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.

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