Hungarian-Style Salami

1.In a large bowl, combine the pork shoulder, pork fatback, sweet paprika, hot paprika, garlic powder, onion powder, black pepper, salt, sugar, and curing salt. Mix well until the spices are evenly distributed.

2.Grind the meat mixture using a meat grinder with a fine grinding plate. Place the ground meat in the refrigerator while preparing the casings.

3.Rinse the soaked hog casings under cold water to remove excess salt. Thread one end of the casings onto the sausage stuffer attachment of a meat grinder or sausage stuffer machine. Push the casing onto the attachment, leaving a few inches hanging at the end.

4.Fill the sausage stuffer or sausage stuffer machine with the ground meat mixture. Slowly pump the meat into the casings, making sure to fill them evenly without overstuffing. Twist the casings every 4-5 inches to form individual salami links.

5.Once all the meat has been stuffed into the casings, tie off the open end of the casings to secure the salami links. Prick each salami link with a sterilized pin to release any trapped air bubbles.

Fermentation In a small bowl, mix together the white wine and Bactoferm. Brush this mixture onto the surface of each salami link. Place the salami links on a wire rack in a cool, dark place with a temperature of around 60-70°F (15-20°C) and a humidity of 70-80%. Ferment the salami for 24-48 hours, or until the desired tanginess is achieved.

7.After fermentation, transfer the salami links to a refrigerator with a temperature of around 40°F (4°C). Allow the salami to dry-age in the refrigerator for at least 3 weeks, or up to a few months, depending on personal preference.

8.To serve, slice the Hungarian-style salami into thin rounds and enjoy as a delicious appetizer or in sandwiches.