confused about how much water to add to rzeszowska kielbasa
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confused about how much water to add to rzeszowska kielbasa
i just bought the book polish sausages recipe and instructions and i have a big question . iam going to smoke 10 lbs of rzeszowka kielbasa and the recipe says to emulsify the kielbasa 30-35% water.. i don't understand that at all can some please help me out!!!! how many cups of water would i add to 10lbs of kielbasa. And how man cloves of garlic would i add also? please help me out someone!!!!
- Chuckwagon
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Hi KK,
Here is a link to this type of sausage showing the amount of garlic and water for one kilogram (2.2 lbs.) of meat.
http://www.wedlinydomowe.com/sausage-re ... hot-smoked
Ingredients per 1000g (1 kg) of meat:
salt 18 g 3 tsp.
Cure #1 2.5 g (1/2 tsp.)
sugar 2.5 g (1/2 tsp.)
pepper 2.0 g (1 tsp.)
marjoram 1.0 g (2/3 tsp.)
garlic 3.5 g (1 clove)
cold water 100 ml (3/8 cup)
Instructions
1. Grind the lean meat with a 3/8" grinder plate and the fat meat through 3/16" plate.
2. Mix everything together adding cold water.
3. Stuff mixture into 32 - 36 mm hog casings and form links 12 - 13" 30 - 35 cm.
4. Hang on smoke sticks for 1-2 hours at room temperature
5. OR place sausages in a preheated smoker at 130° F (54° C) with draft dampers fully open.
6. When casings are fully dry apply heavy smoke and keep draft dampers 1/4 open. Smoke for 60-90 minutes. Keep on increasing the smoking temperature until you reach 160 - 170° F (71-76° C) range. Sausage is done when the internal temperature reaches 154° F (68° C).
7. Remove from smoker and shower with water or immerse sausages in water.
8. Store in refrigerator.
Hope this helps.
Best Wishes,
Chuckwagon
Here is a link to this type of sausage showing the amount of garlic and water for one kilogram (2.2 lbs.) of meat.
http://www.wedlinydomowe.com/sausage-re ... hot-smoked
Ingredients per 1000g (1 kg) of meat:
salt 18 g 3 tsp.
Cure #1 2.5 g (1/2 tsp.)
sugar 2.5 g (1/2 tsp.)
pepper 2.0 g (1 tsp.)
marjoram 1.0 g (2/3 tsp.)
garlic 3.5 g (1 clove)
cold water 100 ml (3/8 cup)
Instructions
1. Grind the lean meat with a 3/8" grinder plate and the fat meat through 3/16" plate.
2. Mix everything together adding cold water.
3. Stuff mixture into 32 - 36 mm hog casings and form links 12 - 13" 30 - 35 cm.
4. Hang on smoke sticks for 1-2 hours at room temperature
5. OR place sausages in a preheated smoker at 130° F (54° C) with draft dampers fully open.
6. When casings are fully dry apply heavy smoke and keep draft dampers 1/4 open. Smoke for 60-90 minutes. Keep on increasing the smoking temperature until you reach 160 - 170° F (71-76° C) range. Sausage is done when the internal temperature reaches 154° F (68° C).
7. Remove from smoker and shower with water or immerse sausages in water.
8. Store in refrigerator.
Hope this helps.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Baconologist
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water to add to rzeszowska kielbasa and garlic
baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its confusing. please explain if you can bro. and it says to add 2.5 grams of garlic for 11 pounds . is that granulated garlic or how many cloves
and chuck wagon thats the recipe for just hot polish smoked sausage not rzeszowska. i don't think i can use the same amount of water and garlic for 2 different sausages . i think so
and chuck wagon thats the recipe for just hot polish smoked sausage not rzeszowska. i don't think i can use the same amount of water and garlic for 2 different sausages . i think so
- Baconologist
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Re: water to add to rzeszowska kielbasa and garlic
1000g. is approximately 35 ounces, 30-35% of that would be 10.5 to 12.25 ounces of water.king kabanos wrote:baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its confusing. please explain if you can bro. and it says to add 2.5 grams of garlic for 11 pounds . is that granulated garlic or how many cloves
and chuck wagon thats the recipe for just hot polish smoked sausage not rzeszowska. i don't think i can use the same amount of water and garlic for 2 different sausages . i think so
The .50 kg. of class I beef and the .50 kg. of class III pork need to be ground through a 2mm plate and then emulsfied in a food processor with the ice water.
A small clove of fresh garlic should do.
Bob