Peklosól – Curing Mix for Kielbasa Zwyczajna, with Functional Protein, 64 g

Pekla for classic Polish sausage (kiełbasa zwyczajna), with functional protein - a curing blend with aromatic spices and herbs that highlights the flavor and aroma of a traditional everyday sausage. You’ll get a better forcemeat structure and a juicier finished product.

• Special recipe - Pekla is a perfectly balanced mix packed with herbs and spices to help you make delicious homemade kiełbasa zwyczajna.
• Better in every way - thanks to Pekla with functional protein, your sausage will gain superb flavor and aroma, the right consistency, and natural keeping quality.
• The benefits of functional protein - Pekla blends tradition with modern quality and functionality — the addition of functional protein improves the texture of cured meats and boosts their juiciness. 
• Economical pack - 64 g of Pekla is enough to make 2 kg of sausage.
• Easy to use - with this curing salt you can quickly and easily prepare the ideal curing brine, helping you achieve outstanding smoked and poached kiełbasa zwyczajna.

Forget dry, uninspiring sausages — choose Pekla with functional protein and make your own classic kiełbasa zwyczajna of the highest quality: delicious, appetizing, and with flavor and aroma that last.

Functional protein:

• increases meat juiciness and firmness
• improves meat texture (structure) and reduces losses during heat treatment
• as a complete animal protein, it contains all the essential amino acids needed for proper body function

Recipe for 2 kg of kiełbasa zwyczajna

Ingredients:

• 1.6 kg pork (neck and/or shoulder)
• 0.2 kg beef
• 0.2 kg pork belly or jowl
• 1 pack of PEKLA FOR KIEŁBASA ZWYCZAJNA WITH FUNCTIONAL PROTEIN 
• 80 ml cold water 
• You’ll also need hog casings (Ø 28/30 mm)

Method:

Cut the meat into pieces, separating lean from fatty. Grind the fatty pieces through a 2–4 mm plate and the lean through an 8–12 mm plate or a coarse plate. Grind the beef separately through the finest plate and knead it with 40 ml cold water until a white, sticky paste forms — this will bind the meat mixture. Combine the ground meats, add Pekla, then mix thoroughly with the remaining water and refrigerate for 24 hours. Take the meat out about an hour before stuffing. Using a stuffer, fill the casings. Hang the sausages to dry at room temperature for a few hours. Once well dried, transfer the sausages to the smoker and smoke at 40–60°C for about 3 hours (until lightly browned). After smoking, poach the sausages for about 18–20 minutes in water at 75–80°C.

Ingredients: salt (salt, anti-caking agent: E 536), granulated garlic 17%, black pepper 12%, marjoram, functional protein (pork protein, antioxidant: E 306) 6%, hot red paprika 3.5%, nutmeg, sodium nitrite.

The product may contain sesame seeds, celery, mustard, gluten, sulfur dioxide, peanuts and soy.

Net weight: 64 g