Meats and Sausages
Kranjska Klobasa
Meats | Metric | US |
---|---|---|
Lean pork-shoulder, leg | 750 g | 1.65 lb |
Back fat | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 3 tsp |
Cure #1 | 2.5 g | 1/2 tsp |
Black pepper | 3.0 g | 1-1/2 tsp |
Garlic, minced | 7.0 g | 2 cloves |
Water | 60 ml | 2 oz fl |
Instructions
- Grind lean pork through 1/2” (12 mm) plate.
- Cut back fat through into 3/8” (10 mm) cubes.
- Mix/knead lean pork with salt and cure #1 until sticky. Add water and spices and remix. Add fat cubes and mix all together.
- Stuff into 32-34 mm hog casings. Make pairs linked together with a wooden skewer.
- Place in a preheated to 50° C (122° F) smokehouse. When the sausages are dry to the touch, apply hot smoke around 55° C (130° F)until a brownish red color is obtained. This may take 30-60 minutes, Original recipe calls for smoking with beech wood.
- Gradually start increasing the temperature (no smoke applied) to 85° C (185° F) until the sausages reach 70° C (158° F) internal temperature.
- Cool the sausages by spraying them with cold water or with cold air.
- Refrigerate.
- The sausages are safe to consume, however, they are often boiled in a hot water for a few minutes.