Sausage and Processed Meat Formulations 0442234368, 9780442234362
From Preface - This formulary was assembled to meet the needs of the food industry, researchers and students for informa
151 73 46MB
English Pages 603 [615] Year 1989
Recommend Papers
![Safety of Meat and Processed Meat [1 ed.]
0387890254, 978-0-387-89025-8, 978-0-387-89026-5](https://ebin.pub/img/200x200/safety-of-meat-and-processed-meat-1nbsped-0387890254-978-0-387-89025-8-978-0-387-89026-5.jpg)
![The Sausage Cookbook Vol.1: Sausage Making Recipes [50 Fresh Sausage Recipes and 18 Cured Sausage Recipes]](https://ebin.pub/img/200x200/the-sausage-cookbook-vol1-sausage-making-recipes-50-fresh-sausage-recipes-and-18-cured-sausage-recipes.jpg)
![Hello! 365 Sausage Recipes: Best Sausage Cookbook Ever For Beginners [Cabbage Soup Recipe, Beef Sausage Cookbook, German Sausage Recipes, Hearty Soup Cookbook, Homemade Sausage Recipe] [Book 1]](https://ebin.pub/img/200x200/hello-365-sausage-recipes-best-sausage-cookbook-ever-for-beginners-cabbage-soup-recipe-beef-sausage-cookbook-german-sausage-recipes-hearty-soup-cookbook-homemade-sausage-recipe-book-1.jpg)
- Author / Uploaded
- Herbert W. Ockerman
File loading please wait...
Citation preview
SAUSAGE
AND
PROCESSED MEAT FORMULATIONS
Herbert W. Ockerman
Sausage and Processed
Meat Formulations
Sausage and Processed
Meat Formulations
Herbert W. Ockerman, Ph.D. Professor of Animal Science The Ohio State University and The Ohio Agricultural Research and Development Center, Columbus, Ohio
An avi Book Published by Van Nostrand Reinhold New York
An AVI Book (AVI is an imprint of Van Nostrand Reinhold) Copyright © 1989 by Van Nostrand Reinhold Library of Congress Catalog Card Number 88-34329 ISBN 0-442-23436-8 All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means—graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems—without written permission of the publisher. Printed in the United States of America Van Nostrand Reinhold 115 Fifth Avenue New York, New York 10003 Van Nostrand Reinhold International Company Limited 11 New Fetter Lane London EC4P 4EE, England Van Nostrand Reinhold 480 La Trobe Street Melbourne, Victoria 3000, Australia Macmillan of Canada Division of Canada Publishing Corporation 164 Commander Boulevard Agincourt, Ontario MIS, 3C7, Canada
Library of Congress Cataloging-in-Publication Data Ockerman, Herbert W. Sausage and processed meat formulations / Herbert W. Ockerman and Ohio Agricultural Research and Development Center. p. cm. "An AVI book." Includes index. ISBN 0-442-23436-8 1. Meat industry and trade—United States—Handbooks, manuals, etc. 2. Meat—Labeling. I. Ohio Agricultural Research and Development Center. II. Title. III. Title: Title: Process meat formulations. TS1963.025 1989 664'.9-dcl9 88-34329
to Frances
PREFACE
This formulary was assembled to meet the needs of the food industry, researchers, and students for information on comminuted meat pro cessing formulations and procedures. It provides answers to questions such as: "How can I change the formula?" "What new materials can I use?" "What would happen if. . .?" Until now, information on formulations and procedures has been difficult to locate or confidential, and has varied considerably from producer to producer. This formulary draws together a large body of information on basic formulas and variations — a good deal of it generously shared by "Sausage Masters" about to retire. Included is an international array of sausages, salamis, loaves, patties, and other processed meat products. Also included are formulas for non-meat ingredients used in the formulations, such as sauces and curing brines. Thus, in the following pages over one million possible combinations of ingredients and procedures are presented in an easy-to-use format. The author welcomes readers' comments on specific combinations, as well as additional recipes and processing procedures. HOW TO USE THE INFORMATION IN THIS BOOK For each item, the information (where available) is listed in four categories. They are: Major ingredients. Listed vertically on the page under a letter designation. Curing and spice ingredients. Listed vertically on the page and designated by numbers. Processing procedures. Listed consecutively and designated by letters. Cooking forms. Listed consecutively and designated by numbers. In most cases the major ingredients can be combined with any curing and spice ingredient and then combined with any processing procedure and any cooking form. Each product type could be identified by listing letter, number, letter, number. It should be noted that not all combinations have been produced and evaluated and not all combinations will prove equally acceptable. An asterisk suggests that this variation does not meet federal regulations or commonly accepted guidelines for this specific value.
vii
Sausage and Processed
Meat Formulations
BACON, BEEF, BRINE CURE
Section I o f 4
Average Values
M o i s t
F a t
t
e
u r e Meat block Beef Plate Dry Ingredients Salt Sugar (sucrose} Moist Ingredients Water or ice Calculated composition % Pump Moisture Fat Protein
P r o l
n
%
B
C o 1
I
C o 1 1 a g e n
n
o r
d
Pounds for Various Formulations
B
41
40
18
42
16
25
100
100
.01 .06
0 0
0 0
0 0
40 10
0 0
8.5 2.0
8.5
100
0
0
0
0
0
42.5
42.5
10 38.4 40.0 18.2
10 38.5 40.4 18.2
1.5
10% shrink
Average Values
M o
F a t
o t e
u r
i n
e 0.1
0
0.1
o
Section 2 of 4
p r
s t
l
Curing Ingredients Na or K Nitrite Na or K Nitrate
A
0 0
Oz. unless indicated otherwise l ?cr 100 lbs. of meat
1
2
1 1
1
BACON , BEEF , BRINE CURE
section3of4
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Mix brine Place plates in brine, 4 days Route meat,returnto same brine, 4 days Shower 135°F smokehouse, dampers open until dry 135°F, dampers 1/4 open, smoke 150°F, dampers closed, no smoke, to intemal temperature of 135°F Leave in smokehouse 1 hour, no heat Chill, 18 hr.,38°F Slice
B. 1. Pump, 10% 2. Dry, 135°F 3. Smoke
4. Cook to intemal temperature of 135°F 5. Cool, in room temperature to intemal temperature 100°F 6. Chill, 36°F Cooking Form 1. Bacon comb
Section 4 of 4
BACON, BEEF, DRY CURE
Section 1 of 4
Average Values
M
F
P
o i s
a
r
t
o t
t
e i n
u r e Meat block Beef Plate Drv Ineredients Salt Sugar (sucrose) Calculated composition Moisture Fat Protein
%
C o 1 o r
B l
C o 1 1 a g e n
n d
Pounds for Various Formulations
B
41
40
18
42
16
25
100
100
.01 .06
0 0
0 0
0 0
40 10
0
3.5 1.1
3.25 1.25
28.5 45.0
28.5 45.0 20.3
0
15% shrink
20.2
Average Values
M o
F a
P r
l
t
o t e
s t
u r e CurinE Ineredients Na or K Nitrite Na or K Nitrate
A
0.1
0.1
Section 2 of 4
i n 0 0
0 0
Oz. unless indicated otherwise i >er 100 lbs. of meat
1
2
0.8 0.8
0.68
BACON, BEEF, DRY CURE
Section 3 of 4
Processing Procedures A. 1. 2. 3. 4. 5.
Mix dry ingredients Chill meat, 38°F Rub plates, meat side up, place in box Suck tightly In 2 days meat is covered with a natural brine If this is not the case use brine to cover brine 0.90 lbs. salt 0.19 oz. nitrite 0.35 lbs. sugar 1 gal. water
6. 7. 8. 9.
Cure, 7 days Shower Smokehouse, 135°F, damper open, until dry Smokehouse, 135°F, smoke, damper 1/4 open, heat to an internal temperature of 128°F 10. Smokehouse, 120°F, smoke to desired color 11. Chill36°Fforl8hrs. 12. Slice B. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Mix dry ingredients Chill meat to 27°F Rub with curing mix Cure 4-5 days, 38°F Shower Dry Smoke Cook to internal temperature of 135°F Room temperature, to intemal temperature of 100°F Chill. 34°F
Cooking Form 1. Bacon comb
Section 4 of 4
BACON, BRINE CURE
Section 1 of 4
Average Values
M o i s t u r e Meat block Pork Bellv Dry Ingredients Phosphate Salt Sugar (sucrose) Moist Ingredients Water or ice Calculated composition % Pump Moisture Fat Protein
F a t
P r o t e i n
%
C o
C
B i n d
o 1 o r
1 1 a g e n
Pounds for Various Formulations
B
29
61
9
86
0
3
100
100
1 .01 .06
0 0 0
0 0 0
0 0 0
40 40 10
0 0 0
1.0 9.0 1
8.5 2
100 10% shrink
0
0
0
0
0
42.5
42.5
10 26.2 61.6 9.1
10 26.3 61.6 9.1
Average Values
M
F
p
o
a t
r o t
l
s t u r e Curing Ingredients Na or K Nitrite Na or K Nitrate
A
Section 2 of 4
e Oz. unless indicated otherwise t>er 100 lbs. of meat
l
n
0.1
0
0
0,1
0
Q
1
2
1 1
1
BACON, BRINE CURE
Section 3 of 4
Processing Procedures A. 1. 38°Fpork 2. Dissolve ingredients in water and pump meat with 8% brine, 75° salinometer 3. Place in container, meat side up, open container drain 4. Cover with paper, cure 5 days, 38°F 5. Hot water shower 6. Smokehouse 135°F, damper open until meat is dry 7. Dampers 1/4 open, smoke, 135°F to internal temperature of 128°F 8. Reduce temperature to 120°F, hold in smoke for desired color 9. Chill 38°F, 18 hrs 10. Slice B. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
27°Fpork Pump meat, 10% with brine Cure, 4 days, 40°F Shower Dry Cook and smoke to internal temperature of 120°F Chill to 27°F Form Slice, spray with 5% ascorbic acid Package
Cooking Form 1. Bacon comb
Section 4 of 4
BACON, DRY CURE
Section 1 of 4
Average Values
M o i s
F a t
t
e
l
Meat block Pork BeUv Drv Ingredients Phosphate Salt Sugar (sucrose) Calculated composition Moisture Fat Protein
P r o
u
l
r e
n
%
C o 1 o r
B I
C o
n d
1 1 a g e n
A
29
61
9
86
0
3
100
100
1 .01 .06
0 0 0
0 0 0
0
40 40 10
0 0 0
0.3 3.25 1.25
3.5 1.1
15.0 68.5 10.1
15.0 68.6 10.1
0 0
15% shrink
Average Values
M
F
o
a t
l
t
u r e
0,1 0,1
Section 2 of 4
p r o t e i n
s
Curing Ingredients Na or K Nitrite Na or K Nitrate
Pounds for Various Formulations B
0 0
0 0
Oz. unless indicated otherwise i jer 100 lbs. of mea 1
2
0.8 0.8
0.68
BACON, DRY CURE
Section3Of4
Processing Procedure A. 1. 2. 3. 4.
Mix dry ingredients Chill pork 38°F Rub ingredients on bellies, stack tightly in a box In 2 days if not covered with natural brine add the following brine: brine 0.9 lbs. salt 0.19 oz. nitrite 0.35 lbs. salt 1 gal water
5. 6. 7. 8. 9. 10. 11.
Curelday/lb Shower 135°F, smokehouse, damper open until dry 135°F, smoke, damper 1/4 open to an internal temperature of 128°F 120°F and smoke to desired color Chill 36°F, 18 hrs. Slice
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Chill poik27°F Mix dry ingredients Rub with curing mix Cure, 5 days, 38°F Shower Dry Smoke Cook to internal temperature of 120°F Room temperature to internal temperature of 100°F Chill. 34°F
B.
Cooking Form 1. Bacon comb
Section 4 of 4
BARBECUE, BEEF OR PORK
Section 1 of 6
Average Values M o i s t u r e Meat block Beef Ribs, bone in Trim 90 (lean) Pork Ribs bone in Trim 80 (lean) Drv Ingredients Corn starch Hvdrolvzed Veg. Protein (HVP) MSG
Protein
P r o t e i n
% C o 1 1 a g e n
B i n d
c o 1 o r
A
45 71
28 11
14 18
28
27
43
32 60
20 23
9 16
25
16
25
12
1
0
0
20
0
1-5
10 0 .01 12
0 0 0
31 0 0 0 0 0
0 0 0 0 0 0
20 0 40
0 0 0 0 0
0.25
0
2
1 0
0
0 0 0
1 0 90
2
0 0 0 0 0
80
Salt Starch 2 Sugar, brown .06 Sugar (sucrose) Moist Ingredients 15 Butter or oil 100 Water or ice 62 Worcestershire sauce Fruit & Vegetables 69 Catsup 61 Garlic, fresh 91 Lemon iuice 78 Olive 89 Onion 75 Tomato paste Calculated composition 15% shrink Moisture Fat
F a t
1 0 0 81 0 1
G
100 100
6
0 0
1
2
0
0 0 13
6 1 1 1 3
0 0
0 1
100
Pounds for Various Formulations F D E B c
0 0 0
30 0 10
0
0 0 0 0 90
0.5 2
100
100
100
100
0.2
0.13 0.4
0.4
0.2
0.2
1.2
0.2
2
0.2 5 5
5
2
0.2 0.5 5 5 5
4 4
2 4.5
0.25
0.6
2
4 0.3 6
0.7
0.06 0.7 1.2
4
50.7 29.3 17.9
54 1 26.8 17.3
53 1 27.4 16.4
2 12
16
38.6 26.7 13.8
63.9 14.9 18.1
26.7 19.7 9.2
^2 6 27.6 16 5
BARBECUE, BEEF OR PORK
Section 2 of 6
Average Values M o i s t u r e Meat block Pork Trim 80 dean} 60 Dry Ingredients Salt .01 Sugar, brown 2 Moist Ingredients Butter or oil 15 Water or ice 100 Worcestershire sauce 62 Fruit & Vegetables Catsup 69 89 Onion Calculated composition 15% shrink Moisture Fat Protein
F a t
P r
%
o t e i n
C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for Various Formulations II
I 100
23
16
25
16
25
100
0 0
0 0
0 0
40 0
0 0
0.2
81 0 1
1
0 0 0
0 0 0
1
0 6
0 90
2 3.
1
2
0
0
1
0
0 0
80 0
10
0.6
1
3 0.6
0.5
2.5
53.3 27.2 17.7
55.1 24.3 17.0
5
BARBECUE, BEEF OR PORK
Section 3 of 6
Average Values
M o i s t u r
F a t
P r o t e i n
e Spices Basil Caramel color Celerv seed Chili powder Chili sauce Garlic. Powder Liquid smoke Maple flavor Marjoram Mustard, prepared Onion powder Paprika Pepper black Pepper, red Tarragon Vinegar
6 0 6 8 94 6
80 35 4 80
5 10 11 8
8 94
2
1
4 0
14 0 18
25 12 0 1 0 0 7
14 1 17 0 0 11
4 1 13 8.5 17 7 0
10 15 12 12 23 0
F
o
a t
4
l
1 4.8
t
e i n
u r e Spices Pepper black Thvmc
11 V
8
7
0.2
2 4
0.5 0.5 5
1
10
4
1
1 1
2 5
24
16
11
3
Section 4 of 6
Oz. unless indicated otherwise i j>er 100 lbs. of meat 9
8,5
3.2
P r o
t
12 9
8
1
5
s
7
0.5
Average Values
M
Oz. unJess indicated otherwise •>er 100 lbs. of meat 6 3 4 5
1 1
11
0.5
1 0.5 0.2
32
64
BARBECUE , BEE F OR POR K
section5of6
Processing Procedure A. 1. Boil meat in salt water 2. Cool
3. Dip meat in sauce 4. Cook, 200°F, 1 hr 5. Chill, 34°F Cooking Form
Section 6 of 6
1. Kettle
12
BARBECUE, LOAF
Section 1 of 4
Average Values M o i s t u r e Meat block Reef Cooked beef Cooking broth beef Cured beef Trim 90 (lean} Trim 70 Pork Cheek meat Heart Liver Trim 80 (lean} Drv Ingredients Caseinate Gelatin Non-fat drv milk Salt Sugar, brown Sugar (sucrose) Textured vee. protein Moist Ingredients Oil
63 99 58
F a t
5
p r o t e i n
31 1
% C o 1 1 a g e n 34 0
B i n d
c o 1 o r
A
16 0 18 27
42
J00 20
0 30 43 31
12 18
55
0 30 11 30
15
30 28 39
67 73 73 60
15 10 7 23
17 15 19 16
72 27 24 25
16
29 32 49 25
10 13 3 .01
0 0 0 0 0 1
90 85 38 0 0 0 50
0 0 0 0 0 0 0
40 20 25 40 0 10 35
0 0 0 0 0 0 0
100 0 1
0 0 6
0 0 0
0 0 0
0 0 90
3 34
1 0 0 1
2 1 1 3
0 0 0 0
0 0 0 0
80 0 0 90
64
71
2 .06 8 0
Water or ice 100 Worcestershire sauce 62 Fruit & Vegetables Catsup 69 Celerv. fresh ground 94 Onion 89 Tomato paste 75 Calculated composition 4% shrink Moisture
1
20 9 6
2
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
13
Pounds for Various Formulations B c D E
100 100 20 80 10 10 80
5 2.7 1.5
1.4
2 3 2
2.75
3.5 12 2.5
5 1.4 17
20 0.1
2.75 18.7
2
22 8.5
0.15 3.5
65.6 3.6 16.8
71.5 8.9 16.6
53.1 27.9 14.0
60.7 19.9 16.6
25.6 3.2 5.7
24.5
23.9
4,3
2,6 3.5
21.5 •42.7 2.4 3,6
3.4
58.3 10.7 19.0
4.3
BARBECUE, LOAF
Section 2 of 4
Average Values
Curing Ingredients Na or K Nitrite Na Ascorbate Na Ervthorbate Spices Cclerv seed Cinnamon Cloves Garlic. Powder Ginger Mace Mustard, prepared Oruon powder Pepper, red Pepper, white Vinegar
M o i s t u r e
F a t
P r o t e i n
0.1 0.1 0.1
0 0 0
0 0 0
6 10 7 6 9 8 80 5 8 11 94
25 3 22 1 4 30 4 1 17 8.5 0
18 4 6 17 8.5 7 5 10 12 1.3 0
1
2
Oz. unless indicated otherwise jer 100 lbs. of meat 3 4
0.25 0.87 0.87 0.1 0.1 0.1
0.05 0.1
0.05 11 0.7 0.7
3
4.8
14
3 3 112
BARBECUE, LOAF
section 3 of4
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7.
Grind pork, 1/2" plate Chop beef and water Mix all ingredients for IS minutes Stuff into molds and cook to 155°F internal temperature Chfflto40°F Remove from molds Paint outside with water and paprika paste
1. 2. 3. 4.
Cube Water cook Grind, 1-1/2" Mix with cooking stock
B.
Cooking Form
Section 4 of 4
1. Molds
15
BEEF, DRIED
Section 1 of 4
Average Values M o i s t u r e Meat block Beef Round Dry Ingredients Salt Sugar (sucrose) Moist Ingredients Water or ice Calculated composition % Pump Moisture Fat Protein
F a t
P r o t e i n
%
C o 1 o r
B i n d
C o 1 1 a 8 e n
Pounds for Various Formulations
B
73
5
21
20
27
45
10Q
100
.01 .06
0 0
0 0
0 0
40 10
0 0
9-2
2
3 1
100 30% shrink
0
0
0
0
0
38
3
15
drv 58.6 6.7 28.0
63.4
4.8 20.1
Average Values
M o
F a
l
t
t
u r e
0.1 0.1 0.1
Section 2 of 4
p r o t e i n
s
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Iirvthorbatc
A
0 0 0
0 0
Oz. unless indicated otherwise t x:r 100 lbs. of meat 1
2
1 1
0.25 1 0.87
0
16
BEEF, DRIED
Section 3 of 4
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Section round into inside, outside and knuckle Chill meat, 38°F Submerge, 7 day/pound in brine Soak Dry Smoke, 130°F Cook, 120°F, to 65% of cured weight Cool Thin slice
B. 1. Grind 10%, 1/4" 2. Mix 3% ice 3. Regrind, 1/16" 4. Grind 90%, 1-1/2" 5. Mix 6. Cure, 4 days, 36°F 7. Mix 8. Stuff 9. Flatten 10. Water cook, to internal temperature of 150°F 11. Smoke 12. Chill Cooking Form
Section 4 of 4
1. Fibrous casing
17
BEEF LOAF
Section 1 of 5
Average Values M o i s t u r e Meat block Beef Cheek meat Chuck Cooking broth beef Plate Round Trim 85 Other Meats or Mixtures or Undesignated Bouillon cube Drv Ingredients Gelatin MSG
70
F a t
P r o t e i n
o 1 o r
A
21 18
14 24 0 16 27 26
48 38 0 25 45 41
3
20
0
0
20
0.87
0 0 1 0 0 0
85 0 38 0 0 0
0 0 0 0 0
20 0 25
0 0
5 0.12
40 0
0 0 0
0
10
0
0 1
0 6
0 0
0 0
0 90
1 0
2 1
0 0
0 0
80 0
18 18 1 18
5 15
1 13 0 3 .01 2 .06
Non-fat drv milk Salt Sugar, brown Sugar (sucrose) Moist Ingredients Water or ice 100 Worcestershire sauce 62 Fruit & Vegetables Catsup 69 Onion 89 Calculated composition 5% shrink Moisture
c
30 0 42 20 28
20 16 0 40
66 99 41 73 66
C o 1 1 a g e n
B i n d
59
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
100 50 25 100 100
100
3 0.12
2
2
1.5
2.5 1
2
3.25
0.75
1
60.9 15.0 19.7
61.3 15.1 19.8
61.3 15.1 18.2
25.5
25.6 5.0 7.4
27.9 4.7 7.4
75
2
12 3
100
0.12
0.25 50
25 0.2 10 2
*72,5 65.1 10.7 12.8 14.9 13.8
74.5
24.1
17.8 5.0 7.7
3.4 4.6
18
Pounds for Various Formulations C B D E F
24.4 3.2 4.1
4.1
19.1
5.0 7.4
BEEF LOAF
Average Values
Curing Ingredients Na or K Nitrite Na Ervthorbate Spices Bav leaves Celerv seed, ground Onion powder Pepper black Pepper, white
Section 2 of 5
P r o
M o i s t u r e
F a t
0.1 0.1
0 0
0 0
5 6 5 11 11
8 25 1 8.5 8.5
8 18 10 12 1.3
t
e i n
Oz. unless indicated otherwise 1
2
0.25 0.87
0.25
1. 2. 3. 4.
