HURAKAN HKN-ISE10 Manual Del Usuario página 14

EN
HELLO!
You have purchased professional equipment. Before you start using it, you must familiarize
yourself with this Manufacturer's Certificate, which should be kept for the entire service life of
the equipment.
Keep in mind that observing the instructions presented in this Manufacturer's Certificate
will allow you to extend the service life of the equipment and avoid injury to personnel.
We hope our recommendations will make equipment operation as easy as possible.
SELECTING MEAT FOR MAKING SAUSAGES
The production of sausages has evolved over many years and generations, and as a result,
countless types of sausages have emerged that can be prepared from the same basic
ingredients — meat, fat and a few carefully selected spices. With our simple instructions, you
can prepare the most delicious sausages.
All types of meat can be used for sausages: great sausages are made from pork, beef, bison,
elk, deer and even antelope. When preparing venison and other types of game, it is important
to cut off all the fat from the meat, as it spoils within five days. Replace game fat with pork or
beef fat, depending on the sausage you make, at a rate of 1 pound (0.5 kg) of fat for every 4
pounds (1.8 kg) of game meat.
The fat content of the sausage affects the taste, texture, culinary properties and shelf life of the
finished product. Most commercially produced sausages contain about 20% fat. If the sausage
has less than 12% fat, it will taste too dry, and if it has more than 20%, it will be sticky, tasteless
and difficult to prepare.
PRESERVATION
Meat and poultry must be properly preserved to ensure their shelf life and destroy unwanted
microorganisms located on their surface that cause product spoilage and food poisoning. This
process involves many methods, including smoking, cooking, drying, freezing and adding
preservatives. The oldest of these methods is adding salt to the meat. The bacteria's resistance
to salt varies depending on their type. The growth of some bacteria, such as salmonella, slows
down at a salt concentration of only 3%, while others, such as staphylococcus, survive at higher
concentrations. Fortunately, many of the unwanted organisms usually found in canned meat
and poultry products stop growing at a low salt concentration.
Modern preservation methods are based on the use of nitrates and complex scientific methods.
The best way to properly preserve is by using any of the many preservatives available in grocery
stores or butchers. The so-called Prague Powder is a widely used curing salt and is available in
two versions (No. 1 and No. 2).
CASING
There are many casing options; the choice depends on your personal preferences and the type
of sausage you want to make. For most sausages, a natural or collagen casing should be chosen.
Don't take the name literally: the collagen casing is not a synthetic product. It's made from beef
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ABOUT SAUSAGES
INTRODUCTION