Meats and Sausages
Debowiecka (Kiełbasa dębowiecka)
Polish semi-dry smoked sausage.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 600 g | 1.32 lb |
| Pork, some fat (butt quality) | 300 g | 0.66 lb |
| Pork trimmings with connective tissue | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3-1/2 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Sugar | 1.0 g | 1/5 tsp |
| Garlic | 2.5 g | 1 clove |
Instructions
- Cut lean pork into 1-2” (25-50 mm) pieces.
- Grind semi-fat pork with 1/2” (12 mm) plate.
- Grind pork trimmings with 1/8” (3 mm) plate.
- In food processor emulsify pork trimmings adding 20-25% (20 ml, 0.7 oz fl) of cold water. Add cure # 1, sugar and spices during this step.
- Mix lean and semi-fat pork with salt until sticky. Add emulsified meat and mix all together.
- Stuff firmly into beef middles or 65 mm synthetic fibrous casings. Make links 40-45 cm (16-18”) long, hanging loop at one end.
- Hang for 120 min at room temperature.
- Apply hot smoke 45-80° C (113-176° F) for 110-130 minutes.
- Bake in smokehouse at 80-90° C (176-194° F) for 40-60 min (thin smoke allowed) until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool in air to 12° C (53° F).
- * Smoke with cold smoke - 22° C (71° F) for 12 hours OR with warm smoke - 24-32° C (75-90° F) for 6 hours.
- * Dry at 12-18° C (53-64° F) for 2 days.
- Cool in air to 8-12° C (46-53° F).
Notes
* In the past refrigerators were not common and these steps were performed to remove more moisture so that the sausage will become a semi-dry product that could be kept at room temperature without spoiling.