Bone beef in 5 lbs. pieces Sprinkle with MSG, salt, pepper Roast375°Ffor3hrs. Cool
2 4
6
6
2 8
4
8
4
3
Section 3 of 5
A. Cube meat Add broth to cover Add seasoning Cook till tender Mix Chill Coat with fat Stuff
jer 100 lbs. of meat 4 5
2 2
Processing Procedures
1. 2. 3. 4. 5. 6. 7. 8.
3
B.
5. Cube 6. Dissolve bouillon and gelatin, 160°F 7. Mix 8. Stuff 9. Cool
19
BEEF LOAF
Section4of5
Processing Procedures C. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Grind meal, 1/2" Cover with water Boil Drain Mix other ingredients with 25 pounds of broth Mix Boil, 4 min. Place in pans Chill, 18 hrs,34°F
1. 2. 3. 4.
Cook beef until tender Cube beef Mix Mold
1. 2. 3. 4. 5. 6. 7.
Grind 90 pounds beef, 1" plate Grind 10 pounds beef 3/16" plate Mix all ingredients Stuff Cook to an internal temperature of 155°F Chill to 28°F Slice
1. 2. 3. 4. 5. 6. 7. 8. 9.
Cube beef Soak with H2O and nitrite, 2 hours Cookatl75°F Add seasoning When tender add gelatin Mix Cool Coat with fat Stuff
D.
E.
F.
Cooking Form
Section 5 of 5
1. Loaf pan 2 . Mold
20
BEEF PATTY
Average Values
M o i s t u r e
F a t
p r o t e i n
Meat block Beef
Trim 85 Trim 50
Trim 40
66 38 27
Drv Ingredients .06 Dextrose Hvdrolvzed Vep. Protein fHVP} 10 Salt .01 Textured vep. protein 8 Moist Ingredients Water or ice 100 Calculated composition 1% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8}
% C o 1 1 a g e n
Section 1 of 3
B i n d
C o 1 o r
A
Pounds for Various Formulations B
18 11 7
28 42 36
26 12 8
41 19 14
50
50 65 0
0
0
10
0
0.5
0.7
0 0 1
31 0 50
0 0 0
20 40 35
0 0 0
0.25
0.5
0.5 0.8 10
0
0
0
0
0
3
15
47.0 •38.8 12.2
24.4 15.8
15
50
30.0
2.6 4.1
Color Points (Min. 2)
21
37 38
*n.2
22.7 4.0 3.5
BEEF PATTY
Section 2 of 3
Average Values
Spices Cclcrv seed, ground Nutmeg Onion chips Onion powder Pepper, black decorticated Pepper, white
M o i s t u r e
F a t
6 8 4
5
25 33 1 1
11 11
9 8.5
P r o t e i n
Oz. uriless indicated otherwise ier 100 lbs. of meat
1
2
18 7 9 10
0.25 0.25 2.5 1.5
1
1 1.3
3.5 2
Section 3 of 3
Cooking Form 1. Formed
22
BEEF SAUSAGE
Section 1 of 3
Average Values
M o i s t u r e Meat block Reef Brisket Chuck Flank Navels Plate Trim 50
Drv Ingredients Dextrose Salt Sugar (sucrose} Moist Ingredients Water or ice Fruit & Vegetables Garlic, fresh Calculated composition Moisture
65 66 43 40
F a t
15
P r o t e i n
18 18 13 10 18
% C o 1 1 a g e n
B i n d
C o 1 o r
A
40 30
12 24
11
24 42 42 42
12 14 16 12
21 25 19
19 38 20
41 38
16 42 50 40 50
.06 .01 .06
0 0 0
0 0 0
0 0 0
10 40 10
0 0 0
100
0
0
0
0
0
61
0
6
0
0
0
Pounds for Various Formulations C B
25
75
75 35 30 35 25
0.5 3
0.5 3
2.5 1 5
0.12
0.12
63.2 15.4 17.6
56.6 42.2 23.9 *40.7 15.8 12.9
32.4
32.1
3.7 5.8
3.5
1.8
5.5
2.9
1 % shrink
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
23
*36.1
BEEF SAUSAGE
Section 2 of 3
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Coriander Ginger Nutmeg Paprika Pepper, white Sage, rubbed Thvme
M o i s t u r e
F a
0.1 0.1
0 0
5 9 8 10 11 8 8
18 4 33 13 8.5 13 7
l
P r o t e i n 1
2
0 0
0.25 0.5
0.25 0.5
15 8.5 7 15 1.3 11 9
1.5 2 10 6
3 6
Processing Procedure
Oz. unless indicated otherwise ser 100 lbs. of meat 3
1 1 4 1 1
Section 3 of 3
A. 1. Chill beef, 28°F 2 . Grind 3/8" plate 3 . Mix 4. Regrind 1/8" plate 5. Stuff 6. Chill Cooking Forms 1. Collagen casing 2. Natural casing 3 . Formed
24
BERLINER
Section 1 of 4
Average Values
Meat block Beef Chuck 66 58 Cured beef 50 Trim 65 Veal 69 Lean Pork 67 Cheek meat 57 Cured 60 Trim 80 fleani Drv Ingredients .06 Dextrose 3 Non-fat drv milk Salt .01 Su par (sucrose} .06 Moist Ingredients 100 Water or ice Fruit & Vegetables Garlic, fresh 61 89 Onion Calculated composition 5% shrink Moisture Fat Protein Properties % Collagen ("Max. 351 Bind Points (Min. 1.81 Color Points CMin. 2)
F a t
p r o t e i n
% C o 1 1 a g e n
B i n d
c o 1 o r
Pounds for Various Formulations B C D
A
16 30 35
18 12 14
30 30 39
24 18 18
38 30 28
20
10
19
27
26
30
20
15
17 13 16
72 31 25
9 14 16
29 20 25
30
28 23 0 1 0 0
0 38 0 0
0 0 0 0
25 40 10
0 0 0 0
0
0
0
0
0
0 0
6 1
0 0
0 0
0 0
10
25
25 15
75
85 85
30 4 3
15
0.5
0.5
2.5
2.5
2.5 0.25
-
M o i s t u r e
0.06 1.5 61.8 15.2 17.2
53.8 28.7 12.9
51.9 29.7 13.4
54.7 25.4 16.1
•36.9
30.6
2.3 4.7
1.9 2.9
32.4 2.0 2.9
26.8 2.6 4.1
BERLINER
Section 2 of 4
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Cinnamon Cloves Maple flavor Pepper black Pepper, white
M o i s t u r e
F a t
0.1 0.1
0 0
0 0
3
4 6 0
2
12 1.3
7
10 7
35 11 11
22 0 8.5 8.5
P r o t e i n
1
2
0.125 3
0.125 1
Oz. unless indicated otherwise per 100 lbs. of meat 3
0.5 0.75
2.5 6
Section 3 of 4
Processing Procedures A. 1. Pork, coarse grind 2 . Beef, fine grind
B. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Coarse grind Mix Stuff 18hoursat36°F Room temperature, 2 hrs Scalding water shower Smoke at 120°F, 1 hour Smoke at 145°F, for 3 hours Cook 160°F water, 4-6 hrs.
1. 2. 3. 4. 5. 6. 7. 8.
Grind pork trim, 1/4" Grind rest, 1/8" Mix Cure, 36°F, 48 hrs. Hold,70°F, 3 hrs Smoke Cook to internal temperature of 155°F Shower
C.
Section 4 of 4
Cooking Forms 1. Extra wide beef middles 2 . Cellulose casing 1 Fibrous casing
26
BILTONG (Dried Meat)
Section 1 of 4
Average Values
M
F
P
o
a t
r o t e i
l
s t
u r
n
e Meat block Beef Bull F.C. Cow F.C. Drv Ingredients Salt Calculated composition Moisture Fat Protein
%
C o
B
C
I
o
n d
o
1 1
r
a g Pounds for Various Formulations
e n
A
70 68
10 14
20 18
20
30 24
47
21
.01 40% shrink
0
0
0
40
0
Average Values
M o 1
F
P
a t
r o t e i
s t
u r e Curing Ingredients Na or K Nitrate Spices Chilics Pepper black
1
0.1
10 11
B
100 100
39 4
4
45.5 16.0 32.1
42.3 22.4 28.8
Section 2 of 4
Oz. unless indicated otherwise t>er 100 lbs. of meat
n
1 0
0
1
17
12
8.5
12
2 6.
27
BILTONG (Dried Meat)
Seaion3of4
Processing Procedure
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Chill meat Cut into strips, maximum 1/2" Rub salt onto strips and cure 18 hours Pepper, chillies, saltpeter arc often added to salt Dry in a dry atmosphere Reverse hanging ends daily Dry to a uniform structure Smoke increases resistance to insects Protect from insects and moisture Soak when ready to use or it may be consumed dry and raw
Cooking Form
Section 4 of 4
1. Bacon comb 2. Meat hooks
28
BLOOD AND TONGUE SAUSAGE
Average Values M o i s t u r e
Meat block Reef Trim 65 Pork Backfat. cubed Heart Skin. 0.75 grind Snout Toneue Toneue. cured [or beef) Trim Reg Other Meats or Mixtures or Undesignated Blood, cured Drv Ingredients Salt Fruit & Vegetables Onion Calculated composition Moisture
F a t
P r o t e i n
% C o 1 1 a g e n
Section 1 of 4 B i n d
C o 1 o r
A
50
35
14
39
18
28
11.3
5 73 40 45 63 65 34
93 10 32 40 19 17 58
1 15 28 14 17 16 8
95 27 99 80 66 58 36
0 6 6 2 8 8 10
0 32 1 1 36 45
26.3 11.3 11.3
8
22.6 11.3
81
1
18
0
15
180
6
.01
0
0
0
40
0
2.5
89
0
1
0
0
0
Pounds for Various Formulations F D E B C
10
9
5
15 30
10
7.1 59.3
75
30
70
21.4
10
12
15
11
7.1
2.2
0.5
2.25
0.5
2.5
45
13
15 30
0.06
6% shrink
38.3 30.3 56.2 47.4 55.9 44.9 •45.2 *54.6 26.4 *32.6 25.0 •35.7 12.8 12.0 15.1 16.6 17.0 15.6
Fat Protein Properties % Collagen flVIax. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
•55.7 *69.0 *49.6 *65.2 •58.2 •70.9 •1.2 •1.0 • 1 . 4 •1.2 • 1 . 4 •0.78 4.8 5.3 7.4 9.8 41 9.1
29
BLOOD AND TONGUE SAUSAGE
Section 2 of 4
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Allspice Cloves Ginger Mace Marjoram Onion powder Pepper black Pepper, red Pepper, white Thvme
M o i s t u r e
F a t
P r
0.1 0.1
0 0
0 0
8.5 7 9 8 4 5 11 8 11 8
8.7 22 4 30 7 1 8.5 17 8.5 7
6 6 8.5 7 11 10 12 12 1.3 9
0
t e i n 1
2
0.25
0.25
Oz.unless indicated otherwise 5er 100 lbs. of meat 5 6 3 4 0.7
0.7 2
1
0.5 0.5 1
3 1
5
1.5 0.75 1 2
1.5 0.75 2
1 0.5
1 2 6
1 6
4 0.5
30
1
BLOOD AND T O N G U E SAUSAGE
section 3 of4
Processing Procedure A. 1. 2. 3. 4. 5.
Wash and cut tongue into strips Mix Stuff Cook to 150°F internal temperature Chill in ice water to 40°F internal temperature
B. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Cook tongue and snout, cool, 2 hrs Grind, 1/2" plate Grind, skins 1/8" plate Dice, pork fat 1/4" Scald, pork fat 5 sec. Mix Stuff into bungs Cook, 195°F in water to internal temperature of 152°F Cool, in ice water to 110°F Chill, 18 hours, 36°F
C. 1. Cube fat, scald 30 seconds. 2. Cook meat till tender, cube 3. Cook rinds till tender, grind 4. Mix 5. Place tongue in casing and stuff around it 6. Cook,3hrsatl80°F 7. Cool 8. Cold smoke D. 1. Cure tongues 2. Place 2 or 3 per casing E. 1. Dice back fat and scald 2. Cook pork rinds and mince 3. Cook and dice tongues 4. Cook blood 5. Mix hot 6. Stuff 7. Water cook 9. Chill Cooking Forms
Section 4 of 4
1. Pork bung 2. Synthetic casing 3. Beef bungs
31
BLOOD HEAD CHEESE
Section 1 of 4
Average Values M o i s
F a t
t
u r e Meat block Pork Cheekmeat. cured 67 Rind, pickled 40 Snout, pickled 45 Other Meats or Mixtures or Undesignated Blood, cured 81 Cooking broth 99 Drv Ingredients Salt .01 Calculated composition 8% shrink Moisture Fat Protein Properties % Collagen ("Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
P r o t e i n
B i n d
% C o 1 1 a g e n
Pounds for Various Formulations A
15 32 40
17 28 14
72 99 80
7 6 2
25 1 1
28 12 60
1 0
18 1
0 0
15 0
180 5
10 7
0
0
0
40
0
1.25 51.6 29.5 16.9 *73.3 *0.9 4.2
Average Values M o l
F a t
s t u r e Spices Allspice Cloves Onion powder Pepper black
8.5 7 5
11
C o 1 o r
Section 2 of 4
P r o l
e i n
Oz. unless indicated otherwise i ser 100 lbs. of meat
1 8.7 22 1 8.5
6 6 10
12
1 0,25 3.5 4
32
BLOOD HEAD CHEESE
Section 3 of 4
Processing Procedure A. 1. 2. 3. 4. 5. 6. 7.
Cook till tender in 165°F water Wash Cut, grind rinds Mix hot Stuff Cook,2hrsatl65°F Chill
Cooking Forms
Section 4 of 4
1. Cellulose casing 2. Natural casing 3. Mold
33
BLOOD SAUSAGE
Section I o f 7
Average Values M o i s t
F a t
u r e Meat block Beef Blood, strained Lip. cured Shank Trim 65 Pork Backfal. cubed Cheek meat Heart Jowl, skinned Lips Skin Snout Tongue Trim 80 flean) Trim 50 Tripe Drv Ingredients Barlev
MSG Non-fat drv milk Rve flour Salt Sugar (sucrose^ Moist Ingredients Molasses Fruit & Vegetables Onion Calculated composition Moisture
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
A
90 66 71 50
1 17 7 35
7 17 21 14
0 90 48 39
15 0 28 18
15 1 46 28
66.7
5 67 73 24 71 40 45 63 60 36 74
93 15 10 71 14 32 40 19 23 52 15
1 17 15 5 15 28 14 17 16 10 10
95 72 27 43 90 99 80 66 25 34 100
0 9 6 5 1 6 2 8 16 12 0
0 29 32 2 1 1 1 36 25 9 0
33.3
11 0 3 11 .01 .06
1 0 1 2 0 0
9 0 38 12 0 0
0 0 0 0 0 0
12 0 25 16 40 10
0 0 0 0 0 0
24
0
0
0
18
20
89
0
1
0
0
0
Poun dsfor> rarious Formulations D C B E F 28.6
20 12
20
20
G
16.7
15
41.7
35
25 35.7 10
10 15
10 35
20
20
15
20
5 25
20 40 41.7
35.7 12 2.8 0.25
0.25
3.5
50 3.3
2
3
2
3
3
2.0 0.5
3 1
0.2
8% shrink
38.5 50.5 48.0 22.7 •32.2 •31.4 7.7 11.1 14.2
Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
2.9 •1.2 •0.49
34
50.5 •30.9
15.6
50.4 35.6 30.0 •51.0 15.6 8.7
29.3 •71.1 •63.9 •70.8 24.9 •1.7 •0.8 2.2 • 1 . 2 • 1 . 3 2.1 •0.3 2.9 2.9 • 1 . 9
38.4 •44. 8
13.2
•74,7 •0.9 •1.5
BLOOD SAUSAGE
Section 2 of 7
Average Values M o i s t u r e Meat block Beef Blood, strained 90 Trim 75 58 Pork Backfat. cubed 5 Bacon, raw 35 Heart 73 Jowl, skinned 24 Skin 40 Snout 45 Tongue 63 Trim 50. cured 36 Other Meats or Mixtures orUndesignated Rework 56 Drv Ingredients 11 Barlev Buckwheat, groat 11 Salt .01 Calculated composition 8% shrink Moisture
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
H
Pounds for Various Formulations L M I K J 15
1 25
7 16
0 38
15 22
15 34
J5
93 55 10 71 32 40 19 52
1 8 15 5 28 14 17 10
95 86 27 43 99 80 66 34
0 0 6 5 6 2 8 10
0 3 32 2 1 1 36 7
10
30
12
31
8
20
5
1 2 0
9 12 0
0 0 0
12 10 40
0 0 0
20 2.5
2.5
20 2.5
46.6 38.7 41.6 40.4 *33.7 *46.8 •38.1 27.9 15.5 11.7 16.5 15.9
39.9 27.5 15,5
39.9 28.6 27.7 •51.7 16,0 11.5
Fat
Protein Properties % Collagen (Max. 35) Bind Points CMin. 1.8) Color Points (Mm. 2)
10
9.1
9.1
9.1
N 8 15 35
70 15 15 30
15
30
20 25 25 20
11.4 56.8 22.7
11.4 56.8 22.7
11.4 56.8 22.7
15 20
20 3.0
1.0
3.0
3.5
•74.7 •82.5 •79.3 •65.7 •69.1 •66.9 •56.7 •1.0 *0.4 •1.0 •0.89 •0.86 •0.88 •1.1 2.2 *0.4 •1.5 •1.5 • 1 . 4 • 1 . 4 •1.8
35
BLOOD SAUSAGE
Section 3 of 7
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ervthorbate Spices Allspice Carawav seeds Celery seed, ground Cinnamon Cloves Mace Marjoram Onion, granulated Onion powder Pepper black Pepper, white Sage Savorv Thvme
M o i s t u r e
F a
0.1 0.1 0.1
0 0 0
8.5 10 6 10 7 8 4 4 5 11 11 3 9 8
8.7 15 25 3 22 30 7 1 1 8.5 8.5 14 6 7
I
P r o t e i n 1
2
0 0 0
0.25
0.2
6 20 18 4 6 7 11 9 10 12 1.3 8.5 7 9
1.5
0.87
F a
l
t
Spices Mace Onion powder Pepper, white ITivmc
t
t
e i n
8 5 11 8
1
1
1
1.5
0.5
0.25
2 1
3 1 3
4 1 4 16
2
0.5 0.5 1.5
0.75
0.75
5
1 4
2.5
4 6
4
6
7 10 1.3
9
3
4 1.5 0.5
Section 4 of 7
Oz. unless indicated otherwise i >er 100 lbs. of meat 9
30 1 8.5 7
8
P r o
s u r e
0.1 0.5 0.87
7
0.2
Average Values M o
Oz. unless indicated otherwise jer 100 lbs. of meat 4 5 6 3
0.5 6.5 3 0.5
36
BLOOD
SAUSAGE
Section5of7
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7. 8.
Cook all meat 2 hrs and cool Grind 3/16" plate Cook groats or barley in water 2 hrs until volume is doubled, cool Mix Stuff into beef bungs or middles Cook in 160°F water until intemal temperature of 152°F Shower to intemal temperature of 110°F Chill 24 hours at 36-38°F
1. 2. 3. 4. 5. 6.
Cook meat at 165°F until tender Cube and scald fat for 30 seconds Grind meat Mix Stuff Cook
B.
C. 1. Cook meat at 165°F in nets until tender 2. Grind meat 3. Cube fat 4. Strain blood 5. Mix 6. Stuff 7. Cook 3 hours at 160°F 8. Cool D. 1. Grind 2. Mix 3. Roll into balls 4. Boil in saltwater to internal temperature of 160°F 5. Cool, room temperature, 3 hours 6. Chill, 36°F
37
BLOOD
SAUSAGE
Section6of7
Processing Procedures E. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Cure all meat items Grind meat and onions, 1/4" Grind skin, 1/8" Chop Stuff Water cook to internal temperature of 170°F Chill, cold water Chill, 36°F Smoked, cold Refrigerate
F. 1. 2. 3. 4. 5. 6. 7.
Blanch backfat, 60 sec. Strain blood and mix with nitrate Cook, cheeks, lips, heart and grind Cook skin until tender and grind (save 2 gal of broth and add to mixture) Mix Stuff Water cook to internal temperature of 150°F
1. 2. 3. 4. 5. 6. 7. 8.
Cook meat, 165°F until tender Cube and scald fat, 30 seconds. Grind meat Mix Stuff Cook, 1 hour at 180°F Chill Cold smoke
G.
Cooking Forms 1. 2. 3. 4.
