Emulsion in Sausage Making

Ingredients

• hot bull meat
• water (60°F to 65°F)
• salt
• curing material

Directions

1. Bone out and grind the hot bull meat as soon as possible after slaughter.

2. In a silent cutter machine, gradually add water until the meat is well chopped.

3. Add the usual amount of salt and curing material according to your preference.

4. Chop for 10 to 15 minutes until the meat absorbs 100% to 125% of the water.

5. Spread the emulsion in pans about 4 inches deep and place in a cooler at 36°F.

6. Do not use the meat until the following day; it can be held for up to 72 hours.