Bydgoska Sausage (Kiełbasa bydgoska surowa)

Cold smoked sausage from the city of Bydgoszcz. The recipe comes from the government archives of Polish sausages.
Pork class II (pork butt)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3-1/2 tsp
Cure # 12.5 g1/2 tsp
Pepper1.5 g1 tsp
Marjoram1.0 g1/2 tsp
Sugar2.0 g1/2 tsp
  1. Grind meat through 13 mm (3/8") plate.
  2. Mix ground meat with all ingredients until sticky. Do not add water.
  3. Stuff into 32-36 mm hog casings forming 15 cm (6”) long links. Leave links in long coils.
  4. Condition (hang) sausage for 1-2 days at 2-6° C (35-42° F) and 85-90% humidity.
  5. Apply a thin cold smoke for 1-1.5 days until the casings develop yellow-light brown color. Re-arrange smoke sticks or smoke carts during smoking.
  6. Dry at 10-12° C (50-53° F) and 75-80% humidity until the yield is 87% in relation to the original weight of the meat. This should take about 2 weeks. Divide sausage coils into pairs.
  7. Store at 53° F (12° C) or lower.
87% yield means that the finished sausage has retained 87% of its original unprocessed weight. In other words it has lost 13% of the moisture.

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