Processed Products
Smoked,
Cooked Or Dried Sausage
Bursting In The Smokehouse - (back to top)
If using metal clips they could be too tight, not able to slip during expansion while cooking. Check clipper setting. Casings may also get cut or nicked by clips, clipper or other equipment. Inspect all surfaces in contact with the sausage.
If the casing is weak and has holes it can also cause bursting.
The smoke cycle you are using may need adjustment.
Consult your account executive for further information.
Greasing Out, Pockets Of Grease Forming Inside The
Casing Or On The Outside Of The Sausage- (back to top)
The Choice of the meat block is important to achieve a good emulsion that will not separate or grease out. The combination of meats, fat, extenders and spices form the meat block. Protein extracted from the meat has to encapsulate the fat, liquid and seasonings to form an emulsion. The best protein for making an emulsion that will bind everything together to stand up under the heat of processing, comes from muscle meat. Connective tissue or organ meats are not good for binding. They require the addition of other sources of protein like milk powder or soy protein. The Smoke cycle and temperatures play an important part in setting protein to hold emulsions together. Consult with your smokehouse supplier.
Insufficient Color or Light Patches Without Smoke Color- (back to top)
When using natural smoke, if the sausage is too wet when it goes into the smokehouse, the water on the surface forms a barrier to the smoke. The sausage should be tacky to the touch to absorb the smoke color and flavor. Check the smoke circulation and balance in the smokehouse. The smoke flow should be even throughout.
If using liquid smoke, check nozzles to ensure proper atomization.
Make sure the smokehouse is properly filled, not too full, and product should not be touching.
Uneven Color- (back to top)
Uneven color can be a result of a formulation or process problem. Check the mixing cycle to be sure cure is dispersed throughout the formulation. The cook cycle may need to be adjusted to allow for better "reddening".
The uneven color could also be a smoking problem, see the previous subject.
Fading Color Of Smoked Sausage- (back to top)
Smoked sausage starts fading as soon as it is removed from the smokehouse. Light in refrigerated causes even the best smoked sausage to fade. UV filtering plastic packaging can help but won’t stop the color loss. DeWied’s FLAVO-FRESH COLOR™ casing is dyed in smoke tone colors that stop the fading and keeps smoked sausage looking fresh and flavorful longer. It can even help to increase smokehouse productivity.
White powdery spots on smoked sausage - (back to top)
Some water supplies have high lime contents that leave white powder spots on sausage after showering. Check for hard water. |
