Debowiecka (Kiełbasa dębowiecka)

Polish semi-dry smoked sausage.

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
  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).
* In the past refrigerators were not common and these steps were performed to remove more moisture so that the sausage will become a semi-dry product that could be kept at room temperature without spoiling.

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