Old World Tradition Meets New World Expertise.

Smoked Sausage (No MSG)

Sausage

Products used in this recipe

Instructions

Total Meat Block 100 LBS

Formulation:

	ppm	%	LB	Gram	Ounce	Meat Temperature
80/20 Pork Trim	–	75	75	–	–	Fresh 1/2″ grind (35°F)
80/20 Beef Trim	–	25	25	–	–	Fresh 1/2″ grind (35°F)
Ice	–	6	6	2721.55	96
Water	–	6	6	2721.55	96
Salt	–	2.5	2.5	1133.89	40
Corn Syrup Solids	–	2.5	–	1133.89	40
Dextrose	–	0.5	0.5	226.80	8
Dehydrated Onion Rolls	–	0.5	–	226.80	8
Ground Black Pepper	–	-.31	–	141.83	5
Sodium Phosphate	2500	–	2500	113.40	4
Curing Salt (6.25%)	156	–	156	113.22	3.99
Ground Mustard	–	0.13	0.13	56.74	2
Garlic Powder	–	0.06	0.06	28.40	1
Sodium Erythorbate	547	–	547	24.81	0.88
Ground Ginger	–	0.02	0.02	7.14	0.25
Total		–	119.07	8650.03	305.12

Processing Schedule:

Grind the 80/20Ppork and 80/20 Beef through a 1/2″ grinder plate.
Transfer into a mixer.
Start mixing the 80/20 Beef and 80/20 Pork. Add the salt and curing salt (6.25% sodium nitrite) and continue mixing for one minute.
Add half of the water (contaning the dissolved sodium phosphate).
Add the seasonings, and the remaining water. Continue mixing for an additional five minutes.
Regrind the meat batter through a 3/16″ grinder plate.

Stuffing:

Stuff the Smoked Sausage (without MSG) into natural hog casings (32mm to 35mm).
Hang the casings on the smokehouse truck and thermal process.

Thermal Processing:

Step	Process	Time	Dry Bulb (°F)	Wet Bulb (°F)	Relative Humidity	Fan Speed
1	Cook	00:10	110	100	67%	8
2	Surface Prep	00:45	120	0	0%	8
3	Smoke/Cook	00:30	120	0	0%	2
4	Smoke/Cook	00:30	145	120	47%	2
5	Smoke/Cook	00:30	165	140	50%	2
6	Cook	0:20	165	0	0%	8
7	Cook	00:01	170	160	78%	8

In step 7, the internal temperature must achieve 158°F or higher, or use a combination of time/temperature of at least 145°F (held for 4 minutes) stipulated in FSIS Appendix A.

In Step 8, the cold shower is on and off at 1 minute intervals.