UfficialeSalumiAffumicatura a caldo
Idealna Kielbasa Wiejska
Perfect Polish country sausage — dried, smoked, baked to a probe-tender 68 C
The Polish country sausage done properly: 70 % lean shoulder to 30 % belly for the right bite, kneaded until the meat turns sticky (the myosin that binds it), then dried to set the casing, smoked, and finished on the food probe so it is never dry. Curing salt keeps it safe through the cool smoke.
Coarse pork sausage — 70 % lean shoulder (Class I), 30 % belly (Class II), 32 mm hog casings
Ingredienti
| Lean pork (shoulder) | 700 g |
| Fatty pork (belly) | 300 g |
| Peklosol (curing salt) | 18 g |
| Fresh garlic, crushed | 5 g |
| Coarse black pepper | 3 g |
| Dried marjoram | 2 g |
| Ice-cold water | 50 ml |
Preparazione
- Grind the lean meat through a 10 mm plate and the fatty meat through a 5 mm plate.
- Mix in the peklosol, spices and ice water. Knead vigorously by hand for 10-15 minutes until the meat is highly sticky — this extracts the myosin that binds the sausage.
- Stuff tightly into 32 mm natural hog casings and twist into links.
- Hang at room temperature for 2 hours to dry the casing completely (osadzanie) before smoking.
Programma di affumicatura
- 1Asciugatura45 °C60 min
- 2Affumicatura55 °CAffumicatura 70%180 min
- 3Cottura85 °Ca 68 °C al cuore
Foto
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La sicurezza alimentare è responsabilità di chi cucina — rispetta le temperature al cuore e gli avvisi qui sopra.
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