Section 7 of 7
Beef round Beef bung Polyethylene lined molds Beef middles
38
BOCKWURST (White Sausage)
Section 1 of 6
Average Values
M o i s t u r e Meat block Beef Trim 90 (lean) Trim 85 Veal Lean Lean 65 % Pork Backfat Trim 80 dean") Trim Reg Drv Ingredients Dextrose
MSG Non-fat drv milk Salt Sugar (sucrose") Moist Ingredients Com svrup
Egg
F a t
P r o t
e i n
% C o 1 1 a g e n
B i n d
c o 1 o r Ppwds for Various Formulations
71 66
11 15
18 18
28 28
27 26
43 41
69 50
10 35
19 14
27 38
26 30
30 20
5 60 34
93 23 58
1 16 8
95 25 36
0 16 10
0 25 8
.06 0 3 .01 .06
0 0 1 0 0
0 0 38 0 0
0 0 0 0 0
10 0 25 40 10
0 0 0 0 0
20 74 87 100
0 12 3 0
0 13
4
0 0 0
0
0
5 0 0 0
0 0 1
1
0
0
0 0
0
1 4
0
0
Milk Water or ice Fruit & Vegetables 94 Celerv. fresh ground Onion 89 85 Parslev. chopped Calculated composition 10% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points flvlin.2)
A
B
60
60
D
E
F
60
60
30
G
25 40
50
40
40
2 3.5 2.5
3.5 2.5
0 1 0
4
2 4
0
25
25
20 50
15 20
40
0.5
2
4.7 1
3.5 2.5
3.5 2.5
3.2 8.3
4
2 4
25
25
0 0
50
40
0.5 0.4 1 3.2
1
3.2 8 0.1 4 2
0.75 57.2 24,6. 12.9
57.6 24.6 12.9
54.6 22.2 17.6
56.4 24.0 13.3
56.6 44.8 40.9 24.1 •34.6 *44.8 13.3 14.8 11.0
26.3
26.3 2.9 4.0
24.1 3.9 4.6
25.0
25.1 *0.5 3.0
2,9 4,0
39
C
•0.5
3.0
26.1 •35.7 2.9 *0 4 3.8 *1 6
BOCKWURST (White Sausage)
Section 2 of 6
Average Values M o i s t u r e Meat block Beef Veal Lean 65% Pork Backfat Trim 80 (lean) Trim 50 Trim Rep Drv Ingredients Dextrose Non-fat drv milk Salt Sugar (sucrose) Moist Ingredients Egg Milk Fruit & Vegetables Celerv. fresh ground Leeks Lemon peel Onion Parslev. chopped Calculated composition Moisture Fat Protein
F a t
P r o t e i n
% C o 1 1 a 8 e n
B i n d
c o 1 o r
50
35
14
38
30
20
5 60 36 34
93 23 52 58
1 16 10 8
95 25 34 36
0 16 12 10
0 25 9 8
.06 3 .01 .06
0 1 0 0
0 38 0 0
0 0 0 0
10 25 40 10
0 0 0 0
74 87
12 3
13 4
0 0
0 0
1 0
94
0 0 0 0 1
1 2 1 1 4
0 0 0 0 0
0 0 0 0 0
0 0 1 0 0
?5
82 89 85
H
Pounds for Various Formulations K L I J
50
50
50
35
30 20 50
65 50
50
50
0.5
3 l
4 1
2.25 0.5
1.25 0.1
0.5 0.5
0.06 0.06
0.75 0.2
0.25 3 1
2.25 0.5
1.25 8
8
0.7
0.1
0.12 1
0.06 0.06
10% shrink
33.8 34.9 38.8 33.1 42.1 *49.4 •47.9 •46.1 *48.7 •40.9 12.9 13.1 11.2 13.4 12.7
Properties % Collaeen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
33.7 •0.7 •1.8
40
32.1 •36.1 3,0 •0.4
31.9 ?,7
•1.7
•1.6
•1.8
29.9
•u 2,3
BOCKWURST (White Sausage)
Average Values
M o i s t u r
F a
P r
t
0
Section 3 of 6
t
e i n 1
e Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ervthorbate Spices Allspice, soluble Bitters Cardamon Cardamon. soluble Chives Cinnamon Cloves Garlic. Powder Lemon Extract Mace Onion powder Pepper, white Sage Thvme
0.1 0.1 0.1 0 3 8 0 91 10 7 6 20 8
5 11 3 8
2
0 0 0
0
14 3.5
0 8 9
0 0 3
0 2 4
1 8 1
22
6 17 0
2
1
5 30 1 8.5 14 7
7
0.25 2.7
0 0 0
0.87 1
1 0.5
7 10 1.3 8.5 9
8
8
1
0.5 0.3 1
7 1
Processing Procedures
0.2 1.5 6
7 0.75 0.75
6
1 4 4
Section 4 of 6
A. 1. 2. 3. 4. 5. 6. 7.
Oz. un less indicated otherwise ?er 100 lbs. of meat 5 6 3 4
Grind meat, 1/8" plate Chop meat, spices, eggs, 50°F Add NFDM, green vegetables, chop 55°F Stuff Steam cook at 160°F to internal temperature of 142°F Chill, 40°F Very perishable
41
1 4 5
BOCKWURST (White Sausage)
Processing Procedures B. 1. 2. 3. 4. 5. 6. 7.
Grind meat, 1/8" plate Mix Stuff, 24-26 mm casing, link 6" Water cook to internal temperature of 152°F Shower to 110°F Chill, 18 hrs,38°F Can be frozen and cooked as needed
C. 1. Store at 28.5°F 2. Sell fresh D. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Chill meat to 34°F Grind meat, 1/8" Mix Chill, 34°F, 18 hrs Chop Stuff Shower Chill, 26°F Package
Cooking Forms 1. 2. 3. 4.
Section 6 of 6
Hog casing, 4 inch link Sheep casing A 1 lb. cellulose casing A 24-26 mm casing, 4 inch link
42
BOHEMIAN SAUSAGE
Section 1 of 1
Average Values
M o i s t u r e Meat block Pork Cheek meat 67 Trim 80 (lean) 60 Trim 15 (fat) 11 Drv Ingredients Dextrose .06 Salt .01 Fruit & Vegetables Garlic, fresh 61 Calculated composition 1% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
F a t
P r o t
e i n
%
B i n d
C o 1 1 a g e n
C o 1 o r
Pounds for Various Formulations A
15 23 85
17 16 3
72 25 60
9 16 3
29 25 1
15 75 10
0 0
0 0
0 0
10 40
0 0
0.4 2.25
0
6
0
0
0
0.25 51.3 29.3 15.5 33.8 2.3 3 9
43
BOLOGNA
Section 1 of 16
Average Values M o i s t u r e Meat block Reef Brisket Bull F.C. Heart Trim 40 Veal Lean Pork Cheek meat Heart Snout Trim 50 cured Trim Rep Trim 15 (fart Drv Ingredients Com svrup solids MSG
F a t
P r o t
e i n
% C o 1 1 a g e n
B i n d
c o 1 o r
A
65
15
70 70 27
10 13 65
18 20 17 7
40 20
12 30
27 36
6 8
69
10
19
27
26
30
67 73 45
15 10 40
17 15
72
29
36 34 11
52 58 85
14 10 3
80 34 36 60
9 6 2 10 10
3.5
0 0 1
0 0 38
0 0 0
0 0 0 0
30 0 75
0
0 3
Non-fat drv milk Plant protein hvdrolvsate 8 Salt .01 8 Sov protein concentrate .06 Sugar (sucrosei Moist Ingredients Water or ice 100 Fruit & Vegetables 61 Garlic, fresh 89 Onion Calculated composition 4% shrink Moisture
8
27
3 5
19 47 40
40
14
60
60 20
60
60
25 20
32 1 7
20 20
20
40
40
8 1
20
2
0
0 0 0
20 40 45 10
0 0 0 0
0.5
0
0
0
0
0
25
0 0
6 1
0 0
0 0
0 0
0.25
5
3.5
3.5 0.1
3
2.75
3
2.75
3
3
3
3.5 1 10
10
10
10
30
40
0.12 2
68.5 16.3
57.6 24.4 14.9
63.0 14.9 17.5
57.2 22.8 16.4
63.5 •62.6 *65.0 14.3 20.7 21.1 17.1 12.3 11.0
25.9
22.0
28.4
27.9
3.8 5.0
4.0 6.3
3.7 6.3
4.5 5.8
28.5 3.7 5.9
9.2
44
60
70 30
0 0 0
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.81 Color Points (Min. 2)
G
35
0 25
Fat
Pounds for Various Formulations C D E F B
23.6
23.4
3.1 4.6
2.8 4.3
BOLOGNA
Section 2 of 16
Average Values
M o i s
F a t
t u r e Meat block Beef 70 Bull F.C. Cheek meat 70 Trim 50 38 27 Trim 40 Pork 67 Cheek meat 73 Heart Trim 80 (lean! 60 34 Trim Reg 11 Trim 15 (fart Drv Ingredients 3.5 Com syrup solids Non-fat drv milk 3 Salt .01 Sov protein concentrate 8 Sugar (sucrose) .06 Moist Ingredients Water or ice 100 Fruit & Vegetables Garlic, fresh 61 Onion 89 Calculated composition 4% shrink Moisture Fat Protein Properties % Collapcn (Max. 35) Bind Points (Mm. 1.8) Color Points (Mm. 2)
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
H
Pounds for Various Formulations M I j K L
60
60
10 20 50 65
20 18 11 7
20 59 42 36
30 14 12 8
47 48 19 14
15 10 23 58 85
17 15 16 8 3
72 27 25 36 60
9 6 16 10 3
29 32
0 1 0 0 0
0 38 0 75 0
0 0 0 0 0
5 25 40 45 10
0 0 0 0 0
3
2.5
0.5
0.5
0
0
0
0
0
20
20
0 0
6 1
0 0
0 0
0 0
25 8 1
50
40
40
30 30
20 20 15
15
25
25
10 30
20 40
40
50 25
2 2.75 3.5 10
3.5 2.75
3
3.5 2.75
3.5 2.75
10
30
10
10
0.06 2.5 59.6 24.6 12.8
59.9 24.7 12.9
52.8 51.5 •60.8 52.2 28.1 *30.5 23.7 29.6 15.7 13.7 11.4 13.4
23.4
23.3
3-3
3,3
19.7 4.5 5.4
5.0
45
55
N
5.0
22,5
34,4
3,3
2.4
4.5
3.9
68.1 12.1 17.0
30.5 *36.0 3.0 ?,9 4.3 6.6
BOLOGNA
Section 3 of 16
Average Values M o i s t u r e Meat block Beef Bull F.C. 70 Check meat 70 Cow F.C. 68 Heart 70 Trim 90 (lean) 71 Trim 80 63 Trim 70 55 Trim 50 38 Tripe, fresh 82 Veal Lean 69 Pork Backfat 5 Heart 73 Jowl, skjnncd 24 Tnm Rep 34 Drv Ingredients Com syrup solids 3.5 Dextrose .06 MSG 0 3 Non-fat drv milk Salt .01 Sugar (sucrose) .06 Moist Ingredients Water or ice 100 Calculated composition 4% shrink Moisture Fat Protein Properties % Collaecn (Max. 35) Bind Points (Mm. 1.8) Color Points (Min. 2)
F a t
p r o
%
l
o 1 1 a g e
e i n
B i n d
c
c o 1 o r
Pounds for Various Formulations
n
10 20 14 13 11 20 30 50 10
20 18 18 17 18 17 15 11 9
20 59 21 27 28 30 39 42 100
30 14 24 6 27 24 20 12 0
47 48 39 40 43 39 31 19 0
10
19
27
26
30
93 10 71 58
1 15 5 8
95 27 43 36
0 6 5 10
0 32 2 8
0 0 0 1 0 0
0 0 0 38 0 0
0 0 0 0 0 0
5 10 0 25 40 10
0 0 0 0 0 0
0
0
0
0
Q
O
P
0
R
s
T
30
30
30
30
30
20 20
20
25 30 10
30 30 35 40 10
10
20 25 20 30
30 40
40
30
30 2
2 1 0.25
3
4.7 3
30
5 2.5 0.4
5 2.5 0.5
3
5 3 0.5
3 1
20
20
30
25
30
•62.9 22.3 10.7
49.5 28.3 15.7
55.7 26.2 13.2
55.6 26.2 13.2
*52.5 *62.4 •61.4 *34.2 20.6 27.0 9.9 13.0 9.2
25.8
23.6
23.9
26.4
31.0
34.3
•1.7
3.9 5.2
3.1 41
3.0 3.9
1.9 3.9
2.7 3.9
40
46
U
42.3 •1.6
3.8
BOLOGNA
Section 4 of 16
Average Values M o i s t u r e Meat block Beef 70 Cheek meat 66 Chuck 68 Cow F.C. 71 Trim 90 flcan) Pork Trim 80 (lean) 60 36 Trim 50 34 Trim Reg Drv Ingredients 3.5 Com svrup solids .06 Dextrose Mustard, heat treated 6 Non-fat drv milk 3 Salt .01 Sov protein concentrate 8 Sugar (sucrose) .06 Moist Ingredients 100 Water or ice Calculated composition 4% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
F a t
p r o t e i n
%
c o 1 1 a g e n
B i n d
C o 1 o r
V
Pounds for Various Formulations W AA X Y Z
20 16 14 11
18 18 18 18
59 30 21 28
14 24 24 27
48 38 39 43
23
16 10 8
25
16 12 10
25 9 8
60
0 0 31 38 0
5 10 16
0 0
2
5
25 40 45 10
0 0 0
1 3
5
5
3
3
3
2.5
0.5
0.5
0
0
25
20
52 58 0 0
34 36
25 1 0 0 0
75 0
0 0 0 0 0 0 0
0
0
0
JO 65
60
60 60
60
40
40
50
30 20 50 35
I
20
40
2 1
3
2.75
2 1 1 3 2
3.5
0 25
30
10
22
53.? 28.4 11.3
48.3 29.4 15.7
61.0 20.2 13.7
57.8 *61.0 53.8 27.8 24.4 28.3 11.4 10.8 14.9
54.9 26.5 12.3
31.5
27.5
2-\
3.4 4.5
26.3 2.9 3.9
32.6 2.5 3.7
23.2 2S
2.9
47
AB
24.4 2.2 3.4
20.6 3.7 4.0
3.2
BOLOGNA
Section 5 of 16
Average Values M o i s t u r e Meat block Beef Cow F.C. 68 Heart 70 Plate 41 Trim 90 (lean) 71 Trim 50 38 Pork Backfat 5 Cheek meat 67 Heart 73 Jowl, skinned 24 Plate 25 Stomach 71 Tongue 63 Trim Rep 34 Drv Ingredients Corn syrup 20 Com svrup solids 3.5 .06 Dextrose Isolated sov protein 8 Salt .01 8 Sov protein concentrate Moist Ingredients Water or ice 100 Calculated composition 4% shrink Moisture
F a t
P r o t e i n
B i n d
% C o 1 1 a g e n
C o 1 o r
AC
14 13 40 11 50
18 17 18 18 11
21 27 42 28 42
24 6 16 27 12
39 40 25 43 19
93 15 10 71 65 13 19 58
1 17 15 5 9 15 17 8
95 72 27 43 86 62 66 36
0 9 6 5 1 1 8 10
0 29 32 2 2 0 36 8
0 0 0 0 0 0
0 0 0 90 0 75
0 0 0 0 0 0
5 5 10 40 40 45
0 0 0 0 0 0
0
0
0
0
0
40
Pounds for Various Formulations AF AG AH AD AE 30 20
30 27
27
10
10
35 28
35 28
8 22 28
8 22 28
14
14
28
28
40
20 15 20 30
30
25
2
2
3
3
30
30
2
2
3
3
2
3 4 3.4
3
3
2 2.5 2.5
30
25
2 2.5 4 25
38
•60.2 •62.4 •52.1 53.1 52.5 60.8 25.0 23.2 •35.1 •30.5 •30.1 19.4 10.8 10.3 8.7 11.3 11.6 13.4
Fat
Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8) Color Points (Min. 2)
•35.7 26.3 1.9 •1.4 3.2 3.4
48
AI
3.4 5 36 59.9 19.5 13.6
32.2 •45.7 •44.1 •35.3 •35.1 •1.5 •1.0 •1.3 2.7 2-9 3.8 2.3 •1.5 •1.5 3.7
BOLOGNA
Section 6 of 16
Average Values
M o i s t u r e Meat block Beef 71 Trim 90 dean} 66 Trim 85 Pork 5 Backfat 24 Jowl, skinned 34 Trim Reg 74 Tripe Drv Ingredients 12 Cereal flour Com flour 29 20 Com svrup .06 Dextrose Isolated sov protein 8 Non-fat drv milk 3 Rusk 5 Salt .01 8 Sov protein concentrate Sugar (sucrose) .06 Moist Ingredients 100 Water or ice Fruit & Vegetables Garlic, fresh 61 Onion 89 Calculated composition 4% shrink Moisture Fat Protein Properties % Collaeen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
F a t
11 15 93 71 58
15 1
P r o t e i n
% C o 1 1 a 8 e n
B i n d
c o 1 o r
Pounds for Various Formulations AO AK AM AN AI. 60
18 18
28 28
27 26
43 41
75
1 5
95 43 36 100
0
0
5
2
25
10 0
8 0
18 18
0 0 0 0 0
8 10
5 10 40 25 16 40
0
0 0 0 0 0 0 0 0 0 0
45 10
0 0 0
0
0
0
0
0
0 0
6
0
1
0
0 0
0 0
21 0 0 0 1 9 0 0 0
AJ
10 8 0 0 90
38 14 0 75
49
0 0
60
55
AP
55 75
50
25
50
20
45
45
40 20
15
4
15
2 2 2.5
2 2 14
5 2.5
3
2
2.5
2.5
2.5
3.5
4
0.5 45
20
25
0.5 30
30
20
20 0.05 1.5
*56.3 •60.5 •62.2 •56.1 •55.3 20.1 23.2 24.3 28.5 28.2 ?? 11.0 11.4 10.8 9.0
61.9 21.8 13.1
49.6 27.4
23.4 *38.9 29.9 2.4 2.5 2.6 4.0 3,3 3.8
29.1 3.1 48
21.7 3.0 30
26.0 2.8 3.2
30.8 2.1 3.2
n.7
BOLOGNA
Section 7 of 16
Average Values
M o i
F a t
%
0
C o 1 1 a g e n
t e i n
8
t U
r e Meat block Beef Trim 80 63 Trim 70 55 Poric Cheek meat 67 Diaphragm 67 Heart 73 Trim 50 36 Trim Rep 34 Dry Ingredients Non-fat drv milk 3 Salt .01 8 Sov flour Sugar (sucrose^ .06 Moist Ingredients 100 Water or ice Fruit & Vegetables 61 Garlic, fresh 89 Onion Calculated composition 4% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2}
P r
B i n d
C o 1 o r
AR
70
70
20 30
17 15
30 39
24 20
39 31
15 17 10 52 58
17 15 15 10 8
72 70 27 34 36
9 16
29 18 32
1 0
0 0 0 0
25 40 30 10
0 0 0 0
3.5 2.6
0
38 0 47 0
0
0
0
0
0
20
0 0
6 1
0 0
0 0
0 0
1
6 12 10
9
55
50
40
AW
36
55 32
10 10 30
50
30
8 3.5 2.6
1 20
10
10 50
10 32
25
25
5 3 5 0.5 16
3
3
3
3
0.5
0.5
0.5
35
10
16
5
0,75 1.5 57.3 24.3 13.3
57.8 24.5 13.4
57.4 23.6 14.0
*59.4 46.9 27.1 •35.4 10.2 13.5
53.1 26.9 14.1
54.1 27.7 12.7
28.3 2.9
28.3
29.8
31.3
31.1
•41.6
2.9 4.1
2.9 3.8
2.0 2.8
2.3 3.6
2.4 3.7
34.9
4.0
50
Poun dsfor\ Various Formulations AS AT AU AV
AO
1.8
2.8
BOLOGNA
Section 8 of 16
Average Values M o i s t u r e Meat block Beef 55 Trim 70 38 Trim 50 Pork 5 Backfat 67 Cheek meat 73 Heart 24 Jowl, skinned 25 Plate 71 Stomach 60 Trim 80 flean) 36 Trim 50 34 Trim Reg Poultry Turkev 99 Broth 68 Meat 48 Skin Drv Ingredients Cereal flour 12 Com svrup 20 Com svrup solid? 3.5 Dextrose .06 8 Isolated sov protein 6 Mustard, heat treated 3 Non-fat drv milk Rusk 5 Salt .01 Semolina flour 12 Sov protein concentrate 8 Sugar (sucrose) .06 Moist Tngredicnt$ Water or ice 100 Fruit & Vegetables Onion 89 Calculated composition 4% shrink Moisture Fat Protein I'roDcrtics % Collagen (Max. 35) Bind Point, (Min. 1.8) Color Points CMm. 2)
F a t
P r o t e i n
% C 0
1 1 a g e n
30 50
15
39
11
42
93
1 17 15 5 9 15 16 10 8
95 72 27
15 10 71
B i n d
C o 1 o r
AX
20 12
31 19
0
0 29 32 2
9
Pounds for Various Formulations BC BA BB AY AZ
36 40 29 10
34 36
0 25 9 8
1 24 12
0 18 99
0 23 6
1 19 0
10 0 0 0 90 31 38 14 0 10
18
10 40 16 25 16 40 18 45 10
0 0 0 0 0 0 0 0 0 0 0
3
2.6
0
0 0 0 0 0 0 0 0 0 0 0 0
0.5
0.5
0
0
0
0
0
10
20
0
1
0
0
0
1,5
1.5
65 13 23 52 58
0
7 39
1 0 0 0 0 25 1 9 0 1 0 0
75
25
5 5
10
10
27
27
35
35 28
32
6 5 1 1 16 12 10
43 86 62
15
2
28
50 50
71 50 32 13 72 13 9 2
2
2
2
2 1
2.5
5
1.1 4
7 9 2
2.5
2.5
4 15
2
4
25
50.2 •47.5 35.4 •53.7 29,2 •39.3 •38.4 29.8 13,7 9.1 12.0 10.7 •43.3 •36.3 2.1 •1.0
3,0
51
BD
•1,5
2*;
15
53.2 29.5 11.1
58.5 14.8 15.0
51.2 20 8 11.7
23.5
24.*) 1.8 •1.9
22.5 •47.2 •45.0 1.9
2,5
•0.9 •1,1
•1.3 •1,0
3.1
2,3
BOLOGNA
Section 9 of 16
Average Values M
o i s t u r e
F a t
P r o t e i n
Meat block Poultrv
Turkev Broth Fat
Meat Skin Dry Ingredients Salt Semolina flour Moist Ingredients Water or ice Calculated composition Moisture
93 7
1 1 24
39
.01 12 100
99 5 68 48
% C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for Various Formulations
BE
12
0 95 18 99
0 0 23 6
0 19 0
13 15 72 13
0 1
0 10
0 0
40 18
0 0
15
0
0
0
0
0
15
0
1
4
4% shrink 56.5 17.2
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
H,6 23.3 3.1 2.3
52
BOLOGNA
Ave rage Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Praeue Powder Spices Allspice Carawav Cardamon Coriander Garlic. Powder Ginger Mace Mustard seed, eround Nutmeg Pepper black Pepper, white Sage
M o i s t u r e
F a
0.1 0.1 0
0
8.5 10 8 5 6
8.7 15 3.5 18 1 4 30
9 8 6 8 11 11 3
t
0 0
24 33 8.5 8.5 14
Section 10 of 16
P r o t e i n
Oz. unless indicated otherwise 1
2
3
0 0 0
0.25 2
0.25 2
0.25 2
6 20 9 15 17 8.5 7 30 7 12 1.3 8.5
1.75
1.5
2.5
2 2
per 100 lbs. of meat 4 5
0.25 2
1 2
2.5
6
7
8
0.25
0.25
1
1
0.25 1
0.25 1
0.87
0.87
0.5 0.1
0.5 0.1
1.75
1 0.1 0.2
1
2.5
2
0.2
1
1
2 2
2 4
6 1
6 2
53
6 1
1.5
2 4 6 2
7
BOLOGNA
Section 11 of 16
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ascorbate Na Ervthorbate Ascorbic Acid Spices Allspice Cardamon Coriander Garlic. Powder Gin per Mace Mustard seed, ground Nutmeg Pepper, white Sage
M o i s t u r e
F a t
P r o t e i n
0.1 0.1 0.1 0.1 0.1
0 0 0 0 0
0 0 0 0 0
8.5 8 5 6 9 8 6 8 11 3
8.7 3.5 18 1 4 30 24 33 8.5 14
6 9 15 17 8.5 7 30 7 1.3 8.5
9
10
0.25 0.9 0.8
0.25 0.5
Oz. unJess indicated otherwise jer 100 lbs. of meat 11 12 13 14 0.25 0.5
0.25 0.5
0.25 0.5
0.25 0.5
15
16
0.25
0.25
0.3 1.2
0.87 0.78 1.75 2.5
2.4 0.75
2.4 1.2
2.4
1.2
1.2 5 1.2
1.2 6 1.2
1.5 2 2
2 2.5
2
2.5 0.7
1
0.7
6
0.7 5 1
1 1
1
1
54
2 6 2
6 1
1.5
1 7
BOLOGNA
Average Values
Curing Ingredients Na or K Nitrite Na Ascorbale Na Ervthorbate Spices Allspice Capsicum O.R. Celerv seed, ground Cloves Coriander Garlic. Powder Ginger Liquid smoke Mace Nutmeg Onion powder Orenpano Paprika Pepper black Pepper, white
M o i s t u r e
F
0.1 0.1 0.1
0 0 0
8.5 0 6 7 5 6 9 80 8 8 5 7 10 11 11
8.7 100
a t
25 22 18 1 4 0 30 33 1 10 13 8.5 8.5
Section 12 of 16
P r o t e i n 17
18
0 0 0
0.25
0.25
0.87
0.87
6 0 18 6 15 17 8.5 0 7 7 10 11 15 12 1.3
1
F
P
o
a t
r o t
l
s
8 5 9 8
II 11
17
12
IS
15
4
30 33
8,5
8.5 7
7 1,3
0.25
0.25
0.2 0.87
0.2 0.87
1 2
2
0.12
0.4
2
1
0.12
0.25
1 2
1 1
2 4
0.25
0.5
1.2 0.5 1.5
0.12
1.5
2 1
2 1
4
2
5
5
2
6 8
Section 13 of 16
Oz. unless indicated otherwise i >cr 100 lbs. of meat
25
e Spices Cavenne Coriander Ginger Mace Nutmeg Pepper, white
0.25
24
2
e i n
t
u r
0.25
23
0.9cc
Average Values
M
Oz. unless indicated otherwise jer 100 lbs. of meat 22 19 20 21
0,6 1.2
1.2 1.2 5 10
55
4
BOLOGNA
Section 14of 16
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Grind, beef 1/8" plate, pork 3/8" plate Mix Emulsifier Stuff Smoke, 110°F raise to 165°F Cook to intemal temperature of 150°F Shower Room temperature, 2 hours Cooler, 45°F
1. 2. 3. 4. 5. 6. 7. 8.
