JAYVANNE H.

ESTIGOY
BSAB 1-1

SLAUGHTERING 3

1. Menus or preparation on how to make sausage and hotdog.

INGREDIENTS
 5 pounds fully pastured/grass-fed beef (either ground by your butcher
or in cubes for you to grind at home)
 1 tablespoon paprika
 2 tablespoons mustard powder
 1 teaspoon black pepper
 1 teaspoon garlic powder
 Pinch of celery seed
 ½ teaspoon coriander
 2 tablespoons salt
 Just over 1 cup ice-cold water
 Sheep casings (24-26 mm)

MIXING
1. If you’ve purchased beef cubes and/or fat from your butcher, place
them on a baking pan and place in your freezer. You don’t want to
freeze the meat; you just want a crunchy exterior surface.
2. Once the meat is sufficiently cold, nest a nonreactive bowl into
another containing ice (keeping things cold here) and quickly grind.
If things start to warm up, you can grind a few small pieces of ice
with your meat to bring the temp back down.
3. Add your spices to the ground meat and mix until thoroughly
combined. You’ll also want to add just a bit of ice water here to help
with the bind. You’ll know it’s mixed well when it becomes tacky
and starts to stick to the bowl. Place the meat back into the freezer
and set up your food processor.
4. Working quickly, place your meat and about half the ice water in the
bowl of your food processor and begin to mix. Continue adding the
ice water to this process, which should take no more than 5-6
minutes. If you’re like me, you’re constantly worried about breaking
your emulsion, so work in batches, returning what’s been emulsified
to the freezer. When you’re done emulsifying, it’s time to test both
for taste and to ensure that the emulsion has not been broken.
5. Spoon a tablespoon of the farce into a pan and cook. Adjust your
spices if needed, and if it exudes any water, your emulsion is broken.
 Let’s not let that happen. At this point you can cover your farce and
place it in your refrigerator overnight. This allows for fuller flavor
development as the meat proteins react with the spices.

STUFFFING
1. You’re now ready to stuff! You’ve kept your stuffer and its parts in
the fridge in order to keep it cool and your farce has either been in
the fridge overnight or in the freezer while you set up your stuffer.
2. Sheep casings are what you’ll use here as they are thinner and help
with that traditional hot dog snap. I like a slightly larger one at about
24-26 mm, since they’re easier to work with. And of course, just as
we do with our non-emulsified sausages, you’ll soak and flush them
to remove any excess salt.
3. Place a sheet pan, with a bit of water on it, underneath the nozzle of
your stuffer and quickly begin to fill the casings. The watered sheet
pan helps the filled casings move easily away from the tip of the
nozzle.
4. Once your casings are filled, twist off into desired lengths and it’s
back into the fridge while you get your cooking implements set up.

COOKING
1. You can poach, roast or smoke. You’re looking for an internal temp
of around 145°-150°F. That’ll happen in a 170°F smoker in about an
hour, in a 200°F oven in about 30 minutes, or, how I like to do them,
in a water bath of 160°F for about 30 minutes. Once the sausages are
fully poached, you’ll want to toss them into an ice bath to stop the
cooking process.
2. Since they are fully cooked, you’re only looking to finish them, and
that can be done in a few ways. My two favorites are once again
poached, in something like sauerkraut, or sliced lengthwise and
cooked on a flat cooking surface.
3. For the first method, pour the sauerkraut and its liquid into an
aluminum pan, and along with the hot dogs bring to a bubble over
direct heat. This should take about five minutes. Slide them over to
the cool side of your grill and in about ten minutes, you’ll have
perfectly heated, unwrinkly hot dogs! Pop them directly on the grill
for a minute or two for a bit of char.
4. The second method is kind of self-explanatory. This will take about
five minutes.
5. As for buns, let’s keep things simple here with the old standby —
Martin’s potato roll. Save the split tops for your lobster. I don’t love
to grill buns as I don’t need any extra crunch. I like them steamed:
 Place a wire rack over an aluminum tray of water and heat that water
over direct heat on your grill. You’ve got steamed buns!
A Step-By-Step Guide To Homemade Hot Dogs - Food Republic

2. Uses of albumen in the food and feed industry.

Albumen has several functions within the egg. Besides to being a

reservoir of water and proteins, starting from oviposition it provides a
microbial defence for the developing embryo by directly killing
bacteria or by creating an environment unfavourable for their growth.
High gel albumen powders (EAP HG - HGI) assist the process of
dispersion in producing stable, oil-based emulsions. The powder
maximises the amount of oil that can be added (called emulsion
capacity), proving to be a pivotal ingredient in dressings, sauces,
mayonnaises and the likes.

IMPORTANCE OF ALBUMEN
Nowadays, egg-yolk products are largely used by the food industry as a
result of three very important properties: manufacture and stabilization
of emulsions, foaming stability and thermal gelation, as it is a
fundamental ingredient for the elaboration of several food products.
Due to such versatility, the egg is considered a primary ingredient in
culinary preparation, providing moisture, structure and richness in
dishes.

3. How are eggshells processed to productive and industrial use.

The literature shows that applications for industrial eggshell may be
grouped into two categories: raw material and operating supply. In the
first case, the options are food additive, soil amendment, purified
calcium carbonate, cosmetics and biomaterial composite. The eggshell
of table eggs retains egg contents from the point of lay through
processing and transport to the domestic or other food establishments.
Eggs with cracks in the shell cannot be sold as high quality eggs.
Cracked eggs also create a food safety concern because of the increased
risk of bacterial contamination. Factors affecting shell quality of eggs
to point of lay include the age, nutrition, health status, and the
environment of the laying hen. Shell breakage after point of lay is
influenced by equipment as well as the processing, packaging, storage,
and shipping conditions of the eggs. The eggshells and membranes that
remain after removal of yolk and albumen in breaking plants are
underutilized as they are in most instances disposed of as waste.
Recycling of shells as a feed ingredient and calcium source in animal
and human foods has proven to be economically unfeasible.

Applications of industrial eggshell as a valuable anthropogenic

resource | Request PDF (researchgate.net)
The Eggshell and Its Commercial and Production Importance -
ScienceDirect