Emulsion
Batch 3.92 kg
- 3.000 kgPork trim, 80/20 ± 50 g
- 750.0 gIce ± 20 g
- 90.0 gSalt ± 2 g
- 7.5 gCuring salt #1 (6.25% nitrite) ± 0.2 g
- 9.0 gSodium phosphate ± 0.5 g
- 30.0 gDextrose
- 15.0 gPaprika
- 9.0 gWhite pepper
- 6.0 gGround mustard seed
- 3.0 gGround coriander
- 4.5 gGarlic powder
- Grind 3.000 kg Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.
- Critical Bowl cutter: meat, 90.0 g Salt, 7.5 g Curing salt #1 (6.25% nitrite) and 9.0 g Sodium phosphate with 250.0 g Ice; then 500.0 g Ice and all spices. Final temperature at or below 12 °C.
- Stuff into 24 mm cellulose casings and link.
- Critical Smokehouse cook to core 71 °C.
- Critical Chill: core 54 °C to 27 °C within 1 h 30 min, to 4 °C within 5 h.
- Core Temperature ≤ 12 °CIf not: Add ice; do not continue above 12 °C.
- Core Temperature ≥ 71 °CIf not: Continue cooking; hold product until reached.