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Five pounds of fresh meat should weigh approximately 2 pounds after drying or smoking. Simmer until barley becomes plump.
| Download Sausage Making: The Definitive Guide with Recipes PDF
Sausages can be classified in a variety of ways, but probably the most useful is by how they are processed Table 1. Mix in spices, salt and cure. The product is then ground again to the desired consistency.
A thermometer is essential for obtaining proper temperature. Sausage making is a continuous sequence of events. After stuffing in hog casings pre-flushedlet hang and dry. Temperature is very important when making jerky. Grind meat through fine plate. If these are used, be sure to follow directions on the packages.
The Art and Practice of Sausage Making — Publications
Bring the broth to a boil and sprinkle in oatmeal. Let dry for one to two hours. A slurry is made of the spices and salt using two cups sausage making recipes pdf download water. The origin of meat processing is lost in antiquity but probably reciped when mankind learned that salt is an effective preservative. It also gives the characteristic cured color to a sausage product and improves flavor.
Also could fine-grind the product, if desired. Remove meat from brine, using clean tongs or other utensils that have not contacted raw meat. If the casings are not pre-stuck they should be punctured with a knife point or pin to eliminate air and fat pockets in the finished sausage. Mix in cooked ground meat. For safety, sausage making recipes pdf download the temperature of the meat as cold as possible during grinding and mixing.
One to two percent of the population may be sensitive to MSG and have mild to transitory reactions in some circumstances when they consume significant amounts, such as would be found in heavily enhanced foods.
Others, such as liver sausage, are cooked but not smoked. Collagen casings pdr the attributes of both natural sausage making recipes pdf download fibrous casings. Meat should be fresh, high quality, have the proper lean-to-fat ratio and have good binding downloa. Keep raw meat separate from other foods. Makign product to desired color and heat to an internal temperature of F.
Cook neck bones in another kettle. Fibrous casings are more suitable for summer sausage and similar products because of their greater strength and the variety of sizes available.
Sodium nitrite is very necessary to inhibit production and growth of the deadly toxin produced by the microorganism Clostridium botulinum. The meat should be recipew and not contaminated with bacteria or other microorganisms. Put in cooler or freezer to firm product for sausage making recipes pdf download.
Dry in oven at F for two to three hours. Store jerky in ercipes jars or plastic bags, or wrap it in freezer paper and freeze.
They are digestible and are very permeable to moisture and smoke. You may want to cut down on the amount of oatmeal. Season to taste sausage making recipes pdf download salt and pepper.
Cure, an essential part of some formulations, is sodium nitrite usually 6 percent on a salt base. Grind meat through a coarse plate, then add spices and mix thoroughly. Early sausage makers found that a wide range of raw ingredients could be used. Strain broth and add pearled barley. Bacteria can spread throughout a work area and contaminate equipment and work surfaces.
Sausage making recipes pdf download or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings. Spray with liquid smoke and garlic mixture.
Measure the temperature of the dehydrator with a calibrated thermometer. Add water, salt, dextrose, cure and spices. H7 in jerky products. Excellent on pizza and will substitute for pepperoni. Today more than varieties are sold, and many of these can be traced back to the sausage making recipes pdf download and country of origin.
Pound the meat asusage both sides to work in the spice.