The origins of pickling meat disappear at an age but may begin when humans begin to realize the value of salt preservatives. Making sausages originally developed as a means to conserve and transport meat. Primitive societies learn that berries and dried spices can be added to dried meat. In 600-500 BC there is mention of sausage from China, Rome and Greece. The procedure of incorporating meat into the casing remains essentially the same today, but the sausage recipe has been greatly refined and sausage making has become a highly respected culinary art.
Sausage comes in two main types: fresh and cured. The healed sausages can be cooked or dried. Most sausages are preserved smoked, but this is not mandatory. The preservation process itself changes the meat and instills its own flavor. An example is the difference in taste between roast pork and ham.
All the smoked sausages are healed. The reason is the threat of botulism. The responsible bacteria, Clostridium botulinum , is ubiquitous in the environment, growing in an anaerobic condition created inside the sausage, and thrives at 4 Ã, Â ° C (39Ã, Â ° F) to 60Ã, Ã, Â ° C (140 Â ° F) general temperature range in the smoke housing and subsequent ambient storage. So, for safety reasons, sausages are cured before smoking.
Video Sausage making
Type of sausage
Maps Sausage making
Fresh sausage
Fresh sausages are simply ground meat cooked before serving. Fresh sausages usually do not use drugs (Prague # 1 powder) although the drugs can be used if desired. In addition to fresh sausages usually do not use the flavor of smoke, although liquid smoke can be used. Fresh sausages are never smoked in cold smokers because of the danger of botulism.
The main seasoning agent in fresh sausage is salt and sugar along with a variety of tasty herbs and spices, and often vegetables, including onions and garlic.
Fresh English sausages usually contain about 10% butcher meat, 10% water, 2.5% spice, and 77.5% meat. At the point of sale, British sausages are often labeled as "actual meat content X%". Since meat can be fatty or thin, X% is calculated using reference tables in order to give a fairer representation of the "slim" visual meat content.
Cooked sausage
The cured sausage is different from fresh sausage by putting 2 teaspoons of the drug (Prague # 1 powder) per 10 pounds of finished product. This is usually interpreted per 10 pounds of meat. This worked out to 4 ounces of medicine for 100 pounds of sausage.
Furthermore this product is usually hot smoked. However, similar effects can be achieved by incorporating liquid smoke into the recipe. The smoking temperature varies and is usually less than 155Ã, Â ° F (68Ã, Â ° C). At a temperature of 152Ã, Â ° F (67Ã, Â ° C) the sausage is fully cooked.
In some cases cold smoke is used. If so, then the sausage may have been pre-cooked in a water bath held at the right temperature. An example of this process is Braunschweiger preparation. In the style of this sausage, after inserting 70 mm (2.8 inches) into 76 mm (3.0 inches) bundle of pork or fibrous casing, the sausage is soaked in water 70Ã,  ° C (158Ã,  ° F) for 2 to 2à , ½ hours until the internal temperature reaches 67Ã,  ° C (153Ã,  ° F). At this point the sausage should be cooled in ice water, then cold sucked at a temperature of 46-49  ° C (115 to 120  ° F) for 2-3 hours.
Cured dried sausage
The processed dried sausages are prepared in a similar way to cooked sausage. The main difference is that Prague # 2 powder will be used instead of Prague # 1 powder. In addition, certified meat should be used. Since these products have never been heated to a temperature that can kill trichinosis, this needs to be done by another method. The usual method is through freezing. Pork can be given acceptable for use in dried sausage by freezing it using the following guidelines:
- -15Ã, Â ° C (5Ã, Â ° F) 20-30 days
- -23Ã, Â ° C (-9Ã, Â ° F) 10-20 days
- -29Ã, Â ° C (-20Ã, Â ° F) 6-12 days
The specific rules are complex. They depend on the thickness of the pieces of meat, the method of packaging, and other factors. In addition there are very specific requirements regarding the time in the drying chamber and the temperature in the smoke chamber.
Although it is quite feasible for a small sausage kitchen or hobbyist to produce very dry dry sausages, a lot of technical information is required. Alternatively, certified pigs can be easily purchased.
Tools
The equipment depends on the scale, a small home grinder and some basic gauges may be all that is needed. In large-scale commercial operations, larger volume apparatus is required.
