{
  "format": "forklet-production/1",
  "recipe": {
    "title": "Biała kiełbasa",
    "url": "https://forklet.co/r/i1K7wa1L",
    "version": 2,
    "tier": "precise"
  },
  "scale": "× 3 · 30 sausages · about 3.5 kg",
  "yield": "30 sausages · about 3.5 kg",
  "generated_at": "2026-09-29T16:54:24.368Z",
  "components": [
    {
      "key": "farce",
      "name": "Farce",
      "lines": [
        {
          "key": "lean",
          "display": "pork shoulder",
          "grams": 2400,
          "sheet": "2.400 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "fat",
          "display": "pork back fat",
          "grams": 600,
          "sheet": "600.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt",
          "display": "fine salt",
          "grams": 54,
          "sheet": "54.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "garlic",
          "display": "garlic, crushed",
          "grams": 27,
          "sheet": "27.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "pepper",
          "display": "black pepper, freshly ground",
          "grams": 7.5,
          "sheet": "7.5 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "marjoram",
          "display": "dried marjoram",
          "grams": 9,
          "sheet": "9.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "ice_water",
          "display": "ice water",
          "grams": 300,
          "sheet": "300.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "casing",
          "display": "hog casings 32/35, soaked",
          "grams": 75,
          "sheet": "75.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "grind",
          "text": "Grind 2400 g pork shoulder and 600 g pork back fat through an 8 mm (⅓ in) plate, keeping the meat below 2 °C.",
          "critical": false,
          "temperature": null,
          "duration": "10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "mix",
          "text": "Mix with 54 g fine salt, 27 g garlic, crushed, 7.5 g black pepper, freshly ground, 9 g dried marjoram and 300 g ice water until the farce turns sticky.",
          "critical": false,
          "temperature": null,
          "duration": "3 min",
          "process": null,
          "checks": []
        },
        {
          "key": "stuff",
          "text": "Stuff into 75 g hog casings 32/35, soaked and twist into 30 links.",
          "critical": false,
          "temperature": null,
          "duration": "15 min",
          "process": null,
          "checks": []
        },
        {
          "key": "poach",
          "text": "Poach in water held at 75 °C until the centre reaches 71 °C.",
          "critical": false,
          "temperature": "71 °C",
          "duration": "25 min to 30 min",
          "process": null,
          "checks": []
        }
      ]
    }
  ]
}