Industrial hot dog, 6 kg meat block

Grind 3.000 kg Pork trim, 80/20 through a 3 mm (⅛ in) plate, meat at or below 2 °C.

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 (a third); then 500.0 g Ice (the rest) and all spices. Final temperature at or below 12 °C.

Critical Control Point

• core temperature <= 12 °C Add ice; do not continue above 12 °C.

Stuff into 24 mm cellulose casings and link.

Smokehouse cook to core 71 °C.

Critical Control Point

• core temperature >= 71 °C Continue cooking; hold product until reached.

Chill: core 54 °C to 27 °C within 1 h 30 min, to 4 °C within 5 h.

Critical Control Point

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