Bielska (Kiełbasa bielska)
Polish smoked semi-dry sausage.
|Lean beef||600 g||1.32 lb|
|Lean beef with connective tissue||100 g||0.22 lb|
|Pork jowls/dewlap (skinless)||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||20 g||3-1/3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||1.5 g||1 tsp|
|Garlic||1.5 g||1/2 clove|
- Grind: lean beef - 1/4” (5 mm) plate; beef with connective tissue - 1/8” (3 mm) plate; jowls - 1/4” (5 mm) plate
- Using food processor emulsify beef with connective tissue and 30 g (1 oz) jowls adding 10% (15 ml or 1 tablespoon) of cold water (in relation to emulsified meat). Add cure #1 and spices during this step.
- Mix (knead) lean beef adding salt until sticky. Add emulsified meat then ground jowls. Mix everything together.
- Stuff firmly into beef middles or 65 mm synthetic fibrous casings.
- Hang for 120 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 90-110 minutes until casings develop brown color.
- Cook in water at 72-75° C (160-167° F) for 30-60 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse in cold water for 25 minutes. Wipe off moisture.
- Apply warm smoke 30° C (86° F) for 6 hours.
- Dry at 14-18° C (57-64° F) for 8-12 days until 70% yield is obtained.