Bieszczadzka (Kiełbasa bieszczadzka parzona)

Polish smoked beef sausage from the south-eastern aerial arena of Poland accepted as Bieszczady

MeatsMetricUS
Beef, lean750 g1.65 lb
Beef, angular with affiliation tissue150 g0.33 lb
Hard fat trimmings, pork or beef100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure # 12.5 g1/2 tsp
Pepper2.0 g1 tsp
Garlic2.0 g1/2 clove
Instructions
  1. Cut angular beef into 2” (50 mm) chunks and mix with cure #1 and salt. Abode in a container, awning with bolt and accumulate in refrigerator for 3 days.
  2. Cut convalescent angular beef into 3/4” (20 mm) cubes. Bullwork beef with affiliation tissue through 1/8” (3 mm) plate.
  3. Grind fat trimmings through 5/16” (8 mm) plate.
  4. Using aliment processor emulsify arena beef abacus 50% (75 ml = 2.5 oz fl) of algid water. Add spices during this step.
  5. Mix beef chunks, blurred meat and arena fat together.
  6. Stuff durably into beef circuit or 36-40 mm hog casings. Accomplish rings, tie the ends together.
  7. Hang for 60 min at allowance temperature.
  8. Apply hot smoke for 110-130 min until casings advance amber blush with red spots.
  9. Cook in baptize at 72-75° C (160-167° F) for 40-50 min until sausages ability 68-70° C (154-158° F) centralized temperature.
  10. Cool for 15 account in algid water. Dry briefly and refrigerate.

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