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

How to Make Cervelat Sausage

CERVELAT SAUSAGE / Quick-cured raw sausage
(Semi-dry, raw-fermented sausage type, fine particles)
Meat grinder/ bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
40.00 % Pork meat, lean 4.000 kg
30.00 % Beef trimmings, lean 3.000 kg
30.00 % Pork back fat 3.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (e.g. Staphylococcus) 10.00 g
3.00 g GdL (glucono-delta-lactone) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
1.00 g Coriander, ground 10.00 g

PROCESSING

  1. CUT Pork meat into small pieces, keep below –12°C
  2. 50% beef meat into pieces, keep below –12°C
  3. Back fat into dices (10-20 mm), keep below –12°C
  4. GRIND Remaining lean beef 2 mm, keep chilled
  5. CHOP At high speed the frozen lean pork, beef, back fat
  6. including starter cultures and seasonings
  7. (until fine particle size is achieved)
  8. ADD At slow speed the ground beef trimmings and
  9. distribute thoroughly, now add the curing salt and
  10. continue chopping (final temperature -4-6°C)
  11. STUFF Beef bungs or fibrous/collagen casings (60-75 mm)
  12. RIPEN At <+24-26°C for 4 days, at +22°C for 5 days
  13. SMOKE Cold smoke (<+22°C) on days 2, 5 and 8
  14. (weight loss approx. 30-35%)
  15. KEEP In a dry and cool place

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

cervelat sausage
via wikipedia

How to Make Salami Sausage

SALAMI SAUSAGE / Long-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)
Meat grinder / bowl cutter combined use

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
35.00 % Pork meat, lean 3.500 kg
35.00 % Beef trimmings, lean 3.500 kg
30.00 % Pork back fat 3.000 kg

salami sausageAdditives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (mixtures) 10.00 g
3.00 g Sugar (lactose-glucose) 3.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
2.00 g Mustard seeds 20.00 g
1.00 g Coriander, ground 10.00 g
0.50 g Pimento 5.00 g

PROCESSING

  • CUT Pork meat into small pieces and keep below –10°C
  • Back fat into dices (20 mm), keep below –12°C
  • GRIND Lean beef trimmings 3 mm, keep chilled (0°C)
  • CHOP At medium speed the lean pork meat, back fat
  • including starter cultures and seasonings
  • (until fat displays desired particle size)
  • ADD At slow speed the ground beef trimmings and
  • distribute thoroughly, now add the curing salt and
  • continue chopping (final temperature -4°/-6°C)
  • STUFF Fibrous/collagen casings (55-75 mm)
  • REDDEN – RIPEN – SMOKE – STORE

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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

How to Make Coarse Ham

COARSE HAM SAUSAGE , Raw-cooked sausage type, finely chopped batter with coarse meats

INGREDIENTS
Raw materials: (calculated for 30 kg batch)
50.00 % Lyoner sausage mix (raw batter) 15.000 kg
40.00 % Pork meat, lean, no tendons 12.000 kg
10.00 % Pork belly without skin (50/50) 3.000 kg

Additives:
(per kg pork meat and belly – 15 kg) (total for 15 kg)
18.00 g Nitrite curing salt 270.00 g
3.00 g Phosphate 45.00 g

Seasonings:
(per kg pork meat and belly – 15 kg) (total for 15 kg)
2.00 g White pepper, ground 30.00 g
0.50 g Mace, ground 7.50 g
0.50 g Coriander, ground 7.50 g
0.50 g Ginger, ground 7.50 g

PROCESSING

  1. CUT pork meat and belly in small pieces
  2. MIX pork meat, belly, salt and spices
  3. GRIND Mixture 8-13 mm and store over night in cold room
  4. MIX Lyoner batter and ground mixture
  5. STUFF Plastic casings, 60 mm or cattle rounds, 40 mm
  6. SMOKE N/A at +65°C for 60 min.
  7. COOK At +75°C for 75 min. at +76°C for 40 min.
  8. (core temperature > +72°C for both casing formats)
  9. COOL Under cold shower or in water, drain and air-dry
  10. STORE In chiller below +4°C, shelf life < 14 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology