How to Make Lyoner, Fine Ham Sausage

LYONER / Fine ham sausage
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for 30 kg medium batch)
40.00 % Pork meat trimmings, lean 12.000 kg
15.00 % Beef meat trimmings, lean 4.500 kg
22.50 % Fatty pork tissues 6.750 kg
22.50 % Ice (potable water) 6.750 kg

Additives:
(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

Seasonings:
(per kg raw materials) (total for 30 kg)
2.00 g White pepper, ground 60.00 g
0.50 g Nutmeg, ground 15.00 g
0.50 g Mace, ground 15.00 g
0.30 g Cardamom, ground 9.00 g

PROCESSING

  • 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 Plastic casings, 60 mm or Cattle rounds, 40 mm
  • SMOKE N/A at +65°C for 40 min.
  • COOK At +76°C for 75 min. at +76°C for 40 min.
  • (core temperature > +72°C for both casing formats)
  • 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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One Comment

  • do you have a recipe of ham where you add tvp and isolate???

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