•
The device should be placed on an even ground, away from inflammable materials.
•
During the smoking process the device heats up severely and therefore particular caution has
to be exercised when using it.
•
Do not move the device when smoking is in progress.
•
Keep away from children.
RECIPE
KRAKOWSKA SAUSAGE
– SMOKED
Ingredients:
•
1.5 kg 2nd class pork (with marbling)
•
1 kg 1st class pork
•
0.5 kg beef
•
200 g lard or bacon
•
collagen casing
•
5 g potassium nitrate (saltpetre)
•
70 g salt
•
2-3 garlic cloves
•
27 g mix of herbs and spices for Krakowska sausage
Preparation:
1. Cure the meat for 7-
10 days in the temperature of about 6ºC in brine made of salt, saltpetre and garlic.
The lard should only be salted and left in the refrigerator.
2. After the curing is finished, mince the meat. Mince the pork in meat mincer through mincer plate with
mesh size of 10 mm. Meanwhile, mince the lard through a mincer plate with mesh size of 8 mm. Mince
the beef twice through a mincer plate with mesh size of 3 mm and knead it thoroughly with 50 mL of
cold water.
3. Next, combine all the types of minced meat, season it with mixture of herbs (it is also possible to add
salt and pepper to taste), and knead it thoroughly. In the meantime, moisten the collagen casings so
that they get softer.
4. After about 30 minutes the casings will be ready to receive the meat stuffing.
To this end, it is best to
use a stuffer.
Remember to stuff the casing with meat thoroughly and tightly.
Tie the casing ends with
meat tying twine, forming sections with length of about 20 cm.
5. Leave the sausages so prepared to dry for about 2 hours in room temperature.
6. Afterwards, hang the sausages on hooks and commence smoking. It should be carried out for about
30 minutes in smoke from alder and beech wood chips, in a temperature of 50ºC. Afterwards, raise the
temperature to about 70ºC and maintain it for 6-8 hours.
7. When the colour of the sausages turns gold, finish the smoking stage and move them to a room with
temperature of about 10-
15ºC for further drying. That process may take up to 7 days.
You can take advantage of BROWIN’s offer in order to find the necessary curing
and smoking supplies:
- saltpetre (potassium nitrate) for curing
- meat netting - excellent for smoking hams, among others
-
herbs and spices (Grandpa Felix’s Secret, Grandma Leocadia’s Recipe, Aunt Sophie’s Passion, and
many others)
- wood chips for smoking
- smoking hooks
- stuffers
– BEDIENUNGSANLEITUNG –
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