I find particularly useful in Maxell's recipe, the form in which he presents and stores the information. Confession: I'm a spreadsheet geek. I see an opportunity to do a better job by changing my spreadsheet toward this outline. Until now, I focused on the ingredients and not on the processing details. I need more processing details in my format. This looks like a good way to record the information.redzed wrote:The Polish recipe is by Maxell and I will translate it next week when I get back...
The format looks roughly like the following:
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[title] Bacon sausage steamed
[amount](per 5 kg . material)
Recipe :
A. Raw material:
1 [name] [weight]
2 ...
B. Spices and resource materials:
I. Spices:
a) used for curing :
1 [name] [weight]
2 ...
b ) added during production :
1 [name] weight]
2 ...
II. Resources:
1 [casing]
2 ...
C. Form of raw material after treatment :
[item] split into 2 mm mesh at least two times.
[item] divided by a grid of 5 mm .
[item] into cubes of side 15 mm .
...
D. Form of the finished product :
Sausage in lengths of [length] cm. [details such as:] At one end of the loop for hanging length of 10-12 cm , the second end connected yarn .
Manual abstract:
1 pickle : [details]
2 Shredding: [details such as:]
According to the recipe .
3 Fur ( double grinding ) [details such as:]
Beef class II or I ( sinewy ) and pork class III is passed at least 2 times through 2 mm mesh and then mixed with about 0.30 liters of cold water.
While stirring add the rest of the salt and spices .
4 Mixing: [details such as:]
For mixing we first prepared mass beef - pork with spices and water, then beef Class I or II ( no sinewy ) and jowls , and the final stage of mixing - sliced bacon . Mix until a uniform blend all the ingredients and obtain a proper consistency .
5 Filling and tying disorders: [details such as:] The mixed mass is filled with tightly intestine. We're tying the ends of the sheath yarn .
6 Deposition : [details:]
For 2-3 hours .
7 smoking : [details such as:]
Hot smoke for about 100 minutes . During the translation of smoking cues in the smokehouse.
8 Steaming: [details such as:]
The temperature of 72-75 degrees C for about 80 min . to reach inside the sausage at 68-70 degrees C.
9 cooling : [details such as:]
After brewing is cooled with cold water for 2-4 min . and placed in a room cooled to cool to a temperature below 12 degrees C. It is allowed to cooling to a temperature of 18 degrees. During or before cooling , it is recommended to pour hot water sausages ..