Any question about how to make this recipe? Please, leave a comment with your question.

Preparation > Szalámi Csaba Hungarian Salami

Partially freeze the pork and fat;
Grind into a 4 mm (3/16 inch) disc.
Dissolve the yeast in 2 tablespoons (45 ml) of pure water with a pinch of sugar; set aside.
Mix the ground spices with the meat and fat.
Once the spices are well mixed with the meat, add the yeast and mix again.
Stuff beef casings or collagen casings;
Tie into 30 cm (12 inch) pieces.
Place in a smoker at 30 °C (86 °F) (smokeless) with a baking pan of water to maintain humidity and keep at this temperature for 24 hours.
Cold smoke for 4 hours. Traditionally beech wood is used for smoking;
Dry at 14°C (57°F), with 75-80% humidity, for at least 30 days.