• 35 lbs. Pork Trim
• 15 lbs. Beef Trim
• 10 lbs. cold water
• 1 package Con Yeager Smoked Sausage #40527
• 2.5 lbs. Con Yeager Bestate DP-2 #32535
• 2 lbs. Con Yeager Circle S Binder #31919
• 5.6 oz. Con Yeager TSP #31826
• 5.6 oz. Con Yeager Chopped Onion #31012
• 5 oz. Con Yeager Paprika #31030
• 2 packages Con Yeager 813 Tinted Cure #36987

OLD FASHION OLIVE LOAF

• 27.5 lbs. Beef Trim
• 22.5 lbs. Pork Trim
• 12.5 lbs. cold water
• 6 lbs. Salad Olives
• 1 package Con Yeager Bolo-Frank Old Fashion #40488
• 2.5 lbs. Con Yeager Circle S Binder #31918
• 2.4 lbs. Con Yeager Bestate DP-2 #32535
• 2 packages Con Yeager TSP #32136
• 2 oz. Con Yeager 813 Tinted Cure #36987
• 1.6 oz. Con Yeager Garlic Powder #38599

HOT HAM

• 40 lbs. Fresh Ham Trim
• 10 lbs. Pork Trim
• 8 lbs. cold water
• 1.1 lbs. Con Yeager Brown Cure #32324
• 8 oz. Con Yeager White Sugar #32411
• 6 oz. Con Yeager Cayenne Pepper 40HU #38468
• 3 oz. Con Yeager TSP #31826
• 2 oz. Con Yeager Paprika #38456
• 0.5 oz. Con Yeager Sodium Erythorbate #38095

HAM CAPPICOLA

• 40 lbs. Fresh Ham Trim
• 10 lbs. Pork Trim
• 8 lbs. cold water
• 1.5 lbs. Con Yeager Capicola #39409
• 1.1 lbs. Con Yeager Brown Cure #32324
• 8 oz. Con Yeager White Sugar #32411
• 3.2 oz. Con Yeager TSP #31826
• 0.5 oz Con Yeager Sodium Erythorbate #38095

• 50 lbs. Beef Trim
• 1 package Con Yeager Pepper Stick #40471
• 2 lbs. cold water
• 2 lbs. Con Yeager White Sugar #32411
• 2 lbs. Honey
• 6 oz. Con Yeager Encapsulated Citric Acid #39248
• 2 oz. Con Yeager 813 Tinted Cure #36987

CHORIZO SNACK STICK (SHELF STABLE)

• 35 lbs. Pork Trim
• 15 lbs. Beef Trim
• 2 lbs. cold water
• 2 packs Con Yeager Chorizo #40535
• 1 lb. Con Yeager Dextrose #31760
• 6 oz. Con Yeager Iodized Salt #34088
• 2 oz. Con Yeager 813 Tinted Cure #36987
• 1 pack Con Yeager Lactic Acid Starter Culture #39217

PANCETTA DRY RUB (DRY CURED ITALIAN BACON)

(Apply to 100 # Pork Bellies)

• 5lbs. Con Yeager Coarse Pretzel salt #33292
• 2 lbs. Con Yeager Iodized Salt #32411
• 1.5 lbs. Con Yeager Coarse Black Pepper #30232
• 13 oz. Con Yeager Granulated Garlic #30084
• 5 oz. Con Yeager 813 Tinted Cure #38849
• 5 oz. Con Yeager Ground Nutmeg #31056
• 0.5 oz. Con Yeager Ground Bay Leaves #38549
• 0.5 oz. Con Yeager Rubbed Thyme #38680

• 25 lbs. Boneless pork, poultry or beef, 12 oz. cold water
• 2.5 lbs. Con Yeager Hi-Melt American cheese #38927
• Con Yeager Pork sausage seasoning #31871
• 4 lbs. frozen broccoli florettes
• 1/2 oz. TSP #31826

TOMATO AND BASIL SAUSAGE

• 25 lbs. Boneless pork, poultry or beef, 12 oz. cold water
• Con Yeager Italian sausage seasoning #40206
• 1 lb. Sun Dried Tomato #32968
• 1/2 lb. Fresh Basil

CHEDDAR BRATWURST

• 20 lbs. Boneless pork, poultry or beef, 10 oz cold water
• 2 lbs. Con Yeager Hi-Melt American cheese #38927
• 2 packs Con Yeager Cheddar Bratwurst seasoning #40501
• 1/2 oz. TSP #31826

