Frankfurter-Smoked (Frankfurterki wędzone)

This cold smoked Polish sausage recipe comes from the official Polish Government archives.

MeatsMetricUS
Lean pork500 g1.1 lb
Regular pork500 g1.1 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Sugar2.0 g1/3 tsp
Pepper1.5 g3/4 tsp
Nutmeg0.5 g1/4 tsp
Instructions
  1. Curing: cut meat into 1-2” (2.5-5 cm) pieces and mix with salt and Cure #1. Pack tightly in container, cover with cloth and keep in refrigerator for 3 days.
  2. Grind pork through 5/16” (8 mm) plate.
  3. Mix pork with all ingredients until sticky.
  4. Stuff into 22 mm or larger sheep casings. Form 15-18 cm (6-7”) links leaving them in a continuous coil.
  5. Hang for 8 hours at 2-4° C (35-40° F), 85-90-% humidity or for 1 hour at room temperature.
  6. Cold smoke at 18-22º C (64-72º F).for 6-8 hours until light brown.
  7. Dry at 10-12° C (50-53° F) until 84% yield is obtained..
  8. Store sausages at 10-15º C (50-59º F), 75% humidity.

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