Hungarian Paprika fattie with pics

Started by CoreyMac, October 15, 2011, 12:37:38 PM

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CoreyMac

Started this last night for a Sunday smoke

All mixed up and lots of paprika


Stuffer is ready


Fibrous casing is great because you can pack it real tight without blowouts


Done just have to trim the casing


One 5 lb paprika fattie ready for the smoker on Sunday just have to let the cure do its job in the fridge


More to come

Corey

mikecorn.1

Dam, thatsa biggen!


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Mike

SiFumar


Keymaster

Thats gonna be a long smoke, Lookin real good!!!!

SouthernSmoked

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jiggerjams

Buck a buck a pound buck a pound. Can't wait to see the finish.

GusRobin

Quote from: CoreyMac on October 15, 2011, 12:37:38 PM
Started this last night for a Sunday smoke

All mixed up and lots of paprika

Is this a recipe you can share?
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

CoreyMac

Into the smoker.

After about 5 hrs, had an issue keeping the heat down. It got a little hot but I think its OK Used Pecan for the smoke


I'll get the recipe from my book and post it up shortly. :D

Corey

CoreyMac

#8
Here's the recipe: Its actually a modified version of the recipe from the Rytek Kutas book, (all his stuff has way to much salt and not enough pepper IMO)

This is for the 5lb fattie but it just adjust it for the various batch sizes.

1 1/4 oz salt
1/2 oz powdered Dextrose
2 tsp garlic powder
5/8 tbsp- black pepper (heaping 1/2 TBSP)
3/4 oz Hungarian paprika (you can use regular but the hungarian has a little more zing)
1 tsp Cure #1

This recipe is really supposed to be stuffed into 38mm salted hog casings, but I just put it in an 87mm fibrous casing because its easier for my 4 rack, plus its the perfect size for sammies.

I put 5hrs of pecan on it becasue the fibrous casing needs a fairly good hit of smoke to get the flavour. If it was in regular hog casing you could go abour 3hrs
Just take the IT to 150-155F with 160f cabinet temp (about 10 hrs)

Corey




GusRobin

"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

CoreyMac

After 11 hrs @160DegF, turned out pretty good. Seems to have nice color from the paprika. Just have to vac pack it.



Corey

Sailor



Enough ain't enough and too much is just about right.

OU812


jiggerjams


Caneyscud

And I'm hungry two.  A couple of slices of that and some good cheddar between some crackers - oh that would be good right now!
"A man that won't sleep with his meat don't care about his barbecue" Caneyscud



"If we're not supposed to eat animals, how come they're made out of meat?"