Braaiwors

YOU WILL NEED

• MEAT:
• Check that the product is of an acceptable standard; in other words: no slimy layer present on the meat surface, no discoloration or any foul odour noted.
• Check the meat to ensure the meat to fat ratios are correct: If your raw material is too lean or too fatty; adjust to the correct ratio by adding fat or lean-meat accordingly. Excessively fatty meat may also be trimmed of excess fat before being used. Additional meat or fat must be of the same animal species as the raw material used. This will ensure consistency.
• To be stored under refrigerated conditions between >+0˚C and ≤+5˚C
• Fresh meat to be used within 3-5 days.
• Frozen meat, MDM (mechanically deboned meat) and/or meat byproducts (i.e. hearts) may be used in this product.
• CASINGS:
• Rinse casing well with potable water. Lay casing in lukewarm water for 15 to 30 minutes prior to use. This will soften the casing and make it more workable. For storage remove excess water and add a liberal amount of salt before repacking.
• Always store the collegen in a cool dry area. Ensure the filler nozzle is kept dry when using collagen. Reseal, to ensure casing stays dry, after use.
• SPICES:
• Mix the liquid components into a lug and add the spice pack.
• Ensure spices are completely submerged within the liquid component to facilitate good hydration of functional ingredients within the pack.
• Spice packs for braaiwors would typically include functional soy, starch and fibre which aids in water-binding; contributes protein and enhances texture.
• Some spice packs would not include all functional ingredients and these would have to be added additionally. See procedure.
• Low-tier products generally consist of a lower percentage meat and may contain lower quality meat by-products and/or meat substitutes, mainly for cost reduction purposes.