Adexa SG-C01 Manual del usuario - Página 13

Navegue en línea o descargue pdf Manual del usuario para Equipamiento alimentario comercial Adexa SG-C01. Adexa SG-C01 14 páginas. Smokehouse

Adexa SG-C01 Manual del usuario
temperature to 140º F and hold for 4
hours. Finally, raise temperature to 74º C
(165º F) and hold until an internal
temperature of 160º F is obtained. Test the
temperature close to the ball-and-socket
joint of the thigh.
Remove the turkey from the smokehouse
and allow the internal temperature to drop
to 38 º C (100º
Great Sausage Recipes and Meat Curing by
Rytek Kutas Smoked Venison Summer
Sausage
Ingredients for 10 Lbs.
1.2.5 Tb. Ground black pepper
2.¾ cup salt
3.2/3 cup powdered dextrose
4.5 tsp. Insta Cure No. 1
5.2 ½ Tb. Ground coriander
6.2 ½ tsp. ground ginger
7.2 ½ tsp. ground mustard
8.2 ½ tsp. garlic powder (optional)
9.1 cup corn syrup solids
10.20 lbs. lean venison or elk meat
11.5 lbs. regular pork trimmings
12.3 ¼ cup Fermento
Grind meat through 3/16" grinder plate
and pork trimmings through ¾" plate. Add
all ingredients and mix well. Pack into
curing tubs and hold in cooler for 2 days.
Regrind meat through 3/16" plate. Stuff
into 2 ½" – 2 ¾" x 24" beef middles.
Hang on smokesticks and dry at room
temperature for 4-5 hours. Place in
preheated 48-54° C (120-¬130° F)
smokehouse. Apply heavy smudge and
smoke for 3-4 hours until desired color is
obtained. Raise smokehouse to 74° C (165°
F) and cook until the internal temperature
of the sau¬sage reaches 63° C (145° F).
Shower in cold water until internal
temperature is reduced to 48° C (120° F).
Allow to hang at room temperature for 1-2
hours until desired bloom is obtained. Place
in 7° C (45° F) cooler for at least 24 hours.
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