Emulsion
Batch 7.85 kg
- 13.23 lbPork trim, 80/20 ± 50 g
- 3.31 lbIce ± 20 g
- 6.5 ozSalt ± 2 g
- 0.5 ozCuring salt #1 (6.25% nitrite) ± 0.2 g
- 0.75 ozSodium phosphate ± 0.5 g
- 2 ozDextrose
- 1 ozPaprika
- 0.75 ozWhite pepper
- 0.5 ozGround mustard seed
- 0.25 ozGround coriander
- 0.25 ozGarlic powder
- Grind 13.23 lb Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.
- Critical Bowl cutter: meat, 6.5 oz Salt, 0.5 oz Curing salt #1 (6.25% nitrite) and 0.75 oz Sodium phosphate with 1.1 lb Ice; then 2.2 lb 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.