confused about how much water to add to rzeszowska kielbasa

king kabanos · Post by **king kabanos** » Thu Apr 05, 2012 06:37

i just bought the book polish sausages recipe and instructions and i have a big question . iam going to smoke 10 lbs of rzeszowka kielbasa and the recipe says to emulsify the kielbasa 30-35% water.. i don't understand that at all can some please help me out!!!! how many cups of water would i add to 10lbs of kielbasa. And how man cloves of garlic would i add also? please help me out someone!!!!

Dave Zac · Post by **Dave Zac** » Thu Apr 05, 2012 20:45

3 lbs; 6 cups of water...seems like a lot to me

Chuckwagon · Post by **Chuckwagon** » Thu Apr 05, 2012 23:36

Hi KK,
Here is a link to this type of sausage showing the amount of garlic and water for one kilogram (2.2 lbs.) of meat.
http://www.wedlinydomowe.com/sausage-re ... hot-smoked

Ingredients per 1000g (1 kg) of meat:

salt 18 g 3 tsp.
Cure #1 2.5 g (1/2 tsp.)
sugar 2.5 g (1/2 tsp.)
pepper 2.0 g (1 tsp.)
marjoram 1.0 g (2/3 tsp.)
garlic 3.5 g (1 clove)
cold water 100 ml (3/8 cup)

Instructions

1. Grind the lean meat with a 3/8" grinder plate and the fat meat through 3/16" plate.
2. Mix everything together adding cold water.
3. Stuff mixture into 32 - 36 mm hog casings and form links 12 - 13" 30 - 35 cm.
4. Hang on smoke sticks for 1-2 hours at room temperature
5. OR place sausages in a preheated smoker at 130° F (54° C) with draft dampers fully open.
6. When casings are fully dry apply heavy smoke and keep draft dampers 1/4 open. Smoke for 60-90 minutes. Keep on increasing the smoking temperature until you reach 160 - 170° F (71-76° C) range. Sausage is done when the internal temperature reaches 154° F (68° C).
7. Remove from smoker and shower with water or immerse sausages in water.
8. Store in refrigerator.

Hope this helps.

Best Wishes,
Chuckwagon

Baconologist · Post by **Baconologist** » Fri Apr 06, 2012 00:49

king kabanos,

In that formulation for kielbasa rzeszowska the 30-35% ice water is only added to the .50 kg. of class I beef and the .50 kg. of class III pork, not the entire 5 kg. (11 lbs.) of meat.

Bob

king kabanos · Post by **king kabanos** » Fri Apr 06, 2012 02:39

baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its confusing. please explain if you can bro. and it says to add 2.5 grams of garlic for 11 pounds . is that granulated garlic or how many cloves

and chuck wagon thats the recipe for just hot polish smoked sausage not rzeszowska. i don't think i can use the same amount of water and garlic for 2 different sausages . i think so

Baconologist · Post by **Baconologist** » Fri Apr 06, 2012 03:01

king kabanos wrote:baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its confusing. please explain if you can bro. and it says to add 2.5 grams of garlic for 11 pounds . is that granulated garlic or how many cloves

and chuck wagon thats the recipe for just hot polish smoked sausage not rzeszowska. i don't think i can use the same amount of water and garlic for 2 different sausages . i think so

1000g. is approximately 35 ounces, 30-35% of that would be 10.5 to 12.25 ounces of water.

The .50 kg. of class I beef and the .50 kg. of class III pork need to be ground through a 2mm plate and then emulsfied in a food processor with the ice water.

A small clove of fresh garlic should do.

Bob

confused about how much water to add to rzeszowska kielbasa

confused about how much water to add to rzeszowska kielbasa

water to add to rzeszowska kielbasa and garlic

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