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Commercial formula for "Smokies"
Posted By: Joe Ames In Response To: I'll post one as soon as I find it. :-) (NT) (Joe Ames)
Date: Wednesday, September 12, 2001 at 6:48 p.m.
In Response To: I'll post one as soon as I find it. :-) (NT) (Joe Ames)
“SMOKIES” PORK SAUSAGE
Lb - Oz ngredients
150– 0 Pork shank meat or picnics,trimmed)
100- 0 Lean pork trimmings
200- 0 Regular pork trimmings, 50/50
50 – 0 Ice, crushed
12 – 8 Salt
1 - 4 White pepper
0 - 5 Monosodium glutamate
0 - 5 Sodium nitrate
0 - 1¼ Sodium nitrite
0 - 4 1/3 Sodium erythorbate
5 - 0 Corn syrup solids
All trimmings must be free of blood clots, sinews and skins.
Grind well-chilled, shank meat through the 1/8-in. plate of the grinder, and the trimmings through the 3/16 -in. plate.
Place ground shank meat into the meat chopper and with three pounds of the salt, 1/4 oz sodium nitrite, 1 oz sodium nitrate, and 50 lb of crushed ice, chop into a fine emulsion. Transfer emulsion to the mechanical mixer, add ground pork trimmings, and remaining salt, previously mixed with the remainder of the ingredients. Mix for 3 minutes. Dump mixed meat into a truck and transfer to the cooler at 36°-38°F for overnight cure. Next day, remix meat in a vacuum mixer under 27 in. vacuum just long enough to make meat pliable for stuffing (approximately 1-2 min).
Pack tightly in the stuffer (avoid air pockets) and stuff into Cellophane casings, size 22-32 mm, and link in 4-inch, lengths.
after stuffing, hang sausages on smokehouse trees (properly spaced) and keep them at room temperature until casings are dry. Transfer to preheated house at a temperature of 120°F with 90% Relative Humidity. Apply heavy smudge and smoke sausages for 1 hr.
Raise temperature to 130°F with 70% RH for 1 1/2 hr; then increase temperature to 150°F for 1/2 hour. Raise house temperature to 170°F until an internal meat temperature of 152° F is obtained. Introduce live steam in the house for 1-2 minutes. Remove sausages from the house. Heavy smudge should be applied all during the smoking operation. Remove sausages from the house and shower with cold water until internal meat temperature is reduced to 110°F. Keep at room temperature until casings are dry, then transfer to cooler (45°F) until an internal meat temperature of 50°F is reached. Peel and package.
Keep product refrigerated through storage and marketing.
SOURCE: Stephan L. Komarik, 4810 Ronda, Coral Gables, FL
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