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

INGREDIENTS
Raw materials: (calculated for 30 kg batch)
50.00 % Lyoner sausage mix (raw batter) 15.000 kg
40.00 % Pork meat, lean, no tendons 12.000 kg
10.00 % Pork belly without skin (50/50) 3.000 kg

Additives:
(per kg pork meat and belly – 15 kg) (total for 15 kg)
18.00 g Nitrite curing salt 270.00 g
3.00 g Phosphate 45.00 g

Seasonings:
(per kg pork meat and belly – 15 kg) (total for 15 kg)
2.00 g White pepper, ground 30.00 g
0.50 g Mace, ground 7.50 g
0.50 g Coriander, ground 7.50 g
0.50 g Ginger, ground 7.50 g

PROCESSING

1. CUT pork meat and belly in small pieces
2. MIX pork meat, belly, salt and spices
3. GRIND Mixture 8-13 mm and store over night in cold room
4. MIX Lyoner batter and ground mixture
5. STUFF Plastic casings, 60 mm or cattle rounds, 40 mm
6. SMOKE N/A at +65°C for 60 min.
7. COOK At +75°C for 75 min. at +76°C for 40 min.
8. (core temperature > +72°C for both casing formats)
9. COOL Under cold shower or in water, drain and air-dry
10. STORE In chiller below +4°C, shelf life < 14 days

Gunter Heinz & Peter Hautzinger – Meat Processing Technology