Ingredients
- 5 kg pork shoulder (with fat)
- 1.5 kg pork belly or back fat
- 100 g salt
- 40–50 g sweet Hungarian paprika
- 10 g hot Hungarian paprika (optional)
- 25 g black pepper
- 15 g caraway seeds (crushed)
- 10 g marjoram
- 20–25 g garlic (minced)
- 200–250 ml cold water
- Natural pork casings
Instructions
- Grind meat and fat coarsely.
- Add salt, spices, garlic, and water; mix well.
- Rest 1–2 hours in a cool place.
- Stuff into soaked casings and form links.
- Air-dry 1–2 days.
- Cold-smoke 2–3 days.
- Cure in a cool place 2–4 weeks.
