Smoking Recipes
Home-Smoked Parboiled Sausage
PAMEL Editorial
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Original author / source: CLOUD AI / pub-01 — DobraKielbasa: Kiełbasa domowa podpiekana w wędzarni — https://dobrakielbasa.pl/kielbasa-domowa-podpiekana-wedzarni/
Smoked sausage made from pork shoulder and ham, with garlic and marjoram.
Keep the raw material chilled. Measure the ingredients in accordance with the original source and the appropriate curing technology.
Grind the meat — the leaner meat more coarsely, the fattier meat more finely; mix with the spices and cold water.
Fill suitable casings, leave to drain, and dry the surface.
Carry out the smoking stages and the final baking under the control of an internal probe.
Grind the meat — the leaner meat more coarsely, the fattier meat more finely; mix with the spices and cold water.
Fill suitable casings, leave to drain, and dry the surface.
Carry out the smoking stages and the final baking under the control of an internal probe.
Ingredients & preparation
3 kg pork shoulder
1 kg pork ham
0,7 kg pork jowl
0,3 kg pork back fat
85–90 g curing salt for the entire 5 kg batch — only if compatible with the curing salt on hand and the appropriate technology
5–6 cloves of garlic
Marjoram, black pepper and paprika for seasoning
150–200 ml very cold water
Casings for stuffing
Process & settings
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