Step by step for the industrial production of sausages. This text covers the production process, if you want recipes, see Fresh sausage recipes
Prior to slaughter, the animals must be fasted and on a water diet for a period of 24 hours. The animals must be slaughtered in a slaughterhouse with a Sanitary Inspection Service for Products of Animal Origin, using the stunning/stunning technique by cerebral concussion or electronarcosis, followed by bleeding, skinning and evisceration. Then, the carcasses will be packed in polyethylene bags and cooled in a cold room at 2º C for 24 hours, so that the physical-chemical phenomenon of muscular rigor mortis occurs.
After this period, remove the cooled carcass from the cold room and saw it into smaller portions to facilitate the boning operation.
Completely debone the carcasses, followed by removing excess connective tissue and surface fat. The meat will be cut manually, with the help of stainless steel knives, into cubes of irregular sizes.
Mix the ingredients and ice water with the ground meat, proceeding to prepare the meat mass until a homogeneous content is obtained, for a mixing period of 5 uninterrupted minutes.
The filling of the meat mass will be done in 28/32 caliber natural pig casing in a piston filling machine, followed by tying of the segments in 15cm sizes, weighing 80g each.
The products must rest and cure in a cold room at 3°C (± 2°C), for a period of 18 hours.
To produce smoked sausage, remove the product from the cold room and place it in the smoker for a period of four hours, at a temperature of 70ºC.
After completing the industrial production processes, vacuum pack the sausages or in a manual packaging machine, in appropriate bags/boxes and store them in a freezing chamber at a temperature of -25ºC, for a maximum period of 90 days.
Proceed with the sale of products within 24 hours of preparation, completing the enterprise process.
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Good afternoon!
As for pork, what parts are most used in the preparation of artisanal sausage?
Or is practically the entire carcass of the animal used?
Are there parts that you never use?
Hi Lucas. Any part, the finest sausages use meats such as ham and loin, but you can use any part of the pig to make the sausage. The important thing is to follow a proportion of meat and fat that is pleasant, between 70% and 80% of meat and 20% to 30% of fat.