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ANNEX I
RECIPES FOR PROCESSED MEAT PRODUCTS

Fresh meat products

Boerwors / South African BBQ sausage

383

Longganisa / Philippine BBQ sausage

384

Merguez / French BBQ sausage

385

Chorizo Criollo / Latin American BBQ sausage

386

Salchicha Madrillena / Spanish BBQ sausage

387

Bratwurst / German BBQ sausage

388

Thuringian BBQ sausage

389

Beef Burger (premium)

390

Juicy burger (premium, Philippines)

391

Juicy burger (extended, Philippines)

392

Chicken nuggets (Asian small-scale)

393

Raw-fermented sausages

Chorizo / medium-term ripened raw sausage

394

Mutton salami / medium-term ripened raw sausage

395

Summer sausage / quick-cured raw sausage

396

Cervelat sausage / quick-cured raw sausage

397

Salami sausage (meat grinder only)

398

Salami sausage (meat grinder – bowl cutter)

399

Raw-cooked meat products

Frankfurters (mixed product)

400

Vienna sausages (premium)

401

Chicken viennas (premium)

402

Beef frankfurters (pure beef)

403

Lyoner / fine ham sausage

404

Coarse ham sausage

405

White sausage / Veal sausage

406

Krakow sausage

407

Buffalo sausage

408

Mortadella (with slaughter by-products)

409

Beef frankfurters (moderately extended)

410

Beef hotdog (substantially extended)

411

Chicken hotdog (substantially extended)

412

Breakfast sausage (moderately extended)

413

Meat loaves / meat balls

414

Precooked-cooked products

Corned beef (traditional method, South America)

415

Corned beef (premium, Philippines)

416

Corned beef (substantially extended, Philippines)

417

Fine liver sausage / Liver pate

418

Coarse liver sausage

419

Blood sausage (Central European)

420

Blodkorv (extended blood sausage, Sweden)

421

Cured meat cuts

Cooked ham (entire muscle pieces, standard)

422

Raw fermented hams

423

Pork bacon

423

Beef bacon

423

Indigenous meat products

Lup-cheong / Chinese dry pork sausage

424

Naem (Nham) / fermented pro sausage (SA-Asia)

425

Isaan sausage / herb sausage (quick-cured)

426

Isaan sausage / herb sausage (fresh)

427

List of other products with details in chapters

428

Please note:

The term NITRITE CURING SALT used in some of the recipes refers to a standard mixture of common salt with the curing agent sodium nitrite. The premix consists of 99.5% salt and 0.5% nitrite.

FRESH MEAT PRODUCTS

BOERWORS / South African BBQ sausage

(Fresh sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

90.00 %

Beef trimmings without tendons

9.000 kg

Extenders:

4.00 %

Rusk (baked and crushed wheat flour

0.400 kg

3.00 %

Water, potable

0.300 kg

3.00 %

Vinegar

0.300 kg

Additives:

(per kg of raw materials)

(total for 10 kg)

18.00 g

Common salt (refined)

180.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

2.00 g

White pepper, ground

20.00 g

1.50 g

Coriander, ground

15.00 g

0.50 g

Thyme

5.00 g

PROCESSING

CUT

Fresh meat trimmings into small pieces

SOAK

Rusk in added potable water

MIX

Meat trimmings, rusk, vinegar and seasonings

GRIND

Mixture 3 mm

STUFF

Into natural sheep casings (26-28 mm)

PORTION

Link into sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 4 days

PREPARE

Fry in a frying pan or roast on a grill

LONGGANISA / Philippine BBQ Sausage**

(Fresh sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

60.00 %

Pork trimmings, fresh

6.000 kg

40.00 %

Pork belly without rind

4.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

7.00 g

Nitrite curing salt

70.00 g

7.00 g

Common salt (refined)

70.00 g

2.50 g

Phosphate

25.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

50.00 g

Sugar (refined)

500.00 g

20.00 g

Pineapple juice

200.00 g

10.00 g

Anisado wine

100.00 g

20.00 g

Garlic, fresh

200.00 g

5.00 g

Black pepper, ground

50.00 g

PROCESSING

CUT

Fresh meats into small pieces

MIX

Fresh meats, additives, seasonings

GRIND

Meat/seasonings mixture 5 mm

MIX

All ground materials thoroughly

STUFF

Into natural sheep casings (22-24 mm)

PORTION

Link to sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 4 days

PREPARE

Fry in a frying pan or roast on a grill

**

CHICKEN LONGGANISA

see page 191

MERGUEZ / French BBQ Sausage

(Fresh sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

40.00 %

Beef meat trimmings

4.000 kg

35.00 %

Mutton meat trimmings

3.500 kg

10.00 %

Beef muscle and brisket fat

1.000 kg

5.00 %

Mutton fats

0.500 kg

5.00 %

Green pepper, fresh

0.500 kg

5.00 %

Onions, fresh

0.500 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

15.0 g

Common salt (refined)

150.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

2.0 g

Black pepper, ground

20.00 g

1.0 g

Chilli, ground

10.00 g

5.0 g

Garlic, fresh

50.00 g

PROCESSING

CUT

Fresh meats and fats into small pieces

GRIND

Meat and onions 13 mm, muscle and brisket fat 5 mm

MIX

Ground meat and fat with seasonings

GRIND

Meat/seasonings mixture 5 mm

STUFF

Into natural sheep casings (22-24 mm)

PORTION

Link to sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 4 days

PREPARE

Fry in a frying pan or roast on a grill

CHORIZO CRIOLLO / Latin American BBQ sausage

(Fresh sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

75.00 %

Pork meat trimmings

7.500 kg

20.00 %

Beef meat trimmings

2.000 kg

5.00 %

Pork back fat

0.500 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

16.00 g

Common salt (refined)

160.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

4.00 g

Pepper, ground

40.00 g

3.00 g

Pepper, broken corns

30.00 g

3.00 g

Red wine

30.00 g

1.00 g

Cane sugar

10.00 g

1.00 g

Garlic, fresh

10.00 g

PROCESSING

CUT

Fresh meat trimmings into small pieces

MIX

Meat trimmings, additives and seasonings

GRIND

Mixture 5 mm

STUFF

Into natural hog casings (24-26 mm)

PORTION

Link to sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 4 days

PREPARE

Fry in a frying pan or roast on a grill

SALCHICHA MADRILENA / Spanish BBQ sausage

(Fresh sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

50.00 %

Pork meat without tendons, lean

5.000 kg

50.00 %

Pork belly without rind, fresh

5.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

18.00 g

Common salt (refined)

180.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

10.00 g

Paprika, sweet-red

100.00 g

3.00 g

Red pepper

30.00 g

3.00 g

Marjoram

30.00 g

0.50 g

Garlic, fresh

5.00 g

PROCESSING

CUT

Fresh meat trimmings into small pieces

MIX

Meat trimmings and seasonings

GRIND

Mixture 3 mm

STUFF

Into natural sheep casings (20-24 mm)

PORTION

Link to sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 4 days

PREPARE

Fry in a frying pan or roast on a grill

BRATWURST / German BBQ sausage

(Fresh sausage type, coarse meat mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

50.00 %

Pork trimmings, lean, fresh

5.000 kg

30.00 %

Pork belly without skin, fresh

3.000 kg

20.00 %

Beef trimmings, lean

2.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

15.00 g

Common salt (refined)

150.00 g

1.50 g

Phosphate, plain (>pH 7.3)

15.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

50.00 g

Onions, fresh

500.00 g

2.00 g

White pepper, ground

20.00 g

0.30 g

Ginger, ground

3.00 g

0.30 g

Cardamom, ground

3.00 g

0.20 g

Nutmeg, ground

2.00 g

PROCESSING

CUT

Pork meats and onions in small pieces

GRIND

Beef trimmings 3 mm

MIX

Fresh pork meat, onions, ground beef, seasonings

GRIND

Meat/onion/seasonings mixture 5 mm

MIX

All ground materials thoroughly

STUFF

Into natural pork casings (26-28 mm)

