French Polony

YOU WILL NEED

• MEAT:
• Check that the product is of an acceptable standard; in other words: no slimy layer present on the meat surface, no discoloration or any foul odour noted.
• Frozen meat/MDM (mechanically deboned meat) may be used for processed cooked products.
• When freezing meat, ensure that the meat is sealed with minimum air (preferably vacuum packed). Do not use meat that has been left open in the freezer.
• Check your meat to ensure the meat-to-fat ratios are correct; If your raw material is too lean or too fatty; then adjust the meat to the correct fat ratio by adding fat or lean meat accordingly.
• Excessively fatty meat may also be trimmed of excess fat before being used. Additional meat or fat must be of the same animal species as the raw material used. This will ensure consistency.
• Fresh meat to be used within 3 – 5 days.
• CASING:
• Pre-soaked UNPRINTED/PRINTED Polony Casings.
• SPICES:
• Apply as per Complete Pack instructions
• Hydrate your spice pack 10 minutes prior to use.