MEAT PROCESSING

TRAINING MANUAL

Motivational Centre for Africa’s Transformation

Plot 22A, Suite 1, Off Chishango Road,

Villa Elizabetha,

Box 32834, Lusaka-Zambia

Tel: +260 211 221875/221878

Cell: 0977 848320/ 0963201397

Email: gilbert@mocat.zm Website: www.gilbertbanda.net.

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Table of Contents

INTRODUCTION – PROCESSING OF MEAT PRODUCTS .............................................................. 2

EQUIPMENT FOR MEAT PROCESSING.......................................... Error! Bookmark not defined.
STANDARD PRACTICES ............................................................................................................... 11
PRINCIPLES OF MEAT PROCESSING TECHNOLOGY ................................................................ 11
MAKING SAUSAGE ...................................................................................................................... 12
HOW TO MAKE BOEREWORS SAUSAGES ................................................................................ 15
HOW TO MAKE FRENCH POLONY- BOWL CUTTER METHOD ................................................ 17
HOW TO MAKE VIENNA’S BOWL CUTTER METHOD ................................................................. 19
CURED AND SMOKED MEATS .................................................................................................... 21

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INTRODUCTION – PROCESSING OF MEAT PRODUCTS

The fall in profits as a result of increased feed prices has resulted in Livestock
farmers being interested in slaughtering and marketing their own animals. As a
result, Abattoirs on farms are also becoming more common as farmers try to
increase their profits and profitability. However to process meat, one does not
have to have an abattoir on the farm as you will learn in this training course.
Approved meat from a butchery can be brought in for processing from outside..
Meat is a very versatile food substance with a wide variety of processed product
possibilities. So far the consumption patterns favors processors as most Zambians
like to eat processed products like pork sausage, beef sausage or Chicken
sausages. Value addition is an important concept and approach in today’s
business environment where innovation in farming and agri food processing are
important to remain competitive and to optimize returns from an enterprise.

Principles of Meat Processing Technology

Meat processing technology comprises the steps and procedures in the

manufacture of processed meat products. Processed meat products, which
include various different types and local/regional variations, are food of animal
origin, which contribute valuable animal proteins to human diets. Animal tissues,

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in the first place muscle meat and fat, are the main ingredients, besides
occasionally used other tissues such as internal organs, skins and blood or
ingredients of plant origin. All processed meat products have been in one way
or another physically and/or chemically treated. These treatments go beyond
the simple cutting of meat into meat cuts or meat pieces with subsequent
cooking for meat dishes in order to make the meat palatable. Meat processing
involves a wide range of physical and chemical treatment methods, normally
combining a variety of methods. Meat processing technologies include:
Cutting/chopping/comminuting (size reduction) Mixing/tumbling Salting/curing
Utilization of spices/non-meat additives Stuffing/filling into casings or other
containers Fermentation and drying Heat treatment Smoking

Meat Processing Equipment

In modern meat processing, most of the processing steps can be mechanized.

In fact, modern meat processing would not be possible without the utilization of
specialized equipment. Such equipment is available for small-scale, medium-
sized or large-scale operations. The major items of meat processing equipment
needed to fabricate the most commonly known meat products are listed and
briefly described hereunder.

The following machines are the basic machines for meat processing

1. BOW CUTTER -

2. MINCER/GRINDER -

3. BUTCHER BOY -

4. SAUSAGE FILLER -HYDRAULIC -

5. STEAM COOKER

6. WRAPPING MACHINE -

7. VACCUM SEALING MACHINE

8. DISPLAY CHILLER

9. FRIDGE

10. SCALES

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Meat grinder (Mincer)

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5
A meat grinder is a machine used to force meat or meat trimmings by means of
a feeding worm (auger) under pressure through a horizontally mounted cylinder
(barrel). At the end of the barrel there is a cutting system consisting of star-
shaped knives rotating with the feeding worm and stationary perforated discs
(grinding plates). The perforations of the grinding plates normally range from 1 to
13mm. The meat is compressed by the rotating feeding auger, pushed through
the cutting system and extrudes through the holes in the grinding plates after
being cut by the revolving star knives. Simple equipment has only one star knife
and grinder plate, but normally a series of plates and rotary knives is used. The
degree of mincing is determined by the size of the holes in the last grinding
plate. If frozen meat and meat rich in connective tissue is to be minced to small
particles, it should be minced first through a coarse disc followed by a second
operation to the desired size.. Hole diameters can vary from 13 to 5 mm.

