Smoked kiełbasa
Ingredients
0 of 8 ReadyFarce
Nutrition
| Nutrient | Per 100 g |
|---|---|
| Energy | 238 kcal |
| Fat | 18 g |
| of Which Saturated | 6.2 g |
| Carbohydrate | 0.5 g |
| of Which Sugars | 0 g |
| Fibre | 0.2 g |
| Protein | 17 g |
| Sodium | 782 mg |
Computed from the ingredients, 97% of the weight known. An estimate, not a lab analysis.
Method
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Grind through a 1 cm (⅜ in) plate, keeping it below 2 °C.
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Mix in , , , , and until sticky.
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Stuff firmly into and tie 4 rings.
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Hang in the fridge overnight to cure and dry the casings.
4 °C -
Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown.
65 °C -
Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water.
69 °C
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