Smoked kiełbasa
4 rings · 4 × 6 in1000 g pork shoulder, about 25% fat
16 g fine salt
2.5 g curing salt #1 (6.25% sodium nitrite)
5 g garlic, crushed
3 g black pepper, coarsely ground
2 g dried marjoram
80 g ice water
30 g hog casings 36/38, soaked
forklet.co/r/AlPZo7XI · v1
- Grind 1000 g pork shoulder, about 25% fat through a 1 cm (⅜ in) plate, keeping it below 2 °C. 10 min
- Mix in 16 g fine salt, 2.5 g curing salt #1 (6.25% sodium nitrite), 5 g garlic, crushed, 3 g black pepper, coarsely ground, 2 g dried marjoram and 80 g ice water until sticky. 4 min
- Stuff firmly into 30 g hog casings 36/38, soaked and tie 4 rings. 15 min
- Hang in the fridge overnight to cure and dry the casings. 4 °C · 12 h
- Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown. 2 h 30 min to 3 h
- Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water. 30 min to 40 min
- Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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