PORTION

Link to sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 2 days

PREPARE

Fry in a frying pan or roast on a grill

THURINGIAN BBQ SAUSAGE

(Fresh sausage type, coarse meat with binder, water added)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

50.00 %

Pork trimmings, lean, fresh

5.000 kg

30.00 %

Pork belly without skin, fresh

3.000 kg

15.00 %

Beef trimmings, lean

1.500 kg

5.00 %

Ice (potable water)

0.500 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

15.00 g

Common salt (refined)

150.00 g

1.50 g

Phosphate, plain (>pH 7.3)

15.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

50.00 g

Onions, fresh

500.00 g

2.00 g

White pepper, ground

20.00 g

0.30 g

Ginger, ground

3.00 g

0.30 g

Cardamom, ground

3.00 g

0.20 g

Nutmeg, ground

2.00 g

PROCESSING

GRIND

Beef trimmings and onions 3 mm

CHOP

Ground beef with ice and all additives

Until a fine lean batter is achieved

CUT

Pork meat and belly in small pieces

MIX

Fresh pork meat, onions, ground beef, seasonings

GRIND

Meat/onion/seasonings mixture 5 mm

MIX

All ground materials and fine beef batter thoroughly

STUFF

Into natural sheep casings (22-24 mm)

PORTION

Link to sausages of desired size (60-100 g)

STORE

Below +4°C, shelf life < 2 days

PREPARE

Fry in a frying pan or roast on a grill

BEEFBURGER (traditional recipe, premium)**

(Fresh processed meat product, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 5 kg batch)

100.00 %

Lean beef meat, low connective tissue

5.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 5 kg)

12.00 g
Common salt
60.00 g

Seasonings:

(per kg of raw materials)

(total for 5 kg)

5.00 g

Black pepper ground

25.00 g

PROCESSING

CUT

Lean beef meat into small pieces

MIX

lean beef meat, additives and seasoning

GRIND

Mixture 3mm

SHAPE

Into patties (50-100 g per patty) in paperlyne

PACK

In P.E. bag and seal

STORE

In freezer at -18°C

PREPARE

Fry in shallow oil or grill on charcoal

**

CHICKEN BURGERS

see page 191, 202

LOW-COST BURGERS

see page 201

JUICY BURGER (Beef/pork mixture, premium, Philippines)

(Fresh processed meat product, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 5 kg batch)

40.00 %

Beef lean, ground

2.000 kg

45.00 %

Pork lean, ground

2.250 kg

10.00 %

Pork back fat

0.500 kg

5.00 %
Potable water
0.250 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 5 kg)

12.00 g
Common salt
60.00 g
2.00 g
Phosphate
15.00 g

Seasonings:

(per kg of raw materials)

(total for 5 kg)

10.00 g
Sugar, refined
50.00 g
11.00 g

Garlic, chopped

55.00 g
5.00 g

Black pepper ground

25.00 g
1.50 g

Monosodium glutamate (MSG)

7.50 g

1.00 g

Celery powder
5.00 g
130.00 g
Onion, chopped
650.00 g
30.00 g
Wheat flour
150.00 g
2 pcs
Eggs, fresh
10 pcs

PROCESSING

CUT

Lean meat and pork back fat into small pieces

MIX

Lean meat, back fat, additives and seasoning

GRIND

Mixture 3mm

FORM

Into patties (50 g per patty) in paperlyne

PACK

In PE bag and seal

STORE

In freezer at -18°C

PREPARE

Fry in shallow oil or grill on charcoal

JUICY BURGER (Beef/pork mixture, extended, Philippines)

(Fresh processed meat product, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 5 kg batch)

25.00 %

Beef lean, ground

1.250 kg

25.00 %

Pork lean, ground

1.250 kg

20.00 %

Pork back fat, ground

1.000 kg

Extenders:

---

(total for 5 kg)

8.00 %

TVP (textured vegetable protein)

0.400 kg

21.50 %

Water for hydration

1.075 kg

0.50 %

ISP (isolated soy protein)

0.025 kg

8.00 %

TVP (textured vegetable protein)

0.400 kg

21.50 %

Water for hydration

1.075 kg

0.50 %

ISP (isolated soy protein)

0.025 kg

Additives:

(per kg of raw materials)

(total for 5 kg)

12.00 g
Common salt
60.00 g
2.00 g
Phosphate
10.00 g
50.00 g
Potable water
250.00 g

Seasonings:

(per kg of raw materials)

(total for 5 kg)

10.00 g
Sugar, refined
50.00 g
1.00 g
Celery powder
5.00 g
5.00 g

Black pepper ground

25.00 g
100.00 g
Onion, chopped
500.00 g
30.00 g

All purpose flour

150.00 g
10.00 g

Garlic, chopped

50.00 g
2 pcs
Eggs, fresh
10 pcs

PROCESSING

HYDRATE

TVP and ISP with potable water

CUT

Lean meat and pork back fat into small pieces

GRIND

Pork back fat and lean meat 3mm

MIX

Meat and fat with hydrated TVP/ISP, additives, seasonings

FORM

Into patties (50 g) in paperlyne

PACK

In P.E. bag and seal bags

STORE

In freezer at -18°C

PREPARE

Fry in shallow oil or grill on charcoal

CHICKEN NUGGETS / Asian small-scale product

(Fresh processed meat product, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 5 kg batch)

95.00 %

Chicken meat, boneless

4.750 kg

5.00 %

Chicken skin (from breast)

0.250 kg

Additives:

(per kg of raw materials)

(total for 5 kg)

12.00 g

Common salt

60.00 g

3.00 g

Phosphate

15.00 g

50.00 g

Potable water (chilled)

250.00 g

Seasonings:

(per kg of raw materials)

(total for 5 kg)

10.00 g

Sugar (refined)

50.00 g

20.00 g

Garlic fresh, chopped

100.00 g

6.00 g

White pepper, ground

30.00 g

1.00 g

Monosodium glutamate (MSG)

5.00 g

PROCESSING

GRIND

Chilled chicken skin 3mm

Chilled chicken meat, 5 mm

MIX

Ground raw materials, additives and seasonings

MOULD

Mixture in a rectangular tray, 10-15 mm thick

FREEZE

At -7°C to facilitate cutting into nuggets

CUT

Into desired size (e.g. 20x30 mm)

ROLL

In breading or in bread crumbs

STORE

Packed and deep-frozen at -18°C

PREPARE

Deep-fry at +180°C until golden brown

RAW-FERMENTED SAUSAGES

CHORIZO / Medium-term ripened raw sausage

(Raw-fermented sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

50.00 %

Pork meat without tendons, lean

5.000 kg

50.00 %

Pork belly without rind, fresh

5.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

28.00 g

Common salt (refined)

280.00 g

0.50 g

Sugar

5.00 g

0.50 g

GdL (glucono-delta-lactone)

5.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

5.00 g

Paprika, sweet, red

50.00 g

1.50 g

Chilli, ground

15.00 g

PROCESSING

CUT

Meat and belly into small pieces, keep at -4°C

MIX

Raw materials, additives and seasonings

GRIND

Mixture 8 mm

STUFF

Into natural sheep casings (28-32 mm)

PORTION

Link into sausages of desired size (100-200 g)

RIPEN

For 7 days at +18-22°C (weight loss 25-30.0 %)

SMOKE

Cold smoke (<+22°C) for 6 hrs. on day 2/5

(weight loss 30-35 %)

STORE

In a dry and cool place (below + 25°C)

MUTTON SALAMI / Medium-term ripened raw sausage

(Raw-fermented sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

80.00 %

Mutton meat without tendons, fresh

8.000 kg

20.00 %

Beef fat, fresh

2.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

22.00 g

Nitrite curing salt

220.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

2.00 g

Black pepper, ground

20.00 g

1.00 g

White pepper corns

10.00 g

0.50 g

Cardamom, ground

5.00 g

1.00 g

Fresh garlic

10.00 g

PROCESSING

CUT

Meat and fat into small pieces and keep at –4°C

MIX

Frozen meat and fat pieces and seasonings

GRIND

Meat/seasonings mixture 5 mm

STUFF

Natural sheep or beef casings (28-34 mm)

