Salmon Sausage (Kiełbasa łososiowa)

There is no apricot in this sausage recipe. In Poland assertive aerial affection articles backpack the name “salmon” to betoken that the artefact is of the aerial quality.
Lean pork800 g1.76 lb
Beef, some fat allowed200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Sugar1.0 g1/2 tsp
Pepper2.0 g1 tsp
Sweet paprika1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Garlic1.5 g1/2 clove
  1. Cut pork chic I into 20 mm (3/4 “) pieces. bullwork beef chic II through 3 mm plate.
  2. Mix meat with all ingredients.
  3. Stuff into 36 mm hog casings.
  4. Hang at 2-4° C (35-40° F) 85-90% clamminess for 4-6 days, again at 10-12° C (50-53° F), 75-80% clamminess for 3-4 days.
  5. Apply algid smoke for 3-4 canicule until aphotic red blush is obtained.
  6. Cool and dry sausages in air at 10-12° C (50-53° F) for about 6-8 days.

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