Bialostocka (Kiełbasa białostocka parzona podsuszana)

Polish smoked beef semi-dry sausage.

Beef, connective tissue permitted800 g1.76 lb
Hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Garlic3.0 g1 clove
  1. Grind beef through 1/8 (3 mm) plate.
  2. Grind fat through 3/8” (8 mm) plate.
  3. Using food processor emulsify ground beef adding 10% (50 ml) cold water. Add all ingredients and spices during this step.
  4. Mix until sticky. Add ground fat and mix again.
  5. Stuff firmly into beef rounds or 40-50 mm hog casings. Twist into links but leave them in a continuous coil.
  6. Hang for 120 min at room temperature.
  7. Apply hot smoke for 90-110 minutes until casings develop light brown color with a red tint.
  8. Cook in water at 72-75° C (160-167° F) for 30-40 min until sausages reach 68-70° C (154-158° F) internal temperature.
  9. Cool in air for 12 hours at 18° C (64° F) or lower or immerse in cold water for 20 minutes.
  10. Apply cold smoke (64° F, 18° C) for 12 hours.
  11. Leave in smokehouse for 12 hours at 12-15° C (53-59° F). Store at 12° C (53° F) or lower.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages