Belzka (Kiełbasa bełzka parzona podsuszana)

Polish all beef semi-dry smoked sausage.

Beef, lean300 g0.66 lb
Beef with connective tissue400 g0.88 lb
Beef trimmings, all grades300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Sugar1.0 g1/5 tsp
Garlic2.5 g1 clove
  1. Grind: lean beef with 1/4” (5 mm) plate; beef with connective tissue with 1/8” (3 mm) plate; beef trimmings with 1/8” (3 mm) plate.
  2. Add 5% (1 Tbsp) of cold water to beef with connective tissue and mix (knead) until sticky. Add other meats, salt, cure #1, spices and mix everything together.
  3. Stuff firmly into beef middles or 60 mm synthetic fibrous casings. Form 25-30 cm (12-14”) links. Make a hanging loop. Hang for 2 hours at room temperature.
  4. Apply hot smoke for 110-130 min until casings develop brown color with red tint.
  5. Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.
  6. Cool for 15 minutes in cold water.
  7. * Hang for 15 min in a warm smokehouse to dry casings, then apply cold smoke (64° F, 18° C) for 12 hours.
  8. Refrigerate.
* optional. During this step the sausage loose more moisture and becomes semi-dry. It can be kept at cool room temperature without spoiling.

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