BUFFALO SAUSAGE , Raw-cooked sausage type, finely chopped batter with coarse meats

INGREDIENTS
Raw materials: (calculated for 30 kg batch)
45.00 % Lean buffalo meat 13.500 kg
35.00 % Buffalo trimmings (30 % fat) 10.500 kg
10.00 % Buffalo brisket fat or beef hump fat 3.000 kg
10.00 % Ice (drinking water) 3.000 kg

Additives:
(per kg of material) (total for 30 kg)
18.00 g Nitrite curing salt 540.00 g
3.00 g Phosphate 90.00 g
0.30 g Ascorbic Acid 9.00 g

Seasonings:
(per kg of material) (total for 30 kg)
3.0 g White pepper, ground 30.00 g
1.0 g Nutmeg, ground 10.00 g
0.5 g Coriander, ground 5.00 g
0.5 g Chilli, ground 5.00 g
2.0 g Garlic, fresh 20.00 g

PROCESSING

• GRIND Lean buffalo meat 3 mm, trimmings 5 mm, fats 13 mm. Store over night in cold room
• CHOP Lean buffalo meat, ice, additives, spices until fine batter
• Add fat and distribute in slow gear evenly
• Add trimmings and distribute in slow gear evenly
• STUFF Into plastic casings into tin plate cans
• Diameter 75 mm size 73/110
• COOK At +75°C for 90 min. at +121°C for 120 min. (core temp +72°C) (core temp +114°C, F-value 12)
• COOL Under cold shower or in cold water, drain and air-dry
• STORE In cold rooms below +4°C below +40°C
• Shelf life < 14 days shelf life 1 year as fully sterilized cans

Gunter Heinz & Peter Hautzinger – Meat Processing Technology