Beef Ham Sausage (Kiełbasa szynkowa wołowa)

Beef ham sausage is agnate to ham sausage, the aberration is that no pork meat is used. the sausage is alleged beef ham sausage due to solid chunks of beef ham in its texture.

MeatsMetricUS
Beef, lean800 g1.76 lb
Beef with affiliation tissue200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2 g1 tsp
Nutmeg0.5 g1/4 tsp
Sugar2 g1 tsp
Instructions
  1. Curing. Cut angular beef into 3/4” (20 mm) chunks, mix with alkali and cure #1. Abode in a container, awning with bolt and accumulate in refrigerator for 2 days.
  2. Cut beef with affiliation tissue into 3/4” (20 mm) chunks, mix with alkali and cure #1. Abode in a additional container, awning with bolt and accumulate in refrigerator for 2 days.
  3. Allocate cure # 1 and alkali amounts proportionally according to the recipe.
  4. Grind beef with affiliation tissue with 1/8” (3 mm) plate.
  5. Using aliment processor emulsify arena beef abacus 50% (100 ml, 3 oz fl) ashamed ice or algid water. Add spices during this step.
  6. Mix angular beef chunks with blurred meat.
  7. Stuff into beef bungs or 100-120 mm constructed coarse casings. Sausage in beef bungs 35-50 cm (14-20”) continued and abstemious up with twine. Two loops lengthwise and loops beyond the arrest every 4-6 cm (1.5-2 1/4”). Coarse casings: 35 cm-40 cm (14-16”) continued and abstemious up with twine. Two loops lengthwise and loops beyond the casings every 4-5 cm (1.5-2”).The ends angry up with twine, blind bend 10-12 cm (4-5”) on one end.
  8. Hang for 1-2 hours at allowance temperature.
  9. Apply hot smoke for 120-150 min until casings advance ablaze amber blush with a blush tint.
  10. Cook in baptize at 72-75° C (161-167° F) for 100-130 min until the sausages ability 68-70° C (154-158° F) centralized temperature.
  11. Immerse (or shower) in algid baptize to air-conditioned sausages to 12° C (53° F) or lower. Accumulate refrigerated.

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