{
  "format": "forklet-production/1",
  "recipe": {
    "title": "Smoked kiełbasa",
    "url": "https://forklet.co/r/AlPZo7XI",
    "version": 1,
    "tier": "precise"
  },
  "scale": "As Written · 4 rings · about 1 kg",
  "yield": "4 rings · about 1 kg",
  "generated_at": "2026-09-29T21:29:50.335Z",
  "components": [
    {
      "key": "farce",
      "name": "Farce",
      "lines": [
        {
          "key": "pork",
          "display": "pork shoulder, about 25% fat",
          "grams": 1000,
          "sheet": "1.000 kg",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "salt",
          "display": "fine salt",
          "grams": 16,
          "sheet": "16.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "cure",
          "display": "curing salt #1 (6.25% sodium nitrite)",
          "grams": 2.5,
          "sheet": "2.5 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "garlic",
          "display": "garlic, crushed",
          "grams": 5,
          "sheet": "5.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "pepper",
          "display": "black pepper, coarsely ground",
          "grams": 3,
          "sheet": "3.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "marjoram",
          "display": "dried marjoram",
          "grams": 2,
          "sheet": "2.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "ice_water",
          "display": "ice water",
          "grams": 80,
          "sheet": "80.0 g",
          "tolerance_g": null,
          "tolerance": null
        },
        {
          "key": "casing",
          "display": "hog casings 36/38, soaked",
          "grams": 30,
          "sheet": "30.0 g",
          "tolerance_g": null,
          "tolerance": null
        }
      ],
      "steps": [
        {
          "key": "grind",
          "text": "Grind 1000 g pork shoulder, about 25% fat through a 1 cm (⅜ in) plate, keeping it below 2 °C.",
          "critical": false,
          "temperature": null,
          "duration": "10 min",
          "process": null,
          "checks": []
        },
        {
          "key": "mix",
          "text": "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.",
          "critical": false,
          "temperature": null,
          "duration": "4 min",
          "process": null,
          "checks": []
        },
        {
          "key": "stuff",
          "text": "Stuff firmly into 30 g hog casings 36/38, soaked and tie 4 rings.",
          "critical": false,
          "temperature": null,
          "duration": "15 min",
          "process": null,
          "checks": []
        },
        {
          "key": "cure",
          "text": "Hang in the fridge overnight to cure and dry the casings.",
          "critical": false,
          "temperature": "4 °C",
          "duration": "12 h",
          "process": null,
          "checks": []
        },
        {
          "key": "smoke",
          "text": "Dry in the smoker at 55 °C for 1 hour, then smoke at 65 °C until deep red brown.",
          "critical": false,
          "temperature": "65 °C",
          "duration": "2 h 30 min to 3 h",
          "process": null,
          "checks": []
        },
        {
          "key": "poach",
          "text": "Poach in water held at 75 °C until the centre reaches 69 °C, then chill in ice water.",
          "critical": false,
          "temperature": "69 °C",
          "duration": "30 min to 40 min",
          "process": null,
          "checks": []
        }
      ]
    }
  ]
}