Bacon sausage

Pork belly gives this Polish sausage its name. When cured and smoked it develops a bacon like flavor. A great sausage for all bacon lovers.

MeatsMetricUS
beef, lean or semi-fat250 g0.55 lb
beef with connective tissue150 g0.33 lb
pork trimmings with connective tissue250 g0.55 lb
pork belly250 g0.55 lb
skinless jowls (or belly)100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
sugar1.0 g1/5 tsp.
garlic3.5 g1 clove
paprika1.0 g½ tsp
coriander1.0 g½ tsp
ginger0.5 g⅓ tsp
water90 ml3 oz fl
Instructions
  1. Grind: beef with connective tissue-1/8” (3 mm) plate, pork with connective tissue-1/8” (3 mm) plate, jowls-1/8” (3 mm) plate, lean or semi-fat beef -1/4” (5 mm) plate.
  2. Dice pork belly into ½” (12 mm) cubes.
  3. Using a food processor emulsify beef with connective tissue and pork with connective tissue adding 90 ml of crushed ice or cold water. Add ground jowls and spices during this step.
  4. Adding salt and cure #1 mix lean beef until sticky. Add emulsified mixture and diced pork belly and remix all together.
  5. Stuff into 70 mm synthetic fibrous or cellulose casings and tie the ends with twine. Form straight sausage links 14-16” (35-40 cm), 4-5” (10 cm) hanging loop on one end.
  6. Hang for 2-3 hours at room temperature.
  7. Apply hot smoke for 100 min.
  8. Cook in water at 75° C (167° F) for 80 minutes until sausages reach 68-70° C (154-158° F) internal temperature.
  9. Immerse (or shower) for 10 minutes in cold water to cool sausages to 12° C (53° F) or lower. Dry briefly in air and refrigerate.
Notes

For best quality sausage, cut meats into 1" (25 mm) pieces and cure (separately) with salt and cure #1 for 48 hours in refrigerator. Then proceed to grinding.

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