PORTION

Link into sausages of desired size (60-100 g)

RIPEN

3-5 days at +20°C

SMOKE

Cold smoke (<+22°C) for 6 hrs. on day 2/5

(weight loss 30-35 %)

STORE

In a dry and cool place (below + 25°C)

SUMMER SAUSAGE / Quick-cured raw sausage

(Semi-dry, raw-fermented sausage type, coarse mixture)

Meat grinder use only

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

30.00 %

Pork meat, lean

3.000 kg

30.00 %

Beef trimmings, lean

3.000 kg

20.00 %

Pork belly without skin

2.000 kg

20.00 %

Pork back fat

2.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

28.00 g

Nitrite curing salt

280.00 g

1.00 g

Starter cultures (e.g. Staphylococcus)

10.00 g

3.00 g

GdL (glucono-delta-lactone)

3.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

3.00 g

White pepper, ground

30.00 g

2.00 g

Mustard seeds

20.00 g

1.00 g

Coriander, ground

10.00 g

0.50 g

Pimento

5.00 g

PROCESSING

(meat grinder only)

CUT

Pork meat into small pieces and keep below –4°C

Back fat into dices (10-20 mm), keep below –4°C

GRIND

Lean beef trimmings 3 mm

MIX

Raw materials, additives and seasonings

GRIND

Mixture 5 mm

STUFF

Beef middles (35-45 mm)

Fibrous/collage casings (50-60 mm)

RIPEN

At <+24-26°C for 4-7 days

SMOKE

Cold smoke (<+22°C) on days 2, 4 and 6

(weight loss approx. 25-30%)

KEEP

In a dry and cool place

CERVELAT SAUSAGE / Quick-cured raw sausage

(Semi-dry, raw-fermented sausage type, fine particles)

Meat grinder/ bowl cutter combined use

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

40.00 %

Pork meat, lean

4.000 kg

30.00 %

Beef trimmings, lean

3.000 kg

30.00 %

Pork back fat

3.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

28.00 g

Nitrite curing salt

280.00 g

1.00 g

Starter cultures (e.g. Staphylococcus)

10.00 g

3.00 g

GdL (glucono-delta-lactone)

3.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

3.00 g

White pepper, ground

30.00 g

1.00 g

Coriander, ground

10.00 g

PROCESSING

CUT

Pork meat into small pieces, keep below –12°C

50% beef meat into pieces, keep below –12°C

Back fat into dices (10-20 mm), keep below –12°C

GRIND

Remaining lean beef 2 mm, keep chilled

CHOP

At high speed the frozen lean pork, beef, back fat

including starter cultures and seasonings

(until fine particle size is achieved)

ADD

At slow speed the ground beef trimmings and

distribute thoroughly, now add the curing salt and

continue chopping (final temperature -4-6°C)

STUFF

Beef bungs or fibrous/collagen casings (60-75 mm)

RIPEN

At <+24-26°C for 4 days, at +22°C for 5 days

SMOKE

Cold smoke (<+22°C) on days 2, 5 and 8

(weight loss approx. 30-35%)

KEEP

In a dry and cool place

SALAMI SAUSAGE / Long-term ripened raw sausage

(Raw-fermented sausage type, coarse mixture)

Meat grinder use only

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

35.00 %

Pork meat, lean

3.500 kg

35.00 %

Beef trimmings, lean

3.500 kg

30.00 %

Pork back fat

3.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

28.00 g

Nitrite curing salt

280.00 g

1.00 g

Starter cultures (mixtures)

10.00 g

3.00 g

Sugar (lactose-glucose)

3.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

3.00 g

White pepper, ground

30.00 g

2.00 g

Mustard seeds

20.00 g

1.00 g

Coriander, ground

10.00 g

0.50 g

Pimento

5.00 g

PROCESSING

CUT

Pork meat into small pieces and keep below –4°C

Back fat into dices (10-20 mm), keep below –4°C

GRIND

Lean beef trimmings 3 mm

MIX

Raw materials, additives and seasonings

GRIND

Mixture 5 mm

STUFF

Beef middles (35-45 mm)

Fibrous/collage casings (55-75 mm)

PORTION

Link, tie/clip and hang (400-2000 g)

REDDEN

6 days at +20-25°C (lower temperature from day 4)

RIPEN

At <+14°C for 10 days

SMOKE

Cold smoke (<+22°C) on days 2, 4 and 6

(weight loss 30-40%)

KEEP

In a dry and cool place

SALAMI SAUSAGE / Long-term ripened raw sausage

(Raw-fermented sausage type, coarse mixture)

Meat grinder / bowl cutter combined use

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

35.00 %

Pork meat, lean

3.500 kg

35.00 %

Beef trimmings, lean

3.500 kg

30.00 %

Pork back fat

3.000 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 10 kg)

28.00 g

Nitrite curing salt

280.00 g

1.00 g

Starter cultures (mixtures)

10.00 g

3.00 g

Sugar (lactose-glucose)

3.00 g

Seasonings:

(per kg of raw materials)

(total for 10 kg)

3.00 g

White pepper, ground

30.00 g

2.00 g

Mustard seeds

20.00 g

1.00 g

Coriander, ground

10.00 g

0.50 g

Pimento

5.00 g

PROCESSING

CUT

Pork meat into small pieces and keep below –10°C Back fat into dices (20 mm), keep below –12°C

GRIND

Lean beef trimmings 3 mm, keep chilled (0°C)

CHOP

At medium speed the lean pork meat, back fat including starter cultures and seasonings (until fat displays desired particle size)

ADD

At slow speed the ground beef trimmings and distribute thoroughly, now add the curing salt and continue chopping (final temperature -4°/-6°C)

STUFF

Fibrous/collagen casings (55-75 mm)

REDDEN – RIPEN – SMOKE - STORE

RAW-COOKED MEAT PRODUCTS

FRANKFURTERS (mixed beef/pork product)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

30.00 %

Pork meat trimmings, lean

9.000 kg

20.00 %

Beef meat trimmings, lean

6.000 kg

25.00 %

Fatty pork tissues

7.500 kg

25.00 %

Ice (drinking water)

7.500 kg

Additives:

(per kg of raw materials)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate (pH >7.3)

90.00 g

0.30 g

Ascorbic acid

9.00 g

Seasonings:

(per kg of raw materials)

(total for 30 kg)

3.00 g

White pepper, ground

90.00 g

1.00 g

Nutmeg, ground

30.00 g

0.50 g

Cardamom, ground

15.00 g

0.20 g

Coriander, ground

6.00 g

PROCESSING

GRIND

Meats and fats separately 3 mm

CHILL

Meats and fats over night at < +4°C

CHOP

Ground meat, ice and additives for 10-15 rounds

Add fats and seasonings and chop until +12°C

STUFF

Sheep casings (24/26 mm) or pig casings (26/28 mm)

LINK

To desired length and twist

SMOKE

At +65°C for 40 min.

COOK

In water or steam +76°C for > 30 min.

(core temperature > +72°C for all products)

COOL

Under cold shower or in water until <+20°C

STORE

In chiller below +4°C, shelf life < 14 days

VIENNA SAUSAGES (premium quality, mixed beef/pork product)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

40.00 %

Pork meat trimmings, lean

12.000 kg

16.00 %

Beef meat trimmings, lean

4.800 kg

22.00 %

Fatty pork tissues

6.600 kg

22.00 %

Ice (drinking water)

6.600 kg

Extenders:

---

Additives:

(per kg of raw materials)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate (pH >7.3)

90.00 g

0.30 g

Ascorbic acid

9.00 g

Seasonings:

(per kg of raw materials)

(total for 30 kg)

3.00 g

White pepper, ground

90.00 g

1.00 g

Nutmeg, ground

30.00 g

0.50 g

Cardamom, ground

15.00 g

0.20 g

Coriander, ground

6.00 g

PROCESSING

GRIND

Meats and fats separately 3 mm

CHILL

Meats and fats over night at < +4°C

CHOP

Ground meat, ice and additives for 10-15 rounds

Add fats and seasonings and chop until +12°C

STUFF

Sheep casings (20/22 mm)

LINK

To desired length and twist

SMOKE

At +65°C for 40 min.

