Hungarian Paprika fattie with pics

CoreyMac · October 15, 2011, 12:37:38 PM

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 · October 15, 2011, 12:45:17 PM

Dam, thatsa biggen!

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SiFumar · October 15, 2011, 01:44:14 PM

That looks interesting!

Keymaster · October 15, 2011, 03:28:33 PM

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

SouthernSmoked · October 15, 2011, 06:03:44 PM

Lookin gooood.

jiggerjams · October 15, 2011, 08:20:56 PM

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

GusRobin · October 16, 2011, 08:01:41 AM

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?

CoreyMac · October 16, 2011, 12:36:19 PM

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 · October 16, 2011, 01:40:58 PM

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 · October 16, 2011, 02:08:11 PM

thanks

CoreyMac · October 17, 2011, 06:48:06 AM

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

Corey

Sailor · October 17, 2011, 06:58:15 AM

I does look good. Nice job

OU812 · October 17, 2011, 09:45:16 AM

Now THAT looks gooood!

jiggerjams · October 17, 2011, 10:00:49 AM

I could go for some of that!

Caneyscud · October 17, 2011, 10:34:31 AM

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!

Hungarian Paprika fattie with pics

Keymaster