Servolatka (Serwolatka miękka)

This cold smoked sausage recipe comes from the official Polish Government archives.

MeatsMetricUS
Lean beef650 g1.43 lb
Pork belly, skinless350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3-1/2 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g3/4 tsp
Coriander0.5 g1/4 tsp
Paprika1.0 g1/2 tsp
Instructions
  1. Curing: cut beef into 1-2” (2.5-5 cm) pieces and mix with 12 g salt and 2.0 g cure # 1. Cut belly into 1-2” (2.5-5 cm) pieces and mix with 9 g salt and 0.5 g cure # 1. Pack tightly in separately container, cover with cloth and keep in refrigerator for 3 days.
  2. Grind beef through 5 mm plate. Partially freeze and grind again. Grind pork belly through 1/4” (5 mm) plate.
  3. Mix all meats with spices until sticky.
  4. Stuff firmly into 65 mm synthetic fibrous casings forming 10” (25 cm) links.
  5. Hang for 1-2 days at 2-4° C (35-40° F), 85-90% humidity.
  6. Cold smoke at 18° C (64° F) for 1-2 days until casings are brown. Keep refrigerated.

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