Posted: Thu Dec 30, 2004 5:28 pm
Hi all
Please find below the next set of Recipes from the DEVRO sausage manue book.
These are from the Pepperoni snack section. The next posting will be Fish sausage.
SNACK PEPPERONI
%
45.0 Cow Meat
27.0 Beef Flanks (Frozen)
18.0 Beef Plates (Frozen)
7.0 Ice
4.0 Spice
SPICE MIX
%
56.0 Salt
11.0 Sugar
7.0 Paprika
2.0 Cinnamon
1.0 Caraway
1.0 Ground Anise
6.0 Coarse Ground Fennel
4.0 Black Pepper
6.0 Cayenne
4.0 Cure
1.0 Sodium Erythorbate
Processing
Grind cow meat through 1� plate, run flank & plates through a flaker
Place all meats into a mixer & add ice & seasoning.
Mix until properly mixed,. Then re-grind through 3/16� plate
Grinder knives should be kept sharp to avoid mashing or heating the product up.
Final temperature should be 30 � 32f.
Stuff into 21mm casing
Smoking
Place in cold smokehouse at 100 -100f with dampers open.
Apply smoke for 12 hours or overnight.
Remove from smokehouse & place in drying room.
Drying
The dry room should be kept at 60 -65f and a relative humidity of 70 � 75%.
Drying time will vary depending upon the amount of moisture that was removed in the smokehouse.
It will usually take 12 � 14 days to make a satisfactory product that will keep well after packing.
When fully dry the pepperoni will have a yield from green weight of 55%.
Always follow established governmental guidelines for finished product specifications.
PEPPERONI & CHEESE SNACK
%
40.0 Cow Meat
24.0 Beef Flanks
16.0 Pork Trim 85%
8.0 High Melt Cheese �� cubes
8.0 Water
4.0 Spice
SPICE MIX
%
50.0 Salt
12.0 Sugar
8.0 Paprika
2.0 Cinnamon
2.0 Caraway
2.0 Ground Anise
6.0 Coarse Ground Fennel
5.0 Black Pepper
6.0 Cayenne
4.0 Cure
1.0 Sodium Erythorbate
Processing
Grind all meat through 1/4� plate.
Place all meats into a mixer & add water & seasoning.
Blend then re-grind through 3/16� plate
Mix in the cheese until well blended
Stuff into 21mm casing
Process as SNACK PEPPERONI
BEEF STICKS
%
62.0 Beef Trim 85%
27.0 Beef Trim 50%
7.0 Water
4.0 Spice
SPICE MIX
%
57.0 Salt
24.0 Sugar / Dextrose
4.0 White Pepper
5.0 Ground Mustard
1.0 Coriander
1.0 Ground Caraway
4.0 Premix Cure
1.0 Sodium Erythorbate
4.0 Starter Culture
Processing
Grind all meats coarsely 3/8� or �� plate.
Mix or chop lean meat with water & spice until temperature reaches 34 � 36f
Blend in the beef trim 50% & starter culture until temperature is 36 � 38f
Stuff into casings & hold at 32f for 12 � 14 hours
Stuffing
Continuous vacuum stuffers such as Vemag, Handtmann or Selo are essential.
Variable speed control is essential to provide controlled feed of the meat to the casing operation.
Casings
The casings are control filled from the vacuum stuffer and can be linked by using a twist linker or FAM.
Stuffing horn requirements are as follows
13 - 17mm 8.25mm horn OD
17 � 19mm 10 mm horn OD
20 � 26mm 14 mm horn OD
Thermal processing
Treatment /Time/Dry bulb/Wet bulb/RH/Air circulation/ remarks
Fermentation/8hrs/100f/98f/92%/Slow/to pH 4.8
Smoke/2-3 hrs /120f/120f/60%/ Fast/to desired Colour
Drying/3hrs/130f/112f/55%/Fast/
3hrs/140f/ 116f/50%/Fast
3hrs/145f/ 114f/45%/ Fast
To final desired moisture
Cook 20 minutes at 160f to internal temperature of 149f.
MEAT BARS
Use the recipe and method for Beef Sticks.