The smallest type of meat grinder is the manual grinder) designed as a simple
stuffing grinder, i.e. meat material is manually stuffed into the feeder. For all
these small machines the Enterprise cutting system is used with one star knife
and one grinder plate. These machines are very common everywhere in food
processing but their throughput and production capacity is limited due to the
small size and manual operation. The intermediate size meat grinder, also
designed as a stuffing grinder, has orifice diameters up to 98 mm. It is driven by a
built-in single-phase electrical motor (250 V) and available as both a table and
floor model. The meat is put onto the tray and continuously fed by hand into a
vertical cylindrical hole leading to the feed auger. The meat or fat is forced by
its own weight into the barrel with the rotating feed auger. This type of meat
grinder is the most suitable for commercial small-scale operations. Some brands
use the Enterprise cutting system, others the Unger system

Large industrial meat grinders are driven by a three-phase electrical motor (400
V) and equipped with the Unger cutting system. The orifice cylinder diameter of
this type of grinder ranges from 114 - 400 mm. Industrial grinders are either
designed as stuffing grinders with either tray or hopper or as an automatic
mixing grinder. The automatic mixing grinder has a big hopper and the meat
falls automatically onto the mixing blades and the feeding worm (auger). The
mixing blades and feeding worm can be operated independently with mixing
blades rotating in both directions but the feeding worm only towards the cutting
set. Most of the industrial meat grinders are also equipped with a device for
separating tendons, bone particles and cartilage

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Bowl cutter, single-phase motor(20 Litre)

The bowl cutter is the commonly used meat chopping equipment designed to
produce small or very small (“finely comminuted”) lean meat and fat particles.
Bowl cutters consist of a horizontally revolving bowl and a set of curved knives
rotating vertically on a horizontal axle at high speeds of up to 5,000 rpm. Many
types and sizes exist with bowl volumes ranging from 10 to 2000 litres. The most
useful size for small- to medium-size processing is 20 to 60 litres. In bigger models
bowl and knife speed can be regulated by changing gears. Bowl cutters are
equipped with a strong cover. This lid protects against accidents and its design
plays a crucial role in the efficiency of the chopping process by routing the
mixture flow. Number, shape, arrangement, and speed of knives are the main
factors determining the performance of the cutter). Bowl cutters should be
equipped with a thermometer displaying the temperature of the meat mixture
in the bowl during chopping.

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Bowl Cutter- Industrial

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Manual Sausage filler

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 Hydraulic sausage filler

Wrapper

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MEAT PROCESSING STANDARD PRACTICES

Meat processing technologies include on the one hand purely technical

processes such as Cutting, chopping, comminuting Mixing, tumbling
Stuffing/filling of semi-fabricated meat mixes into casings, synthetic films, cans
etc

. Heat treatment On the other hand, chemical or biochemical processes, which

often go together with the technical processes, are also part of meat processing
technology such as Salting and curing Utilization of spices and additives
Smoking Fermentation and drying These processes are described hereunder
Frozen meat cutter with rotating round knives for cutting out pieces/chips from
frozen meat blocks

