Podkarpacka (Kiełbasa podkarpacka pieczona półtrwała)

Polish semi-dry pork and beef smoked sausage.

MeatsMetricUS
Pork, lean750 g1.65 lb
Pork, semi-fat100 g0.22 lb
Beef, lean150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Instructions
  1. Cut lean and semi-fat pork into 1-2” (3-5 cm) pieces.
  2. Grind beef through 1/8” (2-3 mm) plate.
  3. Using food processor emulsify beef with 30% (30 ml. 1 oz fl) cold water adding cure #1 and spices during this step.
  4. Mix all pork adding salt until sticky. Add emulsified beef and mix everything together.
  5. Stuff firmly into 110-120 mm synthetic fibrous casings making 1-1.5 ft (35-45 cm) links.
  6. Hang for 1-2 hours at room temperature.
  7. Dry for 20-30 min with thin smoke at 50-60° C (122-140° F) until casings are dry.
  8. Smoke for 90 min at 70° C (158° F).
  9. Bake for 70-120 min in thin smoke at 80-90° C (176-194° F).
  10. Total time about 3-4 hours until sausages reach 68-70° C (154-158° F) internal temperature.
  11. Cool in air. Refrigerate.
Notes
The sausages may be stored at 10-12° C (50-53° F). They will lose moisture becoming semi-dry, then dry sausages.

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