Meats and Sausages
Bialostocka (Kiełbasa białostocka parzona podsuszana)
Polish smoked beef semi-dry sausage.
Meats | Metric | US |
---|---|---|
Beef, connective tissue permitted | 800 g | 1.76 lb |
Hard fat trimmings | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 20 g | 3-1/3 tsp |
Cure #1 | 2.5 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Paprika | 1.0 g | 1/2 tsp |
Marjoram | 1.0 g | 1/2 tsp |
Garlic | 3.0 g | 1 clove |
Instructions
- Grind beef through 1/8 (3 mm) plate.
- Grind fat through 3/8” (8 mm) plate.
- Using food processor emulsify ground beef adding 10% (50 ml) cold water. Add all ingredients and spices during this step.
- Mix until sticky. Add ground fat and mix again.
- Stuff firmly into beef rounds or 40-50 mm hog casings. Twist into links but leave them in a continuous coil.
- Hang for 120 min at room temperature.
- Apply hot smoke for 90-110 minutes until casings develop light brown color with a red tint.
- Cook in water at 72-75° C (160-167° F) for 30-40 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in air for 12 hours at 18° C (64° F) or lower or immerse in cold water for 20 minutes.
- Apply cold smoke (64° F, 18° C) for 12 hours.
- Leave in smokehouse for 12 hours at 12-15° C (53-59° F). Store at 12° C (53° F) or lower.