Smoked kiełbasa
Worked out from this recipe's weights at this scale. It is a draft: check it against the labelling rules where you sell, including compound ingredients, added water, processing aids and rounding.
Ingredients: pork shoulder, about 25% fat (88%), ice water (7%), hog casings 36/38, soaked (2.6%), fine salt (1.4%), garlic, crushed (0.4%), black pepper, coarsely ground (0.3%), curing salt #1 (6.25% sodium nitrite) (0.2%), dried marjoram (0.2%).
Contains: none of the 14 major allergens, by ingredient.
Based on ingredients. Does not account for cross contact.
| Ingredient | Weight | Share |
|---|---|---|
| pork shoulder, about 25% fat | 2 kg | 87.8% |
| ice water | 160 g | 7% |
| hog casings 36/38, soaked | 60 g | 2.6% |
| fine salt | 32 g | 1.4% |
| garlic, crushed | 10 g | 0.4% |
| black pepper, coarsely ground | 6 g | 0.3% |
| curing salt #1 (6.25% sodium nitrite) | 5 g | 0.2% |
| dried marjoram | 4 g | 0.2% |
| Total Going In | 2.28 kg | 100% |
| Energy | 994 kJ / 238 kcal |
|---|---|
| Fat | 18.0 g |
| Of Which Saturates | 6.2 g |
| Carbohydrate | 0.5 g |
| Of Which Sugars | 0.0 g |
| Fibre | 0.2 g |
| Protein | 17.2 g |
| Salt | 1.95 g |