Considered the three most important parts of the equipment, regardless of the number of sausages made are accurate thermometers, calibrated scales, and meat grinders. Smoked or smoked/smoked sausages require smokers (small groups) or commercial smoke homes. Emulsion-style sausages, such as frankfurter or bologna, use a bowl chopper to make finely ground flesh dough stuffed into the casing and cooked or smoked.
Meat and other ingredients
A variety of fresh meat can be used to make sausages, the most common being beef, pork, lamb, and milled meat and meat from chicken, turkey, and poultry spent. The finished product is just as good as the ingredients it contains. Meats should be fresh, of high quality, have the right fat-to-fat ratio and have good binding qualities. Meat should be clean and not contaminated with bacteria or other microorganisms. In other words, the meat used in sausage production should be as safe as the meat you will prepare in your kitchen. Choosing herbs and seasonings and combining them in the right amount is important. They must complement each other to create a satisfactory product.
Curing salt
Making dried sausage involves drying the salt, which combines sodium nitrite and sodium nitrate. Nitrite is used for all types of sausages and is the most common. Nitrates are only used in dried dried sausage preparations. Over a period of time the nitrate is converted to nitrite by endogenous bacteria or added.
The human digestive system produces nitrite, which is regarded as what prevents botulism, which will develop in anaerobic conditions and the temperature range of the digestive system (gut).
The preserved meat product usually contains less than 40 ppm
Potassium nitrites and the addition of potassium nitrate allow the production of sausages with lower sodium levels. When using a potassium form, it is necessary to include other ingredients to mask the bitter flavor it has grown. Old recipes using saltpetre are not recommended. The main reason is that often these old recipes contain a lot more preservatives than the right ones. Modern techniques are available and do a much better job.
In the sausage industry, nitrites and nitrates are first formulated into products called Prague # 1 powder and Prague powder # 2. Prague Powder # 1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all flesh and sausages are preserved in addition to the dry type. The Prague # 2 powder contains 1 ounce of sodium nitrite (6.25%) and 0.64 ounces of sodium nitrate (4.0%) per pound of finished product (14.36 ounces remaining sodium chloride) and used for the preparation of dried dried sausage. Prague # 2 powder should not be used on any product to be fried at high temperatures (eg bacon) due to the formation of the resulting nitrosamine.
When using the drug, it is important to never exceed the recommended amount of 2.5 grams of Prague # 1 powder in 1 kilogram of meat (4 ounces/100 pounds). This equivalent is 10 mL to 4.5 kg (2 teaspoons for 10 pounds). Note that the maximum amount of sodium nitrite and potassium nitrite permitted is regulated by regulation and is limited to 7 grams per 45 kg (0.25 ounce per 100 pounds) of minced meat. Since Prague # 1 powder is 1:15 dilution (in 0.45 kg of Prague powder # 1 30 grams is sodium nitrite and 425 grams is regular table salt), we get the right amount at 114 grams added to 45 kg (100 pounds meat).
Sodium nitrate and potassium nitrate are limited to 1.7 grams per kilogram (2.75 ounces per 100 pounds).
Sodium and potassium nitrite are quite toxic to humans with a lethal dose of about 4 grams. At least 22 mg/kg body weight can cause death. It's about 2.2 grams for a body mass of 100 kg. So, there is enough sodium nitrite in 2 ounces of Prague # 1 powder to kill someone.
Tenderquick Morton is the brand name of another sodium nitrite formulation, with salt and added sugar. This is not the same concentration as "Prague Powder # 1 or # 2". Since the certainty about the amount of nitrite present in the recipe is crucial for safety, one can not take prescriptions designed for Prague powders and simply replace such quantities of products as Tenderquick Morton. To do so would invite the risk of botulism poisoning. Similarly, one can not just replace Prague # 1 powder in place of Tenderquick Morton. For such substitutions, one must calculate the exact amount of nitrite required and make appropriate adjustments.
Note: The volume-to-weight ratio applies only to spices and spices only. This in no way indicates a certain amount for a given recipe.
See also
- List of dried foods
- List of sausages
- List of smoked foods
References
External links
- Art and Practice Making Sausage
- Sausage on Curlie (based on DMOZ)
Source of the article : Wikipedia
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