Marianski details the process and provides ingredients in Home Production of Quality Meats and Sausages, The process he suggests is this: Add cold lean and ice to the food processor and process. The temperature of the mix will plummet from the ice. Continue processing the lean until the temperature reaches 50F. Add very cold fat at that point and process until the mix reaches 57F. The fat responds to the myosin and the proteins enrobe the fat particles at about 52F. I've done this in a seminar with Brian Polcyn in Dallas, and I've done it with my own cuisinart food processor.
One last tip from someone who makes them with a food processor: I bought this thermometer to make sure the mixture doesn’t get above 40 degrees and it made all the difference. Nubee Temperature Gun Non-contact Digital Laser Infrared IR Thermometer
for example 30% deer, lean beef or veal, 30%pork belly, 20%firm back fat, 20% jowls, cure in chunks for 48h, run through 2-3mm plate twice, make sure meat temp is below 3°C, process beef and pork belly until uniform consistency is achieved adding 15-18% ice water gradually, add spices per kg: 2g white pepper, 0.8g mace, 0.5g coriander, 0.2g cardamom, 3g paprika, 15g milk powder. Then gradually add cold minced fats. Process until uniform in colour and consistency. Stuff casings immediately, then hang for 30min to settle. Smoke for 2.5h in 45°C. Cook in water 75°C for 20-22min for casings sheep 22-24mm and for 25-30min for hog 26-28mm. Cool down in icy water immediately for 10-15min than hang to dry and refrigerator
I have been using dualit food processor to make serdelki which is polish emulsified type of hot dog like sausage. The key to success is to keep batches small, use up to 20% icy water, keep meat grinded through 2-3mm plate in the freezer for 10min before processing. Never let it warm up over 12°C during processing. You can add skimmed milk powder 15g per kg to act as emulsifier.
Crush ice, add lean ground meat and spices, process, add milk powder, process, add frozen ground back fat and mix until fully emulsified 53F.
Super cool of you to put this up! I have always struggled with emulsified products. So do you keep mixing till 53 degrees or do you stop when its full mixed and use 53 as a limit? Ive seen recipes both ways
Kind of both. ~70% of the time the proper mix happens at 50-53º, but occasionally the mix happens when still at 48º. 53-55º is the limit at which point the emulsion tends to break (may be a factor of my very soft hazelnut-finished fat). One big key is letting the meat mixture get very well blended before the fat is added.
Kind of both. ~70% of the time the proper mix happens at 50-53º, but occasionally the mix happens when still at 48º. 53-55º is the limit at which point the emulsion tends to break (may be a factor of my very soft hazelnut-finished fat). One big key is letting the meat mixture get very well blended before the fat is added.