Meat Recipes

INGREDIENTS:

Per every 1000gr. of product to be prepared.

Starch .......................................30 g.

Salt…..........................................20 g.

602 FLAGE..................................10 g.

501 BEDEX Estabilizador……….......5 g.

302 SMOKE AROME...................... 5 g.

404 PIRASAL……............................3 g.

802 MORKUISA RED....................0’2 g.

603 TAFOSF……………..................... 4 g.

ADVISED ELEBORATION PROCEDURE:

1. – The meat mass must be formed by fatless pork (80%), meat from below pork’s chin, pork side (belly) and pork scratching (20%). Proportions will vary according to preferences. (There will also be emulsified starch as can be guessed from the ingredients above mentioned).

2. – Put ice into the Cutter; the quantity is about 20% of the meat mass to be treated. Start the machine at its first speed (usually 2500rpm) and add: the pork scratching, the fatless pork meat, the ingredients above mentioned and finally the meat from below pork’s chin and pork side (belly).

3. – Then use the machine at full speed (5400rpm),  once the meat paste has reached the desired consistency (between 5 and 6ºC), take it out of the cutter and leave it in the fridge for 36hrs.

4. – After that period, the stuffing: take thin casing to fill them in with the paste.

5. – Once the sausages are formed, leave them to air for a period between 6 and 24 hrs (depending on your facilities) before the cooking.

6. - Cook the sausages at 90ºC for 9 minutes (+/- 1 minute)

7. - Once the cooking is over, let them chill in running water and keep in the fridge until packing (in shrinking wrap) or consumption.

REMARKS:

If we count with some heating and smoking facilities, it can be done without 302 SMOKE AROME.

Also can use “1042 Salchicha Frankfurt”as a complete mix.