Adexa DSH-C04 Manuel de l'opérateur - Page 13

Parcourez en ligne ou téléchargez le pdf Manuel de l'opérateur pour {nom_de_la_catégorie} Adexa DSH-C04. Adexa DSH-C04 14 pages. Smokehouse

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.