Vertical s.steel manual Sausage Filler with quick release function for sausage making and butcher
|Place of Origin:Guangdong China (Mainland)||Brand Name:Butcher Pride||Model Number:BP-LR-SF8L||Application:Home use, Hunter's choice, Butchers, Hotel|
|Function:meat filling process to make sausage from seasoning meat||Filler head:Included different sausage head for different size of sausage||Packing:1 pcs per Carton Box, 12 pcs per Master Wooden case||Option:Different kind of model of filler to meat different customer|
|Capacity( L ):8||Net Weight (kg):43||Dimensions:400x540x980mm||Material:S.steel|
|Quick release fuction:Included||Type:Meat Processing Machinery|
originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC there is mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham.
All smoked sausages are cured. The reason is the threat of botulism. The bacterium responsible,Clostridium botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the40 °F(4 °C)to140 °F(60 °C)temperature range common in the smoke house and subsequent ambient storage. Thus, for safety reasons, sausages are cured before smoking.
Fresh sausages are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism.
The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic.
A British Fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat.At point of sale British sausages will often be labelled as "actual meat content X%". As meat can be fatty or lean, the X% is calculated using reference tables with the intention to give a fairer representation of the "visual lean" meat content.
Cured cooked sausages
Cured sausages differ from fresh sausages by including 2 teaspoons of cure (Prague powder #1) per 10 pounds of finished product. This is usually interpreted per 10 pounds of meat. This works out to 4 ounces of cure for 100 pounds of sausage.
Next the product is typically hot smoked. However, similar effects can be achieved by incorporating liquid smoke in the recipe. Smoking temperatures vary and are typically less than 155 degrees Fahrenheit (68 °C). At a temperature of 152 °F (67 °C) these sausages are fully cooked.
In some cases cold smoke is used. If so, then the sausage may be subsequently cooked in a water bath held at the proper temperature. An example of this process is the preparation of Braunschweiger. In this style of sausage, after stuffing into 2.75-inch (70 mm) to 3-inch (76 mm) hog buns or fiberous casings, the sausage is submerged in 160 °F (70 °C) water for 2 to 2½ hours until the internal temperature reaches 152 °F (67 °C). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 115 to 120 °F (46 to 49 °C) for 2–3 hours.
Cured dry sausages
Cured dry sausages are prepared in a fashion similar to cured cooked sausages. The major difference is that Prague powder #2 will be used in place of Prague powder #1. In addition, certified meats must be used. Since these products are never heated to a temperature that can kill trichinosis, it is necessary to accomplish this by other methods. The usual method is via freezing. Pork may be rendered acceptable for use in dry sausages by freezing it using the following guidelines:
|5 °F(−15 °C)||20–30 days|
|−10 °F(−23 °C)||10–20 days|
|−20 °F(−29 °C)||6–12 days|
The specific regulations are quite complex and are beyond the scope of this article. They depend on the thickness of the cuts of meat, the packaging method, and other factors. In addition there are very specific requirements as to the times in the drying rooms and the temperatures in the smoke rooms.
While it is quite feasible for the small sausage kitchen or hobbyist to produce excellent cured dry sausages, a great deal of technical information is required. Alternatively, certified pork can be simply purchased.
|Packaging Detail:Wooden Case|