PRINCIPLES OF MEAT PROCESSING TECHNOLOGY

1. Cutting (reducing meat particle size) There are five methods of mechanical
meat cutting for which specialized machinery is used: Mincing (grinding) of
lean and fatty animal tissues. Larger pieces of soft edible animal tissues can
be reduced in size by passing them through meat grinders. Some specially
designed grinders can also cut frozen meat, others are equipped with
devices to separate “hard” tissues such as tendons and bone particles from
the “soft” tissues (minced muscle meat particles)
2. Chopping animal tissues in bowl cutter (discontinuous process) Bowl cutters
are used to chop and mix fresh or frozen lean meat, fat (and/or edible offal,
if required) together with water (often used in form of ice), functional
ingredients (salt, curing agents, additives) and extenders (fillers and/or
binders) .Chopping animal tissues in emulsifying machines (continuous
process) The animal tissues to be emulsified must be pre-mixed with all other
raw materials, functional ingredients and seasonings and pre-cut using
grinders or bowl cutters. Thereafter they are passed through emulsifiers (also
called colloid mills) in order to achieve the desired build-up of a very finely
chopped or emulsified meat mix Chopping of meat mixture in bowl cutter;
lid opened after finalizing chopping, cutter knives visible: Mincing of raw
meat material for processed meat products in meat grinders
3. Frozen meat cutting Boneless frozen meat blocks can be cut in slices, cubes
or flakes by frozen meat cutters or flakers. The frozen meat particles can be
directly chopped in bowl cutters without previous thawing thus avoiding drip

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 losses, bacterial growth and discoloration which would happen during
thawing
4. For small operations the manual cutting of frozen meat using cleavers or
axes is also possible. Cutting of fatty tissues Back fat is cut in cubes of 2-4 cm
on specialized machines to facilitate the subsequent chopping in
cutters/emulsifiers. In small-scale operations this process can be done
manually.
5. Salting / curing Salting – Salt (sodium chloride NaCl) adds to the taste of the
final product. The content of salt in sausages, hams, corned beef and similar
products is normally 1.5-3%. Solely common salt is used if the cooked
products shall have a greyish or greyish-brown colour as for example steaks,
meat balls or “white” sausages For production of a red colour in meat
products

MAKING SAUSAGES

Sausage making is a very old form of food preservation- it is believed that

sausages have been made for as long as animals have been slaughtered for
food. Although some sausages were eaten fresh, some types were spiced to
help prolong their shelf life for few days or dried and preserved for later use.

Today, the making of sausages differs from country to country and from region
to region. This difference may be due to the type and coarseness of the meat,
the proportion of fat to lean meat and the addition of spices and seasonings.
Even the casings used tend to differ and may be pork, beef, mutton or cellulose.

The making of Hungarian sausages has become an art form. This coarse, bind
textured sausage is flavored with spices such as coriander, binder, cooked
salami and garlic powder we have provided one variation which can serve as
the starting point for the development of your own personal Hungarian recipe.

Preparing to make Hungarian Sausage (cooked sausage)

When you are preparing to make your Hungarian sausages, the meat has to be
ready (Boneless: Pork, Speck, and Beef).

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As you are preparing your meat, debone your beef, pork (which means to
separate steak from bones).

Then remove connective tissue and cut the meat in small pieces.

 Clean your equipment with clean running water

 Mince the beef/pork/speck using 3mm mincing plate.
 Add the spice, ice water and the minced meat and mix well in a bowl
cutter. Add all the other remaining ingredients and chop until you get the
desired smooth texture or paste.
 Stuff the emulsion into 28-32mm sausage casing then twist the casing to
form sausages 10cm in length.
 To smoke the sausages, hang them in the smoker and smoke at a medium
temperature for 20-30 minutes. Lower the sausages so that they are closer
to the heat, add more saw dust and smoke with increased heat for a
further 30-40 minutes until brick colour. Cook at 75- 80*C (use a Butchers
temperature probe) for 20 minutes, then cool down with ice water. Hang
up to dry, and then refrigerate or put in cold room

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 RECIPE FOR HUNGARIAN Sausage

Inputs

Pork (boneless) 10kg

Beef (boneless) 5kg

Cooked Russian 1kg

Water/ice 4lts

Binder 100g

Garlic 50g

Starch 250g when it has more fats

Casing ½ Hunk

 We put the weighed meat into the mincer and mince

 We put the minced meat into the bowl cutter and run the machine and
put spice while it is running until it turns into paste form

 We take the meat paste into the filler and fill it into the casings

 Note that the casing must be washed in water before using them
because they have salt as they are preserved in salt. Too much salt can
damage the product

 Russian or sunset yellow is added to the casing to make the sausage look
golden brown.

