Pre-salting of meat for chopsticks

Ingredients for Pre-salting of meat for chopsticks

Instructions for Pre-salting of meat for chopsticks

To prepare the Pre-salting of meat for chopsticks recipe, please follow these instructions:

The meat from very young animals is unsuitable for sausages, and this also applies to animals who have received very juicy grass as this meat is like the water.

Place the meat as quickly as possible in the refrigerator / fridge to cool properly. When this happens, the meat is cut from the legs and it is sorted in No. 1 meat that is equal to pure muscle tissue and No. 2 meat, the rest from which at least the largest tendons are removed. Additionally, remove fat and glands and keep each thing intact.

The issue of salinization is controversial. Some keep this from happening, but the meat is watery, as is often the case, so salting is absolutely recommendable, and this salinity can never hurt when it just does not last too long.

The best part is to clove the chop with 15 grams of salt and 1/3 grams of salpeter per. kg. meat. This salt and salpeter is considered in the following raw food list, when salt and saltpeter are added later.

The cooling tempera tors must not exceed +2 degrees in the rooms where the chopped meatballs are used in hollow containers, and you should aim for as low humidity as possible in the cold room, ie 60-70%.

The treatment of pickled sausages is also very important. You should only use a fixed chain of spikes. Soft parts must be removed from this, and the teaspoon should be preferred several days before cutting it into strips and added to freeze at - 6 to -10 degrees so that it does not lubricate during processing.

Only when the meat and teat are properly cooled can the fabrication commence and this must take place quickly, especially if the manufacturing space is not cool and airy.

tips:
Precipitation approx. 2-3 days