How to Make Liquid Smoke

make-liquid-smoke

Liquid smoke can be used as an ingredient to sausages in smoke impermeable casings in order to achieve a certain degree of smoke flavour. As impermeable casings do not allow the penetration of gaseous smoke, liquid smoke can be added to the sausage mix during the manufacturing process. The starting point for the production of liquid smoke is natural smoke, generated by burning/smouldering wood under controlled temperatures with the input of an air supply.

There are basically two different methods used for the subsequent processing of liquid smoke:

1. Direct condensation of natural wood smoke to liquid smoke. Like distillation of alcohol, the process can be completely adapted from this method.
2. Penetration of the smoke into a carrier substance on the basis of water or oil and using this “smoked” carrier substance as an ingredient for meat products

make-liquid-smoke

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Merguez Sausage

MERGUEZ / French BBQ Sausage, Fresh sausage type, coarse mixture

INGREDIENTS

meguez sausageRaw materials: (calculated for 10 kg batch)
40.00 % Beef meat trimmings 4.000 kg
35.00 % Mutton meat trimmings 3.500 kg
10.00 % Beef muscle and brisket fat 1.000 kg
5.00 % Mutton fats 0.500 kg
5.00 % Green pepper, fresh 0.500 kg
5.00 % Onions, fresh 0.500 kg

Additives:
(per kg of raw materials) (total for 10 kg)
15.0 g Common salt (refined) 150.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
2.0 g Black pepper, ground 20.00 g
1.0 g Chilli, ground 10.00 g
5.0 g Garlic, fresh 50.00 g

PROCESSING

  • CUT Fresh meats and fats into small pieces
  • GRIND Meat and onions 13 mm, muscle and brisket fat 5 mm
  • MIX Ground meat and fat with seasonings
  • GRIND Meat/seasonings mixture 5 mm
  • STUFF Into natural sheep casings (22-24 mm)
  • PORTION Link to sausages of desired size (60-100 g)
  • STORE Below +4°C, shelf life < 4 days
  • PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

CHORIZO CRIOLLO / Latin American BBQ Sausage Recipe

CHORIZO CRIOLLO / Latin American BBQ sausage
(Fresh sausage type, coarse mixture)

INGREDIENTS

Raw materials: calculated for 10 kg batch
75.00 % Pork meat trimmings 7.500 kg
20.00 % Beef meat trimmings 2.000 kg
5.00 % Pork back fat 0.500 kg

Additives:
(per kg of raw materials) (total for 10 kg)
16.00 g Common salt (refined) 160.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
4.00 g Pepper, ground 40.00 g
3.00 g Pepper, broken corns 30.00 g
3.00 g Red wine 30.00 g
1.00 g Cane sugar 10.00 g
1.00 g Garlic, fresh 10.00 g

PROCESSING

  1. CUT Fresh meat trimmings into small pieces
  2. MIX Meat trimmings, additives and seasonings
  3. GRIND Mixture 5 mm
  4. STUFF Into natural hog casings (24-26 mm)
  5. PORTION Link to sausages of desired size (60-100 g)
  6. STORE Below +4°C, shelf life < 4 days
  7. PREPARE Fry in a frying pan or roast on a grill

chorizo

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

Bratwurst / German BBQ Sausage Recipe

BRATWURST / German BBQ sausage, Fresh sausage type, coarse meat mixture

INGREDIENTS

Raw materials: calculated for 10 kg batch
50.00 % Pork trimmings, lean, fresh 5.000 kg
30.00 % Pork belly without skin, fresh 3.000 kg
20.00 % Beef trimmings, lean 2.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
15.00 g Common salt (refined) 150.00 g
1.50 g Phosphate, plain (>pH 7.3) 15.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
50.00 g Onions, fresh 500.00 g
2.00 g White pepper, ground 20.00 g
0.30 g Ginger, ground 3.00 g
0.30 g Cardamom, ground 3.00 g
0.20 g Nutmeg, ground 2.00 g

PROCESSING

  1. CUT Pork meats and onions in small pieces
  2. GRIND Beef trimmings 3 mm
  3. MIX Fresh pork meat, onions, ground beef, seasonings
  4. GRIND Meat/onion/seasonings mixture 5 mm
  5. MIX All ground materials thoroughly
  6. STUFF Into natural pork casings (26-28 mm)
  7. PORTION Link to sausages of desired size (60-100 g)
  8. STORE Below +4°C, shelf life < 2 days
  9. PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

THURINGIAN BBQ SAUSAGE Recipe

THURINGIAN BBQ SAUSAGE, (Fresh sausage type, coarse meat with binder, water added)

INGREDIENTS

Raw materials: calculated for 10 kg batch
50.00 % Pork trimmings, lean, fresh 5.000 kg
30.00 % Pork belly without skin, fresh 3.000 kg
15.00 % Beef trimmings, lean 1.500 kg
5.00 % Ice (potable water) 0.500 kg

Additives:
(per kg of raw materials) (total for 10 kg)
15.00 g Common salt (refined) 150.00 g
1.50 g Phosphate, plain (>pH 7.3) 15.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
50.00 g Onions, fresh 500.00 g
2.00 g White pepper, ground 20.00 g
0.30 g Ginger, ground 3.00 g
0.30 g Cardamom, ground 3.00 g
0.20 g Nutmeg, ground 2.00 g

PROCESSING

  1. GRIND Beef trimmings and onions 3 mm
  2. CHOP Ground beef with ice and all additives
  3. Until a fine lean batter is achieved
  4. CUT Pork meat and belly in small pieces
  5. MIX Fresh pork meat, onions, ground beef, seasonings
  6. GRIND Meat/onion/seasonings mixture 5 mm
  7. MIX All ground materials and fine beef batter thoroughly
  8. STUFF Into natural sheep casings (22-24 mm)
  9. PORTION Link to sausages of desired size (60-100 g)
  10. STORE Below +4°C, shelf life < 2 days
  11. PREPARE Fry in a frying pan or roast on a grill

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

How to Make Juicy Burger, Beef and Pork

Recipe 1

JUICY BURGER (Beef/pork mixture, premium, Philippines)
Fresh processed meat product, coarse mixture

INGREDIENTS
Raw materials: (calculated for 5 kg batch)
40.00 % Beef lean, ground 2.000 kg
45.00 % Pork lean, ground 2.250 kg
10.00 % Pork back fat 0.500 kg
5.00 % Potable water 0.250 kg

Additives:
(per kg of raw materials) (total for 5 kg)
12.00 g Common salt 60.00 g
2.00 g Phosphate 15.00 g

Seasoning:
(per kg of raw materials) (total for 5 kg)
10.00 g Sugar, refined 50.00 g
11.00 g Garlic, chopped 55.00 g
5.00 g Black pepper ground 25.00 g
1.50 g Monosodium glutamate (MSG) 7.50 g
1.00 g Celery powder 5.00 g
130.00 g Onion, chopped 650.00 g
30.00 g Wheat flour 150.00 g
2 pcs Eggs, fresh 10 pcs

PROCESSING

  1. CUT Lean meat and pork back fat into small pieces
  2. MIX Lean meat, back fat, additives and seasoning
  3. GRIND Mixture 3mm
  4. FORM Into patties (50 g per patty) in paperlyne
  5. PACK In PE bag and seal
  6. STORE In freezer at -18°C
  7. PREPARE Fry in shallow oil or grill on charcoal