Recipe, processing and operation points of smoking ham

Recipe, processing and operation points of smoking ham

Short Description:
Smoked sausage is made by superior quality pork hind leg muscle after injection, tender, rolling, smoking and other techniques process. The product uses cellulose casing. The appearance has the tempting smoky color, full meat aroma and rich flavors from pure fruit wood smoking.

 
Port: Qingdao Port, China
Payment Terms: L/C,T/T

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Smoked sausage is made by superior quality pork hind leg muscle after injection, tender, rolling, smoking and other techniques process. The product uses cellulose casing. The appearance has the tempting smoky color, full meat aroma and rich flavors from pure fruit wood smoking.

1. Smoking Sausage Processing

Superior quality pork →pickling →tumbling→ sausage stuffing → cooking→smoking→cooling→final smoking ham

2. Smoking Sausage Recipe

Lean meat

50kg

Salt

1.1kg

Phosphorous salts

0.15kg

Monosodium glutamate (MSG)

0.1kg

Emulsifier

1kg

Pepper

30g

Nutmeg

15g

Sodium erythorbate

25g

Cinnamon Powder

10g

Sodium nitrite

5g

3. Operate points

3.1 Raw Material

Superior quality pork hind leg muscle is the best option. Fat meat, tendon, tender bone and cartilage should be removed. It is better to be of 3-4℃ core temperature with cooling and a 5.8-6.2 PH value.

3.2 Pickling

Pickle injector machine will inject the mixing auxiliary materials which use fresh water to dissolve and filter into pork, and then it is slated for 12-16 hours in cold storage of 4℃.

3.3 Tumbling

   The pickled meat will be tenderization and tumbled for 2-3 hours under a temperature not less than 8℃.

3.4 Sausage filling

   Sausage stuffer will filled into cellulose casing by means of Vacuum and pneumatic sausage stuffing machine with clipper.

3.5 Cooking

   Cooking process will take around 1 to 2 hours under 75-80℃ to ensure the central temperature at 68℃

3.6 Smoking

Ham will be smoked in a smoker oven for 30-60min at 50℃, pure fruit wood chips would be as the smoking material for an outdoor smoking generator. Final results is smoked ham apparent surface has apparent surface with special smoked flavor.

3.7  Cooling

Cooling process is suggested in fresh water which the temperature is 10-12℃ for about 4 hours till the central temperature of ham is around 27 ℃, and then sent to cold storage of 2-4℃ for 12 hours. It is packed with biaxial oriented film as final products upon the ham temperature is cooled down to 1-2℃.

 

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