Grind, fine plate Mix Emulsifier Stuff Smoke, 120 lo 170°F, intemal temperature of 155°F Shower Room temperature, 2 hours Cooler
1. 2. 3. 4. 5. 6. 7. 8.
Grind, 1/8" plate Mix Emulsifier Stuff Smoke, 125 to 165°F Intemal temperature of 150°F Shower Cooler
B.
C.
D. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Chop, beef Add seasoning Add 1/3 of the ice Chop Add 1/3 of the ice, binder, salt Chop Chop pork, ascorbate, 1/3 of the ice Chop (do not exceed 56°F) Smoke and cook to intemal temperature of 152°F Shower Room temperature Cooler
56
BOLOGNA
Section 15of 16
Processing Procedures E. 1. 2. 3. 4. 5. 6.
Grind, 3/8" plate Chop Add water as needed Stuff Smoke and cook to internal temperature of 148°F Shower
1. 2. 3. 4. 5. 6.
Grind, 1/2" plate Chop, beef, curing mixture and 1/3 of the water Chop, and add salt, 1/3 of the water Chop, and add pork, ascorbate and 1/3 of the water Stuff Cook and smoke to 155°F internal temperature
1. 2. 3. 4. 5.
Chop Mix (10 lbs. cube fat may be added) Stuff Smoke and cook to 155°F internal temperature Chill
F.
G.
H. 1. Fine grind 2. Mix 3. Stuff 4. Holdat40°F 5. Room temperature, 1 hour 6. Smoke 7. Cook to 155°F internal temperature I. 1. Internal cook temperature of 150°F 2. Slicing temperature of 28° J. 1. 2. 3. 4. 5. 6. 7.
Fine grind Chop and mix Stuff Smoke, 2 hours at 190°F Water cook, 165°F to internal temperature of 150°F Water cool to internal temperature of 90°F Chill. 36°F
Cooking Forms Casings
Section 16 of 16
1. A 7 x 56 artificial casing 2. A 8 x 56 artificial casing 3. A 2-1/2" artificial casing (chub) 4. A 35/38 mm beef rounds 5. Export wide beef round 6. Long beef bungs
57
BOLOGNA, BEEF
Section Iof5
Average Values M o i s t u r e Meat block Beef Brisket Bull F.C. Chuck Cow F.C. Rank Plate Trim 80 Veal Lean Drv Ingredients Com svrup solids MSG
Salt Sugar (sucrose) Moist Ingredients Water or ice Fruit & Vegetables Onion Calculated composition Moisture
F a t
P r o t e i n
%
c o 1 1 a g e n
B i n d
c o 1 o r
A
12
19 47 38 39
Pounds for Various Formulations D E B C
30
65 70 66 68 43 41 63
15 10 16 14 42 40 20
18 20 18 18 13 18 17
40 20 30 21 24 42 30
30 24 24 12 16 24
69
10
19
27
26
30
3.5 0 .01 .06
0 0 0 0
0 0 0 0
0 0 0 0
5 0 40 10
0 0 0 0
2.75 0.4
3
100
0
0
0
0
0
4
30
89
0
1
0
0
0
35
60 70
20 25
60 40
40
35
30 65
39
35 2
0.2
2.5
2 0.2 3
0.5 30
2.6 0.5 15 0.5
4% shrink 65.8 •64.7 55.0 *63.7 58.6 11.2 17.6 23.5 19.4 24.3 18.5 13.3 18.2 12.3 13.7
Fat
Protein Properties % Collaecn (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
58
27.7
21.2
33.6
22.0
2.7 6.1
3.3
3.9 6.2
2.5 4.0
5.2
28.3 7,8, 4.7
BOLOGNA, BEEF
Section 2 of 5
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ervthorbate Spices Allspice Carawav Celerv. drv. ground Cloves Coriander Garlic. Powder Ginger Mace Nutmeg Onion powder Paprika Pepper black Pepper, white
M o i s t u r e
F a t
P r o t e i n
0.1 0.1 0.1
0 0 0
0 0 0
8.5 10 6 7 5 6 9 8 8 5 10 11 11
8.7 15 25 22 18 1 4 30 33 1 13 8.5 8.5
6 20 18 6 15 17 8.5 7 7 10 15 12 1.3
1
2
0.25 2
0.25 2
1 2
2 2
2
F a t
t
u r e Curing Ingredients Na or K Nitrite Na Ervthorbate Spices Allspice Celerv seed, ground Onion powder Paprika Pepper, white
6
P r o t e i n
0
0 0
0.2 0.87
8.5 6
8.7 25
6 18
1 1 1 4 5
II
1
10
15
1.3
0.5 0.1
0.5 0.1
1
1 0.1 0.2
1 0.2
2
2
2
0.25
1
59
7
8
0.2
0.2
0.87
0.87
1
1
2
1 3
2 0.5
2 2
2 1 4
1
5
5
4 6
6
Oz. unless indicated otherwise i >er 100 lbs. of meat 9
13 8.5
0.25
Section 3 of 5
0
5
0.25 1 0.87
4 6
0.1 0.1
10
0.25 1 0.87
1
Average Values M o i s
Oz. unless indicated otherwise ser 100 lbs. of meat 6 5 3 4
BOLOGNA, BEEF
Section4of5
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7.
Grind Cure meat Hold, 12 hours Chop and mix Stuff Cook to internal temperature of 148°F Cool
1. 2. 3. 4. 5. 6. 7.
Grind Mix Stuff Smoke, 3 hours, 180°F Water cook, 165°F to internal temperature of 150°F Water cool to internal temperature of 90°F Chill, 38°F
B.
Cooking Forms
Section 5 of 5
Casings 1. 2. 3. 4. 5. 6.
A 7 x 56 artificial casing A 8 x 56 artificial casing A 2 1/2" artificial casing (chub) A 35/38 mm beef round Export wide beef round Long beef bungs
60
BOLOGNA, COURSE GROUND
Average Values M o i s t u r e Meat block Reef Trim 90 (lean} 71 Pork Trim Reg 34 Drv Ingredients Salt .01 Sugar, sucrose .06 Moist Ingredients 100 Water or ice Calculated composition 4% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2}
F a t
P r o t e i n
Section 1 of 4 B i n d
% C o 1 1 a g e n
C o 1 o r
Pounds for Various Formulations A
11
18
28
27
43
80
58
8
36
10
8
20
0 0
0 0
0 0
40 10
0 0
3 0.5
0
0
0
0
0
10 63.4 18.7 14.7 28.8 3.7 5.8
61
BOLOGNA, COARSE GROUND
Section 2 of 4
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Allspice Cardamon Coriander Mace Pepper, white Sage
P r o t e i n
M o i s t u r e
F a
0.1 0.1
0 0
0 0
0.25 0.5
8.5 8 5 8 11 3
8.7 3.5 18 30 8.5 14
6 9 15 7 1.3 8.5
1.5 2 2 1 6 1
t
Oz. unless indicated otherwise ijer 100 lbs. of meat
1
Section 3 of 4
Processin£ Procedures
A. 1. 2. 3. 4. 5.
Grind meat, 1/4" plate Mix Stuff Cook and smoke Cool
Cooking Forms
Section 4 of 4
Casings 1. 2. 3. 4. 5. 6.
A 7 x 56 artificial casing A 8 x 56 artificial casing A 2-1/2" artificial casing (chub) A 35/38 mm beef round Export wide beef round Long beef bungs
62
BOLOGNA, ECONOMY
Average Values M o i s t u r e Meat block Reef Cheek meat Cow F.C. Heart Lip
Trim 90 (lean) Trim 65 Tripe, fresh Pork Backfat Brains Heart Jowl, skinned Snout Spleen Trim 50 Tripe Drv Ingredients Cereal flour Salt Sov flour Sugar (sucrose") Moist Ingredients Water or ice Fruit & Vegetables Garlic, fresh Calculated composition Moisture
70 68 70 66 71 50 82
5
F a t
20 14 13 17 11
35 10
79 73 24 45 76 36 74
93 9 10 71 40 6 52 15
12 .01 8 .06
p r o t e i n
18 18 17 17 18 14 9 1 10
% C o 1 1 a 8 e n 59
21 27 90 28
39 100
95
Section 1 of 4 B i n d
C o 1 o r
A
14 24 6 0 27 18 0
48 39 40 1 43 28 0
0 1 6
0 0 32
10 19
JO 10 31
13
9
30
30
34
42
4 7
2
5
2
14 17 10 10
2 1 12 0
1 50 9 0
1 0 1 0
10 0 47 0
0 0 0 0
18 40 30 10
0 0 0 0
3 22 1
100
0
0
0
0
0
61
0
6
0
0
0
4% shrink
9 13
10
85 27 43 80 90 34 100
15 5
Pounds for Various Formulations E C D B
13
9 2 10
15 8
18
18 28
18 28
23
27
23 3
23 3
27 3
27 3
1.5
1.5
0.5
0.6
55
30
30
40
50
0,06
0.04
67,1 •54.4 •55.7 •58.8 •58.0 9.6 19.9 19.1 15.3 17.1 15.8 10.0 9.8 10.7 9.5
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
27,3 •50.5 •50.5 •63.4 •58.6 3,4. •1.0 •0.9 •0.9 •0.9 3.1 •1.3 •1.2 •1.2 •1.2
63
BOLOGNA, ECONOMY
Section 2 of 4
Average Values M o i s t u r
F a t
P r o t e i n
e Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Allspice Cardamon Coriander Mace Pepper, white Sage
Oz. unless indicated otherwise l jer 100 lbs. of meat
1
2
0.1 0.1
0 0
0 0
0.25
0.25
0.5
0.5
8.5 8 5 8 11 3
8.7 3.5 18 30 8.5 14
6 9 15 7 1.3 8.5
1.5 2 2 1 6 1
Section 3 of 4
Processing Procedures
A. 1. 2. 3. 4. 5. 6. 7.
Grind Mix Stuff Smoke, 3 hours, 180°F Water cook, 165°F to intemal temperature of 150°F Water cool, internal temperature of 90°F Chill, 38°F
1. 2. 3. 4. 5. 6. 7. 8.
Grind, fine plate Mix Emukifier Stuff Smoke, 120 to 170°F, to intemal temperature of 155°F Shower Room temperature, 2 hours Cooler
B.
Cooking Forms Casings
1. 2. 3. 4. 5. 6.
Section 4 of 4
A 7 x 56 artificial casing A 8 x 56 artificial casing A 2-1/2" artificial casing (chub) A 35/38 mm beef round Export wide beef rounds Long beef bungs
64
BOLOGNA, ITALIAN (Mortadella)
Section 1 of 4
Average Values
M o i s t u r e Meat block Reef Plate Trim 75 Pork Backfat
Trim Rep Drv Ingredients Com svrup solids
F a t
t
e i n
41 58
40
5 34 3.5
Salt .01 Moist Ingredients Water or ice 100 Calculated composition 4% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
P r o
%
C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for Various Formulations A
18 16
42 38
16 22
25 34
93
1
0
8
95 36
0
58
10
8
10 20
0 0
0 0
0 0
5 40
0 0
2 3,25
0
0
0
0
0
25
25
20
50
51.5 *33-l 10,6 *39.4 2.Q
31
65
BOLOGNA, ITALIAN (Mortadella)
Section 2 of 4
Average Values
M o
F a
1
t
s
t
t
e i n
u r e Curing Ingredients Na or K Nitrite Na Ervthorbate Spices Anise seed Mace Pepper, black, whole Pepper, white
P r o Oz. unless indicated otherwise ijer 100 lbs. of meat
1
0.1 0.1
0 0
0 0
10 g
16 30
18 7 11 1.3
12
9
11
g.5
0.25 Q,?7
0.5 2
4 4
Processing Procedures
Section 3 of 4
A. 1. 2. 3. 4. 5.
Chop beef, spices, water, to 40°F Chop pork, to 55°F Add pork cubes, whole peppers, mix Smoke, cook to 155°F internal temperature Chill to 28°F
6. Slice
Section 4 of 4
Cooking Forms Casings 1. 2. 3. 4. 5. 6.
A 7 x 56 artificial casing A 8 x 56 artificial casing A 2-1/2" artificial casing A 35/38 beef rounds Export wide beef rounds Long beef bungs
66
BOLOGNA, LEBANON
Section 1 of 5
Average Values
M o i s t u r e Meat block Reef Chuck 66 Trim 90 dean} 71 Pork Lard, melted 0 Drv Ingredients Dextrose .06 Salt .01 Sugar (sucrose} .06 Calculated composition 10% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2)
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for Various Formulations
16
18
30
18
28
24 27
38
11 100
0
0
0
0
0 0
0 0
0 0
0
0
0
0
10 40 10
43
0 0
A
B
100
100
100 5
10 0.75 3.5
0.25 3.5 0.25
53.? 25.5 17.6
57.6 16.7 18.7
61.3 16.3 18.3
30.0
30.0
28.0
4-2
4.5
4.9
7.1
7.9
3
P-5
6.7
67
C
BOLOGNA, LEBANON
Section 2 of 5
Average Values
M o i s
F a t
P r 0
t e i n
t u r
e Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Allspice Cinnamon Cloves Ginger Mace Mustard seed, ground Nutmeg Pepper black Pepper, red Pepper, white
0.1 0.1
0 0
0 0
8.5
8.7
10
3 22 4 30
6 4
7 9 8 6 8
11 8 11
24 33 8.5 17
8r5
1
2
0.25
0.12
0.5
3
2 1 1
6
8.5 7 30
7 12 12 1.3
1
1.25 1.25 1
0.02
1 2
6
Section 3 of 5
Processing Procedures
A. Cure, 3 days, 38°F Mix, add seasoning and lard Regrind Cold smoke, 24 hours, damper closed Cold smoke, 8 days, damper open
1. 2. 3. 4. 5.
Grind Mix Stuff Smoke, 24 hours, damper closed Smoke, 3 days, dampers open
5 1
6.5
BOLOGNA, LEBANON
1. 2. 3. 4. 5.
Oz.unless indicated otherwise per 100 lbs. of meat 3
B.
68
BOLOGNA, LEBANON
section4ofs
Processing Procedures C. 1. 2. 3. 4. 5. 6.
Chop Mix Pan cure, 38°F Remix Stuff Smoke
1. 2. 3. 4. 5. 6. 7. 8. 9.
Grind Mix Add starter culture Stuff Smoke, slow, 2 days Cook to internal temperature of 137°F Cool Store, 5 days, 38°F pH 4.5
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Cut meat and mix 3% salt Age 6 day at 40°F Grind Mix Add starter culture Stuff Slow smoke, 2 days Cook to internal temperature of 137°F Cool Store 5 days, 38°F
D.
E.
Cooking Forms
1. 2. 3. 4. 5.
Section 5 of 5
A 7 x 5 6 artificial casing A 8 x 5 6 artificial casing A 35/38 mm beef round Export wide beef rounds Long beef bungs
69
BOLOGNA, LEONA
Section Iof 4
Average Values M o i s t u r e Meat block Beef Bull F.C. Chuck Fat. caul Pork Backfat Trim Rep Drv Ingredients Salt Sugar (sucrose) Calculated compositi on Moisture
F a t
P r o t e i n
10 16
20 18
93
34 .01 .06
70 66 5 5
C o 1 1 a g e n
B i n d
C o 1 o r
A
Pounds for Various Formulations B
30
1
20 30 95
93 58
1 8
95 36
0 10
0
7
8
18
0 0
0 0
0 0
40 10
0 0
2.5
2.5
0.5
0.5
24 0
47 38 0
75 75 7 18
10% sh rink 52.5 49.3 26.4 •31.2 17.8 16.2
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
21.7 5.0 7.7
70
30.9 3.7 5.7
BOLOGNA, LEONA
Section 2 of 4
Average Values
M o
F a
1
t
s t
u r e Curing Ingredients Na or K Nitrite Spices Coriander Mace Nutmeg Pepper, white
P r o t e i n
Oz. unless indicated otherwise Iper 100 lbs. of meat
1
2
0.1
0
0
0.25
0.25
5 8 8 11
18 30 33 8.5
15 7 7 1.3
2 1
2
6
6
1
Processing Procedures
Section 3 of 4
A. 1. 2. 3. 4.
Grind meat, fine to coarse Mix Stuff Cook and smoke
5 . Cool Section 4 of 4 Cooking Forms Casings 1. 2. 3. 4. 5.