COOK

In water or steam +76°C for > 30 min.

(core temperature > +72°C for all products)

COOL Under cold shower or in water until <+20°C

STORE

In chiller below +4°C, shelf life < 14 days

CHICKEN VIENNAS (premium quality, pure poultry product)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

50.00 %

Chicken meat trimmings, lean

15.000 kg

10.00 %

Vegetable oil

3.000 kg

20.00 %

Chicken fat emulsion (1:6:6)

6.000 kg

20.00 %

Ice (drinking water)

6.000 kg

Extenders:

---

Additives:

(per kg raw materials and extenders)

(total for 30 kg)

10.00 g

Nitrite curing salt

300.00 g

2.00 g

Phosphate

60.00 g

0.10 g

Sodium erythorbate

3.00 g

1.00 g

Food colouring (liquid)

30.00 g

Seasonings:

(per kg raw materials and extenders)

(total for 30 kg)

2.00 g

White pepper, ground

60.00 g

0.30 g

Nutmeg, ground

9.00 g

0.60 g

Garlic powder

18.00 g

PROCESSING

GRIND

Meat trimmings 3 mm

EMULSIFY

Chicken skin/fats, chill emulsions at < 0°C

CHILL

Meat trimmings and vegetable oil over night

CHOP

Meats, ice, extenders and additives for 10-15 rounds

Add fat emulsion and seasonings and chop until +12°C

STUFF

Into sheep or collagen casings, 20-22 mm and link

SMOKE

Dry for 30 min. at +45°C, smoke at +65°C for 30 min.

COOK

In water or steam at +75°C for 20 min.

COOL

under cold shower or in water, vacuum pack and chill

STORE

< +4 C, shelf life less than 10 days

* Part of the lean chicken meat is often replaced by other poultry meats, mostly turkey, to improve texture, colour and binding; subject to availability.

BEEF FRANKFURTERS (pure beef product)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

40.00 %

Beef meat trimmings, lean

12.000 kg
20.00 %

Beef meat trimming, fatty

6.000 kg
15.00 %
Vegetable oil
4.500 kg
25.00 %

Ice (drinking water)

7.500 kg

Extenders:

---

Additives:

(per kg raw materials and extenders)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate (pH >7.3)

90.00 g

0.30 g

Ascorbic acid

9.00 g

Seasonings:

(per kg raw materials)

(total for 30 kg)

3.00 g

White pepper, ground

90.00 g

1.00 g

Nutmeg, ground

30.00 g

0.50 g

Cardamom, ground

15.00 g

0.20 g

Coriander, ground

6.00 g

PROCESSING

GRIND

Beef meats 3 mm

CHILL

Meats and vegetable oil over night at < +4°C

CHOP

Ground meats, ice and additives for 25 rounds

Add vegetable oil and seasonings, chop until +12°C

STUFF

In sheep or collagen casings, 24/26 mm

LINK

To desired length and twist

SMOKE

At +65°C for 40 min.

COOK

In water or steam +76°C for > 30 min.

(core temperature > +72°C)

COOL

Under cold shower or in water until <+20°C

STORE

In chiller below +4°C, shelf life < 14 days

LYONER / Fine ham sausage

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg medium batch)

40.00 %

Pork meat trimmings, lean

12.000 kg

15.00 %

Beef meat trimmings, lean

4.500 kg

22.50 %

Fatty pork tissues

6.750 kg

22.50 %

Ice (potable water)

6.750 kg

Extenders:

---

Additives:

(per kg raw materials)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate (pH >7.3)

90.00 g

0.30 g

Ascorbic acid

9.00 g

Seasonings:

(per kg raw materials)

(total for 30 kg)

2.00 g

White pepper, ground

60.00 g

0.50 g

Nutmeg, ground

15.00 g

0.50 g

Mace, ground

15.00 g

0.30 g

Cardamom, ground

9.00 g

PROCESSING

GRIND

Meats and fats separately 3 mm

CHILL

Meats and fats over night at < +4°C

CHOP

Ground meat, ice and additives for 10-15 rounds

Add fats and seasonings and chop until +12°C

STUFF

Plastic casings, 60 mm orCattle rounds, 40 mm

SMOKE

N/A at +65°C for 40 min.

COOK

At +76°C for 75 min. at +76°C for 40 min.

(core temperature > +72°C for both casing formats)

COOL

Under cold shower or in water until <+20°C

STORE

In chiller below +4°C, shelf life < 14 days

COARSE HAM SAUSAGE

(Raw-cooked sausage type, finely chopped batter with coarse meats)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

50.00 %

Lyoner sausage mix (raw batter)

15.000 kg

40.00 %

Pork meat, lean, no tendons

12.000 kg

10.00 %

Pork belly without skin (50/50)

3.000 kg

Extenders:

---

Additives:

(per kg pork meat and belly – 15 kg)

(total for 15 kg)

18.00 g

Nitrite curing salt

270.00 g

3.00 g

Phosphate

45.00 g

Seasonings:

(per kg pork meat and belly – 15 kg)

(total for 15 kg)

2.00 g

White pepper, ground

30.00 g

0.50 g

Mace, ground

7.50 g

0.50 g

Coriander, ground

7.50 g

0.50 g

Ginger, ground

7.50 g

PROCESSING

CUT

pork meat and belly in small pieces

MIX

pork meat, belly, salt and spices

GRIND

Mixture 8-13 mm and store over night in cold room

MIX

Lyoner batter and ground mixture

STUFF

Plastic casings, 60 mm or cattle rounds, 40 mm

SMOKE

N/Aat +65°C for 60 min.

COOK

At +75°C for 75 min. at +76°C for 40 min.

(core temperature > +72°C for both casing formats)

COOL

Under cold shower or in water, drain and air-dry

STORE

In chiller below +4°C, shelf life < 14 days

WHITE SAUSAGE / Veal Sausage (Bavaria)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

30.00 %

Veal trimmings

9.000 kg

20.00 %

Pork trimmings

6.000 kg

25.00 %

Pork fat, soft fatty tissue

7.500 kg

25.00 %

Ice (drinking water)

7.500 kg

Extenders:

---

Additives:

(per kg raw materials)

(total for 30 kg)

18.00 g

Common salt

540.00 g

3.00 g

Phosphate

90.00 g

Seasonings:

(per kg raw materials)

(total for 30 kg)

1.00 g

White pepper, ground

30.00 g

0.50 g

Ginger, ground

15.00 g

0.50 g

Mace, ground

15.00 g

0.50 g

Lemon skin

15.00 g

1.00 g

Parsley leaves, fresh

30.00 g

3pieces

Onions, fresh

PROCESSING

CUT

Meats and fatty tissues in small pieces

CHILL

Meats and fats over night at < +4°C

GRIND

Meats and fats separately 3 mm

CHOP

Ground meat, ice and ingredients for 10

rounds. Add fats and seasonings and chop until +12°C

STUFF

In hog casings 26/28 mm

COOK

In water at +74°C for 40 min.

COOL

Under cold shower or in cold water

PREPARE

Traditionally eaten immediately after production

Heated in simmering water

STORE

Optional: In chiller below +4°C, shelf life < 5 days

KRAKOW SAUSAGE (Polish traditional product)*

(Raw-cooked sausage type, finely chopped batter with coarse meats)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

10.00 %

Beef trimmings, high collagen content

3.000 kg

10.00 %

Pork trimmings, high collagen content

3.000 kg

10.00 %

Ice (potable water)

3.000 kg

50.00 %

Pork meat, lean, no tendons

15.000 kg

20.00 %

Pork belly without skin

6.000 kg

Extenders:

---

Additives:

(per kg raw materials)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate

90.00 g

Seasonings:

(per kg pork meat and belly – 15 kg)

(total for 30 kg)

2.00 g

Black pepper, ground

60.00 g

0.20 g

Cardamom, ground

6.00 g

0.50 g

Mace, ground

15.00 g

PROCESSING

CUT

Lean pork meat and belly in small pieces

MIX

Lean meat, belly, remaining additives, seasonings

GRIND

Mixture 13 mm and store over night in cold room

GRIND

Beef and pork trimmings 3 mm

CHOP

Ground trimmings with ice, and 30% additives

In bowl cutter until a fine lean batter is achieved

MIX

Fine lean batter and chilled ground mixture

STUFF

Into fibrous or collagen casings 60-75 mm

SMOKE

Hot at +65°C for 60 min.

