Belzka (Kiełbasa bełzka parzona podsuszana)

Polish all beef semi-dry smoked sausage.

MeatsMetricUS
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
Instructions
  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.
Notes
* optional. During this step the sausage loose more moisture and becomes semi-dry. It can be kept at cool room temperature without spoiling.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages