sawhorseray wrote:I saw their sausage in a grocery store I was at the other day, that's what gave me the idea! They make their sausage in San francisco, my hometown and about 70 miles from where I live now. I found the info you sent on their website today, but they say nothing about the spices used other than just "spices". I'm tinkering with formulas and might try to process this recipe for a test batch next Monday, might put it in the smoker on Tuesday.
Pineapple Sausage
12&1/2-lbs ground pork
3-cups dried pineapple (rehydrated)
1-cup dry non-fat milk
5-tbsp salt
6-tbsp sugar (brown or white)
2 -tbsp white pepper
3/4-tsp pineapple flavoring
1&1/2-tsp allspice
1-tsp ginger
1-tsp nutmeg
½-tsp ground clove
2&1/2-tsp Instacure #1 (only if smoking)
If you left meat for a day or two covered with bromelain, it would be noticeably mushy, so much so that you wouldn't want to eat it.
When used shortly before cooking, however, bromelain efficiently softens the steak for chewing, but leaves it firm enough to enjoy its taste.
The enzymes are neutralized by heat of about 158 degrees Fahrenheit (70 degrees Celsius), so they stop working once cooked.
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