Servolatka (Serwolatka pieczona)

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind: beef (little connective tissue) - 1/4” (5 mm) plate; beef (rich in connective tissue) and beef trimmings - 1/8” (3 mm) plate; pork belly - 1/4” (5 mm) plate.
2. Using food processor emulsify ground beef (rich in connective tissue and ground beef trimmings) adding 10% (40 ml, 1.35 oz fl) cold water. Add cure #1 and spices during this step.
3. Mix lean beef with ground belly and salt until sticky. Add emulsified meats and mix all together.
4. Stuff firmly into 65 mm synthetic fibrous casings. Make 25 cm (10”) long links. Hanging loop at one end. Hold for 60 min at room temperature (optional, but recommended).
5. Smoke: dry for 20-30 min with thin smoke at 45-55° C (113-131° F); smoke for 80 min with thick smoke at 45-55° C (113-131° F); bake for 40-60 min with thin smoke at 75-90° C (167-194° F).
6. Total time about 150 minutes until sausages reach 68-70° C (154-158° F) internal temperature and dark brown color with red tint.
7. Cool in air. Keep refrigerated.