Formula
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
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Total 155.60 lb.
Processing
- Grind meats through 3/8” plate.
- Grind meat through 1/8” plate four times
- Place meat in mixer, add cure, seasoning, DP-2, 15 lb of water, STPP, and garlic. Mix for 3 minutes.
- Add binder and balance of water, and mix for 3minutes
- Stuff into 114mm x 30 red fibrous casings or pack into loaf pans.
- Smoke/cook to an internal temperature of 156 F.
- Shower to a core of 90 F. and then allow to drip dry at room temperature for 30 minutes before placing in cooler.
- Keep refrigerated until sold.
*Increase water to 32 pounds if using emulsifier.