Tarnovska Sausage (Kiełbasa cielęca tarnowska pieczona)
|Veal, semi-fat||500 g||1.1 lb|
|Veal with affiliation tissue||200 g||0.44 lb|
|Pork, semi-fat||200 g||0.44 lb|
|Pork adamantine fat trimmings||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||1.0 g||1/2 tsp|
|Garlic||1.5 g||1/2 clove|
- Grind: semi-fat dogie - 3/8” (10 mm) plate; dogie with affiliation tissue - 1/8” (3 mm); semi-fat pork - 3/8” (10 mm); pork fat trimmings - 3/8” (10 mm).
- Using aliment processor emulsify dogie with affiliation tissue abacus 30% (60 ml, 2 oz fl) algid water, cure #1 and spices during the process.
- Mix arena semi-fat dogie with arena semi-fat pork and alkali until sticky. Add blurred meat and arena fat. Mix aggregate together.
- Stuff durably into 32-36 mm hog or constructed coarse casings authoritative 35-45 cm (1-1.5 foot) links. Accomplish a blind loop. Adhere for 2 hours at allowance temperature (optional, but recommended step).
- Smoking: dry for 15-20 min with attenuate smoke at 45-55° C (113-131° F); smoke for 120 min at 45-55° C (113-131° F); broil in attenuate smoke for 30 min at 75-90° C (167-194° F).
- Total time about 150-170 account until sausages ability 68-70° C (154-158° F) centralized temperature and ablaze amber color.
- Cool in air and refrigerate.