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6 Steps

Smoked kiełbasa8 rings

  1. Farce · Step 1 of 6

    Grind 2000 g pork shoulder, about 25% fat through a 1 cm (⅜ in) plate, keeping it below 2 °C.

  2. Farce · Step 2 of 6

    Mix in 32 g fine salt, 5 g curing salt #1 (6.25% sodium nitrite), 10 g garlic, crushed, 6 g black pepper, coarsely ground, 4 g dried marjoram and 160 g ice water until sticky.

  3. Farce · Step 3 of 6

    Stuff firmly into 60 g hog casings 36/38, soaked and tie 8 rings.

  4. Farce · Step 4 of 6

    Hang in the fridge overnight to cure and dry the casings.

    4 °C

  5. Farce · Step 5 of 6

    Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown.

    65 °C

  6. Farce · Step 6 of 6

    Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water.

    69 °C