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Dry Test Formulas:
Sweet n'Hot Pepper Chicken Sausage
with
TABASCO® brand Pepper Pulp
Ingredients
|
Form |
% |
1000 g |
20 lbs |
| Chicken Thigh-boned muscle w/ skin |
|
73.83% |
738.30 |
236.26 |
| Roasted Gr. Chiles |
IQF-1/4" |
3.96% |
39.55 |
12.66 |
| Rstd. Sw. Red Pepper |
IQF-1/4" |
7.91% |
79.10 |
25.31 |
| Water |
|
3.96% |
39.55 |
12.66 |
| Basil |
IQF |
1.32% |
13.18 |
4.22 |
| Parsley |
IQF |
1.32% |
13.18 |
4.22 |
| Cilantro |
IQF |
1.32% |
13.18 |
4.22 |
| TABASCO® brand Pepper Pulp |
|
0.92% |
9.23 |
2.95 |
| Cumin Powder |
|
0.70% |
6.99 |
2.24 |
| Kosher Salt |
|
1.16% |
11.60 |
3.71 |
| White Pepper |
|
0.11% |
1.10 |
0.35 |
| Prague Cure |
#1 Powder |
0.25% |
2.50 |
0.80 |
| |
|
Total |
100.00% |
1000.00 |
320.00 |
Manufacturing Procedures
- Chill Chicken to 32-36 degrees and grind coarsely (about 3/8" setting).
- Blend remaining ingredients on low until just emulsified but still w/ texture.
- Add Nitrates if needed/required.
- Fill casings or chubs or make patties.
Back to all Dry Test Formulas
Test Formula Disclaimer
The information presented is based on laboratory work
and is, to the best of our knowledge, true and accurate. However, since the exact
conditions under which this information or our products may be used is beyond
our control, any recommendations or suggestions are made without warranty of any
kind, either expressed or implied. Users are urged to make their own tests and
investigations to determine the effectiveness of the products in their process
and products, and to prevent any possible patent liability arising out of such
use. Use as an ingredient does not confer rights to use the TABASCO®
trademark or servicemark in packaging and marketing materials without the express
written consent of McIlhenny Company
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