Follow basic emulsified sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Grind your meats and fat according to this recipe till smooth-keep temp under 40FWhen you add the fat add the rest of the seasonings and binders-keep temp under 55FAdd ice in increments to maintain a low temperature-during the chopping of the meat-during the addition of fatChop till farce is smooth – fat and meat particles
Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 35F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture till the mince becomes very tackyTightly stuff the mince into casings and prick out any air pocketsRecord the starting weight and the target of each salami link Brush with protective
Follow these guidelines when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Any liquid that is added to the mince needs to be ice coldMix your very chilled meat till the mince becomes very tackyStuff the mince into sausage casings and prick out any air pocketsRefrigerate OvernightThe next day dry the sausage out for 1 hour. Begin to apply smoke at 125F for 1 hour. Increase the temp to 157F
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 35FKeep your meat and grinder parts very cold while grindingAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince becomes very tackyStuff the mince into sausage casings Cook till the internal temperature reaches 155F Here are a few things you might find useful when making sausage High Quality