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Printed at the current scale: 2 rings · about 500 g · Metric · front and back, more cards if it runs long

Smoked kiełbasa

2 rings · about 500 g · 4 × 6 in
500 g pork shoulder, about 25% fat
8 g fine salt
1.3 g curing salt #1 (6.25% sodium nitrite)
2.5 g garlic, crushed
1.5 g black pepper, coarsely ground
1 g dried marjoram
40 g ice water
15 g hog casings 36/38, soaked
forklet.co/r/AlPZo7XI?scale=0.5 · v1
  1. Grind 500 g pork shoulder, about 25% fat through a 1 cm (⅜ in) plate, keeping it below 2 °C. 10 min
  2. Mix in 8 g fine salt, 1.3 g curing salt #1 (6.25% sodium nitrite), 2.5 g garlic, crushed, 1.5 g black pepper, coarsely ground, 1 g dried marjoram and 40 g ice water until sticky. 4 min
  3. Stuff firmly into 15 g hog casings 36/38, soaked and tie 2 rings. 15 min
  4. Hang in the fridge overnight to cure and dry the casings. 4 °C · 12 h
  5. 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
  6. 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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