A 7 x 56 artificial casing A 8 x 56 artificial casing A 35/38 mm beef round Export wide beef round Long beef bungs
71
BRAIN, SAUSAGE
Section 1 of 4
Average Values M o i s t u r e Meat block Beef 71 Trim 90 fleani Calf 79 Brain, skinned & washed Pork Trim Reg 34 Drv Ingredients Salt .01 Fruit & Vegetables Onion 89 Calculated composition 1% shrink Moisture Fat Protein Properties % Collagen (Max. 35^ Bind Points (Min. 1.8) Color Points CMin. 2)
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
Pour ds for Various Formulations A
11
18
28
27
43
25
9
10
85
1
0
50
58
8
36
10
8
25
0
0
0
40
0
1.6
0
1
0
0
0
6.25 *63.6 21.7 11.5 *54.0 •1.5 2.1
72
BRAIN, SAUSAGE
Section 2 of 4
Average Values M o 1
F a t
s t u r e Spices Pepper black
11
P r 0
t e i n
Oz. unless indicated otherwise oer 100 lbs. of meat
1 8.5
12
12.5
Processing Procedure
Section 3 of 4
A. 1. Chop, meat fine Mix 3. Stuff 4. Boil, 5 min. 5. Cool Cooking Form
Section 4 of 4
1. Fibrous casings
73
BRATWURST
Section 1 of 8
Average Values
M o i s t u r e Meat block Beef Cow F.C. Trim 90 (lean) Trim 80 Trim 75 Tripe fresh Veal Lean Pork Brains Picnic Trim 80 (lean") Trim 50 Trim Rep Drv Ingredients Com svrup solids Dextrose
68
71 63 58 82 69 79 59 60 36 34
MSG
Mustard, heat treated Non-fat drv milk Salt Sov protein concentrate Sugar (sucrose} Moist Ingredients Egg
Mavonnaise Water or ice Fruit & Vegetables Onion Calculated composition Moisture
F a t
%
t
o 1 1 a g e n
e i n
14 11 20
18 18 17 16
c
21 28
B i n d
c o 1 o r
A 24 27 24 22
39
0
0
43 39 34
9
30 38 100
10
19
27
26
30
9
10 16 16 10 8
85 23 25 34 36
1 20 16
12 10
0 16 25 9 8
0
0 0 0 0 0
5
0
25 10
25 23 52 58
3.5 .06 0
0 0 0
6 3 .01 8 .06
25 1 0 0 0
74 15 100
80
89 5% shrink
P r o
12
0 0 31 38 0 75 0
0 0 0
10 0 16 25 40 45
0 0 5 0 0 0
10
0
0 0
0 0
0
13 1 0
0
0
1 0 0
0
1
0
0
0
4P
20 5Q 3 80 23 45
60
50 90
30
47
33
2 1
0.5 0.25
1.25 4 2,75
1.5 2.5
3.5
2
2
2.5
2.25
3 2
3.5
0.2 4 8.5 30
7
3
25
13
1.5
5
U,3
59.7 53.0 20.7 •31.8 15.8 12 0
57.0 *56.2 55.6 48.J 23.4 27.7 25.5 •32.1 166 11 4 159 14.7
23-5 2.2 2.5
23.3 3.4 3.3
2^.6 28
34.0 23
4.4
3.0
Protein
74
19 67
53.8 27,7
% Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2}
20
G
10
Fat Properties
Pounds for Various Formulations D B C E F
29.3 21 2.9
27.1 32 2.2
27.7
3.0 3.1
BRATWURST
Section 2 of 8
Average Values M o i s t u r e Meat block Veal Lean 69 Pork Trim 80 flean} 60 Trim Rep 34 Drv Ingredients Dextrose .06 MSG 0 Non-fat drv milk 3 Salt .01 Sov protein concentrate 8 Moist Ingredients Bread soaked in milk and squeezed 53 Egg 74 Water or ice 100 Fruit & Vegetables Onion 89 Calculated composition 5% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points flvlin. 1.8"> Color Points (Mm. 2")
F a
t
P r o t e i n
% C o 1 1 a 8 e n
B i n d
C o 1 o r
H
10
19
27
26
30
50
23
16
25
58
8
36
16 10
25 8
47
0 0 1 0 0
0
10 0
0 75
0 0 0 0 0
0 0 0 0 0
3 12
7 13
0
10 0
0
0
0
0
0 1 0
0
1
0
0
0
0 38
0
25 40 45
100
100
100
100
3 2.25
3
N
100
100
3
2
4
0.25 3.5
3
2
2
2
2
8
30 30
10
3 30
34
1.0
•59.0 53.5 25.7 18.5 11.5 14.0
58.4 *65.2 55.0 20.9 17.7 23.1 15.7 13.3 17.2
63.4 16.7 16.0
56.7 23.7 16.5
27.2
22.1
23.1
22.8
23.3
18.1
25.0
2.5
2.1 3.1
2.6 3.6
2.1 3.0
2.8 4.0
3.8 2.9
26 4.1
2-5
75
Pounds for Various Formulations M J L K I
BRATWURST
Section 3 of 8
Average Values M o i s t u r e
F a t
P r o t e i n
Meat block Pork Trim 80 flearri Trim 50
Drv Ingredients Salt Sugar (sucrose') Moist Ingredients Water or ice Calculated composition Moisture
% C o 1 1 a g e n
B i n d
Pounds for >Various Formulations O
60 36
23
16
25
16
52
10
34
12
.01
0 0
0
0
40
0
0
0
0
0
.06 100 5% shrink
C o 1 o r
25 9
65
10
0 0
2.25 0.25
0
0
30
35
*59.6 26.3 11.0
Fat
Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.81 Color Points (Min. 2)
27.4 *1.7 2.3
76
BRATWURST
Section 4 of 8
Average Values
M o i s
F a t
e i n
t u r e 0.1 0.1 0
10
-
Curin£ Ingredients Na or K Nitrite Na Ervthorbate Antioxidant Spices Carawav seed, ground Cardamon Celerv seed Celerv seed, ground Garlic. Powder Ginger Lemon Extract Mace Nutmeg Onion powder Paprika Parslev. drv Pepper, white Saee. rubbed
P r o t
6 6 6 9 20 8 8
0 0 0
15 3.5 25 25 1 4
5 30 33
5
1
10 9 11 8
13 4 8.5 13
0 0 0 20 9 18 18 17 8.5 0 7 7 10 15 2 1.3 11
1
2
0.25
0.25
Oz.unless indicated otherwise per 100 lbs. of meat 6 3 4 5
7
8
0.87 3
3 1
1
1
1
0.25 0.5 2 1
1
1
1 1
2
1 8
3
1.75
5
5
7
0.5
2
4 1 6
4
77
7
3.25
6 1
BRATWURST
Sections of 8
Average Values M o i s t
F a t
u r
P r o t e i n
e Spices Garlic. Powder Ginger Mace Marjoram Nutmeg Nutmeg, oil Onion powder Pepper black Pepper, white Sage, rubbed
6 9 8 4 8 0 5 11 11 8
Oz. unless indicated otherwise 9
1 4
0.5
7 33 100 1 8.5
17 8.5 7 11 7 0 10 12
8.5 13
1.3 11
7
30
10
11
ler 100 lbs. of meat 13 J2
14
3.25 2 3.5
3-5
1.25 .25cc
1 0.25
1 3
78
2 3.5
4
7 0.5
BRATWURST
Section 6 of 8
Processing Procedures A. 1. 2. 3. 4. 5. 6.
Grind, 3/16" plate Chop, 20 pounds beef Mix Emulsify Stuff, 30-32 mm pork casings Smoke and cook to internal temperature of 155°F
1. 2. 3. 4.
Grind, 3/8" plate Mix Stuff, 35-38 mm casings May be sold fresh
1. 2. 3. 4. 5. 6.
Grind, 3/8" plate Mix Stuff, 35-38 mm casing Steam cook, 160°F to internal temperature of 152°F Shower to 110°F Chill, 38-40°F
1. 2. 3. 4. 5. 6.
Grind, 3/8" plate Mix Stuff, 35-38 mm casings Smoke and cook to internal temperature of 152°F Shower to 110°F Chill, 38°F
1. 2. 3. 4.
Grind, 1/8" plate Mix Stuff Cook in water to internal temperature of 148°F
1. 2. 3. 4. 5.
Chop Mix Hold, 18hrsat36°F Dry Slow smoke, 120°F for 4 hours
1. 2. 3. 4. 5.
Grind, 3/16" plate Chop Stuff, 21-23 mm collagen casings Cook and charcoal grill Place in "boil in bag" pouch
C.
D.
E.
F.
G.
79
BRATWURST
Section7of8
Processing Procedures H. 1. 2. 3. 4. 5.
Blend Hold, 24 hours Chopto55°F Stuff in 30 mm casings Water or steam cook, 170°F to intemal temperature of 155°F
1. 2. 3. 4. 5.
Grind, 1/4" plate Preblend, 24 hrs Chopto45°F Stuff into 30 mm casings Steam, water cook at 170°F to intemal temperature of 155°F
1. 2. 3. 4. 5. 6. 7.
Grind Mix Grind Stuff Smoke, 3-4 hours at 125°F Cook Chill
1. 2. 3. 4. 5. 6.
Grind Mix Stuff Water cook,170°F, lOmin Dry,34°F Very perishable
I.
J.
K.
Cooking Forms
Section 8 of 8
Casings 1. A 30-32 mm hog casing 2. A 35-38 mm hog casing 3. A 4" link hog casing 4. A 21-23 mm collagen casing
80
BRAUNSCHWEIGER
Section 1 of 13
Average Values
M o i s t u r e Meat block Beef Bull F.Ct Liver Trim 90 flearrt Tripe, fresh Veal Cured Lean Pork Backfat Bacon ends Brains Cheek meat Ham skin, cured Jowl, skinned Liver Skin Trim 50 Trim Rep Trim 15 tfaO Drv Ingredients Dextrose Non-fat drv milk Salt Sugar (sucrose} Moist Ingredients
Egg
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for Various Formulations
A
B
70 72 71 82
10 7 11 10
20 20 18 9
20 95 28 100
30 2 27 0
47 50 43 0
67 69
9 10
18
25 27
25 26
27 30
25
5 19 79 67 42 24 73 40 36 34 11
93 68 9 15 31 71 7 32 52 58 85
1 12 10 17 27 5 19 28 10 8 3
95 86 85 72 99 43 24
0 1 1
0 3 0
2.5 10
9
30
34 36 60
3 5 2 6 12 10 3
29
.06 3 .01 .06
0 1 0 0
0 38 0 0
0 0 0 0
10 25 40 10
0 0 0
74
12
13
0
0
1
0
1
0
0
0
Fruit & Vegetables 89 Onion Calculated composition 3 % shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2}
19
99
1 2 49 1 9 8 1
D
E
F
G
20
15
20 40
8 25 40
5 20 10 31 12
5
5Q
25
40 50
31 7
42
45 41
12
31 3 2
0
3.5 2.5 0.4
2.5
2.5
0.4 3.5 2
2
3
4 3 52.2 26.9 15.8
81
c
60.2 50.4 51.5 16.3 •33.2 •34.1 17.9 13.4 11.6
52.9 27.0 14.8
57.0 49.9 23.9 •31.5 15.6 14.8
24.9 •51.7 27.4 •57.9 25.7 *1.3 1.9 •0.8 •0.3 •1.3 5.4 6.1 5.5 2,9 4,5
26.4 •37.9 *1.5 •1 1
6,1
4,7
BRAUNSCHWEIGER
Section 2 of 13
Average Values M o i s t u r e Meat block Veal Lean Pork Backfat Bacon ends Jowl, skinned Liver Trim 80 (lean) Trim 50 Trim Rep Drv Ingredients Non-fat drv milk Salt Sugar (sucrosei Moist Ingredients Precooked wheat Water or ice Fruit & Vegetables Onion Calculated composition Moisture
F a t
P r o t e i n
C o 1 1 a g e n
B i n d
C o 1 0
r
H
Pounds for Various Formulations I J K L M
15
14
69
10
19
27
26
30
5 19 24 73 60 36 34
93 68 71 7 23 52 58
1 12 5 19 16 10 8
95 86 43 24 25 34 36
0 1 5 2 16 12 10
0 3 2 49 25 ' 9 8
3 .01 .06
1 0 0
38 0 0
0 0 0
25 40 10
0 0 0
2
87 100
0 0
2 0
0 0
20 0
0 0
4
89 3% shrink
0
1
0
0
0
50
43 43
12
25 50 13
N
10
40 50
40 8
55
lv
44
45
34 5Q
35 2.5
2
2.5
3.5 2.5
4 2.5
4 5
0.75
3.5 0.5 12
1,5
57.4 48.6 57.6 50.5 34.5 41.1 48,8 24.6 *35.1 24.5 *32.8 •48.1 *37.9 •34.4 14.8 13.1 14.6 13.4 11.6 15.6 11,8
Fat
Protein Properties % Collagen (Max. 351 Bind Points (Min. 1.81 Color Points (Min. 21
27.2 *1.2 5.6
82
27.7 •1.0
4.9
26.1 *1.1 5.7
27.2 •0.8 5.3
29.1 *46.4 "36.6 •0.5 *0.6 •0.7 4.1 4.3 3-2
BRAUNSCHWEIGER
Section 3 of 13
Average Values M o i s t u r e Meat block Pork Bacon ends Jowl, skinned Liver Trim 80 (lean) Trim 50 Trim Rep Drv Ingredients Dextrose MSG
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
o
19 24 73 60 36 34
68 71 7 23 52 58
12 5 19 16 10 8
86 43 24 25 34 36
1 5 2 16 12 10
3 2 49 25 9 8
.06 0 6 3 .01 .06
0 0 25 1 0 0
0 0 31 38 0 0
0 0 0 0 0 0
10 0 16 25 40 10
0 0 5 0 0 0
0
0
0
0
0
0
1
0
0
0
Mustard, heat treated Non-fat drv milk Salt Sugar (sucrose) Moist Ingredients Water or ice 100 Fruit & Vegetables 89 Onion Calculated composition 3% shrink Moisture Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
83
15 31
Pounds for Various Formulations P T o R S 10 40 50
10
10
45 25
45 25
20
20
5 35 50 10
5 35 50 10
U 50 50
54 1
0.5 0.2 3.25 0.5
0.1 3.5 2.7
3 2.5 2
2.5 2
3 2
2
1 4 2.75
3 4
2
41.5 43.3 52.6 *40.J •37.4 25.3 13.0 13.6 15.3
52.7 49.4 49.3 43.9 26.9 •32.5 •34.4 •36.6 15.1 13.9 13.6 12.9
*36.6 29.6 *0.8 •0.6 3.4 4.6
30.4 •1.0 5.3
28.2 •1.2 4.9
27.1 •0.8 4.9
29.4 •0.5 5.2
24.2 •0.7 4.4
BRAUNSCHWEIGER
Section 4 of 13
Average Values
M o i s t u r e Meat block Pork Jowl, skinned 24 liver 73 Drv Ingredients .06 Dextrose Non-fat drv milk 3 Salt .01 8 Sov protein concentrate. Moist Ingredients Water or ice 100 Fruit & Vecetables Onion 89 Calculated composition 3% shrink Moisture
F a t
p r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for )/arious Formulations V
W
X
Y
Z
AA
AB
50 50
45 55
45 55 0.25
2.5
0.25 3.5 3
71 7
5 19
43 24
5 2
2 49
50 50
50 50
50 50
50 50
0 1 0 0
0 38 0 75
0 0 0 0
10 25
1 3.5 2.2
1 2 2.5
0.25 3.5 3
0.25
40 45
0 0 0 0
0
0
0
0
0
5
0.6
0
1
0
0
0
3 3.5
3 3.5
2.5 46.4 44.7 43.8 44.0 46.7 46.2 46.4 *36.0 •37.9 *37.7 *37.7 *38.3 •34.6 •34.6 12.3 12.4 12.9 14.1 11.8 13.5 14.8
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8} Color Points (Miji. 2)
25.2 *0.6 4.3
84
26.3 *0.5 4.6
25.1 *0.6 4.5
23.0 *1.4 4.5
27.9 *0.3 4.6
24.9 •0.6 5.0
22.7 •1,5
5.0
BRAUNSCHWEIGER
Average Values
M o i s t u r e Meat block Pork Jowl, skinned 24 73 Liver 60 Trim 80 fleant Trim 50 36 Trim Reg 34 Drv Ingredients .06 Dextrose 3 Non-fat drv milk .01 Salt .06 Sugar (sucrosei Moist Ingredients 100 Water or ice Fruit & Vegetables 89 Onion Calculated composition 3% shrink Moisture Fat Protein Properties % Collagen (Max. 35^ Bind Points (Min. 1.8} Color Points (Min. 21
F a t
p r o t e i n
% C o 1 1 a g e n
Section 5 of 13
B i n d
C o 1 o r
AC
Pounds for Various Formulations AG AH AF AD AE
AI
45 55
40 60
50
71 7 23 52 58
5 19 16 10 8
43 24 25 34 36
5 2 16 12 10
2 49 25 9 8
0 1 0 0
0 38 0 0
0 0 0 0
10 25 40 10
0 0 0 0
2.5 0.4
0
0
0
0
0
3.5
0
1
0
0
0
3
85
40 60
40 40 20
20 40 40
50 17 33
50
2.5
2.5 0.4
1.6
1 3.5 2.5
2.5
3
2.5 10
48.2 53.0 50.4 48.5 54.2 •36.0 •30.7 •32.7 •36.3 24.6 12.8 12.7 13.4 13.0 15.3
55.8 24.7 15.6
55.1 29.8 12.4
27.3 •0.3 5.2
26.3
27.5 •0.5 4.6
26.7 •0.3 5.3
26.9 •0.3 5.6
27.2 •0.8 4.6
23.6 •1.5 5.0
•1.0
5.7
BRAUNSCHWEIGER
Section 6 of 13
Average Values
M o i s t u r e Meat block Pork lt?ver
Meat, smoked Trim 50
Drv Ingredients Salt
Sugar (sucrose) Moist Ingredients Water or ice Fruit & Vegetables Onion Calculated composition Moisture
F a t
P r o t e i n
% C o 1 1 a g e n
73 62 36
7 22
19
24
15
25
52
10
.01 .06
0 0
0
100 89
B i n d
C o 1 0 r
Pounds for Various Formulations AJ 49
34
2 10 12
9
34 16 50
0
0 0
40 10
0 0
2.5 1
0
0
0
0
0
10
0
1
0
0
0
0.25
22
3% shrink 54.0 28.9 12.6
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
27.7 *0.9 3.8
86
BRAUNSCHWEIGER
Average Values
M o i s t u r
F a t
P r o t
e i n
e Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ascorbate Na Erythorbate Spices Allspice Cardamon Cloves Cloves soluble Coriander Gineer Mace Marioram Mustard, prepared Nutmeg Onion powder Pepper black Pepper, white Saee
0.1 0.1 0.1
0 0
0 0
0
0.1
0
0 0
18 4 30
6 9 6 0 15 8.5 7
7
11
4 33 1 8.5 8.5 14
5 7
8.5
8.7
8 7 0 5 9
3.5 22 0
8
4 80 8 5 11 11 3
Section 7 of 13
10 12 1.3
Oz. unless indicated otherwise 1
2
3
0.25
0.25
0.25
2
2
2
per 100 lbs. of meat 4 5
0.25
6
7
8
0.25
0.25
0.25
0.25
0.87
0.87
0.64 2
1
1
0.5
0.5
1
0.5 1
1 1
1 1
2.5 4
2
2
2
0.5 1.5
0.5
2 3
1
0.5
0.5
2
2
3.5
3 1 8
1
1
87
0.5
1.5
4
8.5
0.5
0.5 0.5
5 4 0.5
4
0.5
BRAUNSCHWEIGER
Section 8 of 13
Average Values
M o i s t u r
F a t
P r o t
e i n
e
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ervthorbate Spices Allspice Bav leaves ground Cardamon Celerv seed, ground Cloves soluble Coriander Ginger Mace Marioram Mustard seed, ground Nutmeg Onion powder Pepper black Pepper, white
0.1 0.1 0.1
0 0 0
0 0 0
8.5
8.7 8 3.5 25
6 8 9 18 6 15 8.5 7
5 8 6 7 5 9
8 4 6 8 5 11 11
22 18 4 30
7 24 33 1 8.5 8.5
11
30 7 10 12 1.3
Oz.un less indicated otherwise
jer 100 lbs. of meat 13 12
9
10
11
0.25
0.2 0.3
0.2
0.2
0.87
0.87
0.87
2
1
14
15
2
1
16
0.12
0.12 1
1 2 2
0.5 2 2
2 4
1
2 3 2
88
1 1
4 1
2.5
1
1
2 12
1 8
0.75 1
4
3
4
2
6
4
6
BRAUNSCHWEIGER
Average Values M o i s t u r
F a t
P r o t e i n
e Spices Cardamon Celerv seed, ground Cinnamon Coriander Mace Marioram Onion powder Pepper, white Sage Vinegar 9Ogr.
8 6 10 5 8 4
5
11 3 94
3.5 25 3 18 30 7 1 8.5 14 0
Section 9 of 13
9 18 4 15 7 11 10 1.3 8.5 0
Oz. unless indicated othe wis e per 100 lbs. of mea
17
18
19
1
0.75
0.75
1
1.75
Grind, 3/16" plate Grind liver, 1/8" plate Mix Emulsify Stuff Cook, 165°F water to 150°F internal temperature Chill, 20 minutes, cold water Shower, 180°F, 30 sec Cooler
6.5
Section 10 of 13
A.
1. 2. 3. 4. 5. 6. 7. 8. 9.
2.5 1.5
6.5
2 2 6.5
Processing Procedures
Grind, 3/8" plate Mix Emulsify Stuff Cook in 160°F water to internal temperature of 150°F Chill in ice water to 100°F Rinse, hot water Room temperature, 1 hr Chill
0.75
2.5 1.5 2
BRAUNSCHWEIGER
1. 2. 3. 4. 5. 6. 7. 8. 9.
0.75
B.
89
BRAUNSCHWEIGER
section n of 13
Processing Procedures C. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Cook meat and save broth Grind, 1/8" plate Grind, cooked jowl 3/4" plate Mix Emulsify Stuff Water cook 165°F to 148°F internal temperature Shower Cooler
1. 2. 3. 4. 5. 6. 7. 8.
Slash livers Bleach, 30 minutes in ice water Drain Chop, until bubbles appear Add pork, chop, to 60°F Stuff, non-porous casing Cook, 160°F water to intemal temperature of 150°F Chill in ice water to 100°F
1. 2. 3. 4. 5. 6. 7. 8.
Chop liver until it bubbles Add pork and spices Chopto50°F Add milk Chopto60°F Stuff Cook in steam, 180°F, to internal temperature of 150°F Chill, ice water, 40°F
1. 2. 3. 4. 5. 6. 7. 8.
Presoak liver in salt brine Rinse Chop Add pork Chop Stuff Water cook, 170°F, of internal temperature of 155°F Chill, ice water
D.