COOK

At +75°C for 75-90 min. (core temp. > +72°C)

COOL

Under cold shower or in water, drain and air-dry

SMOKE

Cold at +18-22°C the following day

STORE

In cold room below +12°C

* Due to continuing moisture loss, the product can become semi-dry and display a reasonable shelf-life at cooler temperatures

BUFFALO SAUSAGE (non-pork product)

(Raw-cooked sausage type, finely chopped batter with coarse meats)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

45.00 %

Lean buffalo meat

13.500 kg

35.00 %

Buffalo trimmings (30 % fat)

10.500 kg

10.00 %

Buffalo brisket fat or beef hump fat

3.000 kg

10.00 %

Ice (drinking water)

3.000 kg

Extenders:

---

Additives:

(per kg of material)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate

90.00 g

0.30 g

Ascorbic Acid

9.00 g

Seasonings:

(per kg of material)

(total for 30 kg)

3.0 g

White pepper, ground

30.00 g

1.0 g

Nutmeg, ground

10.00 g

0.5 g

Coriander, ground

5.00 g

0.5 g

Chilli, ground

5.00 g

2.0 g

Garlic, fresh

20.00 g

PROCESSING

GRIND

Lean buffalo meat 3 mm, trimmings 5 mm, fats 13 mm

Store over night in cold room

CHOP

Lean buffalo meat, ice, additives, spices until fine batter

Add fat and distribute in slow gear evenly

Add trimmings and distribute in slow gear evenly

STUFF

Into plastic casings into tin plate cans

Diameter 75 mm size 73/110

COOK

At +75°C for 90 min. at +121°C for 120 min.

(core temp +72°C) (core temp +114°C, F-value 12)

COOL

Under cold shower or in cold water, drain and air-dry

STORE

In cold rooms below +4°C below +40°C

Shelf life < 14 days shelf life 1 year as

fully sterilized cans

MORTADELLA (with slaughter by-products, Italy)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

30.00 %

Beef trimmings

9.000 kg

20.00 %

Pork/beef (gullet, skirt, cheeks)

6.000 kg

15.00 %

Fatty tissues

4.500 kg

10.00 %

Soft by-products (lung, spleen, etc.)

3.000 kg

15.00 %

Ice (potable water)

4.500 kg

Extenders:

(calculated for 30 kg batch)

10.00 %

Wheat flour

3.000 kg

Additives:

(per kg raw materials)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate

90.00 g

0.30 g

Ascorbic acid

9.00 g

Seasonings:

(per kg raw materials)

(total for 30 kg)

2.50 g

White pepper, ground

75.00 g

1.00 g

Nutmeg, ground

30.00 g

0.50 g

Cardamom, ground

15.00 g

0.50 g

Coriander, ground

15.00 g

0.20 g

Cloves, ground

6.00 g

0.20 g

Fresh garlic

6.00 g

PROCESSING*

CUT

Meat, fats and by-products in small pieces

GRIND

Meat, fats and by-products separately 3 mm

CHOP

Meat, by-products, ice and additives for 10 to 15 rounds

Add fatty tissue, seasonings and chop until +12°C

STUFF

Into plastic casings diameter 120-240 mm

COOK

At +80°C for > 150-280 min. (core temp. >+72°C)

COOL

Under cold shower or in cold water, drain and air-dry

STORE

In cold room below +4°C, shelf life < 14 days

* Sometimes small back fat cubes (5 mm) and pistachio are added

BEEF FRANKFURTERS (moderately extended)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for 30 kg batch)

33.00 %

Beef meat trimmings, lean

9.900 kg

20.00 %

Beef trimmings, fatty

6.000 kg

20.00 %

Vegetable oil

6.000 kg

25.00 %

Ice (drinking water)

7.500 kg

Extenders:

(calculated for a 30 kg batch)

2.00 %

Wheat flour

0.600 kg

Additives:

(per kg raw materials and extenders)

(total for 30 kg)

18.00 g

Nitrite curing salt

540.00 g

3.00 g

Phosphate (pH >7.3)

90.00 g

0.30 g

Ascorbic acid

9.00 g

Seasonings:

(per kg raw materials)

(total for 30 kg)

3.00 g

White pepper, ground

90.00 g

1.00 g

Nutmeg, ground

30.00 g

0.50 g

Cardamom, ground

15.00 g

0.20 g

Coriander, ground

6.00 g

0.50 g

Garlic, fresh
15.00 g

PROCESSING

GRIND

Meat and fatty trimmings separately 3 mm

CHILL

Meats, fats and vegetable oil over night at < +4°C

CHOP

Ground meats, ice and additives for 15-20 rounds

Add slowly vegetable oil, seasonings; chop until +12°C

STUFF

Sheep or collagen casings, 20-24 mm

LINK

To desired length and twist (60-100 g)

SMOKE

At +65°C for 40 min.

COOK

In water or steam +76°C for > 30 min.

(core temperature > +72°C)

COOL

Under cold shower or in water until <+20°C

STORE

In chiller below +4°C, shelf life < 14 days

BEEF HOTDOG (substantially extended)

(Raw-cooked sausage type, finely chopped batter) (see also page 204)

INGREDIENTS

Raw materials:

(calculated for a 30 kg batch)

35.00 %

Beef meat trimmings, lean

10.500 kg

14.00 %

Fat emulsion (1:6:6)

4.200 kg

20.00 %

Ice (drinking water)

6.000 kg

Extenders:

(calculated for a 30 kg batch)

18.00 %

Water for hydration of TVP (1:3)

5.400 kg

6.00 %

TVP (Textured Vegetable Protein)

1.800 kg

0.50 %

ISP (Isolated Soya Protein)

0.150 kg

5.00 %

Potato starch

1.500 kg

1.50 %

Skimmed milk

0.450 kg

Additives:

(per kg raw materials and extenders)

(total for 30 kg)

10.00 g

Nitrite curing salt

300.00 g

2.00 g

Phosphate

60.00 g

2.00 g

Carrageenan

60.00 g

0.10 g

Sodium erythorbate

3.00 g

Seasonings:

(per kg raw materials and extenders)

(total for 30 kg)

2.00 g

White pepper, ground

60.00 g

0.30 g

Nutmeg, ground

9.00 g

0.60 g

Garlic powder

18.00 g

0.35 g

Paprika

10.50 g

0.35 g

Mustard seeds, ground

10.50 g

PROCESSING

GRIND

Meat trimmings 3 mm and chill over night

EMULSIFY

ISP, water and vegetable oil, chill emulsion at < 0°C

HYDRATE

TVP by mixing with cold water 1:3

CHOP

Meats, ice, extenders and additives for 10-15 rounds

Add fat emulsion and seasonings and chop until +12°C

STUFF

Into peeling casings diameter 20-22 mm and link

SMOKE

Dry for 30 min. at +45°C, smoke at +65°C for 30 min.

COOK

In water or steam at +75°C for 20 min.

