Practice
The best ‘franks’
It is better to dry Frankfurters warm before completing the smoking process at a higher temperature. Research by the Dutch Organisation for Applied Scientific Research (TNO) shows that the sausage then loses less moisture and does not become tough. This process produces Frankfurters with the best 'bite'.
No wrinkles
Wrinkled casing can be avoided. Drain the casing a day before processing and soak in lukewarm water for at least an hour before stuffing. This gives the casing its original calibre. After cooking and cooling in cold water, the casing has no chance to wrinkle.
Defects
Can be avoided through correct, professional processing.
Ask your supplier if in doubt.
- A natural phenomenon caused by differences in the origins and diet of the animals.
- A stable colour is achieved by draining the casings properly prior to production.
- Colour variations:
| - | Yellow: | rancid points caused by incorrect storage (too much light or heat) or diet. | |
| - | Red: | caused by growth of aerobic halophile (salt-loving) bacteria, too low salt concentrations, excessive temperatures or too little moisture. Also known as 'scarlet fever'. |
Folds and salt deposits
Separations and folds in the casing occur if it is not stuffed fully enough.
Salt deposits develop when the casing has not been drained properly.
Dry edges
Dry edges on dried sausage products are caused by climate errors.
Match the climate to the water permeability and calibre of the casing.
Tough casing
Depends on the animal's diet. Can be avoided by:
- adjusting the composition of the dough. A rougher and greasier dough reduces the toughness of the casing;
- taking extra care with smoking. Low temperatures and relatively low moisture levels keep casing toughness to a minimum;
- soaking for a sufficiently long period in tepid water
Jelly and fat deposits
Caused by use of the wrong recipe. Match the rec