E.
F.
90
BRAUNSCHWEIGER
Section 12of 13
Processing Procedures G. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Grind, 3/16" plate Mix Regrind, 1/8" plate Stuff Cook in 160°F water to internal temperature of 1S2°F Chill, ice water Spary, 180°F water Dry Heavy smoke, 115°F Cool,35 0 F
H. 1. 2. 3. 4. 5.
Chop Stuff, artificial casing Water cook, 160°F to internal temperature of 145°F Water cool to 80°F Chill, 36°F
1. 2. 3. 4. 5.
Chop Stuff natural casing Water cook, 170°F, internal temperature of 150°F Water cool, to 80°F Chill, 36°F
I.
Cooking Forms 1. 2. 3. 4.
Section 13 of 13
Fibrous casing Beef Middles Hog bung Non-Porous artificial casing
91
BRAWN (Pork Side With Bones Removed)
Section 1 of 3
Average Values
M
F
o i s t
a t
P r o t e
u r
i n
e
%
B n
C o 1
d
o
l
C o
1 1
r
a
g Pounds for Various Formulations
e Meat block Pork Side deboned Calculated composition Moisture Fat Protein
n
33
57
9
36
A 10
8
use
12% shrink
23.9 64.8 10.2
Processing Procedures
Section 2 of 3
A. 1. Pickle 1 gallon water 1.5 pound salt 0.2 pounds wheat bran 2 . Boil and strain
B. 1. 2. 3. 4. 5. 6.
Dry cure with salt Resalt Roll and tie Boil until tender Cool Place cool meat in pickle
Cooking Form
Section 3 of 3
1. Roll and tied
92
BROWN'N SERVE BREAKFAST SAUSAGE
Section 1 of 4
Average Values
M o i s t u r e Meat block Beef 66 Trim 85 Pork Trim 80 (lean} 60 36 Trim 50 Drv Ingredients Com svrup solids 3.5 .06 Dextrose MSG 0 Salt .01 Moist Ingredients 100 Water or ice Calculated composition 20% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2}
F a t
P r o
%
t
o 1 1 a g e n
e i n
C
B i n d
C o 1 o r
Pounds for Various Formulations A
15
18
28
26
41
10
23 52
16 10
25 34
16 12
25 9
35 55
0 0 0 0
0
0 0 0 0
5
0 0 0
10 0 40
0 0 0 0
2 1 0.125 2.25
0
0
0
0
0
20 42.3 38.0 12.9 24.3 2.0 2.6
93
BROWN'N SERVE BREAKFAST SAUSAGE
Section 2 of 4
Average Values
Curing Ingredients Na or K Nitrite Na Ervthorbate Spices Cardamon Ginger Liquid smoke Paprika Pepper, white Sage
P r o t e i n
M o i s t u r e
F a t
0.1 0.1
0 0
0 0
0.25 0.87
g 9 80 10 11 3
3.5 4 0 13 8.5 14
9 8.5 0 15 1.3 8.5
1 2 1 2 6 2
Oz. unless indicated otherwise per 100 lbs. of meat 1
Processing Procedure
Section 3 of 4
A. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Grind beef Chop beef and ingredients Add pork and chop Stuff into 23/32 mm artificial casings Cook to internal temperature of 160°F Steam 3 minutes at 160°F Chill, cold water, lOmin Dry Refrigerate to 32°F internal temperature Peel
Cooking Form
Section 4 of 4
1. A 23/32 mm artificial casing
94
BUTT, BONELESS, SMOKED
Section 1 of 4
Average Values M o i s t u r e Meat block Pork Bun Drv Ingredients Dextrose Salt Moist Ingredients Water or ice Calculated composition %Pump Moisture Fat Protein
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
Pounds for Various Formulations A
57
29
13
27
16
15
100
.06 .01
0 0
0 0
0 0
10 40
0 0
5.5
100 10% shrink
0
0
0
0
0
42.5
1-5
10 55.1 2?.3 13.1
95
BUTT, BONELESS, SMOKED
Section 2 of 4
Average Values
M o
F a
1
t
s
t
t
e i n
u r e Curing Ingredients Na or K Nitrite
P r o
0.1
Oz. unless indicated otherwise Der brine solution
1 0
0
0.5
Section 3 of 4
Processing Procedure A. 1. 2. 3. 4. 5. 6. 7. 8.
Chill meat, 38°F Stitch pump, 10% Place in brine, 3-6 days, 38°F Wash, drain Stockinette Cook and smoke to intemal temperature of 1S2°F Cool at room temperature to 110°F internal temperature 18 hours at 45°F
Cooking Form
Section 4 of 4
1. Stockinette
96
CALVASSER SAUSAGE
Section 1 of 4
Average Values M o i s t u r e Meat block Pork Cheek meat, cured 67 34 Trim. reg. cured Trim 15 (fart cured 11 Drv Ingredients Salt .01 Sugar (sucrose) .06 Fruit & Vegetables Pimiento 92 Calculated composition 5% shrink Moisture Fat Protein Properties % Collagen (Max. 351 Bind Points (Min. 1.81 Color Points (Min. 2)
F a t
P r o t e i n
% C o 1 1 a g e
B i n d
c o 1 o r
Pounds for Various Formulations
A
n
15
72
7
25
30
85
17 8 3
36 60
8 1
6 1
?o
0 0
0 0
0 0
40 10
0 0
1 0.5
1
1
0
0
60
2
58
40
31.9 *56.9 8.9
10.2 *0.9 2.8
97
CALVASSER SAUSAGE
Section 2 of 4
Average Values
M o
F
1
t
a
s t
t
e i n
u r e Spices Celerv seeds Chili powder Coriander Gineer Nutmeg Paprika
6 8 5 9
8 10
P r o Oz. unless indicated otherwise ser 100 lbs. of meat
1 25 12 18 4 33 13
18 14 15 8.5 7 15
J
1 3 2 2 8
Processing Procedure
Section 3 of 4
A. 1. 2. 3. 4.
Chop Stuff Medium smoke, 2-1/2 hrs Cook, 30 minutes at 155°F
Cooking Form
Section 4 of 4
1. Cellulose casing
98
CANADIAN BACON
Section 1 of 4
Average Values
M o
F a
1
t
s t
u r e Meat block Pork Loin, meat Drv Ingredients Dextrose Gelatin Salt
P r o t e I
n
%
B l
C o 1 1 a g e n
n d
C o 1 o r
Pounds for Various Formulations
A
57
25
17
23
16
25
use
.06 13 .01
0 0 0
0 85 0
0 0 0
10 20 40
0 0 0
use use use
CANADIAN BACON Average Values
M o
F a
l
t
s t
0.1
P r o t e i
u r e Curing Ingredients Na or K Nitrite
Section 2 of 4
Oz. unless indicated otherwise oer 100 lbs. of meat
n 1 0
0
use
99
CANADIAN
BACON
section3of4
Processing Procedures A. 1. Brine 5 gallon 38°F water 4-1/2 pounds salt 1-1/2 pounds sugar 1/2 ounces nitrite B. 1. 2. 3. 4. 5. 6. 7. 8.
Bone and trim Chill, 38°F Pump, 10% Place in brine for 5 days at 38°F Shower Rub gelatin on lean if small loins are used Stuff Smoke and cook to intemal temperature of 142°F
1. 2. 3. 4.
Bone and trim Dry cure Long smoke Cook to intemal temperature of 150°F
C.
Cooking Form
Section 4 of 4
1. Artificial casing 2. Bacon comb
100
CAPICOLA
Average Values M o
F a
l
t
s t u r e Meat block Pork Butt 3-4 lbs. boneless 57 Drv Ingredients Dextrose .06 Salt .01 Moist Ingredients 100 Water or ice Calculated composition 30% shrink % Pump Moisture Fat Protein
P r o t e l
n
%
Section 1 of 4 B l
C o 1 1 a g e n
n d
C o 1 o r
Pounds for Various Formulations A
29
13
27
16
15
100
0 0
0 0
0 0
10 40
0 0
use use
0
0
0
0
0
use 10 42.3 *37.7 16.9
Processing Procedures
Section 2 of 4
A. 1. Brine 5 gallon 38°F, water 5.5 pounds salt 1.5 pounds dextrose 0.5 ounces nitrite B. 1. Chill meat, 38°F 2. Stitch pump, 10% 3. Place in same brine, 3 day, 38°F 4. Spray wash 5. Rub with paprika and red pepper 6. Stuff 7. Dry 8. Smoke and cook to internal temperature of 152°F 9. Dip in boiling water 10. Room temperature, to 110°F internal temperature 11. Chill, 18 hrs,45°F
101
CAPICOLA
Section 3 of 4
Processing Procedures C. 1. Dry cure 4.5 pounds salt .75 to l.S pounds sugar 1 to 4 ounces nitrate 0 to .25 ounces nitrite 0 to 2 ounces fennel seed 0 to 1.1 pounds cayenne pepper D. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Chfflto34°F Cover with dry cure and place in a container, 36°F Cure, 10 days, rework, new dry cure Cure 25 days, wash Rub with paprika and red pepper Stuff Dry, smoke, 90°F, 30 hours Hot water dip Dry,20days,70°F,70°RH
E. 1. Rub 2 gallon of 100° pickle 4.5 pounds salt .4 pounds sucrose .4 pounds dextrose 4 ounces nitrate 1.5 pound pimientos 1.5 pounds ground pepper pods Cooking Forms
Section 4 of 4
1. Beef bungs 2. Synthetic casing
102
CERVELAT
Section 1 of 8
Average Values
M o i s t u r e Meat block Reef Cheek meat Chuck Heart Lip
Trim 90 (lean) Trim 70 Pork Backfat Cheek meat Shoulder Trim 80 (lean) Trim Reg Trim 15 (fat) Drv Ingredients Dextrose Salt
F a t
P r o t e i n
C o 1 1 a g e n
70 66 70 66 71 55
20 16 13 17 11 30
18 18 17 17 18 15
59 30 27 90 28
5 67 58 60 34 11
93 15 27 23 58 85
.06 .01 .06
Sugar (sucrose) Moist Ingredients Water or ice 100 Calculated composition 9% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
B i n d
C o 1 o r
39
14 24 6 0 27 20
48 38 40 1 43 31
1 17 14 16 8 3
95 72 25 25 36 60
0 9 18 16 10 3
0 29 15 25 8 1
0 0 0
0 0 0
0 0 0
10 40 10
0 0 0
0
0
0
0
0
103
^
Pounds for Various Formulations F B C D E
33
20
10
20
20 10
35
50
22
G
27 80
35
75
20
33
13 60
17 25 0.2 3 0.2
28 15
10
17 0.5 3.25
0.3 2.5 0.3
0.25 3.4 0.25
0.7 3 0.7
25 0.5 3.25
0.5 3.25
5LQ 55.1 50.0 55.0 40.4 51.3 *31.8 26.4 *31.8 22.9 *42.3 29.0 15,7 16.2 15.7 17.2 12.6 15.5
55.5 24.1 16.4
*57.7 *36.1 *45.0 26.5 1-9 2.8 2.1 3.2 5.5 6.3 4.9 4.8
29.0 4.1 6.3
33.2 •1.3 3.8
28.9 4.1 6.6
CERVELAT
Section 2 of 8
Average Values
M o i s t u r e Meat block Beef Trim 90 (lean) Trim 80 Trim 75 Trim 70 Pork Backfat Cheek meat Heart Trim 80 (lean) Trim 50 Trim Reg Trim 15 (fat) Drv Ingredients Dextrose Salt Sugar, brown Sugar (sucrose) Moist Ingredients Cognac Starter culture Water or ice Calculated composition Moisture
F a t
P r o t e i n
% C o 1 1 a g e
B i n d
C o 1 o r
n
71
11
63
20
58 55
25
18 17 16
30
15 1 17 15
5
93
67
15
73
10 23
60 36 34 11
52 58 85
16 10
8
28 30 38 39
27 24 22 20
43 39 34 31
95 72 27 25
0
0 29
34
3
36 60
9 6 16 12 10
3
32 25 9 8 1
.06 .01 2 .06
0 0 0 0
0 0 0 0
0 0 0 0
10 40 0 10
0 0 0 0
62
o
0
0
0
0
100
0
0
0
0
0
H
Pounds for Various Formulations K L M I J
75
60
N
36
33 50
50 100
40
34 33
20 30
20
17 30
30 17
25 1 2.4
3
2.8 0.8
0.2 3
3.5
0.25 3.5
0.2
0.5
0.25
use
use
0,75 3
0.2 25
9% shrink 50,2 *49.4 38.2 48.5 47.6 47.0 49,4 *31-7 *37.3 *45.0 •31.8 *31.8 •33.7 •31,? 15.3 9.5 12.3 15.4 14.8 14.2 15.9
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
29.7
30.5
3-9
2.5 4.0
6.2
104
28.7 •46.3 34.8 *35.1 39.0 2.7 4.2
2.4 4.8
2.4 4.2
2.3 4.1
3,2 4.9
CERVELAT
Section 3 of 8
Average Values M o i s t u r e Meat block Pork Backfat 5 Trim 80 flean1 60 Drv Ingredients .06 Dextrose Salt .01 Moist Ingredients 100 Water or ice Calculated composition 9% shrink Moisture Fat Protein Properties % Collagen (Max. 351 Bind Points (Min. 1.81 Color Points (Min. 2)
F a
t
P r o t
e i n
%
C o 1 1 a g e
B i n d
C o 1 o r
Pounds for Various Formulations Q
n
1
93 23
16
95 25
0 16
0 25
28 72
0 0
0 0
0 0
10 40
0 0
1 3
0
0
0
0
0
25 49.4
*36.3 10.1 26.5 *1.6 2.5
105
CERVELAT
Section 4 of 8
Average Values
M o i s t u r
F a t
P r o t e i n
e
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ervthorbate Spices Cardamon Coriander Garlic. Powder Ginger Mustard, prepared Mustard seed, ground Nutmeg Paprika Pepper black Pepper, red Pepper, white
0.1 0.1
0 0
0 0
0.1
0
0
8 5
3.5 18 1 4 4 24 33 13 8.5 17 8.5
9 15 17 8.5 5 30 7 15 12 12
6 9 80 6 8 10
11 8 11
Oz. unless indicated otherwise ijer
1
2
3
0.25
0.25
0.25
6
1
0.5
0.75
1
F a t
s t u r
0
0
8
3.5 18 33
15 7
8
8
0.12 0.12 0.87
3
3
3
0.7 2
1 2
0.75
4
1
1
1
1 4
5.5
4
6
4
3 5
4
7
Section 5 of 8
t e i n
8.5
7
P r o
0.1
5 8 11 11
6
2
1.3
e Curing Ingredients Na or K Nitrate Spices Cardamon Coriander Nutmeg Pepper, white Pepper, white, whole
0,2
1
Average Values
M o
100 lbs. of meat 5 4
Oz. unless indicated otherwise i per 100 lbs. of meat 9
10
11
3
3
2 1 2,?
9
1.3 10
l
6 1.5
6
106
7.5
6
3
Processing Procedures
Section 6 of 8
A. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Grind Mix Cure, in tubs, 2 days, 38°F Regrind Stuff in 3" casings Dry, room temperature, 4 hrs Smoke and cook to internal temperature of 145°F Shower to 120°F internal temperature Room temperature, 2 hours Cooler
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Grind Mix Cure,38°F Mix Stuff Dry, 48°F, 24 hours Cold smoke, 24 hours Cook to 140°F internal temperature Dip in 200°F brine Smoke Dry, cooler, 55°F
B.
C. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Grind Mix Cure,38°F Remix Hold, 24 hours, 38°F Room temperature, 2 hours Cold (80°F) smoke, 36 hours Store, 6 hours, 100°F Cooler, 24 hrs.
1. 2. 3. 4. 5. 6. 7. 8.
Grind Mix, starter culture Cure, 2 days, 38°F Mix Stuff Hold, 2 days, 50°F Cold smoke, 3 days Cook in 155°F water, 45 minutes
D.
107
CERVELAT
Section7of8
Processing Procedures E. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Grind Mix Cure,38°F Remix Stuff Green room, 38°F, 24 hours Cold smoke and dry, 3 days Dry room, cool slowly 20days45+°F
F. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Cube and freeze backfat Chill meat, 32°F Grind 3/16" Mix with starter culture Regrind, 3/16" Stuff Cure, 80°F, 90% RH, 18 hours Smokehouse, 100°F, 12 hours Smoke, 12 hours Cook, internal temperature of 137°F Hot shower Chill, 45°F
1. 2. 3. 4. 5. 6.
Mix with lactic acid starter culture Grind, 1/8" Stuff Ferment,80°F, 90% RH, to pH 4.7 Smoke, 80°F Dry,65°F
G.
Cooking Form
Section 8 of 8
1. No. 6 fibrous casing 2. Use 55-60 mm beef middles
108
CHEESE FILLER
Section 1 of 4
Average Values M o i s t u r e Meat block Drv Ingredients Cheese, longhorn 37 Gelatin 13 Non-fat drv milk 3 Salt .01 Sugar (sucrose) .06 Moist Ingredients Water or ice 100 Worcestershire sauce 62 Fruit & Vegetables Pickle, sweet 61 Pimiento 92 Calculated composition 1 % shrink Moisture Fat Protein
F a
t
32
p r o t e i n
25 85
% C o 1 1 a g e n
B i n d
C
o 1 o r
Pounds for Various Formulations
A 1
38 0 0
0 0 0 0 0
0 20 25 40 10
0 0 0 0
0 1
0 6
0 0
0 0
0
56
90
0.25
1 1
1 1
0 0
0 0
0 60
6 3
0 1 0 0
100 6 4.5 % 6
54.2 17.7 17.5
109
CHEESE FILLER
Section 2 of 4
Average Values
M o
F a
1
t
s
t
t
e i n
u r e
Spices Mace Pepper red Vinegar
P r o
g 8 94
Oz. unless indicated otherwise oer 100 lbs. of cheese }
30 17 0
7 12
Q.6
0
96
0.6
Section 3 of 4
Processing Procedure A. 1. 2. 3. 4.
Mix, gelatin and cold water Chop Mix, pickles and pimentos Melt cheese and pour into mixture Section 4 of 4
Cooking Form 1. Chopper and mixer
110
CHEESEFURTER
Average Values M o i s t u r e Meat block Beef Trim 90 (lean) 71 Trim 70 55 Trim 65 50 Veal Lean 69 Pork Trim 50 36 Trim Rep 34 Drv Ingredients Caseinate 10 Cheese, cheddar. cubes 37 Dextrose .06 Mustard, heat treated 6 Non-fat drv milk 3 Salt .01 Moist Ingredients Water or ice 100 Fruit & Vegetables Garlic, fresh 61 Onion 89 Calculated composition 6% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8") Color Points (Min. 2^
F a t
p r o t e i n
11
18 15
% C o 1 1 a g e n
Section 1 of 4
B i n d
C o 1 o r
A
27
Pounds for Various Formulations B
50
14
28 39 39
20 18
43 31 28
10
19
27
26
30
52 58
10 8
34 36
12 10
9
0 32 0
0 0 0
0 1 0 5
25 1 \
15 1
0 0
40 0 10 16
1 0
90 25 0 31 38 0
25 40
0 0
10
0
2.75
5 2.5
0
0
0
0
0
50
0 0
6
0 0
0
0 0
30 35
25
1
0
8
25
35
25
25
25
3
0.125 3
58.8 42.9 1?.O *32.5 15.6 16.5 17.1 3.1
2,9
111
22.6 2.2 2.9
CHEESEFURTER
Section 2 of 4
Average Values
M o i s t u r
F a t
P r o t e i n
ier 100 lbs. of meat
1
e Curing Ineredients Na or K Nitrite Na Ervthorbate Spices Cardamon Coriander Mustard seed, ground Nutmeg Paprika Pepper, white
Oz. unless indicated otherwise 2
0.1 0.1
0 0
0 0
0.25 0.87
8 5
3.5 18 24 33 13 8.5
9 15
0.5 3
6 8 10 11
3
30
7 15 1.3
2 4 5
6
Section 3 of 4
Processing Procedure A. 1. 2. 3. 4. 5.
Chop, beef and ice, 44°F Chopallto60°F Stuff Cook to internal temperature of 155°F Chill to 34°F
1. 2. 3. 4. 5.
Grind 1/8" Cube cheese, 1" Chop meat and seasoning Mix Cook like franks
B.
Cooking Form
Section 4 of 4
1. A 29-32 mm cellulose casing
112
CHEESE LOAF
Average Values
Meat block Beef 50 Trim 65 Veal 69 Lean Pork Trim 80 (lean) 60 34 Trim Rep Drv Ingredients 37 Cheese, cheddar .06 Dextrose 3 Non-fat drv milk .01 Salt Sugar f sucrose) .06 Moist Ingredients. 100 Water or ice Calculated composition 3% shrink Moisture Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2)
F a t
p r o t
e i n
%
C o 1 1 a g e
B i n d
C o 1 o r
A
n
Pounds for Various Formulations B
35
14
39
18
28
40
10
19
27
26
30
4Q
25
23 58
16 8
25
16 10
25
36
20
62 13
32
25
0 10 25 40 10
10
0 38 0 0
0 0 0 0 0
1
0 1 0 0
0 0 0 0
12 2
0.5
0
0
0
0
0
10
113
•
M o i s t u r e
Section I o f 4
25 0.4 1.75 0.4
49.4 25.2 16.8
52.0 26.1 17.7
22.0
18.9
3.3 3.1
2.4 3.3
CHEESE LOAF
Section 2 of 4
Average Values
M o
F a
1
t
s
t
t
e i n
u r e Spices Coriander Nutmeg Pepper white
P r o
5 8 11
Oz. unless indicated otherwise i>er 100 lbs. of meat
1 18 33 8.5
15 7 1.3
J
2 7
Section 3 of 4
Processing Procedure A. 1. 2. 3. 4.