 We hung the sausages in the smoker for 40 minutes then we apply the
saw dust on the fire for the sausages to be smoked in the smoker

 From the smoker the sausages are taken in the cooker for cooking for 40
minutes at 80 degrees temperature

 Finally the product is hung for 30 minutes to cool and ready for
packaging

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HOW TO MAKE BOEREWORS SAUSAGES- UNCOOKED SAUSAGE

Traditional Boerewors -Ingredients

Binder

Casing

Crystal salt

Beef Boneless

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Pork Boneless

Equipment preparation

1. Ensure that equipment is clean.

2. Ensure mincer knives and plates are sharp. Run fat through mincer prior to
mincing.
3. Place a nozzle correlating with the diameter of the casing onto the filler.
Preparation

1. Rinse and soak casings.

2. Pre cool all meat to 0 degrees Celsius.
3. Chill water to 2 degrees Celsius.
Method

1. Weigh off suggested meat and mince through a 13mm plate of the mincer/
grinder.
2. Add the crown unit/ batch pack to the chilled water, mix thoroughly and allow
standing for 15-20 minutes.
3. Combine minced meat with crown unit pack or batch/water mixture.
4. Mix well and mince through 2=4.5mm for boerewors, braaiwors and wors or
3mm plate for sausage products.
5. Put the meat mixture into the filler and charge the nozzle with washed casing.
Fill slowly.
6. Allow the completed boerewors to mixture for 12 hours by hanging in a
refrigerated room.
 The above production method is also applicable in the manufacture of wors,
braaiwoers and all kinds of sausage products.

Troubleshooting in fresh products

It sometimes happens that fresh products such as boerewors, woers etc. take on
an unpleasant dark color soon after manufacture. To prevent this occurring to your
products, insure that you adhere to the following tips

1. Keep to the recommended recipe as the levels of preservatives have been

accurately determined for the final product by our Research and Development
Laboratory.
2. Always thoroughly rinse buckets and containers used to decant tap water, as
they may be contamination with nitrate dust.
3. Always ensure equipment used for the manufacture of fresh products is located
well from the cured/processed products line. This is because curing salts contain

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 nitrate which easily dusts. This I will settle on equipment and products causing
contamination. For this reason it is always a good idea to rinse equipment before
using.
4. Saltpeter will cause a curing reaction in the fresh product causing it to darken,
looking old and stale. This process will reverse on cooking, giving the cooked
product a raw cured appearance. Fix fresh may be used to neutralize the effects
of nitrate contamination. Ascorbic acid can be used to enhance color. Crystal
will preserve product, preventing bacterial growth resulting in color
deterioration.
5. Meat quality is the most important factor in manufacture of fresh products. The
use of old/off meat will accelerate the deterioration of color and product
by bacterial growth.
6. Always rehydrate/dissolve the unit/batch pack in some of the iced water to
ensure an even distribution of spices, salt and most importantly, the preservation
in the ingredients.
7. Blunt or unpaired knives, blades and plates will cause-
a. Breakdown of the muscle protein, allowing bacteria to multiply rapidly and
cause spoilage and discoloration of products.
b. Heat generation due to the friction, which may result in a pale grey product.

