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The Process
Meat: Pork Butt Shoulder
Fat: Hard Pork Fatback
Temperature (Meat)
- 34° to 38°
- Ideal Chill: 32° – 35°
- Place in freezer for 20 – 30 minutes
- Makes for a clean cut
- Avoid smearing / paste development
- Keeps texture intact
Grinding
- Lean Meat
- Cold Grind – 35°
- 3/8" First Grind
- Re-chill
- 3/16" Medium Grind
- Re-chill
- Fat: Fine Grind
- 1/8" Plate
Mixing
- Do Not overwork
- Fat speck melts at 95° – 104°
- Process within 5 minutes – up to 10 lbs.
- Apply hand kneading pressure force
- Extract proteins
- Proteins will combine with salt and water
- Creates a sticky exudate – "glue"
- Exudate hold meat particles together
- Contributes to texture
- Pre mix ingredients with ice cold (liquid) water
- Liquids help distribute ingredients
- Liquid helps soften mass during stuffing
- Water to Meat Ratio
- Water absorbed by meat proteins
- The finer the comminution, the more water will be held
Stuffing:
- 32-35mm Natural Hog Casing
- Stuff casing to 90-95% Diameter
- Sausage Space
- Do not cure bulk-mixed meat in refrigerator overnight
- This causes meat to set up and absorb all moisture
- Salt will perform this process
- If Bulk Cured Overnight – Meat should be reground with adjusting amounts of water
Curing / Conditioning
- Drying and setting step
- Refrigerate stuffed sausages at 35° – 38° for 12 – hours
- This process dries out the casing for improved smoke absorption
Grinder Knives / Plates
- Match knives to plates
- Sharpen knives & plates in pairs
Cooking
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