Smoked Sausage Patties – All Pork
|75.0 lbs.||80% Lean Pork|
|25.0 lbs.||50% Lean Pork|
|1.0 oz.||Mild Ground Red Pepper|
|1.5 oz.||Ground Black Pepper|
|1.0 oz.||Ground White Pepper|
|1.5 oz.||Mild Crushed Red Pepper|
|2.0 oz.||Ground Mustard|
|1.0 oz.||Garlic Powder|
|.25 oz.||Ground Ginger|
|5.0 oz.||Sodium Phosphate|
|.875 oz.||Sodium Erythorbate|
|4.0 oz.||Curing Salt (6.25% sodium nitrite)|
|117.0 lbs., 2.125 oz. Total|
Grind the 80/20 pork trim through a ½-inch grinder plate
Grind the 50/50 pork trim through a ½-inch grinder plate.
Dissolve the sodium phosphate in ½ of the water.
Transfer the ground 80/20 pork to a mixer. Add the water/sodium phosphate mixture and mix 1 minute.
Add the salt and curing salt and continue mixing for 1 minute.
Add the dextrose, spices and sodium erythorbate and continue mixing for 3 minutes. At the end of this mixing cycle the meat block should be very sticky. If it is not, mix an additional 1 minute. The stickiness is due to extracted protein which during thermal processing will help to both bind the product together and retain moisture in the product.
Add the ground 50/50 pork trim and remaining water and mix 2 minutes.
Regrind through a 3/16-inch plate.
Stuff into 30-inch by 2-7/8-inch diameter fibrous casings.
Thermal process as per Appendix A and stabilize (chill) as per Appendix B.
Remove casing and slice 3/8 inch thick.
Vacuum package 8 patties per package and label.