COOL

under cold shower or in water, vacuum pack and chill

STORE

<+4 C, shelf life less than 14 days

CHICKEN HOTDOG (substantially extended)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for a 30 kg batch)

20.00 %

Chicken meat trimmings, lean

6.000 kg

20.00 %

Chicken MDM

6.000 kg

20.00 %

Chicken fat emulsion (1:6:6)

6.000 kg

18.00 %

Ice (drinking water)

5.400 kg

Extenders:

(calculated for a 30 kg batch)

12.00 %

Water for hydration of TVP (1:3)

3.600 kg

4.00 %

TVP (Textured Vegetable Protein)

1.200 kg

0.50 %

ISP (Isolated Soya Protein)

0.150 kg

4.00 %

Potato starch

1.200 kg

1.50 %

Skimmed milk

0.450 kg

Additives:

(per kg raw materials and extenders)

(total for 30 kg)

10.00 g

Nitrite curing salt

300.00 g

2.00 g

Phosphate

60.00 g

0.10 g

Sodium erythorbate

3.00 g

1.00 g

Food colouring (liquid)

30.00 g

Seasonings:

(per kg raw materials and extenders)

(total for 30 kg)

2.00 g

White pepper, ground

60.00 g

0.30 g

Nutmeg, ground

9.00 g

0.60 g

Garlic powder

18.00 g

PROCESSING

GRIND

Meat trimmings 3 mm and chill over night

EMULSIFY

Vegetable oil and chicken fats, chill emulsions at < 0°C

HYDRATE

TVP by mixing with cold water 1:3

CHOP

Meats, ice, extenders and additives for 10-15 rounds

Add fat emulsion and seasonings and chop until +12°C

STUFF

Into peeling casings diameter 20-22 mm and link

SMOKE

Dry for 30 min. at +45°C, smoke at +65°C for 30 min.

COOK

In water or steam at +75°C for 20 min.

COOL

Under cold shower or in water, vacuum pack and chill

STORE

<4°C, SHELF LIFE LESS THAN 10 DAys

BREAKFAST SAUSAGE (moderately extended)

(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for a 30 kg batch)

30.00 %

Beef meat trimmings, lean

9.000 kg

20.00 %

Pork meat trimmings, lean

6.000 kg
20.00 %

Fatty pork tissues

6.000 kg
18.00 %

Ice (potable water)

5.400 kg

Extenders:

(calculated for a 30 kg batch)

6.00 %
Wheat flour
1.800 kg
4.00 %

Rusk (baked and crushed flour)

1.200 kg
2.00 %
Corn starch
0.600 kg

Additives:

(per kg raw materials)

(total for 30 kg)

16.0 g
Common salt
480.00 g
3.0 g
Phosphate
90.00 g
0.3 g
Ascorbic acid
9.00 g
0.5 g

MSG (mono sodium glutamate)

15.00 g

Seasonings:

(per kg raw materials)

(total for 30 kg)

2.0 g

White pepper, ground

60.00 g
0.3 g
Nutmeg, ground
9.00 g
0.3 g
Mace, ground
9.00 g
0.2 g

Coriander, ground

6.00 g
0.2 g
Ginger, ground
6.00 g

PROCESSING

CUT

Meat trimmings and fatty tissues in small pieces

CHILL

Meat trimmings and fats over night

GRIND

Meat trimmings and fats separately 3 mm

CHOP

Meat mince, fats, ice, spices and additives to +12°C

STUFF

Into collagen casings 26-28 mm, link 50 g

PACK

10-20 pieces (0.5-1.0 kg) in plastic pouches

STORE

In deep-freezer below –18°C, shelf life 3 to 6 months

Stored raw frozen, heat-treated only prior to

consumption

Meat loAves

The common formulations for raw-cooked sausages can be used in principle for the fabrication of product mixes for meat loaves. There are meat loaves entirely composed of finely chopped batter and varieties consisting of fine batter mixed with coarse meat materials (usually ground 5-12 mm). Meat loaves are subject to intensive heat treatment when they are baked in ovens at +150C, resulting in some weight loss (water evaporation). Usually the salt content is slightly reduced (from 18g to 16g calculated per kg of total raw materials).

Common recipes used for the fabrication of meat loaves are frankfurters (page 400) and coarse ham sausage (page 405), with the above mentioned adjustment on salt content.

MEAT BALLS

Raw-cooked meat mixes are used for the material, from which meat balls are shaped. These mixes are mainly fabricated without curing substances but with common salt, as for the majority of such products a grey colour is required. Formulations usually have high contents of lean meat (fat and water contents significantly reduced) to make these products firm-elastic. The salt content is reduced to 10-12g per kilo and often herbs are added.

Especially in Asia, there are several varieties of low-cost meat balls on the market. These meat balls are used as street food and in fast food outlets. One common formulation is shown below:

Raw materials:

(calculated for a 10 kg batch)

40.00 %

Pork meat trimmings, lean

4.000 kg
20.00 %

TVP (re-hydrated 1:3)

2.000 kg
10.00 %
Wheat flour
1.000 kg
10.00 %

Ice (potable water)

1.000 kg
15.00 %

Fatty pork tissues

1.500 kg
5.00 %

Potato or corn starch

0.500 kg

Additives and spices:

(per kg raw materials)

10.0 g
Common salt
2.0 g
Phosphate
2.0 g

White pepper, ground

60.00 g
0.2 g

Coriander, ground

6.00 g
0.2 g
Ginger, ground
6.00 g

PRECOOKED-COOKED PRODUCTS

CORNED BEEF (traditional method, South America)

(Precooked-cooked meat product, coarse mixture)

The described procedure is a small-scale processing method. Industrial processing method see page 169.

INGREDIENTS

Raw materials:

(calculated for a 10 kg batch)

80.00 %

Beef meat pieces, lean

8.000 kg

20.00 %

Beef meat trimmings

2.000 kg

Curing brine (10 litres):

(per litre brine)

(total for 10 kg)

22.00 g

Nitrite curing salt

220.00 g

2.00 g

Sugar

20.00 g

PROCESSING

CUT

Beef meat in uniform big stripes

CURE

Meat for 4 days in curing brine at +10°C

COOK

Beef meat stripes at +82°C *

CHECK

Meat for tendons, remove if necessary

GRIND

Cooked meat through kidney plate, reverse knife

STUFF

Into typical cans (compact properly) and seal

COOK

Sterilise cans to F-value 12-14

COOL

On air or in water

STORE

at ambient temperature

* Cooking loss around 30-35 %, often small layer of cooked fats is added on top.

CORNED BEEF (premium quality, spiced variety, Philippines)

(Precooked-cooked meat product, coarse mixture)

Similar variations are common also on the Pacific islands. The corned beef is prepared with onions, garlic and often potato pieces and consumed hot together with cooked/steamed rice.

INGREDIENTS

Raw materials:

(calculated for a 10 kg batch)

50.00 %

Beef meat and brisket)

5.000 kg
50.00 %

Buffalo meat trimmings, lean

5.000.kg

Curing brine:

(2.500 kg brine, 10% salt solution)

88.86 %
Potable water
2.224.00 g
10.00 %

Nitrite curing salt

250.00 g
1.00 %
Sugar, refined
25.00 g
1.50 %

Phosphate (soluble)

37.50 g
0.04 %

Sodium erythorbate

1.00 g

Seasonings:

(per kg raw materials )

(total for 10 kg)

1.50 g

Ground black pepper

15.00 g
2.00 g

Chopped garlic, fresh

20.00 g
0.05 g
Bay leaf
0.50 g
3.00 g
Oregano powder
30.00 g

PROCESSING

CUT

Fresh/ chilled meats into 50 mm cubes

BRINE

Mix cold water (+4°C) with ingredients, start with

phosphate (soluble), thereafter

nitrite curing salt, thereafter

sugar, sodium erythorbate (see page 180)

CURE

Meat in a clean container submerged in brine

at +4 for 1 day

WASH

Cured meat once with potable water

COOK

Meat with seasonings in pressure cooker for 1 hour

FLAKE

Meat pieces and remix with broth (7:3)

STUFF

Into cans and sterilize at +110°C to F-value 12

STORE

At ambient temperature

CORNED BEEF (substantially extended, spicy, Philippines)

(Precooked-cooked meat product, coarse mixture) (see also page 212)

INGREDIENTS

Raw materials:

(calculated for a 10 kg batch)

25.00 %

Beef meat and brisket)

