Polish Smoked Sausage (Cold Smoked)
This is the predecessor of the Polish Smoked Sausage as it came to be known all over the world. When it was originally made food preservation was of the utmost importance and that is why it was cold smoked. Today its hot smoked version is better known as it requires less time to make.
|pork||1000 g||2.20 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|sugar||2.5 g||½ tsp.|
|pepper||2.0 g||1 tsp.|
|marjoram||1.0 g||⅔ tsp.|
|garlic||3.5 g||1 clove|
- Grind the lean meat with a 3/8” grinder plate and the fat meat through 3/16” plate.
- Mix everything together.
- Stuff mixture into 32 - 36 mm hog casings and form links 12 - 13” 30 - 35 cm. Leave links in long coils.
- Hang for 1-2 days at 2-6°C (35-42°F) and 85-90% humidity.
- Apply thin cold smoke for 1-1.5 days until the casings develop yellow-light brown color. Re-arrange smoke sticks or smoke carts during smoking.
- Dry at 10-12°C (50-53°F) and 75-80% humidity until the yield is 87% in relation to the original weight of the meat.
- Divide into pairs.
- Store in refrigerator or continue drying.