HOW TO MAKE FRENCH POLONY- BOWL CUTTER METHOD

Preparation

1. Pre mince lean beef and lean pork through and chill to 0 degrees Celsius.
2. Pre mince spec through 3mm plate and chill to 0 degrees Celsius.
Method

1. Place minced lean beef and lean pork in a bowl cutter; add curing salts and
cutter for a few revolutions.

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 2. Add half of the ice and cut to the fine emulsion on high speed until good
binding is achieved (max 6 degrees Celsius).
3. Add remaining ice, spec and the rest of crown unit/batch pack and cutter
until a temperature of 12 degrees Celsius is reached.
4. Dissolve 5grams of butcher’s red into 50ml boiling hot water. Mix well and add
ice to mixture.
5. Remove emulsion from bowl cutter and place meat mixture into the filler. Fill
into crown French polong casings.
6. Cook at 75 - 80 degrees Celsius to an internal core temperature of 68
degrees Celsius.
7. Cool in cold water.

Troubleshooting in Emulsion Products

Consistency too hard

This can have a number of causes. Firstly percentage lean and /or connective tissue
protain could be too high. This means the excessive rind material may have been used.
It can be remedied by using the correct sausage formation. The second cause could
be that too little ice water was used. To remedy. Increase the ice water quantity in
formulation. If one is manufacturing under a vacuum, the vaccum should be drawn
at too high a level. To rectify this, reduce the vacuum time and intensify. If too much
soy protain or starch was used, the consistency will also be too hard the formulation
and your problem will be solved.

Consistency too soft

In this case, it means not enough connective tissue protain is going into emulsion.
Increase the percentage lean and the ratio of the tendon rice meat. Sausage emulsion
that is excessively processed in a bowl cutter destructs the connective tissue structure.
Keep the required process temperatures in mind throughout the process. The bowl
cutter must also be checked for mechanical defects such as blunt cutting edges on
the bowl cutter knives.

Another reedy to the problem could be to increase the percentage of soya or starch
used in the formulation.

Fat caps and jelly pockets

This happens because of borderline or unstable emulsion which air to be incorporated

during the cutting or filling process. These air pockets are then filled with gelatin if the
emulsion has borderline stability. If too much collagen protain and insufficient salt
myosin protain are use, fat caps and jelly pockets form too. High fat and high collagen
ratios have similar consequences.

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Fat rendering, fat pockets and greasing out

The breakdown of emulsion could be caused by:

 Too much collagen protein used.

 Too much frozen meat used.
 Overcooking the product.
 Too much frozen fat used.
 Too much product rework.
 Emulsion chopped for too long, so that not enough soluble protain is available to
coat and solubilize the fat globules.
 Emulsion at elevated temperatures.
 Emulsion held too long under pressure before filling.
 Emulsion overworked during transfer pumps and pipes.
 Product being under filled.
 Product not properly filled.

If frozen meat is held at 4 to 2 degrees Celsius, the resulting formation of large ice
crystals will rupture cell structure and denature the protain. Thus the binding and
emulsion stability will be reduced.

HOW TO MAKE VIENNA’S BOWL CUTTER METHOD

1. Preparation
1. Pre mince lean beef and lean pork through 3mm plate and chill to 0 degrees
Celsius.
2. Pre mince spec through 3mm plate and chill to 0 degrees Celsius.

Method

1. Pre minced lean beef and pork in a bowl cutter, add curing salts and cutter for a
few revolutions.
2. Add half of the ice and cut to fine emulsion on high speed until good binding is
achieved (max 6 degrees Celsius).
3. Add remaining ice, spec and rest of the crown unit pack/batch pack and cutter
until temperature emulsion from degrees Celsius is reached.

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 4. Remove emulsion from bowl cutter and place meat mixture into the filler. Fill
into desires casing.
5. Dry at 55 degrees Celsius, hot smoke at 65 degrees Celsius until desired smoke
color is achieved.
6. Cook at 75 degrees Celsius to an internal core temperature of 68 degrees
Celsius.

