A forum for the BBQ enthusiast

FAB contest
Enter and win
up to 24 pounds
of free FAB!

You must create a profile and register
to use this message board

  Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Commercial formula for RED HOTS

Posted By: Joe Ames
Date: Monday, April 9, 2001 at 7:04 a.m.

RED HOTS

Lb. MEAT BLOCK
20 Beef or Pork Cheeks
20 Beef Hearts
20 Beef Tripe
20 Beef Plates
20 Ham Fat
23 Water
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

PR0CESSING:
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.

SM0KING:
Time Dry Bulb Wet Bulb Smoke Damper
1/2hr. 140F 0 ON OPEN
1 hr. 155F 110F ON CLOSED
1/2hr. 165F 120F ON CLOSED
Steam product at 170F for 6-8 minutes, or until internal temperature of 150F is reached.
Shower product for 8 minutes in cold water.
Hold product for one hour at room temperature before placing in cooler.

Click here to join a Sausage making Mail List.

Password:

  Post Response     Return to Index     Read Prev Msg     Read Next Msg  

Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.