Kiełbasa lisiecka is produced in Czernichów and Liszki municipalities in Kraków burghal area. Kiełbasa lisiecka carries PGI, 2010 classification.

Lean pork from legs (ham part)850 g1.87 lb
Semi-fat pork trimmings from legs or shoulders100 g0.22 lb
Pork trimmings affluent in affiliation tissue*50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.5 g1/2 tsp
White pepper3.0 g1.1/2 tsp
Garlic4.0 g1 clove
  1. Curing. Cut angular pork into 1.5-2” (4-5 cm) pieces. Leave abate semi-fat pork trimmings and trimmings with the affiliation tissue the way they are.
  2. Mix alkali with cure #1 and bisect proportionally for anniversary meat type: angular pork - 15 g (2-1/2 tsp); semi-fat pork - 1.8 g (1/3 tsp); pork with affiliation tissue - 1 g (1/5 tsp) .
  3. Separately, mix anniversary meat blazon with its allocated abating mixture, backpack deeply in a container, awning with a apple-pie bolt (to anticipate dehydration and birthmark of meat surface) and abode for 72 hours in a refrigerator. You should accept 3 abstracted containers.
  4. Grinding. Convalescent angular pork is larboard intact, it is not added cut or ground. Semi-fat pork is arena through 3/8” (10 mm) plate. Affiliation tissue trimmings and diced garlic are arena alert through 1/8” (3 mm) plate.
  5. Mixing. Alpha mixing/kneading angular pork until sticky. About 30-50 ml (1-1/2 fl oz) baptize may be added at this date to access the appropriate glutinosity.
  6. Stuffing. Being into beef runners or 53 mm protein casings. Anatomy rings and abutting the ends with board aces or tie up with twine.
  7. Resting. Authority the sausages for 1-2 hours at allowance temperature until the casings feel dry.
  8. Smoking and Baking. The smoker and affable action takes abode in acceptable smoker chambers, in which the smoke and calefaction is provided by the afire of copse from alder, beech or bake-apple trees. The copse is burnt in a smoker alcove anon beneath the rods on which the sausages are hung. The smoker of ‘kiełbasa lisiecka’ is a continuous, three-stage action based on the adroitness and ability of bounded producers and consists of drying, smoker able and cooking. The action of smoker and affable one accumulation of ‘kiełbasa lisiecka’ takes about 3.5-4.5 hours. A archetypal smoker schedule: - smoker at 104-122º F (40-50º C) for 90 min, - smoker at 130-160º F (54-58º C) for 60 min, - baking for about 30 min at 160-190º F (54-90º C) until the sausage alcove 154-160º F (68-71º C) centralized temperature.
  9. Cooling. This action takes abode in a aerial abode area the temperature does not beat 8-12°C and the air clamminess is 85-90 %. The sausage are cooled to a temperature of 18 °C (64º F) or lower.
* from the advanced and rear legs (shins, hocks), up to 25% of the affiliation tissue allowed.
from the advanced and rear legs (shins, hocks), up to 25% of the affiliation tissue allowed

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