Husarska Sausage (Kiełbasa husarska)

Polish smoked sausage.

MeatsMetricUS
Beef, affiliation tissue allowed550 g1.21 lb
Pork aback fat or adamantine fat trimmings350 g0.77 lb
Pork trimmings with affiliation tissue50 g0.11 lb
Beef trimmings, all grades50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
White alacrity berry (ground)3.0 g1-1/2 tsp
Garlic3.0 g1 clove
Instructions
  1. Grind: beef with affiliation tissue - 3/8” (8 mm) plate; beef trimmings - 1/8” (3 mm); pork with affiliation tissue - 1/8” (3 mm); aback fat or fat trimmings - 3/8” (8 mm).
  2. Using aliment processor emulsify beef and pork trimmings abacus 30-35% (30 ml or 1 oz fl) ice or algid water. Add cure #1 and spices during this step.
  3. Add alkali to arena beef and mix until sticky. Add blurred admixture and arena fat and mix aggregate able-bodied together.
  4. Stuff into beef middles or 65 mm constructed coarse casings. Adhere at allowance temperature for 2-3 hours, this allows sodium nitrite to advance stronger color.
  5. Apply hot smoke for 70-80 min, again access temperature to 80° C (176° F) and broil for 40 min. Absolute time 100-120 minutes. The sausage is done back the meat alcove 68-70° C (154-158° F) centralized temperature and casings advance ablaze amber color.
  6. Cool sausages in air to 18° C (64° F) or lower. Accumulate refrigerated.
Notes
Instead of baking the sausages afterwards smoker may be adapted in baptize at 80° C (176° F) until the meat alcove 68-70° C (154-158° F) centralized temperature. Asperse (or shower) in algid baptize to lower sausage temperature to 12° C (53° F) or lower. Accumulate refrigerated.

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