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Finally, my fans can wait????It was the most frequent request recently ????to make Hungarian salami. So here it is! We will make a Uherák so that you can make it at home too! The production is slightly more demanding, but I think we can do it together ✊ The worst thing will be not cutting it sooner ???? Sit back and enjoy this part! Recipe for 5 kg of finished product: 4.38 kg VSO - cleaned pork leg meat (preferably from old pieces) 2.9 kg VVbk - flank meat without skin (preferably from old pieces) 190 g praganda 25 g ground black pepper 5 g of dried garlic Klihovka packages with a diameter of 60 mm (6 pcs) Starter culture https://gastrovesely.cz/eshop/38_-kor... Culture for surface mold https://gastrovesely.cz/eshop/38_-kor... ???? Master Málka merch, t-shirts, packaging, spices and others can be found at https://obchodmistramalka.cz/ ???? You can find the smokehouse from the video here: https://www.grilykrby.cz/products/udi... Procedure: Preparation of meat 200- 300g pieces Freeze for 24 hours Leave at approx. -3 C Roll out 3-4 mm grain with spices and starter Pound and rinse - leave until the next day (up to 20 C) Cold smoke for at least 7 hours (up to 20 C) Leave in the fridge for 2-3 days (12 -16C) We inoculate the mold and leave it in the refrigerator off for 3-5 days (approx. 20C) We turn on the refrigerator and leave it for at least 90 days at a temperature (12-16C) ???????????? If you want to see interesting videos without censorship, bonuses and support our channel, click at https://herohero.co/mistrmalek ???????? Master Málk's website, courses and news at: http://mistrmalek.cz/ Our school, still vacancies for butcher: https://www.obchodniskola.cz/