Another "Swojska", made from what was on hand. It's been a while since I made a kielbasa with juniper berries, so i crafted this one with a few other ingredients. I used 32mm hog casings and 40mm collagen rounds. It has a nice flavour and came in handy on a camping trip.
Meats
2.5kg pork Class I, (picnic, butt)
2kg pork Class II, (picnic, butt)
2kg pork Class III, (picnic, butt, loin)
500g beef Class II, (cross rib)
130g pork back fat
Ingredients for 1 kg meat block
Salt, 18g
Cure #1, 2g (120ppm)
BP, finely ground, 2g
Garlic, fresh, 2.5g
Nutmeg, .5g
Allspice .3g
White mustard seed, whole 5g
Juniper berries, ground, 1.5g
Sugar, 2g
Water 40ml.
Instructions
1. Cure meats with salt and Cure #1, keeping the classes separate, for 48 hours in fridge.
2. Grind Class I with 10mm plate, Class II and back fat with 7mm and Class III and the beef with 3mm.
3. Mix the spices in the water, and add to meats.
4. Mix well, until it is very very sticky.
5. Stuff firmly, allow the sausage to set overnight at fridge temps or 2 hours at room temp.
6. Preheat smoker to 150F, allow to cool to 110F and hang sausage for one hour or until the casings are warm and dry and there are no droplets of water visible.
7. Smoke the kiełbasa for two hours at 135F and then for another hour at 150F
8. Preheat pot with water to 180F, transfer sausage directly from smoker to the pot and main a steady temp of the water at 170F.
9. Once the IT of the sausage reaches 155F, cool with water.
10. Hang the sausage at room temp for a couple of hours allowing it to bloom and then refrigerate.