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Chapter 8
Sliceable Raw Sausages
Topics Covered
• Before You Begin
• Preparation
• The Raw Materials
• Forcemeats
Topics Covered (cont’d.)
• The Maturation Process
• The Curing Phase
• The Incubation Phase
• The Drying/Ripening Phase
Before You Begin
• Use only the following types of meats in preparation of raw sliceable sausages:– Pork: certified pork butt, pork shoulder, or
pork neck– Beef: chuck, clod, or lean beef trimmings– Pork fat: certified fresh fatback, jowls, or fat
belly strip– Pork belly: green belly with the skin removed
Before You Begin (cont’d.)
• Suggestions:– If you don’t have proper facilities to ripen and
dry sliceable raw sausages:• Prepare during the cooler months of the year
– Follow sanitation and proper personal hygiene measures closely
Before You Begin (cont’d.)
• Suggestions (cont’d.):– Carefully trim meat of all sinews and tough
skin:• Meat and fats must be cubed and sized to fit
grinder opening
– For health safety:• Keep all raw materials at a temperature of 36°F–
45°F • Always semifreeze meats and fat before grinding
Preparation
• Sliceable raw sausages:– Cured– Must be cubed to fit grinder opening
• Semifrozen first, then season and mix with binders• After grinding slowly mix with paddle/dough hook,
ball will form• Cure for 24 hours longer• Pipe into casings
Raw Materials
• Meat and fat should be kept at 36°F–45°F– Minimizes buildup of microorganisms
• Suggestions:– Use pork belly, pork butt, or pork shoulder – For beef, use chuck or clod – For fat, use fatback, pork jowls, or fat belly
strip with skin removed– Always use good quality meat
Forcemeats
• Always use certified pork– Must be trimmed– Sinews and gristle removed– Properly grinded
• Sometimes meat and fat are ground separately
– Kept at proper temperature• 36°F–45°F
Forcemeats (cont’d.)
• Seasonings:– Add kosher salt and seasonings to cubed
semifrozen meat– Grind– Mix thoroughly
Forcemeats (cont’d.)
• TMC (pink curing salt):– Makes proteins in meat soluble, causing a
sticky film (myosin) to form – Creates a stable emulsion– Dehydrates– Prevents spoilage
Forcemeats (cont’d.)
• Starter cultures:– Lactic acids– Control microorganisms
• Bactoferm LHP: fast acidification• Bactoferm F-RM-52: medium fast acidification• Bactoferm T-SPX: slow acidification
Forcemeats (cont’d.)
• Spices:– Impart flavor and aroma– To achieve full flavor use fresh pungent
spices• Ground should be sealed and stored in a dark area
– If not maintained properly, they lose their aroma and flavor through evaporation of volatile oils
• Life span is six to eight months
The Maturation Process
• Salami and other raw sliceable sausages mature in three phases: – Curing– Incubation– Drying/ripening
• Each requires different temperatures and relative humidity conditions
• Process can take five weeks to one year
The Curing Phase
• Maturation process begins when curing salts are added– Cure 24-48 hours
• Salts cure meat and kill trichinosis organisms
• When the curing process is complete, forcemeat is piped or stuffed into casings
The Incubation Phase
• Forcemeat is next incubated in a dark room at 70°F for one to two days (or as directed)
• Relative humidity should 75%–85%
The Drying/Ripening Phase
• Sliceable raw sausages are dried in a cool dark room at 50°F–60°F– Reduces moisture and shrinks sausage (may
lose half their weight)– Takes up to eight months– Mold may build up on casings (this is natural)– Recommendation:
• Keep them refrigerated until needed
The Drying/Ripening Phase (cont’d.)
Left to right: Properly cured, incubated, and ripened salami,wrongly cured, incubated, and ripened salami
Summary
• This chapter reviewed:– How to make sliceable raw cured sausages– Curing process, incubation stage, and
drying/ripening period– Importance of using TCM to prevent botulism – Good sanitation and personal hygiene
procedures to follow