Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Weigh the cure on a scale that reads to 0.1 g. Not something to measure by spoon.
Cure Safety
United States (USDA), 9 CFR 424.21(c)
Open in the Cure CalculatorEquipment
The show meat is cubed and cured on its own for three days, which is what fixes the deep red color that shows up in the slice. The rest of the beef is emulsified with cold water into a paste, the cubes are kneaded sticky and folded in whole, and the links are hot smoked before baking finishes them to 68 to 70C.
How To Apply It
Cure the beef cubes separately first so they hold their color, then build the binding paste from the remaining trim and connective tissue beef, emulsified with cold water and the rest of the cure and spices. Fold the two together by hand so the cubes stay intact inside the finer paste.
Instructions
Dice the lean beef into 12 mm cubes. These are kept whole as the show meat, the red pieces you see in each slice.
Toss the cubes with half the salt and cure and all the sugar. Press them into a covered container and leave them in the fridge for 72 hours to set a deep red color.
Grind the connective tissue beef and the trimmings separately through a fine 3 mm plate.
In a food processor, blend the ground beef with the cold water into a smooth paste, adding the rest of the salt, the rest of the cure and the spices as it runs.
Work the cured cubes by hand until tacky, then add the paste and mix until the cubes are evenly held in it.
Pack firmly into fibrous casing and tie off 40 to 45 cm links, leaving a loop at one end for hanging.
Hang in the fridge for 12 hours, or 3 to 4 hours at room temperature if you need to move faster.
Give the links about 100 minutes of hot smoke, until the casings have browned with a reddish cast.
Turn the chamber up to 75 to 90C and bake for 30 to 40 minutes, until the center reads 68 to 70C. A faint wisp of smoke can carry on through this stage.
Cool the links in open air before refrigerating.
Refrigerate at 4C or below and eat within about a week, or vacuum-pack and freeze.
Then What
Smoke to set color and flavor, then finish by baking to a safe internal temperature rather than relying on smoke alone. Cool in open air before refrigerating to firm the texture and stop residual cooking.
About This Recipe
A Polish baked sausage, kiełbasa wołowa krajana pieczona, made entirely from beef rather than the pork-and-beef blends more common in Polish charcuterie, and finished by hot smoking followed by baking.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Beef Sausage-Polish (Kiełbasa wołowa krajana pieczona); all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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