Grind Mix Line pan with fat and fill Cook at 160°F, 2.5 hrs. Section 4 of 4
Cooking Form 1. Pans
114
CHICKEN JELLIED LOAF
Average Values M 0
i s t u r e Meat block Poultrv Chicken Stewing hen. boned Drv Ingredients Gelatin
MSG
F a t
p r o t e i n
% C o 1 1 a g e n
Section 1 of 4
B i n d
C o 1 o r
Pounds for Various Formulations
A
70
7
21
18
24
20
100
13 0 .01
0 0 0
85 0 0
0 0 0
20 0 40
0 0 0
3.5 0.25 5
0
0
0
0
0
40
0 0 1
1 1 1
0 0 0
0 0 0
15 0 60
20 17 5
Salt Moist Ingredients Water or ice 100 Fruit & Vegetables Carrot 88 Celerv. fresh ground 94 Pimiento 92 Calculated composition 3% shrink Moisture
*77.2 3.8 13-2
Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.81 Color Points (Min. 2)
15.5 3.0 2.3
115
CHICKEN JELLIED LOAF
Section 2 of 4
Average Values
M o 1
F a t
s t u r e Spices Onion powder Pepper black
5 11
P r o t e i n
Oz. unless indicated otherwise i>er 100 lbs. of meat 1
1 8.5
10 12
7 7
Section 3 of 4
Processing Procedure A. 1. 2. 3. 4. 5. 6.
Cook in water Strain broth, skim fat and dissolve gelatin Bone and skin chicken Dice and add broth in 1:1 ratio Stuff Cook in water to 150°F internal temperature Section 4 of 4
Cooking Form 1. Pan
116
CHICKEN LOAF (Imitation)
Section 1 of 5
Average Values M o i s t u r e Meat block Beef Tongue, cured 65 82 Tripe, fresh Veal 69 Lean Pork 67 Cheek meat 15 Ham fat. cured Picnic, cured 59 65 Tongue, cured Trim 80 dean} 60 Trim Rep 34 Tripe 74 Poultrv Chicken Stewing hen. boned 70 Other Meats or Mixtures or Undesignated Cooking broth 99 Drv Ingredients Gelatin 13 MSG 0 Salt .01 Semolina flour 12 Sugar ("sucrose) .06 Fruit & Vegetables 94 Celerv. fresh ground 85 Parslev. chopped Calculated composition 3% shrink Moisture Fat Protein Properties % Collaeen (Max. 351
F a t
p r o t e i n
%
C o 1 1 a g e n
B i n d
C o 1 o r
17 10
16 9
58
8
45
100
0
0
10
19
27
26
30
15 17 23 58 15
17 4 16 16 16 8 10
72 93 23 58 25 36 100
9 0 20 8 16 10 0
29 0 12 45 25 8 0
7
21
18
24
20
0
1
0
0
5
0 0 0 1 0
85 0 0 10 0
0 0 0 0 0
20 0 40 18 10
0
0 1
1 4
0
0 0
0 0
81
25
0
Bind Points (Min. l . N
Color Points (Min. 2)
117
0 0 0 0
A.
Pounds for Various Formulations F. F C D B
10
10
50 5 10 10
15 5 10 10 50
28
28
10
17
17
50 5 10 10
22
15 33
2
22 33
2
G
10 18 15 5 10 10 50
29
15
53 2
2
18 5 0.12 1
0.15 1
0.25
0.25
2.8 11
0.17 3.3 12
0.4 1
0.4 1
0.25
0.25
3
0.2 0.2 57.4 23.7 16.1
59.1 23.1 15.4
34.0 3.3 4.6
•39.6 *55.3 •61.0 •35.4 •41.2 •54.0 2.1 1.8 *M •1.1 3.0 2.0 4.3 •1.7 •1.0 3.8 3.6 2.0
•63.6 •57.7 13.2 19.9 12.4 10.7
60.2 22.2 14.9
60.6
•70.2
22.3
11.5 14.8
14.7
CHICKEN LOAF (Imitation)
Section 2 of 5
Average Values
M o i s t u r e Meat block Veal Lean Pork Cheek meat Tripe Poultry Chicken Stewing hen. boned Other Meats or Mixtures or Undesignated Bologna meat Cooking broth Drv Ingredients Gelatin MSG Salt
Sugar (sucrose') Calculated composition Moisture
F a t
P r o
%
t
o 1 1 a g e n
e i n
c
B i n d
c o 1 o r Pounds for Various Formulations
H
69
10
19
27
26
30
15
67 74
15 15
17 10
72 100
9 0
29 0
25
70
7
21
18
24
20
56 99
30 0
12 1
39 0
20 0
31
5
25
13 0 .01 .06
0 0 0 0
85 0 0 0
0 0 0 0
20 0 40 10
0 0 0 0
6
60
I
15
5
80
0.12 3
3 0.5
3% shrink •72.4 56.0 10.6 26.5 13.8 12.1
Fat
Protein Properties % Collagen (Max. 35) Bind Points fMin. 1.8) Color Points (Min. 2)
*53.3 *44.7 *1.6 2.2 *1.6 3.2
116
CHICKEN LOAF (Imitation)
Average Values M o i s t u r
F a t
P r o t e i n
e Curing Ingredients Na or K Nitrite Spices Celerv seed, ground Lemon Extract Mace Pepper black Pepper, white Vinegar. lOOer
Section 3 of 5
Oz. unless indicated otherwise jer 100 lbs. of meat
1
0.1
0
0
6 20 8 11 11 94
25 5 30 8.5 8.5 0
18 0 7 12 1.3 0
2
3
4
5
2
0.5
0.5
0.5
6
0.5 1 1
0.6
3 4
4
14
Processing Procedures
3.5 16
16
18
Section 4 of 5
A. 1. Boil, bone, cube meat 2 . Mix 3 . Stuff
B. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Cook chicken and hog stomach Bone and dice, save white meat Mix Chop Stuff Cook to internal temperature of 150°F Slice white meat, dip in gelatin Lay on top of loaf Dip total loaf in gelatin
1. 2. 3. 4. 5.
Cook stomach Grind, mix Stuff Water cook, 165°F to internal temperature of 155°F Cold water, chill
C.
Cooking Forms
Section 5 of 5
1. Cans 2. Molds 3 . Cellophane casings
119
CHILI CON CARNE
Section 1 of 5
Average Values M
o i s t u r e Meat block Beef Cheek meat Chuck Cooking broth beef Fat
Heart Lip Suet, rendered Trim 90 (lean) Trim 70 Trim 40 Drv Ingredients Cereal flour Kidnev bean, drv Non-fat drv milk Salt Sov flour Moist Ingredients Oil
Water or ice Fruit & Vegetables Garlic, fresh Onion Pimiento Tomato Tomato paste Tomato puree Calculated composition Moisture
70 66 99
5 70 66 0
F a t
20 16 0 94
13 17
P r o t e i n
18 18 1
1 17
% C o 1 1 a g e n
B i n d
c o 1 o r
A
14 24 0 95 . 0 27 6 59 30 0
48 38 0 0 40
90 0
0 0
28
27
15 7
39 36
20 8
0 43 31 14
27 12 10 3 .01 8
1 2 1 0 1
10 22 38 0 47
0 0 0 0 0
18 0 25 40 30
0 0 0 0 0
0 100
100 0
0 0
0 0
0 0
0 0
61
0 0 1 0 1 0
6 1 1
o0-
0 0 0 0 0 0
0 0 60 60 90 70
89 92 92
75 87
1 3 2
0 0 0 0
22 27
25
66 90
90
33 32 12
34 12
7
7
35
65 100
100
8 40
8
1
1
15 8
2
2
1.75
2
1.75
2
6
6
25 0.15 5.4
0.13 30
0.12 0.08 4
0.5
0.5
8 , *57.9 53.2 53.1 46.6 •61.2 •74.2 28.6 *31.2 *31.3 *39.6 13.3 13.5 9-7 14.1 14.6 11.7 11.0 7.6
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
*44.6 *58.7 •57.9 29.1 1.8 2.7 1.8 *\\ 3.8 3.8 3.6 4.3
120
2.5 7
3% shrink
Fat
G
22
20 20
1
17 0 18
100 11 30 65
71 55
45
Pounds for Various Formulations C D E B F
22.9 •1.4
34.4 •1.4
2.0
2.1
45,5 •35.2 13.6 23,3 3.6 4,5
CHILI CON CARNE
Section 2 of 5
Average Values M o i s t u r e
F a t
P r o t e i n
Meat block Reef Fat
5
Plate Suet, rendered Trim 90 flean) Turkev
41 0
Fat
Meat Drv Ingredients Cereal flour Corn flour Salt Semolina flour Sov flour Moist Ingredients Water or ice Fruit & Vegetables Garlic, fresh Onion Tomato puree Calculated composition Moisture
71
94 40 100 11
1 18 0 18
% C o 1 1 a g e n
B i n d
C o 1 o r
H
Pounds for Various Formulations I J K L
0
25
25
23
75 75
70
95 42 0
0 16 0
28
27
25 0 43
95 18
0 23
0 19 0 0 0 0 0
2
25
5
93
1
68
7
24
12
1 21
0 0
8
0 1 1
10 8 0 10 47
0 0
18 18 40 18 30
100
0
0
0
0
0
61 89 87
0 0 0
6 1
0 0 0
0
0 0 70
29 .01 12
2
0
0 0
28
65 20 80
7
8 8.5 2.7
2.5
2.5
3.2 6
7 70
0.12 5 8
10
3% shrink 39.7 49.7 50.8 47.0 *70.4 *42.7 *31.1 28.2 *32.9 13.2 11.9 13.4 13.0 14.1 11.0
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
•41.2 27.8 1.8 3.5 2.8
121
5.4
27.6
21.7
3.4
3.9 4.8
5.2
18.1 2.5 2.1
CHILI CON CARNE
Section 3 of 5
Average Values
Spices Chili pepper Chili powder Cloves Coriander Cumin Garlic. Powder Nutmeg Onion powder Oregano Paprika Pepper black Pepper, red
M o i s t u r e
F a t
8 8 7 5 8 6 8 5 7 10 11 8
17 12 22 18 22 1 33 1 10 13 8.5 17
P r o t e i n 12 14 6 15 18 17 7 10 11 15 12 12
1
2
Oz. unless indicated otherwise 5er 100 lbs. of meat 3 4 5 6
80
70
48
6.5 0.5
12 0.5
40 128 1
9 1
2.2 3 4 8 4
3.2 1.6
4 12
1 1 2.5
122
7
4 64 6 8 0.5 2 8 3 24
6 8
50 10 1.6
2 3 24
10 2.5 17 1.4 0.3
8
CHILI CO N CARN E
Section4of5
Processing Procedures A. 1. Grind, suet, garlic, onions, 3/8" plate 2. Heat until onions are light brown 3. Grind beef 4. Mix 5. Cook until mix is the appropriate consistency and meat is to a medium temperature 6. Cool, add cereal to fat, mix 7. Cook, 10 minutes 8. Place in molds and chill 9. Remove from molds B. 1. Grind, meat 2. Cook until tender 3. Mix 4. Cooltoll5°F 5. Stuff 6. Room temperature, 20 min. 7. Cool C. 1. 2. 3. 4.
Grind meat Cook, fat, seasoning, meat Cool, stir to 120°F internal temperature Stuff, mold
D. 1. Melt suet 2. Grind tissue 3. Mix 4. Cook, 4 hours, 180°F 5. Add seasoning, mix 6. Place in container to cool Cooking Form
Section 5 of 5
1. Mold
123
CHINESE SAUSAGE
Section 1 of 4
Average Values M o i s t u r e Meat block Pork Backfat Trim 80 Clean} Drv Ingredients Corn svrup sob'ds MSG
F a t
P r o t e i n
%
c o 1 1 a g e
B i n d
C o 1 o r
A
Pounds for Various Formulations B
25
35 65
75
45 10
0 0 0 0 0
2.25 2 3
0 0
10 0
5
n
5 60
93 23
1 16
95 25
0 16
3.5
0 0 0 0 0
0 0 0 75
0 0
0
0 0 0
5 0 40
0 0
0 0
0 0
0 .01 8
Salt Sov protein concentrate Sugar (sucrose') .06 Moist Ingredients Wine, sherrv 85 Wine, white 85 Calculated composition 6% shrink Moisture
0
2
25
0.5 1.3 2.6 1
35.7 41.2 *44.2 *40.9 11.4 12.4
Fat
Protein Properties % Collagen (Max. 35> Bind Points (Min. 1.8} Color Points (Min. 2}
124
24.0
26.4
2.2 2.4
1.9 3.0
CHINESE SAUSAGE
Section 2 of 4
Average Values
M
F
o
a t
1
s
t
t
e i n
u r e Curing Ingredients Na or K Nitrite Spices Anise Cinnamon Pepper, white Sov sauce
P r o Oz. unless indicated otherwise jer 100 lbs. of meat
J
2 0.25
0.1
0
0
0.25
10 10 11
16 3 8.5 1
18
1.6 2.4
63
4 1.3 6
1.6 80
Processing Procedures
Section 3 of 4
1. 2. 3. 4. 5. 6. 7.
Cube backfat, 1/4", add to boiling water for a few seconds Cube pork, 1/4" Mix Let stand 5 minutes Stuff, 42-44 mm casing Dry, 120°F,6hrs Chill, 18 hours, 38°F
1. 2. 3. 4. 5. 6. 7. 8.
Cube, lean 1.5 cm, fat 0.5 cm Mix Store, 38°F, 12 hrs Stuff Dip in 200°F water to shrink casing Dry, 105°F, 8 hours Freeze Fry before serving
B.
Cooking Form
Section 4 of 4
1. A 42-44 mm casing
125
CHOP SUEY LOAF
Section 1 of 4
Average Values
M o i s t u r e Meat block Beef Cow F.C.
Fat Veal Lean Pork Trim 80 (lean1)
Poultry Chicken Stewing hen Other Meats or Mixtures or Undesienated Cooking broth Drv Ingredients Dextrose Gelatin Macaroni Rice Salt Sov protein concentrate. Starch Sugar (sucrose) Moist Ingredients
F a t
P r o
%
t
o 1 1 a g e n
e i n
c
B i n d
c o 1 0
r
A
Pounds for Various Formulations B C D E F
100
68 5
14 94
18 1
21 95
24 0
39 0
69
10
19
27
26
30
40
60
23
16
25
16
25
40
70
7
21
18
24
20
100
99
0
1
0
0
5
200
.06 13 10 12 .01 8 12 .06
0 0 1 1 0 0 1 0
0 85 12 7 0 75 0 0
0 0 0 0 0 0 0 0
10 20 15 40 40 45 30 10
0 0 0 0 0 0 0 0
100 0 1
0 0 6
0 0 0
0 0 0
0 0 90
3
0 0 3 0 1 1
4 1 20 1 1 0
0 0 0 0 0 0
0 0 0 0 0 0
0 0 0 0 60 0
142 170
Oil 0 Water or ice 100 Worcestershire sauce 62 Fruit & Vegetables Bean sprouts 89 Celerv. fresh 94 Mushroom 76 Onion 89 Pimiento 92 Water chestnut 12 Calculated composition 6% shrink Moisture
20
1
1 1.5
1
20 1.5
100
1 0.3
1
1
1.7 6 14 3.5
3 20 1.5
17.2 7
25
142 170
35
29.4
53 60 9 15
7
9 *85.2 •74.4 •83.5 •83.7 3.9 9.1 5.8 1.6 6.0 6.6 5.4 7.0
Fat
Protein ProDerties % Collagen (Max. 35} Bind Points (Min. 1.8) Color Points CMin. 2)
14.3 •1.0 •1.6
126
15.7 •1.1 •1.1
16.2 •0.6 •0.9
11.4 •1.6 •0.9
G
CHOP SUEY LOAF
Average Values
M
F
o
a
1
t
s t
P r o t
e i n 1
e 11 63
Oz. unless indicated otherwise per 100 lbs. of meat
8.5 1
12 6
2
3
4
5
6
5 300
Processing Procedure
Section 3 of 4
A. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Cook suet and remove cracklins Cook meat in fat Cook rice, double boiler Mix Place in loaf pans Chill, 18 hrs,38°F Dip in gelatin solution Cool Heat, slice to serve with equal amount of water.
Cooking Form
Section 4 of 4
1. Pan
127
7
00
u r Spices Pepper black Sov sauce
Section 2 of 4
CHORIZOS
Section 1 of 9
Average Values
M o i s t u r e Meat block Beef Cheek meat 70 Cheekmeat. cured 70 Chuck 66 Cow F.C. 68 Heart 70 Plate 41 Trim 90 fleani 71 Trim 70. cured 55 Trim 70 55 Tripe, fresh 82 Pork Backfat 5 Cheek meat 67 Heart 73 Jowl, skinned 24 34 Trim Reg Tripe, cured 74 Other Meats or Mixtures or Undesignated 56 Rework Drv Ingredients 12 Cereal flour 3.5 Com svrup solids .06 Dextrose 3 Non-fat drv milk .01 Salt 8 Sov protein concentrate Sugar (sucrose1) .06 Moist Ingredients 100 Water or ice Calculated composition 1% shrink Moisture Fat Protein
F a t
p r o t e i n
c o 1 1 a g e n
B i n d
20 20 16 14 13 40 11 30 30 10
18 18 18 18 17 18 18 15 15 9
59 59 30 21 27 42 28 39 39 100
14 14
93 15 10 71 58 15
1 17 15 5
95 72 27
0 9 6
8 10
43 36 100
30
12
1 0 0 1
10 0 0 38 0
24 24 6
16 27 20 20 0
C o 1 o r
48 48 38 39 40
25 43 31 31 0
A
Pounds for Various Formulations D E F B C
30
20
30
8
20
50
18
5 10 25 40 45 10
0 0 0 0 0 0 0
0
0
0
0
0
30
9 25 20
15 23 35
35
1
1
3
3
3.6
1
2
2
3
3.6
3.6
14
14
5
54.7 26.7 11.7
54.4 26.8 11.6
54.1 28.3 14.0
1
5 3.25 5 10
10
10
50.1 •31.3
56.4 27.9 13.5
56.8 27.4 13.3
2.7 3.2
128
9
3.6
49.0 *38.O 10.6
•37.4 •37.3 *37.2 •62.3
% Collagen (Max. 35} Bind Points (Mm. 1.8} Color Points (Min. 2}
11 23
35 25
H,5
Properties
15 23
30
30 20
31
75 0
11 23
25
10 0
0 0 0
11 23 11 23
15
20
0 0 0 0 0 0 0
20 25
0 29 32 2 8 0
5
G
2.3 5.0
2.2 4.7
*1.3 3.2
3.4
34.7 •35.2 •40.1 2.2 1.9 1.9 4.5 3.2 3.4
CHORIZOS
Average Values M o i s t u r e Meat block Beef Neck bone trim Trim 40 Veal Lean Pork Trim 80 dean} Trim Rep Trim 15 (fat) Drv Ingredients Com svrup solids Salt Sucar (sucrose) Moist Ingredients Water or ice Fruit & Vegetables Garlic, fresh Calculated composition Moisture
F a t
P r o t e i n
% C o 1 1 a g e n
Section 2 of 9 B i n d
C o 1 o r
H
Pounds for Various Formulations I J L M K
35
35
10 65
20 7
22
30
27
36
8
40 14
69
10
19
27
26
30
60 34 11
23 58 85
16 8
25 36 60
16 10 3
25 8 1
3.5
0
0
0 0 0
40 10
0 0 0
3
.06
0 0
0 0
5
.01
100
0
0
0
0
0
JO
61
0
6
0
0
0
70
3
33 33
33 33
33
N
33
33
34
33
33
35 30
35 30 33
33
33
34
33
3.4
3.4
3.4
3 0.4
3.4
1 3.4
6 5 0.06
0.06
7% shrink
Fat
Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8} Color Points (Min. 2)
54.5 27,3 J4.1
52.7 27.8 29.9 44.5 41.1 41.3 28.7 *52.4 •55.4 •36.4 •41.2 *40.9 14.9 9.8 10.4 14.6 13.5 13.5
25.4
24.3
29.1
29.0
26.9
26.1
26.2
3.1
3.2 4.4
2.2 2.9
2.3 3.1
3.8 4.8
3.0 4.1
3.0 4.2
4,1
129
CHORIZOS
Section 3 of 9
Average Values
M o i s t u r e Meat block Beef Trim 90 dean} 71 Pork Backfat 5 Cheek meat, cured 67 Heart 73 Trim 80 dean} 60 Trim Rep 34 Tripe, cured 74 Other Meats or Mixtures or Undesignated Goat, cheek, cured 72 Goat trim, cured 68 Mutton, cheek, cured 72 Mutton trim cured 68 Drv Ingredients Com svrup solids 3.5 .01 Salt Sugar (sucrose} .06 Moist Ingredients Water or ice 100 Fruit & Vegetables Garlic, fresh 61 Calculated composition 1% shrink Moisture
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
O
Pounds for Various Formulations O S P R T
60
60
30
11
18
28
27
43
93 15 10 23 58 15
1 17 15 16 8 10
95 72 27 25 36 100
0* 7 6 16 10 0
0 25 32
18 13 18 13
18 18 18 18
32 30 32 30
14 26 14 26
48 40 48 40
0 0 0
0 0 0
0 0 0
5 40 10
0 0 0
1 3
3.4
3.4
0
0
0
0
0
10
5
5
0
6
0
0
0
Fat
Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2}
130
25 8 0
25 25
20 15 40
40
35
U
25
25 25 25
1W 25
25
25 25 25 25 3.5
3 3
3 3
2 1
0.5
0.5
0.8
54.3 51.7 51.7 56.2 26.5 •32.6 *32.6 23.8 14.8 11.1 11.1 16.6
54.9 28.1 13.2
53.2 29.6 13.9
29.8 3.1 4.6
29.8 *40.4 28.0 •46.9 *46.9 25.0 3.2 2.1 2.4 • 1 . 7 • 1 . 7 2-7 3.7 4.9 3.7 4.1 4.5 4,1
54.5 27.9 13.7
CHORIZOS
Section 4 of 9
Average Values
Meat block Pork 60 Trim 80 (lean) 34 Trim Reg Trim 15 (fart 11 Drv Ingredients Salt .01 .06 Su par f sucrose) Calculated composition 1% shrink Moisture Fat Protein Properties % Collaeen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
F a t
23 58
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1
0
r
Pounds for Various Formulations
V
16
25
85
36 60
16 10 3
25
8 3
1
30
0 0
0 0
0 0
40 10
0 0
0-4
•
M o i s t u r e
35
35
3
30.1
•56.0
9.7 31.6 *1.3 *1.7
131
CHORIZOS
Section 5 of 9
Average Values M
o i s t u r
F a
P r
t
o t e i n
e
Curing Ingredients Na or K Nitrite Na or K Nitrate Na Ervthorbate Spices Bav leaves Cardamon Chili pepper Cinnamon Coriander Cumin seed Garlic. Powder Ginger Mustard seed, ground Oregano Paprika Pepper black Pepper, red Vinegar, normal
0.1 0.1
0.1 5 8 8 10 5 8 6 9 6 7 10 11 8 94
0
0
0 0
0 0
8 3.5 17 3 18 22
8 9 12 4 15 18 17 8.5 30 11 15 12 12 0
1 4 24 10 13 8.5 17 0
1
2
0.25 0.5
0.25 0.5
Oz.unless indicated otherwise ijer 100 lbs. of meat 6 3 5 4 0.25
0.2 2
0.87
0.87
F
o
a
l
t
t
t
e i n
e
Soices Chili pepper Cumin seed Garlic. Powder Oreeano Paprika Peooer black Vineear. normal
22
17
12 18
1
17
8 8 6 7 10 11
10 13 8.5
94
0
11
1
0.5
6
6
16
8 2
6
1
0.4
1
1
0.1 0.6
1
8 2
0.25
16 8
8
6 16
4 8
4 8
16 16
0.2 3 4 0.5 8
0.1 2.5 1.6 8
1.75 48
8
8
4 8
Section 6 of 9
Oz. unless indicated otherwise i>er
9
10
11
10 8
10 6
10
0,25
4
15 12 0
2
0.87
P r o
s u r
3
g
0.4
Average Values
M
0.2 1
7
16 6 16
8
132
8 §
100 lbs. of meat
0.2 3 4
0.5 8
CHORIZOS
Section7of9
Processing Procedures A. 1. Grind 2. Mix 3. Store, 3 8°F, until cured 4. Dry, 10 days, 56°F 5. light cool smoke 6. Dry, 24 hours, 56°F 7. Dry, 20 days 1. 2. 3. 4.
