Cured Sausage: 108 Basics of Making Smoked Sausage

https://meatgistics.waltonsinc.com/topic/761/cured-sausage-108-basics-for-making-smoked-sausage

Smoked sausage is sausage that has been ground, seasoned and cured and then smoked at lower temperatures instead of grilled or fired. It varies from fresh sausage in taste and consistency and is often stuffed into different casings than fresh sausage. Smoked, or cured sausage covers a wide variety of types of sausage including hot dogs, polish, ring bologna and Kielbasa.

The first thing you need to do is to grind your meat. Before you begin make sure your plates and knives are well oiled to prevent friction. You will want to grind the meat twice, the first grind should be with a 3/8 plate and then with a 1/8 plate. Remember to keep your meat cold through this process.

Next you need to mix the seasoning and cure into your meat. To do this you can either use a meat mixer or do it by hand. Because this is a product that we are going to cure and smoke we need to achieve a high level of protein extraction so doing this with your hands is difficult but can be done. When using a mixer add the meat to the mixer, then the seasoning and cure and finally the water, you will want to mix in both directions until all seasoning and cure has been mixed in and you have good protein extraction. You will know that protein extraction has been achieved when the meat is sticky and tacky, if you can pull a handful of it apart and it stretches that is a good sign.

Walton's Learning Center: https://wltns.link/learningcenter
Meatgistics Community: https://wltns.link/meatgistics
WaltonsTV YouTube: https://wltns.link/waltonstv
Walton's Facebook: https://wltns.link/facebook
Walton's Twitter: https://wltns.link/twitter
Walton's Instagram: https://wltns.link/instagram
Walton's Pinterest: https://wltns.link/pinterest

Видео Cured Sausage: 108 Basics of Making Smoked Sausage канала Walton's Inc.