Bialostocka (Kiełbasa białostocka parzona podsuszana)

Polish smoked beef semi-dry sausage.

Calories: 370

Servings: 10

Prep time: 3 hours

Cook time: 45 minutes

Meats	Metric	US
Beef, connective tissue permitted	800 g	1.76 lb
Hard fat trimmings	200 g	0.44 lb

Ingredients per 1000g (1 kg) of meat

Salt	20 g	3-1/3 tsp
Cure #1	2.5 g	1/2 tsp
Pepper	2.0 g	1 tsp
Paprika	1.0 g	1/2 tsp
Marjoram	1.0 g	1/2 tsp
Garlic	3.0 g	1 clove

Instructions

Grind beef through 1/8 (3 mm) plate.
Grind fat through 3/8” (8 mm) plate.
Using food processor emulsify ground beef adding 10% (50 ml) cold water. Add all ingredients and spices during this step.
Mix until sticky. Add ground fat and mix again.
Stuff firmly into beef rounds or 40-50 mm hog casings. Twist into links but leave them in a continuous coil.
Hang for 120 min at room temperature.
Apply hot smoke for 90-110 minutes until casings develop light brown color with a red tint.
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.
Cool in air for 12 hours at 18° C (64° F) or lower or immerse in cold water for 20 minutes.
Apply cold smoke (64° F, 18° C) for 12 hours.
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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