This is a step-by-step guide on how to make russians.
YOU WILL NEED
- Check that the product is of an acceptable standard; in other words: no slimy layer present on the fresh meat surface, no discoloration or any foul odor noted. Frozen meat may be used for processed cooked products.
- When freezing meat ensure that the meat is sealed with minimum air (preferably vacuum packed).
- Do not use meat that has been left open in the freezer.
- Check the meat to ensure the meat to fat ratios are correct; if your raw material is too lean or too fatty; adjust the meat to the correct fat 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.
- Fresh meat to be used within 3 – 5 days.
- Rinse casing well with potable water. Lay the 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 collegen in a cool dry area. Ensure the filler nozzle is kept dry when using collagen. Reseal, to ensure it stays dry, after use.
- Always store cellulose in a cool dry area. Ensure the filler nozzle is kept dry when using collagen. Reseal to ensure it stays dry, after use.
- Apply as per Complete Pack instructions.
Add all the meat into the mincer and run through the 3.2 – 4.7 mm plate. When using frozen meat, cut the frozen meat into strips (maximum width of 20 mm) by using a band saw prior to mincing.
Add minced meat into bowlcutter. Chop on low speed until a paste starts to develop. Remove QRC packet and sprinkle over paste. Add Complete Pack into bowlcutter. Add 2/3 of the ice-water to the bowl cutter, this is to dissolve the salts and to evenly distribute the complete pack. Continue cutting at high speed until the temperature between 2-4°C is reached. Add your fat and starch components to the bowl cutter, run for a short while, stop the bowl cutter and scrape the lids, close the lid and continue on high speed. Close lid and run bowlcutter on high speed until a temperature of 12°C is reached. Switch the bowlcutter to slow speed and continue to cut for 3-4 more revolutions to remove excess air from your emulsion.
Place into a vacuum filler or piston filler It is important to note the speed of the machine as filling speed influences the appearance of the end product (Speed depends on the type of the machinery). Too high a speed, with a small caliber may cause smearing of the fat. If not filled tightly casing will be wasted and a soft product will result.
Hang product over smoke sticks (2 portions in lengths). Place smoke sticks onto trolley and place into smoker cooker. Dry at 55°C, smoke at 65°C and cook to a core temperature of 72°C. Remove product from smoker cooker and shower with cold water to bring temperature below ambient as quickly as possible. Place product in chiller overnight and then pack. If you are using cellulose casing, the casing must be peeled before packing.
Place desired amount into vacuum bags and seal. Final product may be stored at temperatures <+5˚C. Product may also be frozen below -18˚C.
Ingredient Typical Application within the total meat block
Cheese 1 – 3%
Chilies 1 – 3%
Suggested FHG Spices and Casing
Spice Reference all the various FHG spice packs that can be used for this product
802265-K GOLD FH RUSSIAN SPICE BLEND (10 X 1KG)
802363-K COOKED SALAMI/RUSSIAN SPICE BLEND (10 X 1KG)
802380-K SR/O HOLLANDSE ROOKWORS SPICE BLEND (10X1KG)
Casing Reference all the various FHG casings that can be used for this product
620005-B CONTINENTAL RUSSIAN
620006-B THIN BOEREWORS HOG LONGS
620008-B 28/32 SELECT HOG LONGS SAUSAGE CASINGS
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