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Commercial formula for RED HOTS

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


20 Beef or Pork Cheeks
20 Beef Hearts
20 Beef Tripe
20 Beef Plates
20 Ham Fat
23 Water
4 Milk Powder

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. 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.

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