How to Make Frankfurters (mixed beef/pork product)

FRANKFURTERS (mixed beef/pork product)
(Raw-cooked sausage type, finely chopped batter)

Raw materials: (calculated for a 30 kg batch)
30.00 % Pork meat trimmings, lean 9.000 kg
20.00 % Beef meat trimmings, lean 6.000 kg
25.00 % Fatty pork tissues 7.500 kg
25.00 % Ice (drinking water) 7.500 kg

(per kg raw materials) (total for 30 kg)
18.00 g Nitrite curing salt 540.00 g
3.00 g Phosphate (pH >7.3) 90.00 g
0.30 g Ascorbic acid 9.00 g

(per kg raw materials) (total for 30 kg)
3.00 g White pepper, ground 90.00 g
1.00 g Nutmeg, ground 30.00 g
0.50 g Cardamom, ground 15.00 g
0.20 g Coriander, ground 6.00 g

GRIND– Meats and fats separately 3 mm
CHILL– Meats and fats over night at < +4°C CHOP Ground meat, ice and additives for 10-15 rounds Add fats and seasonings and chop until +12°C STUFF Sheep casings (24/26 mm) or pig casings (26/28 mm) LINK To desired length and twist SMOKE At +65°C for 40 min. COOK In water or steam +76°C for > 30 min.
(core temperature > +72°C for all products)
COOL– Under cold shower or in water until <+20°C
STORE– In chiller below +4°C, shelf life < 14 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


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