Quick CardSmoked kiełbasa
4 rings · about 1 kg
Farce
- 1000 gpork shoulder, about 25% fat
- 16 gfine salt
- 2.5 gcuring salt #1 (6.25% sodium nitrite)
- 5 ggarlic, crushed
- 3 gblack pepper, coarsely ground
- 2 gdried marjoram
- 80 gice water
- 30 ghog casings 36/38, soaked
- 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)
