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New Stainless Steel Kitchen Home Cast Iron Manual Meat Grinder Table Hand Mincer 52125
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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

sausages2
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