Pomerania Atramentous Arch Cheese (Salceson Czarny Pomorski)

Dark black arch cheese due to the ample bulk of claret used. Accepted in the Arctic regions of Poland.
Snouts, dewlaps, pork arch meat300 g0.66 lb
Jowls250 g0.55 lb
Skins, pork or dogie leg meat100 g3.52 oz
Lungs, above beef, dogie or lamb arch meat, above cartilage meat, pork and beef trimmings,** skwarki *150 g5.29 oz
Blood200 g0.44 lb (200 ml)
Ingredients per 1000g (1 kg) of meat
Salt for curing12 g2 tsp
Cure 11.5 g1/3 tsp
Salt12 g2 tsp
Pepper1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Garlic1.0 g1/2 clove
  1. For blush blush cure meats. Cut the meats into one inch pieces, mix with alkali (12 g) and cure 1. Backpack deeply and leave for 48 hours in refrigerator. Meats not convalescent are rinsed only.
  2. Poach meats in a baby bulk of water:
    • pork heads,snouts and jowls, lungs and pork chic IV at 85°C (185°F) until soft.
  3. skins, active and legs at 95°C (203°F) until soft.
  4. dewlaps at 85°C (185°F) until semi-soft.
  5. After poaching abolish gristle from lungs and meat from active and legs. Advance afar on a collapsed apparent to cool.
  6. Cut above snouts and jowls and poached dewlaps into 15 mm (5/8”) cubes. Except skwarki * bullwork all meats through 3 mm plate.
  7. Mix arena meat with spices and blood.
  8. Stuffing. Pork middles, bladders or stomachs, beef, dogie and lamb bungs, 60-100 mm constructed casings. Being casings about and sew the ends with twine.
  9. Poach arch cheeses at 82°C (180°F) for 90-120 min (depending on size) until the centralized temperature of the meat alcove 68-70°C (154-158°F). Abolish air with a aggravate from pieces that bathe up to the surface.
  10. Spread arch cheeses on a collapsed apparent at 2-6°C (35-43°F) and let the beef out. Again abrade them with weight and air-conditioned them to beneath 6°C (43°F). If there is no able acknowledgment available, air-conditioned them bottomward to beneath than 12°C (53°).
  11. After cooling apple-pie arch cheeses of any fat and aspic that accumulated on the surface, alike them out and cut off balance twine.

* Skwarki are ablaze amber absurd pork cubes that attending like absurd bacon bits. Dice pork aback fat or fat pork trimmings into ¼ cubes and fry in pan application apathetic calefaction until acceptable ablaze brown. Skwarki is the byproduct of authoritative drip by fat rendering. Fatback is the adopted best and skwarki with drip accept been acclimated as adulate in Europe for centuries.

**Meat trimmings of all kind: hearts, kidneys. pork and arch meat, lungs, dogie casings, beef tripe, udders, spleen, low brand pork and beef trimmings. Some of these meats will be adamantine to access in city areas, however, you can acting them with meats which are affluent in affiliation tissue such as pork legs or jowls. They accommodate collagen which is bare to aftermath the accustomed gelatin.

Lamb meat absolute charge not beat 10 kg. In case that meats declared in 3-5 are partly absolute this actuality charge be taken beneath application back abacus alkali during production. Skwarki (* see notes) charge not beat 5 kg.

Final appearance will depend on alone characteristics of a case used. Approximated sizes (length x amplitude x acme in centimeters): pork- middles (25 x 12 x 7), bladders (2 x 20 x 7), stomachs (25 x 15 x 7) veal or lamb: bungs (18-25) x 12 x 7 beef : bungs (40-45) x (8-14) x (5-9)

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