pafret Loc: Northeast

Kielbasa Mysliwska - Hunters Sausage w Juniper Berries – Pete’ Modifications


Mysliwska Sausage - Hunter’s Sausage is made of pork and beef. Mysliwska Sausage was a relatively short, well smoked sausage that would make an ideal food or snack for Hunters. Hunter’s Sausage is popular in many countries, for example in Germany it is called Jadgwurst. Prolonged smoking and juniper berries give the sausage its unique character.

Meats Metric US US 10 LBS
lean pork 650 g 1.43 lbs. 8 lbs *
lean beef 100 g 0.22 lbs. 2 lbs *
Olive oil 30 g 2 Tbsp 8 Tblsp
cold water 100 g ½ Tblsp 4 Oz

Ingredients per 1000g (1 kg) of meat mixture
salt 18 g 3 tsp. 2½ Oz
Cure #1 2.5 g ½ tsp. 0.4 Oz **
pepper 2.0 g 1 tsp. 0.5 Oz
sugar 1.0 g 1/5th tsp. ¼ Oz
garlic 3.5 g 1 clove 4 cloves
juniper 1.0 g ½ tsp. 6 grams
Ground Bay Leaf ¼ tsp ***
Parsley, chopped fine 1½ Cups ***

* Ratio Pork/Beef reduced from (6.5 to 1), to (4 to 1) in the 10lb formula.
**Cure # 1 ratio is 4 Oz per 100 lbs. For 10 lbs meat, 0.4 Oz or 11.4 grams
*** Not in Original Recipe – Pete’s modification.

Grind lean pork with 1/2" (13 mm) plate. Grind beef twice through 1/8" (2-3 mm) plate.
Add cold water into the ground beef and mix well with all ingredients except oil. Add pork and mix all together. Add oil and mix all together.
Stuff mixture into 32 mm hog casings and form 7 - 8" (18 - 20 cm) links.
Hang sausages at room temperature for 2 hours. Hot smoke in stages: See Instruction Below.
Shower with cold water for about 5 minutes and place in a refrigerator.

· Grind lean pork with ½” (13 mm) plate, fat pork with ¼” or ⅜” (8 mm) plate.
· Grind beef twice through ⅛” (2 - 3 mm) plate.
· Add 20-25% of cold water in relation to the weight of the beef (about 1½ tablespoon) into the ground beef and mix well with remaining ingredients (juniper, garlic and pepper).
· Mix all pork together until the meat becomes glutinous.
· Finally mix everything together adding remaining water.
· Stuff mixture into 32 mm hog casings and form 7 - 8” (18-20 cm) links.
· Hang sausages at room temperature for 2-3 hours.
· Sausage is hot smoked in a few distinct stages:
· At about 122º F (50º C) for 80-90 min.
· Increase the smoking temperature gradually up to 176º F (80º C).
· At 176 - 194º F (80 - 90º C) for 25 min until the internal temperature of 154 - 158º F (68 - 70º C) is reached.
· The color of the sausage should be brown.

Though the above listed cooking temperatures might seem to be high, the sausage will stay at them at few minutes only and the inside should only reach 154 - 158º F. Mysliwska sausage is somewhat baked on the outside. The sausage is done and ready to eat.

In the past the following steps were added:
· The sausage was air-cooled at room temperature to 86º F (30º C) inside temperature.
· It hung on smoke sticks in the room until the next day allowing more moisture to escape from inside.
· The sausage was smoked again the next day with warm smoke, 86º F (30º C) from 3 - 12 hours until it developed the dark brown color.
· The sausage was stored at 60º - 65º F (16º - 18º C), in a dark place for 6 - 8 days (until the sausage obtained 60 - 65 % of its initial weight).
· The finished product was the dry sausage that did not have to be refrigerated.

Date Prepared: 6/25/2013. Results excellent, great taste, sausage not dried as suggested, lightly smoked for 2 hours – could do with one hour, or left as a fresh sausage, which would require cooking before eating. Lean Beef used was the trim chunks from Cryovac Beef Tenderloin, trim was precooked, frozen until needed, and ground twice through small hole plate. All of the pork was ground through a large hole plate, then part of the pork (1/3rd) was ground through a small hole plate. Lean Pork was boneless Boston Butt.
Extra Smoky and Dried