Bydgoska and Polska kielbasa wedzona Questions
Posted: Fri Oct 02, 2020 03:45
Hi All,
I have a couple of questions regarding the above Salamis I am hoping people could help me out on please.
Referring to Marianski recipes.
Í have some butchered Pork turning up tomorrow, and some of it was earmarked for either 1 of the above ( not yet decided), but I have just noticed I don’t have any natural casings in the required size left.
I do have some tubes of collagen casing that I keep for sausage emergencies, so I was wondering if this would make a suitable replacement, or should I freeze the pork to a later date ( in this climate it is taking a minimum of a week to 10 days to get butcher supplies – so cant just start curing and wait)
Would the collagen be tough enough, shrink correctly (I usually go to about 20% weight loss - though it is technically ready after 13%), and would it take in smoke okay?
Second part of the question relates to the 2 salamis, which are near identical in ingredients, both require the same weight loss ( 13%) same diameter hog casing, but have different cures.
Polska Kielbasa Wedzona has cure #2, and Bydgoska has cure #1.
Is this an author mistake, and they should both be #1? ( Typically I find it takes less than 2 weeks to get to the 13% required loss), or should they both be cure #2 ( and wait for a few months before eating)? Or is the indicated cures in the books correct?
Thanks so much for your input.
I have a couple of questions regarding the above Salamis I am hoping people could help me out on please.
Referring to Marianski recipes.
Í have some butchered Pork turning up tomorrow, and some of it was earmarked for either 1 of the above ( not yet decided), but I have just noticed I don’t have any natural casings in the required size left.
I do have some tubes of collagen casing that I keep for sausage emergencies, so I was wondering if this would make a suitable replacement, or should I freeze the pork to a later date ( in this climate it is taking a minimum of a week to 10 days to get butcher supplies – so cant just start curing and wait)
Would the collagen be tough enough, shrink correctly (I usually go to about 20% weight loss - though it is technically ready after 13%), and would it take in smoke okay?
Second part of the question relates to the 2 salamis, which are near identical in ingredients, both require the same weight loss ( 13%) same diameter hog casing, but have different cures.
Polska Kielbasa Wedzona has cure #2, and Bydgoska has cure #1.
Is this an author mistake, and they should both be #1? ( Typically I find it takes less than 2 weeks to get to the 13% required loss), or should they both be cure #2 ( and wait for a few months before eating)? Or is the indicated cures in the books correct?
Thanks so much for your input.