Day seventy two

In the middle of sausage making

What is pink salt?

Today we had only one class meat fabrication. That was really amazing, after yesterday 'lecture' we had received from the chef, everyone was so nice to each other. It was a great team work, people were asking 'can I help you?'. I wish every class to be like that and do not have angry chef.

We made today sausages! That was a fun. It is not so easy, but it was not so difficult. The process is quite simple. Prepare meat make the mixture you want to have (lean meat to fat ratio), then cut meat in small pieces so it will be easy to grind (you can't grind big piece). Season meat with salt, pepper, flavoring agents, and preservatives if using.  Then freeze meat, yes freeze. May be an hour before grinding
take meat from freezer and let is defrost a little bit (in a fridge).

The next step is to grind. To make the job easy first grind using very large plate (the part of grinder with wholes, so use big wholes). Then grind again, this time use smaller plate. If you want texture a little bit coarse, stop there. If you want finer texture, grind third time using even smaller plate.

Now we need to emulsify our mixture (forcemeat) because we have ingredient which normally do not mix well together - fat and protein. Place forcemeat into mixer and work it using paddle attachment until it become kind of sticky. Now it's your last chance to check seasoning. Take a small piece of forcemeat, wrap it in clean film, and poach in the simmering water (we do not want our taste to be disturbed by frying this small piece, as frying will impart additional flavor). Taste it and if required adjust seasoning (salt, pepper, flavor).

Now it's time to stuff forcemeat into casing. Casing may be natural (small intestinal of beef, pork, lamb) or artificial (plastic, or something else). If you use natural one wash it and 'feed' on the nozzle of sausage stuffing machine (or mixer attachment). Now stuff your sausages and form them in desired length. You are good (or suppose to be good). Now you are ready to cook your sausages.

Almost forget about pink salt. This is the name used for tinted cure mix, the nitrite used in curing meat (when salami or similar products are made). It is used in tiny amounts and it's safe. Large mount is poisonous and since it looks like salt it is intentionally made of pink colour. So you do not need to try it and die, or use it instead of salt and poison somebody. It's pink and you know what it is on your shelf.