Tarnogorska Sausage (Kiełbasa tarnogórska parzona podsuszana)

Polish smoked semi-dry pork and beef sausage

Pork, semi-fat250 g0.55 lb
Beef, lean with connective tissue400 g0.88 lb
Jowls/dewlap or hard fat trimmings350 g0.67 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Sugar1.01/5 tsp
  1. Grind: beef through 1/8” (3 mm) plate; semi-fat pork - 1/8” (3 mm) plate; jowls through 1/4” (5 mm) plate.
  2. Mix semi-fat pork with beef adding salt, cure #1 and spices until the mass feels sticky. Add fat and mix again. Pack in container and place for 24 hours in refrigerator. Remix before stuffing.
  3. Stuff firmly into beef rounds or large hog casings. Make rings, tie the ends together. Hang for 120 min at room temperature (optional step, but recommended).
  4. Apply hot smoke for 80 - 100 minutes until casings develop light brown color.
  5. Cook in water at 72-75° C (160-167° F) for 40-60 min until sausages reach 68-70° C (154-158° F) internal temperature.
  6. Cool for 15 minutes in cold water. Refrigerate. The sausage is ready to eat.
  7. The following optional step was performed in the past when due to the lack of refrigeration sausages were kept at room temperature. Hang sausages for 2-3 days at 12-15° C (53-59° F), 75-80% humidity until 87% yield is obtained. This drying step removed more moisture creating a semi-dry sausage with a longer shelf life.

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