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Commercial formula for RED HOTS
Posted By: Joe Ames
Date: Monday, April 9, 2001 at 7:04 a.m.
Lb. MEAT BLOCK
20 Beef or Pork Cheeks
20 Beef Hearts
20 Beef Tripe
20 Beef Plates
20 Ham Fat
4 Milk Powder
lb - oz SPICE BLEND
2 - 8 Salt
1 - 8 Dextrose
1 - 8 Mustard Powder
0 - 10 Cayenne Pepper
0 - 2 Coriander
0 - 6 Paprika
0 - 3 Ground Pepper
0 - 2 3/4 Cure
0 - 3/4 Sodium Erythorbate
Grind all meat through 3/16" plate.
Place ground meat in blender and add salt, spices, water and milk powder. Mix thoroughly.
Dump meat from mixer and immediately run through the fine plate of the grinder.
Stuff product into 32mm, 5” long Red casings.
Shower for one minute with cold water before placing product into smokehouse.
Time Dry Bulb Wet Bulb Smoke Damper
1/2hr. 140°F 0 ON OPEN
1 hr. 155°F 110°F ON CLOSED
1/2hr. 165°F 120°F ON CLOSED
Steam product at 170°F for 6-8 minutes, or until internal temperature of 150°F is reached.
Shower product for 8 minutes in cold water.
Hold product for one hour at room temperature before placing in cooler.
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Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.