2.500 kg
50.00 %

Buffalo meat trimmings, lean

5.000 kg

Extenders:

(calculated for 10 kg batch)

10.00 %

Pork skin

1.000 kg

10.00 %

Potable water (for re-hydration)

1.000 kg

5.00 %

TVP (textured vegetable protein)

0.500 kg

0.50 %
Carrageenan
0.050 kg

Curing brine:

(2.500 kg brine, 10% salt solution)

88.86 %
Potable water
2.224.00 g
10.00 %

Nitrite curing salt

250.00 g
5.00 %
Sugar, refined
125.00 g
0.10 %

Sodium erythorbate

.50 g

Seasonings:

(per kg raw materials )

(total for 10 kg)

2.00 g

Ground black pepper

20.00 g
2.00 g

Chopped garlic, fresh

20.00 g
3.00 g
Oregano powder
30.00 g
1.00 g
Ginger, ground
10.00 g

1.00 g

MSG (mono sodium glutamate)

10.00 g

PROCESSING

CUT

Fresh/ chilled meats into 50 mm cubes

BRINE

Mix brine components, start with

phosphate (soluble), nitrite curing salt,

sugar, sodium erythorbate

CURE

Meat in a clean container submerged in brine

at +4°C for 1 day

RE-HYDRATE

TVP with potable water allocation

COOK

Meat, pork skin with seasonings for 1 hour

FLAKE

Meat, grind pork skin, remix with broth (7:3)

STUFF

Into plastic bags (250, 500 g) and seal

STORE

In deep-freezer, cook prior to consumption

FINE LIVER SAUSAGE / LIVER PATE

(Precooked-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:

(calculated for a 30 kg batch)

35.00 %

Pork liver, raw

10.500 kg

50.00 %

Pork belly, pre-cooked

15.000 kg

(fresh weight 19.5 kg, cooking loss 4.500 kg)

15.00 %

Meat soup (“broth”)

4.500 kg

(compensation for cooking loss)

Extenders:

---

Additives:

(per kg materials)

(total for 30 kg)

15.00 g

Nitrite curing salt

450.00 g

Seasonings:

(per kg materials)

(total for 30 kg)

2.00 g

White pepper, ground

60.00 g

0.50 g

Ginger, ground

15.00 g

0.30 g

Cardamom, ground

9.00 g

0.30 g

Mace, ground

9.00 g

0.50 g

Vanilla sugar

15.00 g

1.00 g

Honey

30.00 g

30.00 g

Onions, slightly fried in lard

900.00 g

PROCESSING

CHOP

Fresh, chilled pork liver with nitrite curing salt at high

speed until fine and creamy texture is achieved (bubbles)

CHILL

Chopped liver over night at < +4°C

PRE-COOK

Pork belly at +85°C, grind 13 mm

CHOP

Hot ground pork belly, onions and hot broth at high

speed

ADD

Below +45°C add cold cured liver, spices and honey

Complete chopping until +24°C

STUFF

Into plastic casings, diameter 60 mm

COOK

At +82°C for 75 min. to a core temperature > +72°C

COOL

Under cold shower or in cold water, drain and air-dry

STORE

In cold room below +4°C, shelf life < 14 days

COARSE LIVER SAUSAGE

(Precooked-cooked sausage type, coarse materials)

INGREDIENTS

Raw materials:

(calculated for a 10 kg batch)

15.00 %

Pork liver and kidneys, raw

1.500 kg

35.00 %

Meat and pork belly, pre-cooked

3.500 kg

15.00 %

Fatty tissues, pre-cooked

1.500 kg

15.00 %

Pig head meat, pre-cooked

1.500 kg

10.00 %

Meat soup (broth)

1.000 kg

(compensation for cooking loss)

Extenders:

5.00 %

Wheat flour

0.500 kg

5.00 %

Bread crumbs (old bread or bread rolls)

0,500 kg

Additives:

(per kg materials)

(total for 10 kg)

16.00 g

Common salt (refined)

160.00 g

Seasonings:

(per kg materials)

(total for 10 kg)

50.00 g

Onions, slightly fried in lard

500.00 g

2.00 g

White pepper, ground

20.00 g

1.50 g

Marjoram

15.00 g

0.30 g

Ginger, ground

3.00 g

0.30 g

Cardamom, ground

3.00 g

0.20 g

Pimento (allspice), ground

2.00 g

PROCESSING

PRE-COOK

Meat trimmings, fatty tissues, pig heads

DE-BONE

Pig heads (beware of teeth, hard tissue)

MIX

Cooked materials, fresh liver, seasoning and additives

GRIND

Mixed materials 3 mm, mix again

STUFF

Into hog casings 26-30 mm, caps, middles

COOK

At +84°C to a core temperature > +72°C

COOL

Under cold shower or in cold water, drain and air-dry

SMOKE

Cold smoke < +20°C over night

STORE

In chiller below +4°C, shelf life < 14 days

BLOOD SAUSAGE / Central European product

(Precooked-cooked sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for a 10 kg batch)

20.00 %

Pig blood, raw

2.000 kg

25.00 %

Pork head-meat, pre-cooked

2.500 kg

25.00 %

Pork belly, pre-cooked

2.500 kg

20.00 %

Pork skin, pre-cooked

2.000 kg

5.00 %

Meat soup (broth)

0.500 kg

5.00 %

Onions, raw

0.500 kg

Extenders:

---

Additives:

(per kg materials)

(total for 10 kg)

16.00 g

Nitrite curing salt

16000

Seasonings:

(per kg materials)

(total for 10 kg)

2.50 g

White pepper, ground

25.00 g

1.00 g

Cloves, ground

10.00 g

0.70 g

Marjoram

7.00 g

0.50 g

Pimento (allspice), ground

5.00 g

0.30 g

Nutmeg, ground

3.00 g

PROCESSING

COOK

Pig heads, pork skin and pork belly

DE-BONE

Cooked pig heads (beware of teeth)

CUT

Pig head material and belly into dices or stripes

GRIND

Cooked hot pork skin, onions and broth 3 mm

MIX

a) fat and meat dices with salt and spices

b) spiced dices with ground pork skin and add blood

STUFF

Into pork intestines of desired size

COOK

At +82°C to a core temperature of +75°C

COOL

On air and transfer to cold room for 24 hours

SMOKE

Cold smoke at < +22°C over night

STORE

In cold room at < +4°C, shelf life < 21 days

BLODKORV/ Extended Blood Sausage (Sweden)

(Precooked-cooked sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for a 10 kg batch)

35.00 %

Pig blood, raw

3.500 kg

10.00 %

Pork lard

1.000 kg

10.00 %

Pork backfat, blanched

1.000 kg

10.00 %

Meat soup (broth)

1.000 kg

Extenders:

(calculated for a 10 kg batch)

25.00 %

Wheat flour

2.500 kg

10.00 %

Sugar

1.000 kg

Additives:

(per kg materials)

(total for 10 kg)

16.00 g

Common salt

16000

Seasonings:

(per kg materials)

(total for 10 kg)

1.00 g

Cloves, ground

10.00 g

1.00 g

Cinnamon

10.00 g

1.00 g

Raisins

10.00 g

PROCESSING

MIX

Blood, sugar, salt and seasonings

CUT

Pork back fat into dices 5-8 mm

BLANCH

Pork back fat dices (scalding)

MIX

Wheat flour, lard, dices into heated meat soup

Add the blood mix also

STUFF

Into medium size beef middles

COOK

At +85°C to a core temperature of +75°C

COOL

On air and transfer to cold room for 24 hours

SMOKE

Cold smoke at < +22°C over night and air-dry

STORE

In cold room at < +4°C

CURED MEAT CUTS

COOKED HAM / Entire muscle pieces formed together

Raw materials:

20.000 kg

Pork topsides (meat piece from hind leg), all connective tissue and fats removed from surface, pH-value 5.7 or higher.

