Re: Sausage Making Advice. PRO'S NEEDED
Originally Posted by
Mr. Dean
VIOLA!!!
The problem is...... ME! I'm lost in Sausage Lingo.
The product in question is fresh sausages . The type that isn't intended to be cured, cooked or smoked. Soooo I want to make fresh sausage from frozen meat. As long as I control the meat temp during processing, it's OK/SAFE to do so?
Sorry if I caused or added to your confusion. Any sausage that is not cured, smoked or pre-cooked is referred to as a fresh sausage in the butcher lingo.
Fresh sausages should be frozen as soon as possible right after production at a minimum departure of –35C to –40C.
The proper environment to produce sausages, if home made, is any place that is cool and clean. Only work at a meat volume that you can process in the shortest possible time before the meat warms up. Process the meat as cold as possible; during the processing time the meat should never reach an internal temperature much higher than 45F (7.2C). .
If you give the meat to a meat processing place take it there solid frozen as this is preferred by most all meat processors.
Of course there are always risks of contamination and cross contamination, but it can be kept to a minimum by proper handling, cooking and basic hygiene procedure.
Hope this explains better and does not add more to your confusion.
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