Gyulai

[grisell]

2.5 kgs/6 lbs pork (70% lean, 30% belly)
3 tbsps nitrite salt
4 tbsps mild paprika
1 tbsp hot paprika
2½ tbsps onion powder
2 tsps garlic powder
1 tsp caraway
1 tbsp black pepper
1 tsp white sugar
1/2 tsp MSG
500 mg ascorbic acid
100 cc/3 fl oz cold water
Lactic acid fermentation starter
Hog casings

I used European nitrite salt (99.4% NaCl, 0.6% NaNO2).

The sausages were fermented at room temperature for 4 days, then cold-smoked at 20 C/70 F for 20 hours, then hung to dry in 12 C/54 F, 70% RH until having lost 40% of their original weight (1-2 weeks). Then moved to a dry room temperature for 24 hours.

[the chorizo kid]

same question about the use of both ascorbic acid and starter culture as with the landjaeger

[saucisson]

same answer I think I was answering you in there while you were posing the question in here.

Dave

[grisell]

Changed the recipe after tasting.

[gabstero]

Grisell -

this one sounds good and I intend to do this one next. Curious to know what kind of culture you used (I have the F-LC starter culture).

And curious to know what changes you made to the recipe after tasting.

Also - I suspect this will be smoked, right?

I am going through Hungary in April (including Szeged) and I'll make sure to taste some Gyulai to have a reference taste -

thanks a lot!
cheers!

GAbi.

[grisell]

I normally use yoghurt as a starter culture.

I increased salt, reduced caraway, increased hot paprika and increased garlic powder. This is not a hot sausage, however. The new figures are already in the recipe. If you ferment at a higher temperature, 2-3 days will be enough. After the 24 hours of maturing in room temperature, it should be moved back to the chamber or refrigerated.

Yes, this one is first cold-smoked and then dried, as stated in the recipe. I guess you could reduce the salt by half and eat it cooked after the smoking also, but the procedure in the recipe makes a salami-like product.

It was so popular among us at home and our friends, so I'm left with only one sausage. It's now a month and a half old and won't get much older:





The label is only a gimmick. I follow my tradition of direct translation (in this case into Hungarian of course), and the picture is of a nearby church.

[gabstero]

What an awesome sight!!!

Thanks for the tips!!! Quick question about the amounts:

- How much salt you ended up adding? I am trying to separate the salt and the curing salt qtys. I am in the US and have curing salt #2 here which I believe has a slightly different percentages in it.
- How much culture goes in it?

I don't have ascorbic acid and the MSG - is that something critical in this recipe?


I am planning on making this tonight. THANKS A LOT!!!! A whole picture blog post will follow!

cheers!
gabi.

[grisell]

The salt amount doesn't have to be so exact to the point. I made a batch the other week, that's now in the drying chamber. I used exactly 21 grams of (salt+cure) per 1 kg meat, which I think is close to the lower limit of what is safe. As said, that is 21 grams with the cure included. I don't know what your mixture contains, so I can't give you info on the salt/cure ratio, but that mixture and the salt should add up to 21 grams per kg meat. If sugar is included, that will be a total of ca 24 grams.

You can omit both MSG and ascorbic acid. No problem. MSG is a flavour enhancer and ascorbic acid is a stabilizing agent and antioxidant. Neither is absolutely necessary.

I used a dash of yoghurt (no measure).

Good luck! Keep us informed!

[gabstero]

Thanks Grisell!

I checked and my USA curing salt #2 contains:

- salt,
- Sodium Nitrite (5.67%)
- Sodium Nitrate (3.63%)
- Silicon Dioxide (less than 1% to prevent caking)

On the label also mentions use 4 oz to 100 Lbs meat if it helps.

Bought from butcher & packer.

Thanks again!
Gabi

[grisell]

Sorry, mate. Can't help you there. I don't dare calculate on that. If I make a mistake you will spoil the sausage.

My advice is to use any other salami recipe here on this forum that uses your curing mixture and adopt the measures in that recipe. Then change the spices according to my recipe.

[grisell]

But, sure enough, follow the instructions on the package then. 4 oz per 100 lbs (1600 oz) gives a ratio of 1:400 of cure/meat.
That means 2.5 grams of cure/kg meat (in US roughly 1 g/1 lb meat)or e.g. 22.5 g salt + 2.5 g cure per kg meat.

[gabstero]

All clear now -

No worries - I spoiled a couple batches up to now already. Live an learn. Although I have some really nice salami dry cured in my curing chamber already - almost done!

Thanks again, I'll keep you informed -

cheers!
gabi.

[wheels]

Gabi

In the absence of advice to the contrary, and in view of Grisells comments about the salt, I'd increase the total salt to a minimum of 2.5%. This will increase the amounts I posted on your other thread to 6 gm Cure #2 (the same amount but cure #2 instead of cure #1) and 65 gm salt.

HTH

Phil

[gabstero]

Phil -

Good point - since I used cure #2 before and I am used to it. But rather, for my own peace of mind let me try a stab at converting the recipe to a formula where the actual 100% is the amount of meat and pork belly used. I went and measured the actual ingredients from Grisell's Gyulai recipe to find out the equivalent in grams.
Also increased the salt content to 2.7% since this sausage will be smoked than air dried.

Grisell: I checked Jason's Salame di Brianza and sure enough the curing salt and regular salt percentages make sense, so I used the same percentages in this recipe also.

Please correct me if I made a mistake:

70% lean
30% belly
0.25% curing salt #2* (see note)
2.7% Salt
1.6% mild paprika
0.4 % hot paprika
1% onion powder
0.4% garlic powder
0.1% caraway
0.4% black pepper
0.2% white sugar
3.1% cold water
Lactic acid fermentation starter
Hog casings

* - I am using the US made curing salt #2 containing the following:

- salt,
- Sodium Nitrite (5.67%)
- Sodium Nitrate (3.63%)
- Silicon Dioxide (less than 1% to prevent caking)

many thanks!!!
Gabi

[wheels]

The calculation looks fine to me, it gives

PPM Nitrite 141.725
PPM Nitrate 90.700
Total Salt in Sausage % 2.657

Phil