Kiełbasa Bielska
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Release Date 13.05.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 5mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 600 g Beef R1 Lean
- 100 g Beef R4 With connective tissue
- 300 g Pork Belly
Liquid
- 15 g Ice Water
Casings
- 1 p Fibrous Casing 60mm
Herbs & Spices
- 22.5 g Pökel Salt Or use 20g Table Salt & 2.5g Cure 1 mix
- 1.5 g Ground Black Pepper
- 1.5 g Garlic Powder
Instructions
Preparation
- Soak the 1 p Fibrous Casing 60mm in luke warm water for 30 minutes.
- Prepare the spice mix with 1.5 g Ground Black Pepper & 1.5 g Garlic Powder
- Prepare the 22.5 g Pökel Salt
- Prepare the 15 g Ice Water
Grinding
- Grind the 100 g Beef R4 through the 3mm plate. Keep separate
- Grind the 600 g Beef R1 through the 5mm plate. Keep separate
- Grind the 300 g Pork Belly through the 5mm plate. Keep separate.
Emulsion
- Add the 100 g Beef R4 & 30g from the 300 g Pork Belly. NOTE: Only 10% from the 300 g Pork Belly. Run the bowl chopper or food processer a few rounds.
- Add the 50% of the 22.5 g Pökel Salt and the 15 g Ice Water and run at high speed until you reach 12c.
Mixing
- Mix the 600 g Beef R1 & rest of 300 g Pork Belly with the other 50% of 22.5 g Pökel Salt and spice mix. Mix until sticky.
- Add the emulsion and mix until everything is very sticky.
Filling
- Fill the sausage mix firm in to the 1 p Fibrous Casing 60mm and tie of using a butchers twine.
Resting
- Hang the sausages for 2 hours at room temperature.
Smoking Stage 1
- Hot smoke the sausages at 70 c for 2 hours
Cooking
- Cook the sausages at 80c for 1 hour until they reach 70 at the core.
Cooling
- Cool the sausages for 30 minutes in cold water.
Hanging
- Hang up the sausages at room temperature for about 1 hour till the sausage skin is dry.
Smoking Stage 2
- Warm smoke the sausages at 30c for 6 hours till they reach a nice dark color.
Drying
- Hand the sausages in the drying room for 8-12 days at 12-14c and humidity of 75%.
- Once they have reached about 30% weight loss they are ready.
Storage
- Store in the refrigerator or vacuum seal them.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Kiełbasa Bielska
Based on
1000 g
Amount per 100g
Calories
334.07
% Daily Value*
Fat
29.91
g
46
%
Saturated Fat
11.17
g
70
%
Trans Fat
0.86
g
Polyunsaturated Fat
2.06
g
Monounsaturated Fat
13.54
g
Cholesterol
71.30
mg
24
%
Sodium
928.75
mg
40
%
Potassium
248.46
mg
7
%
Carbohydrates
0.21
g
0
%
Fiber
0.05
g
0
%
Sugar
0.01
g
0
%
Protein
14.86
g
30
%
Vitamin A
3.82
IU
0
%
Vitamin C
0.09
mg
0
%
Calcium
15.47
mg
2
%
Iron
1.54
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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