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Curing Pork Products1. Sausages
Fresh sausages
Salt and seasonings (fennel seeds,flaked hotpepper,herbs)
Adding wineFor texture &flavor/sugar
Salt and seasonings mixed with the wine)
Adding 5# ofground porkto seasonings
Mixing the sausage (flavorings & meat)
A suitably mixed batch of rosemary sausage
Soaked casings by the sausage stuffer
Filling the sausage stuffer
Threading the casings onto the stuffer spout
Filling thecasings andtwisting toseparate thelink from thenext link inthe chain
A stack of rosemarysausagelinks
Cured sausages
Seasonings for the salami (heavier on the garlic & hot pepper)
Stuffing the salamis (longer & somewhat fatter than link sausages)
Salami hanging undisturbed for at least two months
Ingredients of Sausages
Fresh sausages Meat Fat Wine Flavorings Salt
Cured sausages Meat Fat Wine/brandy Flavorings Salt Ascorbic acid Saltpeter