Polska Kielbasa Wedzona-Cold Smoked
Polska Kielbasa Wedzona-Cold Smoked
.Well fellow sausage makers I am trying my first cold smoke. The weather here is now cold enough it snowed three days ago so I'm ready to go. The recipe I am using is from the polish side of this site by Miroslaw (Mirek) Rozmyslowick. If I figure out how to post a link to that recipe I will do it. Knock-Knock Siara, That's your cue to help me out here if you can find it.
Ok here's the meat after three days @ 40 degrees f. with salt,cure #1 and sugar.
Ready for the grinder just one time through with 1/2" plate . The grinder is a no.32 Alfa. As you can see I got tired of cranking it and made a few modifications and now its to heavy for me carry upstairs it was still well worth it.
Its hard to see but this is when I add the rest of the spices, Black pepper ground,White mustard seed whole and Garlic. I did not add a second dose of salt because Stan&Adams book said it would not be necessary because It will be refrigerated after I'm done and not hung in kitchen.
Now the meat is ground its time to mix it up. this should take 10 to 15 minutes. Don't try and hurry this step it is important to distribute the spice's and to form a sticky mass.Now I am readdy to stuff the casings. I am useing 38-42mm hog gut on a 1" tube. Heres the stuffer packed,casings on the tube and ready to go. I can still carry this up the stairs. Its an oldie but a goodie
All done 7.449kg of some fine sausage. The aroma is fantastic.
I'll put them back in the refrigerator to dry for a day and start smoking tomorrow. I'll keep you all posted.
Ok here's the meat after three days @ 40 degrees f. with salt,cure #1 and sugar.
Ready for the grinder just one time through with 1/2" plate . The grinder is a no.32 Alfa. As you can see I got tired of cranking it and made a few modifications and now its to heavy for me carry upstairs it was still well worth it.
Its hard to see but this is when I add the rest of the spices, Black pepper ground,White mustard seed whole and Garlic. I did not add a second dose of salt because Stan&Adams book said it would not be necessary because It will be refrigerated after I'm done and not hung in kitchen.
Now the meat is ground its time to mix it up. this should take 10 to 15 minutes. Don't try and hurry this step it is important to distribute the spice's and to form a sticky mass.Now I am readdy to stuff the casings. I am useing 38-42mm hog gut on a 1" tube. Heres the stuffer packed,casings on the tube and ready to go. I can still carry this up the stairs. Its an oldie but a goodie
All done 7.449kg of some fine sausage. The aroma is fantastic.
I'll put them back in the refrigerator to dry for a day and start smoking tomorrow. I'll keep you all posted.
Last edited by Trosky on Wed Dec 28, 2016 07:27, edited 2 times in total.
Trosky wrote:Rozmyslowick
You mean from the main page ?
This one : http://wedlinydomowe.pl/articles.php?id=8
Code: Select all
Receptura:
(kiełbasa z 5 kg. mięsa)
A. Surowiec:
1. Wieprzowina kl. I peklowana - 2 kg
2. Wieprzowina kl. II peklowana - 3 kg.
B. Przyprawy i materiały pomocnicze:
I. Przyprawy:
a) użyte do peklowania:
1. sól warzonka - 0,10 kg
2. saletra - 0,005 kg
b) dodane w czasie produkcji:
1. sól warzonka - 0,03 - 0,04 kg (do smaku)
2. cukier - 0,01 kg
3. pieprz naturalny - 0,0075 kg
4. majeranek - 0,003 kg
5. czosnek - 0,003 kg.
Dodatek majeranku może zostać zaniechany, a dodatek czosnku można zwiększyć do 0,009 kg
II. Materiały pomocnicze:
Kiełbaśnice o średnicy 32-36 mm
C. Postać surowca po obróbce:
Wieprzowina kl. I i wieprzowina kl. II rozdrobnione przez siatkę o średnicy oczek 13 mm.
D. Postać gotowego produktu:
Kiełbasa odkręcana w odcinki długości 30-35 cm, podzielona na parki.
KIEŁBASA POLSKA WĘDZONA - SKRÓT INSTRUKCJI:
1. Peklowanie:
Peklowanie mięsa na kiełbasę tak jak peklowanie podawane wcześniej, na inne kiełbaski, z tym, że dodajemy do soli i saletry cukier.
2. Rozdrabnianie:
Zgodnie z recepturą.
3. Mieszanie:
Wieprzowinę kl. I i wieprzowinę kl. II miesza się razem, aż masa nabierze kleistości, podczas mieszania dodaje się resztę soli i przyprawy.
4. Napełnianie i odkręcanie jelit:
Wymieszaną masą napełnia się ściśle jelita odkręcając kiełbasę w odcinki i pozostawiając ją w zwojach. Powietrze wykłuwamy igłą.
Wskazane jest, by ilość uformowanych w jednym zwoju kiełbas była parzysta, gdyż będą później dzielone na parki.
5. Osadzanie:
Przez 1-2 dni w temp. 2-6 stopni C i wilgotności 85-90%.
6. Wędzenie:
Zimnym dymem przy słabym ruchu powietrza przez 1-1,5 dnia do barwy żółtobrązowej. W czasie wędzenia należy przekładać kije z kiełbaskami w wędzarni.
7. Studzenie i dosuszanie:
W pomieszczeniu o temp. 10-12 stopni C i wilgotności 75-80%, aż kiełbasy osiągną wydajność 87% w stosunku do ciężaru po wędzeniu, i temperaturę poniżej 12 stopni C., po czym kiełbaski dzieli się na parki.
Uwaga: noże maszynki winny być naostrzone, a siatki doszlifowane.
Autor: Maxell
"W życiu piękne są tylko chwile"
Pozdrawiam
Siara
Pozdrawiam
Siara
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Tros,
That sausage looks professional and mouth-watering! The motor attachment on your grinder is fabulous. Did you replace the nylon bushing in the grinder? I once tried one made of "inconel" and it is still going strong without a sign of wear. It's pretty durable stuff. Anyway, let us know how you get on.
Best wishes, Chuckwagon
That sausage looks professional and mouth-watering! The motor attachment on your grinder is fabulous. Did you replace the nylon bushing in the grinder? I once tried one made of "inconel" and it is still going strong without a sign of wear. It's pretty durable stuff. Anyway, let us know how you get on.
Best wishes, Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Hey CW No I didn't change the bushing. The way it couples to the gearbox I could run it without one. When I tighten the nut that holds the grinder plate it pushes the auger against the rubber in the coupler the auger misses the flat of the bushing by .015". Keeps the knife good and tight against the plate.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Tros, You are an engineering expert alright. Now all you have to do is build an elevator to bring the grinder upstairs eh? What is the HP on that motor? Did you fire up the smoker yet? Photos?
Best wishes, Chuckwagon
Best wishes, Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
The motor is only 1/2 hp and 1725 rpm the gearbox is a 30:1 reduction. It has speed control also, I can slow it down by half but I don't use it runs fine at full speed. The sausage is in the smoker got dark on me yesterday no flash on the phone so I'll get some pics before I fire it up today.Elevator Ya all I have to do is cut the floor out of my wife's closet I'll have to ask first.
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Dinner was a hit I will be making more of this sausages in the future, as compared to hot smoked hard to say, not dry at all a stronger smoke flavor but that could have been me.
You'll just have to try them for yourself. I smoked them @ 71f with a mix of oak and hickory.
Nothing planned for Christmas yet.
You'll just have to try them for yourself. I smoked them @ 71f with a mix of oak and hickory.
Nothing planned for Christmas yet.