RUSSIANS

YOU WILL NEED

• MEAT:
• Check that the product is of an acceptable standard; in other words: no slimy layer present on the fresh meat surface, no discoloration or any foul odor noted. Frozen meat may be used for processed cooked products.
• Do not use meat that has been left open in the freezer.
• Check the meat to ensure the meat to fat ratios are correct; if your raw material is too lean or too fatty; 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.
• CASINGS:
• Rinse casing well with potable water. Lay the casing in lukewarm water for 15 to 30 minutes prior to use. This will soften the casing and make it more workable. For storage remove excess water and add a liberal amount of salt before repacking.
• Always store collegen in a cool dry area. Ensure the filler nozzle is kept dry when using collagen. Reseal, to ensure it stays dry, after use.
• Always store cellulose in a cool dry area. Ensure the filler nozzle is kept dry when using collagen. Reseal to ensure it stays dry, after use.
• SPICES:
• Apply as per Complete Pack instructions.