Kielbasa Szynkowa/Ham Kielbasa
Posted: Thu Mar 05, 2015 20:52
Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham - 8 Lb
class III pork- trim meat from ham, lean meat from hocks - 2 Lb
Ingredients used:
Salt mix - 81 gram total ( 73 gram pure salt plus 8 gram Cure#1)
Sugar - 5 gram
Black pepper(ground) - 7 gram
Coriander (ground) - 1 gram
Nutmeg (ground) - 0.5 gram
Basil leaves - 0.5 gram
Water - 12 fl oz.
Process:
Class I pork cut in 1" to 1 1/2" cubes. add 65 gram salt mix and sugar. Mix it well.
Class III pork cut in pieces not bigger than 2" add 16 gram salt mix and also mix it well.
Keep it separately in refrigerator for 36 hours.
After that time class I pork mix again to feel it start to be sticky.Grind Class III pork twice using 3 mm plate then emulsify adding a cold water and rest of ingredients.
Combine and mix both meats well.
/Fill up a collagen middles(3 and 7/8 ") tightly.
Hang them for 2 hours in cool place. After that they are ready to be moved to smoker (preheated already). After loaded kielbasa dry it in ~140F for ~30 min. Then next 2.5 hour keep it in heavy smoke in ~140 F.
Last step in process is poaching in hot water (170 to 175 F) until inside kielbasa is 155 F.
Cool it down, keep in refrigerator.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham - 8 Lb
class III pork- trim meat from ham, lean meat from hocks - 2 Lb
Ingredients used:
Salt mix - 81 gram total ( 73 gram pure salt plus 8 gram Cure#1)
Sugar - 5 gram
Black pepper(ground) - 7 gram
Coriander (ground) - 1 gram
Nutmeg (ground) - 0.5 gram
Basil leaves - 0.5 gram
Water - 12 fl oz.
Process:
Class I pork cut in 1" to 1 1/2" cubes. add 65 gram salt mix and sugar. Mix it well.
Class III pork cut in pieces not bigger than 2" add 16 gram salt mix and also mix it well.
Keep it separately in refrigerator for 36 hours.
After that time class I pork mix again to feel it start to be sticky.Grind Class III pork twice using 3 mm plate then emulsify adding a cold water and rest of ingredients.
Combine and mix both meats well.
/Fill up a collagen middles(3 and 7/8 ") tightly.
Hang them for 2 hours in cool place. After that they are ready to be moved to smoker (preheated already). After loaded kielbasa dry it in ~140F for ~30 min. Then next 2.5 hour keep it in heavy smoke in ~140 F.
Last step in process is poaching in hot water (170 to 175 F) until inside kielbasa is 155 F.
Cool it down, keep in refrigerator.