Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)
Posted: Mon Oct 24, 2022 18:57
Recently, Chris posted in the Polish Sausage Club facebook group a recipe for "Kiełbasa Swojska z Podkarpacia -Homemade Kiełbasa from the Carpathian Foothills" here:
https://www.facebook.com/groups/5640560 ... 823475842/
Chris attributed the recipe to a Bogumił Sztuczka on a Polish facebook group
I was intrigued by the process that calls for drying without smoke at 100ºC, (212ºF) for about an hour, then smoking at 90ºC. (194ºF) for 2 hours. The spice profile sounded good, so I made a small test batch (with visions of much dripping/rendering fat). The recipe/process that I used along with any deviations from Chris' post follows.
Meats and spices:
90% fatty pork shoulder
10% pork belly (Original recipe - 10% jowl)
Dry ingredients per Kg meat
15g salt
2g cure # 1
4g coarsely ground pepper
3g granulated garlic
1g dried chives (Original 2 to 4 grams bear garlic)
2g marjoram (original 1 to 3 grams)
2.5g mustard seeds (original 1 to 4 grams)
2g Sugar
1g all spice
Procedure:
- Cut meat into small (1/2") pieces, mixed in salt and cure and refrigerated 2 days.
- Chilled to 31-32ºF and ground using 3/8" (~10mm) plate. (pic)
- Chilled again and mixed with rest of spices in Kitchenaid for 3 minutes on lowest speed. (pics)
- Original recipe called for large diameter hog casing, but I had a leftover piece of 28-32mm, so used it. The chunky mince made it a bit awkward to stuff in the small casing, but got it done and formed 3 small loops. (pic)
- Preheated vertical propane smoker aiming for 212ºF, got it steady at about 207º and hung the sausage loops without smoke. Recipe says dry at 212º until fat starts to drip (about an hour). As every time I open the smoker door, the temperature drops a lot, I just waited for the hour and declared it good enough.
- Reduced temperature to 191º and added smoke.
- Took a little over 2 hours for the internal temperature to reach 155ºF. (pic)
- Removed from smoker and put in a bucket of ice water until cool then hung to dry for a couple of hours.
- Finished sausage. (pics)
As to fat rendering, there was very little. There was an empty water pan below the sausage in the smoker and it had a few drips, but not much. The texture of the sausage was a bit "chunky" probably due to the relatively large grinding plate. Fat definition in the finished product was pretty good and it was not dry or crumbly at all.
The advantage of this process is that it took 3 hours to cook to completion as opposed to probably twice that long to dry at low temperature and gradually increase temperature during smoking.
The flavor was excellent and two hours was adequate smoking for my tastes. I will make again and probably make a couple of small changes. Firstly, reduce the grinding plate to 8mm, or maybe separate the meat and fat and grind the meat 6mm and fat 10mm. I will increase the marjoram to the 3 grams and use large diameter casings. As to bear garlic, it is available on EBay and Amazon for $10-$15. Depends on my mood whether I'll invest and try to discern a significant flavor difference.
https://www.facebook.com/groups/5640560 ... 823475842/
Chris attributed the recipe to a Bogumił Sztuczka on a Polish facebook group
I was intrigued by the process that calls for drying without smoke at 100ºC, (212ºF) for about an hour, then smoking at 90ºC. (194ºF) for 2 hours. The spice profile sounded good, so I made a small test batch (with visions of much dripping/rendering fat). The recipe/process that I used along with any deviations from Chris' post follows.
Meats and spices:
90% fatty pork shoulder
10% pork belly (Original recipe - 10% jowl)
Dry ingredients per Kg meat
15g salt
2g cure # 1
4g coarsely ground pepper
3g granulated garlic
1g dried chives (Original 2 to 4 grams bear garlic)
2g marjoram (original 1 to 3 grams)
2.5g mustard seeds (original 1 to 4 grams)
2g Sugar
1g all spice
Procedure:
- Cut meat into small (1/2") pieces, mixed in salt and cure and refrigerated 2 days.
- Chilled to 31-32ºF and ground using 3/8" (~10mm) plate. (pic)
- Chilled again and mixed with rest of spices in Kitchenaid for 3 minutes on lowest speed. (pics)
- Original recipe called for large diameter hog casing, but I had a leftover piece of 28-32mm, so used it. The chunky mince made it a bit awkward to stuff in the small casing, but got it done and formed 3 small loops. (pic)
- Preheated vertical propane smoker aiming for 212ºF, got it steady at about 207º and hung the sausage loops without smoke. Recipe says dry at 212º until fat starts to drip (about an hour). As every time I open the smoker door, the temperature drops a lot, I just waited for the hour and declared it good enough.
- Reduced temperature to 191º and added smoke.
- Took a little over 2 hours for the internal temperature to reach 155ºF. (pic)
- Removed from smoker and put in a bucket of ice water until cool then hung to dry for a couple of hours.
- Finished sausage. (pics)
As to fat rendering, there was very little. There was an empty water pan below the sausage in the smoker and it had a few drips, but not much. The texture of the sausage was a bit "chunky" probably due to the relatively large grinding plate. Fat definition in the finished product was pretty good and it was not dry or crumbly at all.
The advantage of this process is that it took 3 hours to cook to completion as opposed to probably twice that long to dry at low temperature and gradually increase temperature during smoking.
The flavor was excellent and two hours was adequate smoking for my tastes. I will make again and probably make a couple of small changes. Firstly, reduce the grinding plate to 8mm, or maybe separate the meat and fat and grind the meat 6mm and fat 10mm. I will increase the marjoram to the 3 grams and use large diameter casings. As to bear garlic, it is available on EBay and Amazon for $10-$15. Depends on my mood whether I'll invest and try to discern a significant flavor difference.
