Meats and Sausages
Belzka (Kiełbasa bełzka parzona podsuszana)
Polish all beef semi-dry smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 300 g | 0.66 lb |
| Beef with connective tissue | 400 g | 0.88 lb |
| Beef trimmings, all grades | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3-1/3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Garlic | 2.5 g | 1 clove |
Instructions
- Grind: lean beef with 1/4” (5 mm) plate; beef with connective tissue with 1/8” (3 mm) plate; beef trimmings with 1/8” (3 mm) plate.
- Add 5% (1 Tbsp) of cold water to beef with connective tissue and mix (knead) until sticky. Add other meats, salt, cure #1, spices and mix everything together.
- Stuff firmly into beef middles or 60 mm synthetic fibrous casings. Form 25-30 cm (12-14”) links. Make a hanging loop. Hang for 2 hours at room temperature.
- Apply hot smoke for 110-130 min until casings develop brown color with red tint.
- Cook in water at 72-75° C (160-167° F) until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool for 15 minutes in cold water.
- * Hang for 15 min in a warm smokehouse to dry casings, then apply cold smoke (64° F, 18° C) for 12 hours.
- Refrigerate.
Notes
* optional. During this step the sausage loose more moisture and becomes semi-dry. It can be kept at cool room temperature without spoiling.
