Belzka (Kiełbasa bełzka parzona podsuszana)

Polish all beef semi-dry smoked sausage.

MeatsMetricUS
Beef, lean300 g0.66 lb
Beef with connective tissue400 g0.88 lb
Beef trimmings, all grades300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Sugar1.0 g1/5 tsp
Garlic2.5 g1 clove
Instructions
  1. Grind: lean beef with 1/4” (5 mm) plate; beef with connective tissue with 1/8” (3 mm) plate; beef trimmings with 1/8” (3 mm) plate.
  2. Add 5% (1 Tbsp) of cold water to beef with connective tissue and mix (knead) until sticky. Add other meats, salt, cure #1, spices and mix everything together.
  3. Stuff firmly into beef middles or 60 mm synthetic fibrous casings. Form 25-30 cm (12-14”) links. Make a hanging loop. Hang for 2 hours at room temperature.
  4. Apply hot smoke for 110-130 min until casings develop brown color with red tint.
  5. Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.
  6. Cool for 15 minutes in cold water.
  7. Hang for 15 min in a warm smokehouse, then apply cold smoke (64° F, 18° C) for 12 hours.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs