polish sausage hot smoked







Polish Smoked Sausage consists of pork, salt, pepper, garlic and optional marjoram












       

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Polish Smoked Sausage

consists of pork, salt, pepper, garlic and optional marjoram. There is a
second version where 20% beef is added to pork but the spices remain the
same. This is the
hot smoked version known all over the world which is much easier and faster to make than the  cold
smoked version.


 


Polish Smoked Sausage- The Hot Smoked Version

 



 1.
meat selection

Pork - 5 kg (11 lb).
80/20 meat - pork butt, ham,
shoulder  or other. About 2 kg (4.4 lbs) lean meat and 3 kg
fatter pieces.
Meat total : 5 kg (11 lb).

salt
pepper
garlic

marjoram
sugar
Cure # 1
Ice water
 

100 g
7.5 g
3 g
3 g
10 g
14 g
0.47 l

3.5oz
0.26oz
0.10oz
0.10oz
0.35oz

½ oz
16.5oz

5 Tbs.
3 tsp.
1clove
2 tsp

2 tsp.

2 tsp.
2 cups


ingredients


 2.
curing
Cut meat into 2" diameter pieces, and add 2 tsp
Cure #1, 1 tsp of sugar and 4 Tbs of salt. Mix well together,
pack tightly in a container and cover with a fabric. Or leave some space on top and cover.with
a lid.
Place in a refrigerator for 72 hrs.


 3.
grinding
Grind the lean meat with
a 3/8"
grinder
plate and the fat meat through 3/16" plate.


 4.
mixing
Add remaining 1 Tbs of salt and all other
ingredients including ice water. Continue
mixing until the meat becomes glutinous.


 5.
stuffing
Stuff mixture into 32 - 36 mm hog casings and
form 30 - 35 cm links (12 - 13").  Prick
any visible air pockets with a needle. Keep the total number of
links an even number as it will be easier to divide them later
into pairs.


 6.
drying
Leave it hanging on smoke sticks in a room where
you are working. By
the time you are done stuffing the sausage, most of it is
already dry. You can leave it hanging there until casings are
dry or feel tacky to the touch. If unable to start smoking now,
place sausages in a refrigerator where the casings will dry,
too.


 7.
smoking
Place sausages in a preheated smoker at 130º
F (54º C) with draft dampers fully open. When casings are fully
dry apply heavy smoke and keep draft dampers 1/4 open. When
smoking, keep on increasing the smoking temperature until you
reach 160 - 170º F (71-76º C) range. Sausage is done when the
internal temperature reaches 152º F (67º C). Rotate smoke sticks during smoking.


 8.
cooking
see smoking above


 9.
cooling
Remove from smoker and shower with  tap
water or place smoke sticks on top of buckets with cold water.
Remember changing water for cold one. What we want is to quickly
cross the danger zone where most microbes thrive, 77 - 112º
F (25 - 45º
C). When the internal temperature has been reduced to 110º
F (44º
C) it is safe to hang the sausage at room temperature for 0.5 -
1 hr. This will allow for more moisture to escape from the
inside of the sausage and will also develop final color and
shine.


10.
storing
Store in refrigerator.


 
notes
Taste before stuffing, there is still time for
last minute changes.



 


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