Brine composition:

7.000 kg

Potable water

1.800 kg

Crushed ice

1.200 kg

Nitrite curing salt

0.200 kg

Phosphate (soluble)

0.100 kg

Sugar

0.100 kg

Carrageenan

0.020 kg

Sodium ascorbate

PROCESSING:

Meat is chilled (+4°C) prior to brine injection

Brine is prepared and chilled (supported by adding of crushed ice)

Without tumbler:

Inject 20% curing brine in the meat (based on fresh meat

weight)

Submerge injected meat pieces in remaining brine

Keep in chiller for 48 hours

With tumbler:

Inject 20% curing brine in the meat (based on fresh meat

weight)

Transfer injected meat pieces to tumbler

Tumble under refrigeration for 12 hours

5-8 rpm, 5 minutes rotation / 20 minutes resting, +2°C

Transfer meat pieces into ham moulds and apply firm pressure with

cover

Allow for resting phase of 5 hours in chiller

Cook at +75°C to core temperature of +70°C (use Delta-t cooking if

possible)

Cool under running water, transfer to chiller over night

Remove hams from ham moulds and vacuum-pack final product

RAW FERMENTED HAMS

Production principles see page 172

PORK BACON

Raw materials:

20.000 kg

Pork belly (meat/fat ratio 60/40)Rib bones and soft bones are removed Skin left on or also removed.

Brine composition:

8.800 kg

Ice water

1.200 kg

Nitrite curing salt

0.200 kg

Phosphate (soluble)

0.100 kg

Sugar

0.020 kg

Sodium ascorbate

PROCESSING

Belly is trimmed and chilled (+4°C) prior to brine injection

Brine is prepared and chilled

20% curing brine are injected in the meat (based on fresh meat weight)

Injected bellies are submerged in remaining brine

Keep in chiller for 36-48 hours

Bellies are hung and hot-smoked

After hot-smoking, cool down at ambient temperature and transfer to chiller over night

Slice 2-4 mm and vacuum-pack

BEEF BACON

Raw materials:

20.000 kg

Beef silverside tip or brisket (meat 60-80%) Bones and soft bones are removed 10 mm layer of body fat is left on silverside tip

Brine composition:

8.800 kg

Ice water

1.200 kg

Nitrite curing salt

0.200 kg

Phosphate (soluble)

0.100 kg

Sugar

0.020 kg

Sodium ascorbate

PROCESSING

See “pork bacon” above.

INGIGENOUS MEAT PRODUCTS

LUP-CHEONG / Chinese dry pork sausage

(Dried sausage type, coarse mixture) (see also page 214)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

60.00 %

Lean pork meat (90/10)

6.000 kg

40.00 %

Pork belly without skin (60/40)

4.000 kg

Extenders:

---

Additives:

(per kg materials)

(total for 10 kg)

15.00 g

Common salt (refined)

150.00 g

15.00 g

Sugar (saccharose)

150.00 g

Seasonings:

(per kg raw materials)

(total for 10 kg)

10.00 g

Soy sauce

100.00 g

2.00 g

Rice wine

20.00 g

1.00 g

Ginger, ground

10.00 g

0.50 g

Cinnamon, ground

5.00 g

PROCESSING

CUT

Meat and belly into small pieces, keep at –2°C

MIX

Raw materials, additives and seasonings

GRIND

Mixture 5 mm

STUFF

Natural pig casings (26 mm)

PORTION

Link into sausages of desired size (60-100 g)

DRY (SMOKE)

+60°C for 24-48 hrs., another 48 hours +45-50°C

KEEP

In a dry and cool place (if possible vacuum packed)

NAEM (also Nham) / Fermented Pork Product (SE-Asia)

(Fermented sausage type, coarse mixture) (see also page 217)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

60.00 %

Pork meat, lean

6.000 kg
20.00 %
Pork skin
2.000 kg

Extenders:

(calculated for 10 kg batch)

20.00 %

Rice, medium quality, cooked

2.000 kg

Additives:

(per kg materials)

(total for 10 kg)

23.00 g

Nitrite curing salt

230.00 g

1.00 g

MSG (mono sodium glutamate)

10.00 g

Seasonings:

(per kg raw materials)

(total for 10 kg)

15.00 g
Chilli, fresh
150.00 g
2.00 g
Sugar
20.00 g
80.00 g
Fresh garlic
800.00 g

PROCESSING

PRECOOK

Rice (cook in water or steam)

Pork skin in boiling water

CUT

Lean pork meat in smaller pieces

Cooked pork skin in small stripes

GRIND

Pork meat, seasonings and garlic 3 mm

MIX

Mixture with cooked rice and pork skin

PORTION

Wrap small quantities in banana leaves (traditional) or

stuff in perforated plastic casings (35 mm)

FERMENT

At room temperature (+25-30°C) for 2-4 days

STORE

Under refrigeration, shelf-life 2 weeks

CONSUME

As snack or use as ingredient to meals

ISAAN SAUSAGE / Herb Sausage (Thailand, recipe 1)

(Quick-cured sausage type, coarse mixture)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

80.00 %

Pork belly without skin, fresh

8.000 kg
10.00 %
Potable water
1.000 kg

Extenders:

10.00 %

Rice, medium quality

1.000 kg

Additives:

(per kg materials)

(total for 10 kg)

12.00 g
Common salt
120.00 g

2.00 g

Erythorbate

20.00 g

Seasonings:

(per kg raw materials)

(total for 10 kg)

6.00 g

White pepper, ground

60.00 g
1.00 g
Sugar
10.00 g
20.00 g
Fresh garlic
200.00 g
1.00 g

MSG (mono sodium glutamate)

10.00 g

PROCESSING

CUT

Pork meat in small pieces

SOAK

Rice in water

GRIND

Pork meat, seasonings and garlic 5 mm

MIX

Pork meat, garlic, seasoning and rice

STUFF

Into natural pork casings (26-28mm)

CURE

At room temperature (+37°C) for 2 days

STORE

Under refrigeration, shelf-life 2 weeks

PREPARE

Roast on charcoal or gas grill

ISAAN SAUSAGE / Herb Sausage (Thailand, recipe 2)

(Fresh sausage type, coarse mixture) (see also page 216)

INGREDIENTS

Raw materials:

(calculated for 10 kg batch)

80.00 %

Pork meat trimmings, lean

8.000 kg
20.00 %

Pork belly and back fat

2.000 kg

Extenders:

---

Additives:

(per kg raw materials)

(total for 10 kg)

10.00 g
Common salt
100.00 g

2.00 g

Erythorbate

20.00 g

Seasonings:

(per kg raw materials)

(total for 10 kg)

1.00 g
Chilli paste
10.00 g
1.50 g
Soy sauce
15.00 g
1.00 g
Shrimp paste
10.00 g
1.00 g
Lemon grass
10.00 g
10.00 g
Fresh garlic
100.00 g
1.00 g

MSG (mono sodium glutamate)

10.00 g

PROCESSING

CUT

Pork meat and belly fat trimmings in small pieces

MIX

Pork meat, fats, additives and seasoning

GRIND

Mixture 5 mm

STUFF

Into natural pork casings (26-28mm)

STORE

Under refrigeration, self-life <2 days

PREPARE

Roast on charcoal or gas grill

RICE SAUSAGE (Asian cereal sausage)

see page 78

KEBAB

see page 106

LOW-COST FRESH SAUSAGES

see page 113

TRADITIONAL BLOOD SAUSAGES

see page 163

CHICKEN PRODUCTS

a) Coated/breaded products

see page 189

b) Chicken burger

see page 191

MOO-YOH (Asian flour sausage)

see page 197

SPLEEN-LIVER SAUSAGE (Asian offal sausage)

see page 216

FLOSSY SHREDDED PORK

see page 217

SALAME (South-American, raw-fermented)

see page 219

MORCILLA (South-American blood sausage)

see page 219

SIMPLE DRIED MEAT (without additives)

see page 233

CHARQUE (South-American dried meat)

see page 236

BILTONG (South-African dried meat)

see page 237

PASTIRMA (Middle-East dried meat)

see page 238

JERKY (North-American dried meat)

see page 239

KILISHI (African dried and processed meat)

see page 241

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