Podkarpacka (Kiełbasa podkarpacka pieczona półtrwała)

Polish semi-dry pork and beef smoked sausage.

Calories: 140

Servings: 10

Prep time: 2 hours

Cook time: 3 hours

Meats	Metric	US
Pork, lean	750 g	1.65 lb
Pork, semi-fat	100 g	0.22 lb
Beef, lean	150 g	0.33 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Cure #1	2.5 g	1/2 tsp
Pepper	2.0 g	1 tsp
Nutmeg	0.5 g	1/4 tsp

Instructions

Cut lean and semi-fat pork into 1-2” (3-5 cm) pieces.
Grind beef through 1/8” (2-3 mm) plate.
Using food processor emulsify beef with 30% (30 ml. 1 oz fl) cold water adding cure #1 and spices during this step.
Mix all pork adding salt until sticky. Add emulsified beef and mix everything together.
Stuff firmly into 110-120 mm synthetic fibrous casings making 1-1.5 ft (35-45 cm) links.
Hang for 1-2 hours at room temperature.
Dry for 20-30 min with thin smoke at 50-60° C (122-140° F) until casings are dry.
Smoke for 90 min at 70° C (158° F).
Bake for 70-120 min in thin smoke at 80-90° C (176-194° F).
Total time about 3-4 hours until sausages reach 68-70° C (154-158° F) internal temperature.
Cool in air. Refrigerate.

Notes

The sausages may be stored at 10-12° C (50-53° F). They will lose moisture becoming semi-dry, then dry sausages.

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