Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]
Preparation Mince the meat. In a pot, bring the water to a boil and gradually add the meat. Cook over low heat for at least 2 hours (until the fat is yellow), stirring regularly. Add the cretons unit, mix well and remove from the heat. Let stand 15-20 minutes, stirring occasionally. Fill containers and let […]
Preparation Mince the meat. In a pot, bring the water to a boil and gradually add the meat. Cook over low heat for at least 2 hours (until the fat is yellow), stirring regularly. Add the cretons unit, mix well and remove from the heat. Let stand 15-20 minutes, stirring occasionally. Fill containers and let […]
Process The meat traditionally used for the preparation of capicollo is trimmed boneless pork butt. Coat the meat with the seasoning; Leave to rest in the fridge (0 à 4°C) for one week; Rince with cold water; Coat the surface of the meat with black pepper 32M for regular capicollo or with a mix of […]
Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]
Follow the manufacturer’s notice for the quantity of lactic culture.
Preparation Dissolve the seasoning in the required amount of cold water. Let stand for 5 minutes. Add the canola oil. Refrigerate.
Process: 1. Coat the meat evenly with the dry ingredients. 2. Let stand for at least 8 hours in the refrigerator. 3. Place the strips on a rack. Make sure the strips do not touch one another. 4. Cook at 70°C (160°F) for about 90 minutes, then check the texture of the strips. 5. Chill […]
Follow the manufacturer’s notice for the quantity of lactic culture.
En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).
En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).
