[CAN] Hungarian Bratwurst
[CAN] Hungarian Bratwurst
pork meat with 20% fatt
16-18 g sea salt/kg to taste
5 g pepper black/kg
3-5 g garlic /kg to taste
10 g hungarian sweet red paprika/kg
grind meat thru 6 mm plate mix well and stuff in 29-32 casings , twist them 20cm long
good for frying or grilling
16-18 g sea salt/kg to taste
5 g pepper black/kg
3-5 g garlic /kg to taste
10 g hungarian sweet red paprika/kg
grind meat thru 6 mm plate mix well and stuff in 29-32 casings , twist them 20cm long
good for frying or grilling
Last edited by toolmann on Sun Jan 15, 2012 08:15, edited 1 time in total.
- Chuckwagon
- Veteran
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- Location: Rocky Mountains
Toolmann,
Got to love that sweet paprika eh?
Lots of folks have trouble getting it - the Hungarian (sweet) stuff. Most of the paprika available is Spanish paprika and it is a little more bitter.
Our buddy Steelchef in Ft. St. John, B.C. smokes his own! He has offered to share his recipe to anyone who asks. If you'd like to smoke your own, shoot him a PM.
Best Wishes,
Chuckwagon
Got to love that sweet paprika eh?
Lots of folks have trouble getting it - the Hungarian (sweet) stuff. Most of the paprika available is Spanish paprika and it is a little more bitter.
Our buddy Steelchef in Ft. St. John, B.C. smokes his own! He has offered to share his recipe to anyone who asks. If you'd like to smoke your own, shoot him a PM.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
yep i do !! got lots off it straight from hungary !!!Chuckwagon wrote:Toolmann,
Got to love that sweet paprika eh?
Lots of folks have trouble getting it - the Hungarian (sweet) stuff. Most of the paprika available is Spanish paprika and it is a little more bitter.
Our buddy Steelchef in Ft. St. John, B.C. smokes his own! He has offered to share his recipe to anyone who asks. If you'd like to smoke your own, shoot him a PM.
Best Wishes,
Chuckwagon
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- Location: Fort St John, British Columbia
I started adding various items to my smoker, experimentally, many years ago. Some of the most successful have been:
Salt, table and kosher or sea salt, (great on eggs or pretty much everything)
Dill, dried
Garlic (sliced in two or three) and garlic powder,
Onions (¼"slices) and onion flakes,
Jalapenos, dried
Chili powder,
Coffee beans,
Cocoa powder, (great for molés)
Pasta, (awesome change of pace for macaroni dishes)
Rice, split peas, lentils etc.
Sardines, (oil or water packed & thoroughly drained)
Tomatoes, dried (I usually dry them in the smoker, on a screen from my regular dryer) the screen cleans up nicely in the dishwasher. Same applies to the garlic, onion and jalapenos. Et cetera!
The most successful of all has been Paprika. Smokey paprika is hard to find in the supermarket and expensive. I just dump the much cheaper Spanish variety into a foil pie plate and put it on a shelf above the meat. When the chips need replenishing I give it a good stir and continue. I`ve used every kind of wood and it`s all good. Some is kept separate, such as maple which I like to add to bacon rub but I generally blend it together for all-purpose use.
Quality control or reproducing exact results would be a desirable objective but has never been an issue with the many friends and neighbours that bring me their bulk paprika for smoking. My personal preference leans toward hickory and mesquite for all purpose use but my current blend includes those plus maple, apple, cherry and alder.
Other than the fresh items which must be dried on screens, the pie plate principal works for all powdered or granulated products.
As in all smoking, experimentation is the only way to develop a taste that fits your palate.
Check out the rub recipe that I posted on "justsmokedsalmon.com"
http://www.justsmokedsalmon.com/alderre ... PurposeRub
Salt, table and kosher or sea salt, (great on eggs or pretty much everything)
Dill, dried
Garlic (sliced in two or three) and garlic powder,
Onions (¼"slices) and onion flakes,
Jalapenos, dried
Chili powder,
Coffee beans,
Cocoa powder, (great for molés)
Pasta, (awesome change of pace for macaroni dishes)
Rice, split peas, lentils etc.
Sardines, (oil or water packed & thoroughly drained)
Tomatoes, dried (I usually dry them in the smoker, on a screen from my regular dryer) the screen cleans up nicely in the dishwasher. Same applies to the garlic, onion and jalapenos. Et cetera!
The most successful of all has been Paprika. Smokey paprika is hard to find in the supermarket and expensive. I just dump the much cheaper Spanish variety into a foil pie plate and put it on a shelf above the meat. When the chips need replenishing I give it a good stir and continue. I`ve used every kind of wood and it`s all good. Some is kept separate, such as maple which I like to add to bacon rub but I generally blend it together for all-purpose use.
Quality control or reproducing exact results would be a desirable objective but has never been an issue with the many friends and neighbours that bring me their bulk paprika for smoking. My personal preference leans toward hickory and mesquite for all purpose use but my current blend includes those plus maple, apple, cherry and alder.
Other than the fresh items which must be dried on screens, the pie plate principal works for all powdered or granulated products.
As in all smoking, experimentation is the only way to develop a taste that fits your palate.
Check out the rub recipe that I posted on "justsmokedsalmon.com"
http://www.justsmokedsalmon.com/alderre ... PurposeRub
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
- Chuckwagon
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Hey Chuckaroo!
The recipe warned against using on eggs but sparingly it might be OK.
You folks from the southern states have a tolerance for caustic heat that would make most of us, po' northern neighbours, seek medical aid.
Hope you enjoy!
Colin
The recipe warned against using on eggs but sparingly it might be OK.
You folks from the southern states have a tolerance for caustic heat that would make most of us, po' northern neighbours, seek medical aid.
Hope you enjoy!
Colin
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.