BOEREWORS SAUSAGE

Traditional Boerewors

Binder

Casing

Crystal salt

Beef Boneless

Pork Boneless

TIPS ON BUTCHERY SET UP

1. Know the beef cut and pork cuts

2. Price or value the Beef/Pork cuts accordingly
3. Do not run out of stock
4. Fill your shop with varieties
5. Display every product you have. It cannot be sold if not displayed.
6. Offload your old stock before you start the new stock. That is first come first go.
7. Keep your shop clean and neat.
8. Know the best way on how to price your processed products.
9. Advertise your products.
Spread to customers well and convince them to go out atleast with

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CURED AND SMOKED MEATS

Until the last century, curing was used for preservation, but is now used
primarily for the development of flavor and color.

There are two basic methods of curing, namely, dry curing and wet curing. In
dry curing, the cure is rubbed into the meat by hand while in the later
method the meat is soaked in a mixture of water and curing agents.
Although dry curing is faster, it results in high mass loss and is now considered
old-fashioned. Commercially prepared curing period considerably- the meat
is ready for cooking or smoking six to seven hours after injecting the curing
mixture into the meat by means of a perforated needle or two to five days
after immersion.

Apart from the preserving effect smoking has on meat, it also gives it a
unique flavor and rich brown color. Whether done on a commercial or a
home scale, the technique of smoking involves hanging the meat or placing
it on racks in a chamber designed to contain the smoke. Depending on the
thickness of the meat and the type of meat being smoked, the smoking
period may vary from as short as a few minutes to several hours or even days.

CURING INGREDIENTS

The basic ingredients of a home cure are salt, pepper,sugar, bicarbonate of

soda, spices and for wet curing, water.

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  Salt is the active preservation agent and gives cured meat its specific
taste. Clean, coarse salt (doing salt) is best for home curing although
fine salt is generally used in commercial mixtures.
 Sugar counteracts the toughening effect of salt and adds to the flavor.
Although yellow or brown sugar is tastier than white, it should never be
moist as this causes the curing mixture to foam and the meat to spoil.
 Spices help to improve the flavor of the meat and are usually added
according to personal taste. Combinations of some or all of the
following seasonings are commonly used: Pepper, bag leaves, whole
coriander, garlic, ground ginger and mustard powder.
 Water should always be pre-boiled. This helps to dissolve the curing
ingredients more easily and also serves to sterilize the current to
prevent spoilage.

The smoking chamber or SMOKER

A smoking chamber can be built of brick with a concrete floor and tight-fitting
door. The size of the chamber may vary but a convenient guide 1,5 X 1,5 X 2

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meters for ventilation the roof should have a chimney and at the base of the
chamber there should be an opening of about 25mmX600mm. Make provision
for hanging the meat by building steel bars into the walls. Those can be placed
at two different heights about 500mm apart.

The Sawdust

Sawdust from pine is usually used for smoking purposes. Mealie stalks, vine stalks
and sunflower hay make adequate substitutes. You can use also wet fruit leaves
like guava, mango lemon to smoke

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Smoking Times

Smoking times are difficult to predict since other factors such as the outside
temperature, wind, the type of smoking apparatus used and so on influence
these times. As you gain more experience in smoking your products you will be
able to judge more accurately when the product is ready, but good guideline is
to use the recommended quality of sawdust (2kg) and allow it to burn out
completely; sausages and biltong on the other hand often have to be removed
before the sawdust burns out as they are ready sooner than large cuts of meat.

Smoking Chickens
Inputs for smoking 10 Chickens

Chickens 10

Salt 250g

Garlic powder 30g

Quick Cure 70g

Dark brown Sugar 70g

Cold water 15lts

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Step by step process

1. Select chickens – should not be more than 2kg! On average should be

1.5 kgs per chicken.

