Bielska (Kiełbasa bielska)

Polish smoked semi-dry sausage.

Lean beef600 g1.32 lb
Lean beef with connective tissue100 g0.22 lb
Pork jowls/dewlap (skinless)300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Garlic1.5 g1/2 clove
  1. Grind: lean beef - 1/4” (5 mm) plate; beef with connective tissue - 1/8” (3 mm) plate; jowls - 1/4” (5 mm) plate
  2. 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.
  3. Mix (knead) lean beef adding salt until sticky. Add emulsified meat then ground jowls. Mix everything together.
  4. Stuff firmly into beef middles or 65 mm synthetic fibrous casings.
  5. Hang for 120 min at room temperature.
  6. Apply hot smoke 45-80° C (113-176° F) for 90-110 minutes until casings develop brown color.
  7. 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.
  8. Immerse in cold water for 25 minutes. Wipe off moisture.
  9. Apply warm smoke 30° C (86° F) for 6 hours.
  10. Dry at 14-18° C (57-64° F) for 8-12 days until 70% yield is obtained.

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