How to Make Frankfurters

FRANKFURTERS (mixed beef/pork product) (Raw-cooked sausage type, finely chopped batter) [caption id="" align="alignnone" width="500"] Photo by Spencers Brook Farm [/caption] INGREDIENTS Raw materials: (calculated for a 30 kg batch) 30.00 % Pork meat trimmings, lean - 9.000 kg 20.00 % Beef meat trimmings, lean - 6.000 kg 25.00 % Fatty pork tissues - 7.500 kg 25.00 % Ice (drinking water) - 7.500 kg Additives: (per kg raw materials) - (total for 30 kg) 18.00 g Nitrite curing salt - 540.00 g 3.00 g Phosphate (pH >7.3) - 90.00 g 0.30 g Ascorbic acid - 9.00 g Seasonings: (per kg raw materials) - (total for 30 kg) 3.00 g White pepper, ground - 90.00 g 1.00 g Nutmeg, ground - 30.00 g 0.50 g Cardamom, ground - 15.00 g 0.20 g Coriander, ground - 6.00 g PROCESSING Grind meats and fats separately 3 mm in size Chill meats and fats over night at < +4°C Chop ground meat, ice and additives for 10-15 rounds Add fats and seasonings and chop until +12°C Stuff sheep casings (24/26 mm) or pig casings (26/28 mm) Link to desired length and twist Smoke at +65°C for 40 min. Cook in water or steam +76°C for > 30 min. (core temperature > +72°C for all products) Cool under cold shower or in water until <+20°C Store in chiller below +4°C, shelf life < 14 days