2. Put the 15 liter water in a bucket.

3. Mix the ingredients that you selected and weighed and put them in the
bucket and stirs until they dissolve completely. Then put the chickens in
the solution made and soak them for 12-24 hours to ensure the solution
soaks in the meat

4. Then after the 12=24 hours soaking hung the chickens in the smoker!
Depending on the type of smoker, let them hung for 40 minutes to drip
and dry them, after that then you apply the saw dust on the fire until you
get the brown golden color

5. For smoking, we recommend that you use Pine wood sawdust

6. The smoking period should be 2 hours minimum for the chicken to be

ready. But we have had people who smoke for 2- 18 hours

2. Making Garlic Polony

Inputs

Pork boneless 10kg

Beef boneless 5kg

Ice water 4lts

Binder 100g

Garlic powder 50g

French spice 1kg

Butcher’s red 5g

Casing 3mts

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  We take the meats into the mincer for mincing

 After mincing ,the mince is taken into the bowl cutter

 This is where we mix the spices and ice water. we run the bowl cutter until
the mixture in the bowl cutter turns into paste form

 From here we take the paste into the sausage filler and fill into the casings

 After filling the paste in the casing, we take the product to be cooked for
two hours and the temperature should be 80 degrees Celsius

 There after the product is done and put it in cold water for 20 minutes to
cool off

 Note the casing should be cut into 30cm size

3. Boerewors Sausages
Inputs

Beef (boneless) 10kgs

Pork (boneless) 5kgs

Salt 150g

Coriander 150g

Nutmeg 15g

Black paper 30g

Cloves 15g

Crystal 10g

Casings ¼ hunk

 We take the weighed meats and mix them the meat with spices in a dish

 The mixture we put into the mincer and mince it once

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  Then we put the mixture into a filler and fill it in the casings

 We put our sausages on trays for wrapping using a wrapping machine

 We put stickers and put the product into a cold room or fridge

4. Hungarian Sausages
Inputs

Pork (boneless) 10kg

Beef (boneless) 5kg

Cooked Russian 1kg

Water/ice 4lts

Binder 100g

Garlic 50g

Starch 250g when it has more fats

Casing ½ Hunk

 We put the weighed meat into the mincer and mince

 We put the minced meat into the bowl cutter and run the machine and
put spice while it is running until it turns into paste form

 We take the meat paste into the filler and fill it into the casings

 Note that the casing must be washed in water before using them
because they have salt as they are preserved in salt. Too much salt can
damage the product

 Russian or sunset yellow is added to the casing to make the sausage look
golden brown.

 We hung the sausages in the smoker for 40 minutes then we apply the saw
dust on the fire for the sausages to be smoked in the smoker
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  From the smoker the sausages are taken in the cooker for cooking for 40
minutes at 80 degrees temperature

 Finally the product is hung for 30 minutes to cool and ready for
packaging

5. Chicken Hungarian
Inputs

Spice cooked Russian 1kg

Chicken fillets 8kg

Chicken skins 4.5kg

Garlic powder 50g

Chicken fat 2.5kg

Binder 100g

Starch 200g

Casing ½ hunks

Ice water 4 lts

 The same formula of the other Hungarian

 We put the weighed meat into the mincer and mince

 We put the minced meat into the bowl cutter and run the machine and
put spice while it is running until it turns into paste form

 We take the meat paste into the filler and fill it into the casings

 Note that the casing must be washed in water before using them
because they have salt as they are preserved in salt. Too much salt can
damage the product

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  Russian or sunset yellow is added to the casing to make the sausage look
golden brown.

 We hung the sausages in the smoker for 40 minutes then we apply the saw
dust on the fire for the sausages to be smoked in the smoker

 From the smoker the sausages are taken in the cooker for cooking for 40
minutes at 80 degrees temperature

 Finally the product is hung for 30 minutes to cool and ready for
packaging

6. Smoking of Fish
Inputs

To start with 7.5kgs of fish

Garlic 30 grams

Quick cure 50 grams

Dark brown sugar 70grms

Salt 60 grams

Cold water 10lts

1. Put the above ingredients in bucket of water and stir until they are
dissolved completely and put the fish in the solution for 2 hours.

2. After two hours put the fish in the smoker for smoking

3. Put saw dust on fire until the fish turns brown

4. The smoking period is 1 hour 30 minutes and the fish is done for
packaging and ready for sale or eating.

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30