ITALIAN ZINGER SAUSAGE

• 25 lbs. Boneless pork, poultry or beef, 12 oz. cold water
• 2.5 lbs. Con Yeager Hi-Melt hot pepper cheese #38929
• Con Yeager Deluxe Italian Hot sausage seasoning #40429
• 1/2 oz. TSP #31826

ITALIAN SWEET SAUSAGE

• 25 lbs. Boneless pork, poultry or beef, 12 oz. cold water
• Con Yeager Italian sausage seasoning #40206
• 1/2 oz. TSP #31826

MEXICALI SAUSAGE

• 25 lbs. Boneless pork, poultry or beef
• 4 lbs. Tomato-based Salsa
• Con Yeager Pork sausage seasonings #31871
• 2 oz. TSP #31826

APPLE BRATWURST

• 35 lbs. Pork Trim
• 25 lbs. Beef Trim
• 7 lbs. cold water
• 6 lbs. Con Yeager Dehydrated Apples #40947
• 2 lbs. Con Yeager Non-Fat Dry Milk #38093
• 2 packs Con Yeager Wisconsin Bratwurst #31970
• 2 oz. Con Yeager 813 Tinted Cure #36987

Pork Trimmings 80/20 70.00 lb.

Beef Trimmings 80/20 30.00

Water 20.00

Con Yeager’s Smoked Sausage #1070-1090 5.63

C.Y. Trumark Bestate DP-2 #1396 4.75

C.Y. Circle S Binder #1113 4.00

C.Y. Sodium Tripolyphosphate #2801 0.35

C.Y. Chopped Onion #413 0.35

C.Y. Paprika #323 0.31

Con Yeager’s Curing Salt #813 0.25

--------------------------------------------------------------------------------

Total 13 lb.

Processing:

1. Grind meats through 3/8” plate once, then regrind through 1/8” plate once.
2. Weigh meat and water.
3. Place ground pork in lug, add curing salt, seasoning, DP-2 and water, mix thoroughly.
4. Place product in12 inch round foil pans, heap slightly and smooth with a wet hand.
5. Sprinkle with paprika.
6. Bake at 200 F. until the internal temperature reaches 158 F.
7. Place loaves on cooling racks at room temperature for 30 minutes.
8. Carefully remove loaves from foil pans, place on trays and place in cooler.
9. Chill to 40 F. before packaging.

Beef trimmings 80% lean 55.00 lb.

Pork Trim 40% lean 25.00

Water 25.00*

Pork trimmings 80% lean 20.00

Salad Olives 12.00

C.Y. Bolo-Frank OF #837 8.00

C.Y. Circle S Binder #1113 5.00

C.Y. Trumark Bestate DP-2 #1396 4.75

Sodium Tripolyphosphate #2801 0.50

Curing Salt #813 0.25

Garlic Powder 0.10

---------------------------------------------------------------------------------

Total 155.60 lb.

Processing

1. Grind meats through 3/8” plate.
2. Grind meat through 1/8” plate four times
3. Place meat in mixer, add cure, seasoning, DP-2, 15 lb of water, STPP, and garlic. Mix for 3 minutes.
4. Add binder and balance of water, and mix for 3minutes
5. Stuff into 114mm x 30 red fibrous casings or pack into loaf pans.
6. Smoke/cook to an internal temperature of 156 F.
7. Shower to a core of 90 F. and then allow to drip dry at room temperature for 30 minutes before placing in cooler.
8. Keep refrigerated until sold.

*Increase water to 32 pounds if using emulsifier.

Salt, Coarse Pretzel - 5.00 lb.

Sugar - 2.00

Black Pepper, Coarse - 1.50

Granulated Garlic - 0.80

CY Cure #813 - 0.32

Ground Nutmeg - 0.31

Ground Bay Leaves - 0.04

Rubbed Thyme - 0.03

-----------------------------------------------------------------------

Total 10.00 lb.

Processing

1. Assemble curing mixture and apply at a rate of 10 lb. per 100 pounds of pork bellies either by hand rubbing or using a vacuum tumbler.
2. Stack bellies lean to lean side and fat to fat side in a nonreactive container.
3. Refrigerate for 5 days and then overhaul by restacking the bellies that were on the top to be on the bottom.
4. Remove any liquid that has accumulated and refrigerate for another 5 days.
5. At this point the bellies should be very firm to the touch. If they are not, then overhaul again and refrigerate another 3-5 days.
6. Wash bellies to remove all of the dry rub cure and then apply a light coating of black pepper to the lean side.
7. Roll pork bellies tightly and tie. Be sure not to have any air pockets. This should remind you of a jelly roll when done. (see photo)
8. Pancetta can also be dried flat by hanging with a bacon hanger.
9. Dry at 50-60 F. / 60-70% RH for 3-4 months