Bieszczadzka (Kiełbasa bieszczadzka parzona)

Polish smoked beef sausage from the south-eastern mountainous region of Poland known as Bieszczady

Ingredients per 1000g (1 kg) of meat

Instructions

1. Cut lean beef into 2” (50 mm) chunks and mix with cure #1 and salt. Place in a container, cover with cloth and keep in refrigerator for 3 days.
2. Cut cured lean beef into 3/4” (20 mm) cubes. Grind beef with connective tissue through 1/8” (3 mm) plate.
3. Grind fat trimmings through 5/16” (8 mm) plate.
4. Using food processor emulsify ground beef adding 50% (75 ml = 2.5 oz fl) of cold water. Add spices during this step.
5. Mix beef chunks, emulsified meat and ground fat together.
6. Stuff firmly into beef rounds or 36-40 mm hog casings. Make rings, tie the ends together.
7. Hang for 60 min at room temperature.
8. Apply hot smoke for 110-130 min until casings develop brown color with red spots.
9. Cook in water at 72-75° C (160-167° F) for 40-50 min until sausages reach 68-70° C (154-158° F) internal temperature.
10. Cool for 15 minutes in cold water. Dry briefly and refrigerate.