FRANKFURTERS (mixed beef/pork product)
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS
Raw materials: (calculated for a 30 kg batch)

30.00 % Pork meat trimmings, lean – 9.000 kg
20.00 % Beef meat trimmings, lean – 6.000 kg
25.00 % Fatty pork tissues – 7.500 kg
25.00 % Ice (drinking water) – 7.500 kg

Additives:
(per kg raw materials) – (total for 30 kg)

18.00 g Nitrite curing salt – 540.00 g
3.00 g Phosphate (pH >7.3) – 90.00 g
0.30 g Ascorbic acid – 9.00 g

Seasonings:
(per kg raw materials) – (total for 30 kg)

3.00 g White pepper, ground – 90.00 g
1.00 g Nutmeg, ground – 30.00 g
0.50 g Cardamom, ground – 15.00 g
0.20 g Coriander, ground – 6.00 g

PROCESSING
Grind meats and fats separately 3 mm in size

Chill meats and fats over night at < +4°C

Chop ground meat, ice and additives for 10-15 rounds

Add fats and seasonings and chop until +12°C

Stuff sheep casings (24/26 mm) or pig casings (26/28 mm)

Link to desired length and twist Smoke at +65°C for 40 min.

Cook in water or steam +76°C for > 30 min. (core temperature > +72°C for all products)

Cool under cold shower or in water until <+20°C

Store in chiller below +4°C, shelf life < 14 days