Ukrainian Poached Sausage is a traditional heavily smoked sausage

Ukrainian Poached Sausage (Kiełbasa Ukraińska Parzona-Podsuszana). A traditional heavily smoked sausage of the Poland's neighbor in the East. The name sounds like it is, Ukrainian Sausage. In reality it is a Polish sausage as until 1945 the Yalta Conference, the area known today as Ukraine (Lwów) belonged to Poland.

1.	meat selection	Beef (cured) Grade I, II or III - 2.1 kg (4.62 lb) 1/3 beef of lower quality with sinews and gristle is allowed. 2/3 beef clean. Pork Jowl (cured) - 0.9 kg (1.98 lb) Meat total : 3 kg (6.6 lb).	salt pepper garlic paprika allspice(ground) marjoram Cure # 1	90 g 1.5 g 2 g 2 g 1 g 1.5 g 5.2 g	3.17 0.05oz 0.07oz 0.0.07oz 0.04 oz 0.05oz ½ oz	5 Tbs. 1 tsp. 1clove 1 tsp 1/2 tsp 2.5 tsp 1 tsp.
	ingredients
2.	curing	Cut meat into 2" dimeter pieces and keep pork jowl and beef in separate containers. Add 25 g (1-1/3 Tbs)) of salt to pork jowls and mix together, Cure #1 not needed here. In a separate container mix beef with 5.2 g Cure #1 and add 30 g (1-2/3 Tbs) of salt. Pack tightly in containers (one for each type of meat) to get rid of air. Cover with clean cloth and place in refrigerator for 72 hrs.
3.	grinding	Grind fat pork (jowl or equivalent) with 3/8 (13 mm) plate. Grind clean beef with 1/4" (5 mm) plate. Grind beef with sinews and gristle at least twice through 1/8" (2 - 3 mm) plate.
4.	mixing	Add 20 - 25 % of cold water in relation to the weight of the beef (about 6 oz or 175 ml) into the ground beef with sinews and gristles, add all spices and mix well together until feels gluey. Then mix both types of beef with ground fat pork. Mix all well together until the meat becomes glutinous. Test it-you still have time for corrections.
5.	stuffing	Stuff mixture into 36 mm hog casings and form invidual round links between 6" and 12" long. Prick any visible air pockets with a needle.
6.	drying	Leave it hanging on smoke sticks at cool temperature, 35º-42º F, (2º-6º C) which is basically refrigerator temperature for 12 hours. You may leave it at room temperature for 2-3 hours only.
7.	smoking	Smoke with hot smoke 90-110 minutes until the color of the casing is light brown with a red tint (paprika makes it red). Rotate smoke sticks during smoking.
8.	cooking	Poach in water at 160º-167º F (72º-75º C) until internal temperature of 154º-158ºF (68º-70º C) is obtained.
9.	cooling	The sausage is air-cooled at below 64º F (18º C) for 12 hours. It basically hangs on smoke sticks in the room until the next day allowing more moisture to escape from inside.
10.	second smoking	It is smoked again the next day with either: A. cold smoke, 52º-72º F (12º-22º C) for 24 hours B.warm smoke, 73º-104º F (23º-40º C) for12 hours C. hot smoke for, 105º-140º F (41º-60º C) for 3-3.5 hours The sausage should have well defined brown-reddish color.
11.	storing	Store at 52º - 64º F (12º - 18º C), which is a room temperature, (until the sausage achieves about 82% of its initial weight). You will have to weigh a sausage before and after drying. If some mold will accumulate on the surface of the sausage wipe it off with a cloth, this is normal.
	notes	The recipe allows increasing salt up to 150 g (5.3 oz = 8 Tbs). Amount of garlic may be increased to 4.5 g (2 cloves). Original recipe calls for pork jowls which may be hard to obtain. Look at the Meat Classes and get an equivalent substitute.