PUMPING CORNED MEAT
LESS IS MORE. It is better to place the pumping needle into the product numerous times in a close pattern with small pumps rather than widely spaced needle places with large pumps. The closer the needles are inserted the less chance of black spot (under cured meat sections ) in the product . It also reduces shrinkage .Blowing the product up like a balloon does not give a quality product.
MINCING TIPS
To assist with the mincer cutting speed, cut meat into cubes or thin strips before putting into the mincer. Don’t try and push down meat that’s too big for the mincer neck – this can really slow the mincer down and possibly block the mincer up.
Always keep meat very cold (nearly at freezing point) when mincing. Leave meat in a refrigerator until you are right ready to mince. Never allow the meat to get warm at any point – this can cause the mincer to block up, pulp the mince and also allow for bacteria to set in.
If there is any fat on the meat that you are trying to mince,it is possible that some of this fat will separate and stick to the side of the mincer barrel and on to the worm (feed screw). This can’t really be avoided; except if the meat is very cold, the quantity of fat that sticks will be reduced.
What is Kwikurit?
To put it simply, Standard Kwikurit™ (Corned Meat Cure) is a combination of salt & sodium nitrite. There are many brands of cure on the market now, and mostly are the same and would do the same job. However, in other countries, there are different types of cure available such as “Praque Powder” or “Insta Cure™”, these cures are “brand names and often referred to in many recipe books we sell and really at the end of the day, would produce the same end result. The contents of these cures are sometimes slightly different and in some cases there is a #1 and #2 version. Kwikurit™ is a simple and safe formula to use, as long as the correct quantities are used (which is clearly stated on the packaging), there should be no difference.
Kwikurit™ is sold in many different formulas to suit the product you wish to make. Any cure can be used in any meats; however, some cures produce a better and more tastier result when used in the recommended meat type for each cure. E.g. Ham & Bacon Kwikurit™ will produce a more tastier result for hams & bacon, however, Standard Kwikurit™ can be used to make hams & bacon.
Some older recipes will ask you to use “saltpeter” or sodium nitrate. These formulas are now illegal to use in food products being that the raw strength is too high and dangerous. We will always recommended for you to use commercial cures for all cured meats. Saltpeter can easily be substituted with Kwikurit™ – just follow the instructions.
What is a Salinometer and how to use one
A Salinometer is an instrument used to measure the density of salt in brine. It is simply a glass tube specially weighted to give an accurate salt level for brine. Some people say they use a potato, but the inaccuracy of using a potato can sometimes ruin a whole project. So we say the best tool is the Salinometer.
HOW TO USE
Simply place the Salinometer into the brine mix and wait for it to settle. On the side of the Salinometer should be a chart. Where the water level is in line with the chart, is the correct reading
of the brine density.
Some Salinometers work in °C and some in °F. It doesn’t matter what one you have as long as you have a conversion chart handy when making your brine as some recipes may use either measurement.
Why vacuum pack?
Exposure to air aids the growth of bacteria in most foods. Sealing the food in a bag from which the air has been removed greatly inhibits bacterial growth. Foods stay fresh longer and retain their flavour, nutritional value and sales appeal.
Which foods can be vacuum packed?
Any food can be vacuum packed but the unique characteristics of each food must be considered. For example a high vacuum might crush delicate foods such as berries. See “Vacuum sealing tips.” (Below).
How long do vacuum packed foods last?
Some foods will last up to 5 times longer than without vacuum packing. But it depends on the type of food and its quality before packing. It is important to remember that foods that normally need to be kept cool to prevent spoilage still need to be refrigerated or frozen as usual.
Why do my sausages bust when I cook them?
There are probably a few reasons for sausages to split when cooked so I will outline them for you.
- Too much meat in the skins! Try not to over stuff a sausage, You should be able to pinch the sausage between thumb and forefinger easily when twisting. If you can’t then there is too much meat in the skin and when it expands with cooking the skin will split.
- Piercing the sausage with a fork prior to cooking! Piercing weakens the skin which will cause it to split when cooked, it also releases all of the fat which is required to stop a sausage being dry and tasteless.
- Putting sausages straight into a very hot pan is probably the most common cause of splitting. Start cooking by placing the sausages into a warm pan and then turn the heat up to the required level.
Why is it hard to make sausages with a mincer?
Getting the meat into a sausage skin requires a fair amount of pressure. Mincers do not have the same pressure as a sausage filler. The mince can and will back up in the barrel of the mincer causing it to cream. Best scenario is to take your time and try not to over fill the skin and be patient.
How do I put roast netting onto meat?
The easiest way is to get hold of a piece of pvc pipe from the hardware store 30 cm long should be adequate. Make sure the pipe has a big enough diameter to accommodate the size of the roast. Pull the netting over the pipe & pull one strand of the netting to form a knot at one end only. Drop or push the meat through the end of the pipe (without the knot) & when it comes out the other end pull another strand to make it tight. Cut the excess netting off.
Meat Mincer Hints
“Never let your mincer knife & plate get blunt! This can cause the mince to come out as mulch and damage your mincer.”
“When using a mincer to make your mince, always ensure that the meat is VERY cold before putting through the mincer. This will guarantee a clean cut with very few blockages.”
“When screwing the front screw ring onto your mincer, ensure that you never over tighten as this can cause damage both the mincer and cutters.”
“Always keep your cutters (knife & plate) in pairs together. The knife will always cut better and will stay sharper for longer when used on the same plate (and side).”
Sausage Making Tips
How much fat do I put in my sausage?“Around 10-20% is a good number, this is enough to hold the bind together and give plenty of flavour. Making your sausage too fatty or not fatty enough can cause it to bust while cooking; but on the other hand, leaving fat out altogether can make a sausage so dry that you won’t want to eat it!”
How do I store Natural Sausage Skins?
“To store Natural Sausage Skins for short periods of time e.g. 6 – 12 months, place in an airtight container and put in the fridge with plenty of salt packed around the skins. To store for longer periods e.g. 12 months or longer, place in an airtight container and fully submerge in a very strong brine (approx 1L Water:1/2 cup salt). Put in freezer. The high density of salt shouldn’t allow the skins to freeze hard. ”
Using Plastic Sausage Nozzles/Funnels.
“If you use a plastic sausage nozzle, always inspect the end of the funnel as occasionally it may become rough and tear your sausage skins. This can be frustrating!”
