Hi,
One of our customers has demanded 3 types of wursts. I have read the relevant section on emulsions in Michael Ruhlman's Charcuterie and am worried about breaking the emulsion due to temperature. It will be impractical to use ice (we use chilled water) and/or keep chilling the meat during production. Is there a method or a safe additive that can ensure the emulsion 'works'?
We have a standard mincer with blades down 3.5mm and a 70Kg meat mixer. We do not have any automatic cutters/mixers.