Meats and Sausages
Bielska (Kiełbasa bielska)
Polish smoked semi-dry sausage.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 600 g | 1.32 lb |
| Lean beef with connective tissue | 100 g | 0.22 lb |
| Pork jowls/dewlap (skinless) | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 1.5 g | 1 tsp |
| Garlic | 1.5 g | 1/2 clove |
Instructions
- Grind: lean beef - 1/4” (5 mm) plate; beef with connective tissue - 1/8” (3 mm) plate; jowls - 1/4” (5 mm) plate
- Using food processor emulsify beef with connective tissue and 30 g (1 oz) jowls adding 10% (15 ml or 1 tablespoon) of cold water (in relation to emulsified meat). Add cure #1 and spices during this step.
- Mix (knead) lean beef adding salt until sticky. Add emulsified meat then ground jowls. Mix everything together.
- Stuff firmly into beef middles or 65 mm synthetic fibrous casings.
- Hang for 120 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 90-110 minutes until casings develop brown color.
- Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse in cold water for 25 minutes. Wipe off moisture.
- Apply warm smoke 30° C (86° F) for 6 hours.
- Dry at 14-18° C (57-64° F) for 8-12 days until 70% yield is obtained.