Ten days in dry room, 54°F light cool smoke Dry room, 24 hours, 54°F Dry for 21 days
C. 1. Grind, 1/4" plate 2. Mix 3. Stuff, 40-42 mm casing 4. Dry,38°F, 18hrs. D. 1. Grind 2. Mix 3. Store, 38°F, until cured 4. Remix 5. Stuff 6. Sold fresh 1. Grind 2. Mix 3. Stuff 4. Smoke, 120°F, 1 hour 5. Smoke, 130°F, 1 hour 6. Smoke, 150°F, 2 hours 7. Internal temperature of 133°F 8. Shower to 100°F internal temperature 9. Chill, 38°F 1. Chop, beef trim 2. Grind, other meat 3/16" plate 3. Mix 4. Stuff 5. Smoke, cook to internal temperature of 150°F 6. Chill
133
CHORIZOS
Section 8 of 9
Processing Procedures G. 1. Chop, beef trim 2. Grind, other meat 3/16" plate 3. Mix 4. Stuff 5. Smoke, 6 hrs, 100°F 6. Room temperature, 24 hrs. H. 1. Chill meat, 34°F 2. Grind pork, 1/2" 3. Grind beef, 1/8" 4. Mix 5. Regrind, 1/4" 6. Stuff, link 7. Cure, 36°F, 18 hours 8. Sell fresh I. 1. Chill meat, 34°F 2. Grind pork, 1/2" 3. Grind beef, 1/8" 4. Mix 5. Regrind, 1/4" 6. Stuff, link 7. Cure, 36°F, 18 hours 8. Warm, 70°F, 2 hours 9. Smoke, 120°F 10. Chill to internal temperature of 50°F 11. Chill to 32°F or freeze Cooking Forms 1. 2. 3. 4.
Section 9 of 9
Medium or wide hog casings Narrow beef rounds Narrow hog casings Link 3"
134
COMBINATION LOAF
Section 1 of 3
Average Values M o i s t u r e Meat block Other Meats or Mixtures or Undesignated Loaf. 2-4 tvpes 56 Drv Ineredients Gelatin 13 Moist Ingredients Water or ice 100 Calculated composition 5% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8} Color Points (Min. 2)
F a t
P r o t e i n
%
C o 1 1 a g e n
B i n d
C o 1 o r
A
30
12
31
8
20
100
0
85
0
20
0
2
0
0
0
0
0
Pounds for Various Formulations F D E B C
n 57.8 27.7
12.7 27.0 *l-2
?•?
Processing Procedure
Section 2 of 3
A. 1. 2. 3. 4. 5. 6.
Cut into layers Paint or dip into gelatin Place in mold Store overnight Chill 28°F Slice
Cooking Form
Section 3 of 3
1. Mold
135
G
CORNED BEEF
Section 1 of 6
Average Values M o i s t u r e Meat block Beef Brisket Bull F.C. Cow F.C. Plate Round Drv Ingredients Salt Moist Ingredients Water, hot Calculated composition % Pump Moisture
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
A
Pounds for Various Formulations B C D F E
40 20 21 42 20
12 30 24 16 27
19 47 39 25 45
100
5
18 20 18 18 21
.01
0
0
0
40
0
2.75
2.75
100 15% shrink
0
0
0
0
0
JO.? 13 60.7 15.6 18.7
65 70 68 41 73
15 10 14 40
Fat
Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8} Color Points (Min. 2)
100 100 100 100
100
100 3.5
2.75
3.5
9.23
10.3
10.3
10.5
12
DRY DRY 12 13 12 62.3 60.0 34.8 35.7 68.5 11.4 16.0 •42.0 *41.6 5.3 22.8 20.6 18.9 18.7 22,1
60.3 15.8 18.9
3
*40.0 •40.0 20.0 2.3 2.3 6.9 3.6 3.6 10.7
136
G
3
21.0 •42.0 •42.0 3.3 5.0 3.0 4.7 4.7 8.0
200 6,0
9-9
CORNED BEEF
Average Values M o i s t u r e Meat block Reef 63 Rump Drv ingredients Salt .01 Moist Ingredients Water 100 Calculated composition 15% shrink %Pump Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.81 Color Points (Min. 2)
F a t
P r o t e i n
%
Section 2 of 6 B i n d
C o 1 1 a g e n
C o 1 o r
Pounds for Various Formulations
18
18
20
26
38
100
0
0
0
40
0
3.5
0
0
0
0
0
12 12 58.7 18.3 18.3 20.0 4.8
7-0
Average Values M o l
F a t
s t u r e Curine Ingredients Na or K Nitrite Snices Celcrv seed Onion powder Pepper black
Section 3 of 6
P r o t e i n 1
2 0.25
0.1
0
0
0.25
6 5 11
25 1 8.5
18 10 12
0.5 2 2
137
Oz. unless indicated otherwise i jer 100 lbs. of meat 3 5 6 4
7
8
C O R N E D BEE F
Section4of6
Processing Procedures A. 1. Pickle 85 pounds water 6.1 pounds salt 10.5 ounces nitrite 1 pound garlic powder 4 ounces Na erythorbate 2. Pump 12% B. 1. Pickle, 8 gallon 68°F 13.5 pounds salt 62 pounds water 4 ounces nitrate 0.37 ounces nitrite C. 1. Pickle 5 gallon water, 38°F 6 pounds salt 1 pound sugar 1 ounce nitrite D. 1. Spice to add to 25 gallons of pickle 1 pound black pepper in bag 1-1/2 pound mixed spice in bag 3 gallon water Simmer 2 hours, add strained liquid to pickle Also add 2 pound sugar 8 ounce maple flavor 4 ounce fresh garlic
138
CORNED BEEF
Section 5 of 6
Processing Procedures E. 1. 2. 3. 4.
Cure meat in 68°F pickle with spice Ovemall, 10 days Cure completed in 21 days Dry
1. 2. 3. 4. 5. 6.
Cure meat in 68°F pickle with spice Overhall, 10 days Cure completed in 21 days Dry Rubbed with garlic and pepper Smoke
1. 2. 3. 4.
Pump, 15% Place in vat with spice Cover with pickle Cure, 38°F, 4 days
F.
G.
H. Dry Cure I. 1. 2. 3. 4. 5. 6. 7. 8.
Remove connective tissue Slice, 1" Simmer, 200°F Grind, 1" Mix with salt and nitrite Stuff Retort Chill
Cooking Forms
Section 6 of 6
1. Cans 2. Plastic bags
139
CORNED BEEF HASH
Section 1 of 5
Average Values M o i s t u r e Meat block Beef Bull F.C. Clod Cooking broth beef Corned beef, canned Cow F.C. Flank Shank, cured Trim 90 (lean} Drv Ingredients Cereal flour Gelatin MGS
Non-fat drv milk Salt Moist Ingredients
p r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
A
Pounds for Various Formulations C D E B F
70 72 99 44 68 43 73 71
10 7 0 32 14 42 6 11
20 20 1 22 18 13 20 18
20 25 0 30 21 24 48 28
30 27 0 18 24 12 28 27
47 42 0 16 39 20 30 43
12 13 0 3 .01
1 0 0 1 0
10 85 0 38 0
0 0 0 0 0
18 20 0 25 40
0 0 0 0 0
1.5
36 8
100 0
0 0
0 0
0 0
0 0
10
24 140
0 1 0
1 7 2
0 0 0
0 0 0
0 0 0
0 Water or ice 100 Fruit & Vegetables 89 Onion Potato, dehydrated 5 Potato, fresh 80 Calculated composition 7% shrink Moisture Fat. Protein Properties % Collagen (Max. 35"> Bind Points (Min. 1.8} Color Points (Min. 2) Oil
F a t
140
G
50 100 25 100 100
75 25
100
50 100 38 1.5 0.6 3
2.8
2.8
2.8
3
100
63
63
41
34
8.6 22
22
22
96 *92.8 •60.1 5.7 9.9 17.1 11.6
65.1 •58.6 •69.0 •68.1 •65.5 17.6 14.7 7.8 8.1 7,2 14.3 11.1 10.7 11.2 12.6
20.5 3.1 4.0
21.2 3.0 5.0
13.4 3.0 2.6
27.0 1.8 •1.6
19.3 2.4 3.8
19.3
25,§
2.5 4.0
3,1 5.0
CORNED BEEF HASH
Average Values M o i s t u r e Meat block Reef Trim 90 (lean) Drv Ineredients MGS Salt Moist Ingredients Water or ice Fruit & Vegetables Potato, dehvdrated Potato, fresh Calculated composition Moisture
F a
t
P r o t e i n
% C o 1 1 a g e
Section 2 of 5
B i n d
c o 1 o r
Pounds for Various Formulations
n
H
I
71
11
18
28
27
43
100
100
0 .01
0 0
0 0
0 0
0 40
0 0
3
3
100
0
0
0
0
0
74
5 80
1 0
7 2
0 0
0 0
0 0
22 96
7% shrink *71.4 *72.3
Fat Protein Properties % Collaeen (Max.. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
141
6.1
5.9
10.6
10.8
25.7
25.2
2.6 4.2
2.6 4.2
CORNED BEEF HASH
Section 3 of 5
Average Values
Curing Ingredients Na or K Nitrite Spices Celery seed Mustard seed, ground Onion powder Pepper black Pepper, white Vinegar
M o i s t u r e
F a
0.1
0
6 6 5 11
25 29 1 8.5 8.5 0
11 94
t
P r o t e i n
Oz. unless indicated otherwise i
1
2
3
0
0.25
0.25
0.25
18 30 10 12 1.3 0
1 4
2 10 6
•>er 100 lbs. of meat
4
5
6
0.7 9 1.9
12
6
2.5 2
2.8 4
48
Processing Procedures
Section 4 of 5
A. 1. 2. 3. 4. 5. 6.
Cook meat until tender Grind Mix Stuff Ham retainer Cool
1. 2. 3. 4.
Grind meat, 3/8" Mix Stuff in cans Retort
Section 5 of 5
Cooking Forms 1. Cans 2 . Molds
142
7
8
CORNED BEEF LOAF
Average Values M o i s t u r e Meat block Reef Corned beef, cured 44 71 Trim 90 fleairi Drv Ineredients Dextrose .06 Gelatin 13 3 Non-fat drv milk Noodle, raw 10 Pistachio nut 5 Salt .01 Moist Ingredients Mayonnaise 15 Water or ice 100 Fruit & Vegetables Kmiento 92 Calculated composition 7% shrink Moisture Fat Protein Properties % Collagen (Max. 351 Bind Points (Min. 1.8) Color Points (Min. 2)
F a t
P r o t
e i n
%
C o 1 1 a g e
Section Iof 4
B i n d
C o 1 0
r
n
A
Pounds for Various Formulations B C
30 11
23 18
30 28
20 27
16 43
0 0 1 5 54 0
0 85 38 13 19 0
0 0
10 20 25 10 0 40
0 0 0 2 0 0
80 0
1 0
0 0
0 0
0 0
20 37
1
1
0
0
60
15
o0 0
o
143
100
50 100 1 7.5 15 50 6.2 2.5
5
39.8 *32.3 24.7
39.4 21.1 14.8
56.0 9.9 21.1
30.0 4.9 4.0
13.3 2.4 *1.2
21.3 5.6 6.9
CORNED BEEF LOAF
Section 2 of 4
Average Values
Curing Ingredients Na or K Nitrite Na or K Nitrate Spices Allspice Bav leaves Celerv seed Cloves Garlic. Powder Lemon Extract Mace Onion powder Parslev Pepper black Pepper, white
P r o t e i n
M o i s t u r e
F a t
0.1 0.1
0 0
0 0
0.25 1
8.5 5 6 7 6 20 8 5 85 11 11
8.7 8 25 22 1 5 30 1 1 8.5 8.5
6 8 18 6 17 0 7 10 4 12 1.3
2 3
2 4
2 0.5
2
Oz. unless indicated otherwise per 100 lbs. of meat
1
2
3
1.2 1.2 1.2 1 5 8 8
144
7.5
4
5
6
7
8
CORNED B E E F L O A F
Sections of 4
Processing Procedures A. 1. 2. 3. 4.
Grind meat, 1-1/2" plate Cook, 3-1/2 hours, 160°F, seasoning in bag Stuff Flatten
1. 2. 3. 4. 5. 6.
Cook noodles in 160°F water until tender Cut beef to 1/2" cube and add Mix Mold Cook,2hoursatl60°F Cool, 12 hours at 40°F
1. 2. 3. 4. 5. 6. 7.
Grind, large plate Mix salt, cure, 5 days, 38°F Place in nets Water cook Mix Stuff Cool
B.
C.
Cooking Forms 1. 2. 3. 4.
Section 4 of 4
Pan Molds Artificial casing Nets
145
COTECHINO
Section 1 of 4
Average Values M o i s t u r e Meat block Pork Skin 40 Trim 80 (lean) 60 11 Trim 15 (fat") Drv Ingredients Salt .01 Calculated composition 12% shrink Moisture Fat Protein Properties % Collagen (Max. 35) Bind Points (Min. 1.8) Color Points (Min. 2)
F a t
P r o t e i n
% C o 1 1 a g e n
B i n d
C o 1 o r
A
32 23 85
28 16 3
99 25 60
6 16 3
1 25 1
30
0
0
0
40
0
3.4
50 20
34.9 *41.9 18.9 *62.1 2.0 2.3
146
Pounds for Various Formulations C D E F B
G
COTECHINO
Average Values
M o
F a
1
t
s t
P r o t
e i n
u r e Curine Ingredients Na or K Nitrate Spices Cinnamon Cloves Nutmeg Pepper, white
Section 2 of 4
1
0.1
0
0
3
10 7 8 11
3 22 33 8.5
4 6 7 1.3
1 1 0.5 4
2
Processing Procedure
Oz. unless indicated otherwise t >er 100 lbs. of meat 4 5 6 3
Section 3 of 4
A. 1. 2. 3. 4. 5. 6.
Chop, rind and pork trim Cut fat into fine pieces Mix Store to cure Stuff Hang 50°F for 48 hours 65°F for 24 hours 52°F for 48 hours 7. Boil or cook
Cooking Forms
Section 4 of 4
1. Pork casing 2. Artificial casing
147
7
8
CRACKLING
Section Iof3
Average Values
Meat block Pork Backfat Skin Calculated composition Moisture
M o
F a
l
t
P r o
%
l
s
t
t
e
u r e
l
C o 1 1
n
a
5 40 76% shrink
B n d
C o 1 o r
g e n 93 33
1 28
95 99
A 0 6
0 1
Pounds for Various Formulations B C D E F
75 25 11.8 22.8 65.5
Fat
Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8) Color Points (Min. 2)
•98.6 1.8 *0.3
Section 2 of 3
Processing Procedures A. 1. Portion of rind and fat tissue remaining after lard is rendered
B. 1. 2. 3. 4.
Crackling bread Press as much fat from rendered tissue as possible Work into a dough with com meal Bake into bread
Cooking Form
Section 3 of 3
1. Kettle
148
G
CURING BRINE
Average Values
M o
F a
l
t
s t u r e Meat block Drv Ingredients Phosphate Saccharin Salt Sugar (sucrose) Moist Ingredients Water or ice Calculated composition Moisture
P r o t
e l
n
Section 1 of 4
%
B
C o 1 1 a g e n
n d
l
co 1 o r
Pounds for Various Formulations
A
1 0 .01 .06
0 0 0 0
0 0 0 0
0 0 0 0
40 0 40 10
0 0 0 0
100
0
0
0
0
0
B
C
D
3.0 14.5
0.025 18.6
3.0
0
9.0 1.4
7.1 0.4
79.3
81.2
88.9
92.2
79.5
99.9
89.6
92.5
0 0
0 0
14.5
18.6
3.0 3.0
0 0
0 0 9.0 0 1.4
0 0 7.1 0 0.4
0% shrink
Fat Protein Salt Phosphate Sugar
149
CURING BRINE
Section 2 of 4
Average Values
M o
F a
1
t
s t
u r e Curing Ingredients Na or K Nitrite Na or K Nitrate Prague Powder Na Ascorbate Na Ervlhorbate
0.1 0.1
0 0
0 0.1 0.1
0 0 0
p r o t e i n
0
1
z
3.4
2.6
0 0 0 0
Oz. unless indicated otherwise oer 100 lbs. of brine 6 5 3 4
1.7 1.7
1 12.3
1.4
Section 3 of 4
Processing Procedure A. 1. 18.6% salt, pump 10%
Section 4 of 4
Cooking Form 1. Vat
150
7
8
DANISH DRY SAUSAGE
Average Values M o i s t u r e Meat block Reef Trim 75 58 Trim 60 45 Pork 60 Trim 80 Heani Trim Rep 34 Drv Ingredients Dextrose .06 Salt .01 Sugar (sucrose) .06 Fruit & Vegetables Garlic, fresh 61 Calculated composition 25% shrink Moisture Fat Protein Properties % Collagen (Max.3 5) Bind Points (Min.l .8) Color Points (Min. 2)
F a t
P r o t e i n
Section 1 of 4
%
B i n d
C o 1 1 a g e n
C o 1 o r
Pounds for Various Formulations
A
B
25 43
16 12
38 40
22 16
34 25
40
23 58
16
25 36
16
8
10
25 8
30 30
0 0 0
0 0 0
0 0 0
10 40 10
0 0 0
0.25 3 0.25
3
0
6
0
0
0
0.03
0.03
50 35 15
32.9 29.6 *44.2 *49.5 17.5 16.6 33.1 3.1 4.6
151
33.0 2.6 3.9
DANISH DRY SAUSAGE
Section 2 of 4
Average Values
Spices Anise seed, eround Bitters Carawav seeds Cinnamon Cloves Coriander Dill Ginger Marjoram Pepper white
M o i s t u r e
F a t
10 3 10 10 7 5 7 9 4 11
16 14 15 3 22 18 4 4 7 8.5
P r o t e i n 1 18 8 20 4 6 15 20 8.5 11 1.3
2
Oz. unless indicated otherwise ier 100 lbs. of meat 5 4 6 3
0.5 2 1 0.5 0.5 3
3
0.75 6
2 0.75 6
0.75 5
Section 3 of 4
Processing Procedures A. 1. 2. 3. 4. 5. 6. 7.
Cure Grind Mix Stuff Hold, 24 hours, 3 8°F Smoke and cook Cook, hot water, prior to eating
1. 2. 3. 4. 5. 6. 7. 8.
Cure Grind Mix Stuff Place in box Sprinkle with salt and brown sugar Hold 5 days, 30°F Smoke and cook, to internal temperature of 140°F
B.
Cooking Form
Section 4 of 4
1. Artificial casing
152
7
8
DEBRECZINER
Average Values M o i s t u r e Meat block Reef Trim 80 Pork Trim 80 fleani Trim 50 Drv Ingredients Salt Moist Ingredients Water or ice Calculated composition Moisture
F a t
P r o t e i n
% C o 1 1 a g e
Section I o f 4 B i n d
C o 1 o r
Pounds for Various Formulations
n
A
B
63
20
17
30
24
39
5Q
60 36
23 52
16 10
25 34
16 12
25 9
50
50 50
.01
0
0
0
40
0
2.5
2.5
100
0
0
0
0
0
20
20
12% shrink 50.8 49.4 *33.4 *34.8 12.5 12.1
Fat Protein Properties % Collagen (Max. 35} Bind Points (Min. 1.8") Color Points (Min. 2)
31.5
2.4 3.5
153
28.4 *1.7
2.3
DEBRECZINER
Section 2 of 4
Average Values M o i s t u r
F a t
P r o t e i n