This sausage can be very lightly smoked, but it is preferable to dry it the same as D’Arles and Italian sausage. If stuffed in beef middles it should be handled the same as farmer except that it is wrapped with string about the same number of hitches as salami in hog bungs. The majority of manufacturers smoke Italian salami in beef casings a very little, usually about twelve hours with as little smoke as possible. This is done to prevent sliming, as it is difficult to air-dry beef-middle sausage without the very best conveniences, or dry rooms where it can be hung apart from other sausage.
Hungarian Style Salami.
—The formula for this sausage is as follows:
FORMULA.
| 90 | pounds lean pork trimmings, | |
| 35 | pounds beef chucks trimmed free from sinews, | |
| 25 | pounds shoulder fat, | |
| 5 | pounds salt, | |
| 1 | ¹⁄₂ | ounces white pepper, |
| 1 | ounce garlic, | |
| 5 | ¹⁄₂ | ounces saltpetre. |
The beef chucks are ground through an Enterprise ⁷⁄₆₄th-inch plate. The shoulder fat is shaved into thin pieces and both the beef and the fat, with the seasoning, are rocked seven to ten minutes, when the pork trimmings are added, and the whole is rocked from eighteen to twenty-two minutes. This is a moderately coarse sausage, about the same as Milanese salami.
After the meat is rocked it is handled in the cooler the same as other summer sausage and stuffed into extra large beef middle ends, which are, when stuffed, twenty-two to twenty-six inches long and weigh from twelve to twenty pounds each.
Great care must be taken in stuffing this sausage to stuff it tightly and two or three lengths of string should be run from the large to the small end and vice versa, so as to prevent it from breaking, also to keep it straight, and it should be hung, of course, the small end down.
This sausage is allowed to hang, before being put in the smoke house, three or four days in a dry atmosphere, and then smoked over a cold smoke at a temperature the same as for cervelat in beef middles, for from fifty-five to sixty hours. Handle after smoking the same as cervelat in beef casings. It usually takes, under favorable circumstances, sixty to seventy days before the sausage is ready for shipment.
This sausage is used extensively in Germany and Austria and there is some of it used in Pennsylvania. There is not a very general demand for it in the United States.