Debowiecka (Kiełbasa dębowiecka)

Polish semi-dry smoked sausage.

MeatsMetricUS
Pork, lean600 g1.32 lb
Pork, some fat (butt quality)300 g0.66 lb
Pork trimmings with connective tissue100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3-1/2 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sugar1.0 g1/5 tsp
Garlic2.5 g1 clove
Instructions
  1. Cut lean pork into 1-2” (25-50 mm) pieces.
  2. Grind semi-fat pork with 1/2” (12 mm) plate.
  3. Grind pork trimmings with 1/8” (3 mm) plate.
  4. In food processor emulsify pork trimmings adding 20-25% (20 ml, 0.7 oz fl) of cold water. Add cure # 1, sugar and spices during this step.
  5. Mix lean and semi-fat pork with salt until sticky. Add emulsified meat and mix all together.
  6. Stuff firmly into beef middles or 65 mm synthetic fibrous casings. Make links 40-45 cm (16-18”) long, hanging loop at one end.
  7. Hang for 120 min at room temperature.
  8. Apply hot smoke 45-80° C (113-176° F) for 110-130 minutes.
  9. Bake in smokehouse at 80-90° C (176-194° F) for 40-60 min (thin smoke allowed) until sausages reach 68-70° C (154-158° F) internal temperature.
  10. Cool in air to 12° C (53° F).
  11. Smoke with cold smoke - 22° C (71° F) for 12 hours OR with warm smoke - 24-32° C (75-90° F) for 6 hours.
  12. Dry at 12-18° C (53-64° F) for 2 days.
  13. Cool in air to 8-12° C (46-53° F).

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