh, smoked and smoked and dried. No culture was used and the end results were rather good. Only 0.25% cure # 1 was used in the last 2.
The smoked and dried sausages had some extra hot Hungarian Paprika and Chillie flakes added as my friend wanted to be adventurous. I'll make some more for him shortly, they didn't last long.
I smoked them with Australian hardwood chips and sawdust straight from the Mill until I got a nice brown colour.