The most popular sizes are 17,20,23,24 & 26mm. The casings are control filled from the stuffer & simultaneously rolled & flattened to the desired thickness
Please find below the next set of Recipes from the DEVRO sausage manue book.
These are from the Pepperoni snack section. The next posting will be Fish sausage.
SNACK PEPPERONI
%
45.0 Cow Meat
27.0 Beef Flanks (Frozen)
18.0 Beef Plates (Frozen)
7.0 Ice
4.0 Spice
SPICE MIX
%
56.0 Salt
11.0 Sugar
7.0 Paprika
2.0 Cinnamon
1.0 Caraway
1.0 Ground Anise
6.0 Coarse Ground Fennel
4.0 Black Pepper
6.0 Cayenne
4.0 Cure
1.0 Sodium Erythorbate
Processing
Grind cow meat through 1� plate, run flank & plates through a flaker
Place all meats into a mixer & add ice & seasoning.
Mix until properly mixed,. Then re-grind through 3/16� plate
Grinder knives should be kept sharp to avoid mashing or heating the product up.
Final temperature should be 30 � 32f.
Stuff into 21mm casing
Smoking
Place in cold smokehouse at 100 -100f with dampers open.
Apply smoke for 12 hours or overnight.
Remove from smokehouse & place in drying room.
Drying
The dry room should be kept at 60 -65f and a relative humidity of 70 � 75%.
Drying time will vary depending upon the amount of moisture that was removed in the smokehouse.
It will usually take 12 � 14 days to make a satisfactory product that will keep well after packing.
When fully dry the pepperoni will have a yield from green weight of 55%.
Always follow established governmental guidelines for finished product specifications.
PEPPERONI & CHEESE SNACK
%
40.0 Cow Meat
24.0 Beef Flanks
16.0 Pork Trim 85%
8.0 High Melt Cheese �� cubes
8.0 Water
4.0 Spice
SPICE MIX
%
50.0 Salt
12.0 Sugar
8.0 Paprika
2.0 Cinnamon
2.0 Caraway
2.0 Ground Anise
6.0 Coarse Ground Fennel
5.0 Black Pepper
6.0 Cayenne
4.0 Cure
1.0 Sodium Erythorbate
Processing
Grind all meat through 1/4� plate.
Place all meats into a mixer & add water & seasoning.
Blend then re-grind through 3/16� plate
Mix in the cheese until well blended
Stuff into 21mm casing
Process as SNACK PEPPERONI
BEEF STICKS
%
62.0 Beef Trim 85%
27.0 Beef Trim 50%
7.0 Water
4.0 Spice
SPICE MIX
%
57.0 Salt
24.0 Sugar / Dextrose
4.0 White Pepper
5.0 Ground Mustard
1.0 Coriander
1.0 Ground Caraway
4.0 Premix Cure
1.0 Sodium Erythorbate
4.0 Starter Culture
Processing
Grind all meats coarsely 3/8� or �� plate.
Mix or chop lean meat with water & spice until temperature reaches 34 � 36f
Blend in the beef trim 50% & starter culture until temperature is 36 � 38f
Stuff into casings & hold at 32f for 12 � 14 hours
Stuffing
Continuous vacuum stuffers such as Vemag, Handtmann or Selo are essential.
Variable speed control is essential to provide controlled feed of the meat to the casing operation.
Casings
The casings are control filled from the vacuum stuffer and can be linked by using a twist linker or FAM.
Stuffing horn requirements are as follows
13 - 17mm 8.25mm horn OD
17 � 19mm 10 mm horn OD
20 � 26mm 14 mm horn OD
Thermal processing
Treatment /Time/Dry bulb/Wet bulb/RH/Air circulation/ remarks
Fermentation/8hrs/100f/98f/92%/Slow/to pH 4.8
Smoke/2-3 hrs /120f/120f/60%/ Fast/to desired Colour
Drying/3hrs/130f/112f/55%/Fast/
3hrs/140f/ 116f/50%/Fast
3hrs/145f/ 114f/45%/ Fast
To final desired moisture
Cook 20 minutes at 160f to internal temperature of 149f.
MEAT BARS
Use the recipe and method for Beef Sticks.
The most popular sizes are 17,20,23,24 & 26mm. The casings are control filled from the stuffer & simultaneously rolled & flattened to the desired thickness