No name kiełbasa
Posted: Sun May 07, 2017 18:14
When you have to make a sausage with meat that you already have, it is usually difficult to make a specific type of Polish sausage because of the cuts and proportions stipulated. So I made my own withot pretending it is something that it isn't. In recent months I have been too busy with other problems to spend any time on my favourite hobby and have not made a smoked sausage for a while. Yesterday I crafted a simple, mild flavored kielbasa using some meat I had in the freezer and the No 2 and No. 3 trimmings I ended up with from preparing meat for salami for which I use only No. 1.
I utilized 7.5kg of meat of which approximately was 1.5 kg No. 1 from pork loin, 4kg. No. 2 from ham and picnic, and 2kg No. 3 from loin and picnic. The three classes were kept separate and salted (1.8%) and cured (.2% Cure #1) for two days. No. 1 was ground using 10mm plate, No. 2 with a 7mm, and #3 with a 4.5mm. Spices added per kg: BP, 2g; sweet Magyar paprika, 3g; granulated garlic, 2g; and ground caraway, 1.5g. Smoked with apple pellets at 60° for 2 hours, 68° for 1 hour and then cranked it up to 80° for about 35 minutes until IT hit 68°. All in all a smoky, pleasant and tasty sausage. The casing is a bit tough because of the dry heat in my electric smoker, should have used a pan of water or finished by poaching. But the casing should soften a bit after a couple of days in the fridge.