Bieszczadzka (Kiełbasa bieszczadzka parzona)

Polish smoked beef sausage

Beef, lean750 g1.65 lb
Beef, lean with connective tissue150 g0.33 lb
Hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic2.0 g1/2 clove
  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.

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